A filled naan that's perfect for sharing
Learning Objective
How to make a simple wholegrain flatbread with high levels of soluble fibre that can also help keep blood sugar stable and is satiating.
Makes: | 1 large naan |
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Level: | Beginner |
Created Over: | 2 days |
Kind of Bake: | Ambient day – French style – mixed in the morning and baked in the evening |
Gut Factor: | High Fibre |
Diversity Score: | 19 |
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Suggested Botanical Blend: | Botanical Blend No. 2 – Meadow Blend |
Recommended For: |
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Avoid if: |
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This Black Bean & Red Pepper Sourdough Naan recipe makes one giant naan, filled with beans, cheese and roasted peppers. It’s great for sharing and would easily feed 12 people as part of a spread at a party, or 6 hungry picnickers. Don't forget to make two, give one.
The is one of the breads I turn to when I need to keep my mood level, especially if I am trying to maintain my weight, because it keeps me fuller for longer. It is also one of a range of what we affectionately term 'Big Poops' bread. This means you're in for a smooth, fast, less smelly, easy transit of your number twos – and if you are anything like my family, you will leave the loo feeling smug and telling anyone who will listen that it was a 'double flusher'!
My top tip is to make sure you stay hydrated, and if you are not used to eating this level of fibre, try a smaller portion to begin with.
Hurrah for fibre!
* This recipe can easily be adapted to make it vegan: replace the yogurt in the master dough recipe with coconut yogurt, use a vegan cheese in place of the Cheddar in the filling, and substitute coconut oil for the cultured butter to brush on the naan after baking.
Equipment
- Mixing bowl
- Baking tray
- Wire cooling rack
Tin Size
- No Tin
Suggested Starter
Status of Starter
bubbly, lively first-build starter
Hydration
70%
DDT
18°C (64°F)
For The Dough
- 1 x batch naan bread dough (see Master Naan recipe)
- FOR THE FILLING
- 240g tinned black beans, rinsed and drained
- 1 tablespoon urfa chilli (any other kind of chilli will do if you can't get urfa)
- a handful of freshly chopped parsley
- 2 large roasted red peppers, deseeded and chopped into 1cm strips
- 100g Cheddar cheese/vegan cheese, grated
- a little oil, for the worksurface
- TO FINISH:
- a little cultured butter/coconut oil, melted
Baking Time
22–24 minutes
Bake At
180°C/160°C fan/350°F/gas mark 4
Baking Tips - During/After Baking
- For soft crusts, remove the bread from the oven at the end of the baking time and place on a wire rack. After about 5–6 minutes, wrap the loaf in a clean tea towel (or a sheet of greaseproof paper followed by a tea towel if you have added butter).
Tutorials
Step | Timings |
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Refresh the starter | Day 1, 8pm |
Make the dough | Day 1, 8am |
Make filling | Day 1, 8.05am |
Shape and fill dough, rest for 20 minutes | Day 2, 6pm |
Bake | Day 2, 6.30pm |
Guidance, tips & techniques
Make the dough according to the Master Naan recipe and leave to prove until the evening.
Make the filling by mixing together all the ingredients in a large bowl. Set aside until needed.
When you are ready to bake the naan, preheat your oven to 200°C/400°F/gas mark 6.
Pour a little oil on to worksurface and turn out the dough. Using your fingers, gently dimple the dough out to form an oval about 25 x 23cm (10 x 9in). Spread the filling over one half of the oval, leaving a 1cm gap around the edge. Fold the dough over to encase the filling and crimp the edges to seal. Tuck the edges underneath slightly and gently reshape the bread into an oval. Then, using your left hand to support the side of the dough, press gently on the top of the dough with your right hand to flatten it out slightly.
Transfer the bread to a baking tray. Gently make 15–20 holes in the top of the naan using the handle of a wooden spoon. These holes will allow steam to escape from the filling as the bread bakes. Leave to rest for 20 minutes to allow the gluten to relax.
As you put the bread in the oven, reduce the heat to 180°C/350°F/gas mark 4. Bake for 22–24 minutes, checking after about 20 minutes because every oven is different.
Remove from the oven and cool slightly on a wire rack before you brush the top with a little melted cultured butter or coconut oil.
Probiotic Serving Suggestion
Serve with a little live yoghurt or live non-dairy yoghurt
![sourdough naan](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-6-330x495.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-7-330x495.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-10-330x495.jpg)
![Black Bean Red Pepper Sourdough Naan](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-13-330x495.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-14-330x495.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-15-330x495.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-17-330x495.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-18-330x495.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-19-330x495.jpg)
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![](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-22-330x495.jpg)
![Black Bean Red Pepper Sourdough Naan](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-keema-naan-bread_-23-330x495.jpg)
Learning Outcome
You will be able to bake this recipe with confidence, and better understand using wholegrain flour and beans to deliver high levels of fibre in your daily diet.