Stuffed Naan

This stuffed naan recipe came out of leftover piroshky dough. It freezes well - I simply line some wax paper between the naans, cover with foil and store in a freezer bag. To use, I simply leave it in the fridge overnight to thaw, and warm it in the oven or toaster oven.

Ingredients:

Dough: same as in Piroshky recipe

Stuffing: sauté some carrots and peas with mild curry powder and salt, keeping it dry, and allow it to cool a bit before using with the dough. (or use any other favorite vegetables like grated daikon radish or cauliflower, or even mincemeat)

Procedure is simple: Pinch off a chunk of dough, stretch the dough a little, spoon a little of the stuffing, close and seal, shape into a ball, then carefully roll it out flat making sure the stuffing doesn't spill or leak out.

Cooking: there are probably a few different ways of cooking these naans. My preferred way is to

1. heat a pan or griddle to high temperature on my gas stove,
2. dampen a surface of the naan,
3. place it wet side down on the hot griddle and leave it till large bubbles/bumps start to form on the top surface
4. then, flip it on to a roti-contraption that my mom gave me - looks like a skeletal ping-pong bat made of wire-rack, the "bat" area being made of a wire to allow flame to come through - and cook till done

Alternately, it can be baked on a hot pizza stone in the oven, or even on a BBQ gas/charcoal grill.