Ravneet Gill’s Naan Wraps

Method

Step 1
To make the naan dough, mix the bread flour, baking powder, sugar and salt in a big bowl.

Step 2
In a jug, whisk together in the egg and milk, then add to the flour mixture and combine to make a wet batter. Set aside to rest while you make the Peshwari filling.

Step 3
To make the Peshwari filling, add all of the ingredients to a food processor then blitz until they become a smooth and pliable paste. Add a little water if it is dry and cracking.

Step 4
To make the paneer masala, add a little oil to a large frying pan. Chop the paneer into small cubes and fry over a high heat until dark golden brown around the edges. Transfer to a bowl and set aside.

Step 5
Put the frying pan back on the heat, add the diced onion and fry until translucent. Add the minced garlic, ginger, cumin seeds, ground cinnamon, chilli powder, tomato puree and a pinch of salt. Cook for 2 minutes. Pour in the chopped tomatoes. Add the paneer back in, reduce the heat and cook for 5 minutes. Remove and leave to cool.

Step 6
To make the naan, take the rested batter and gradually start adding the self-raising flour, mixing as you go until you have a soft smooth dough that is not sticky but not dry. You may not need all the flour.

Step 7
Divide the dough into 4. Take a piece of dough and roll it into a smooth ball. Flatten it out a little and place a smaller ball of the Peshwari filling in the centre. Pinch the dough around the filling to seal it inside. Repeat with the remaining 3 balls of dough.

Step 8
Lightly flour the work surface. Roll each ball out to a thin disc, approximately 3mm thick.

Step 9
Place a large, dry frying pan over a high heat. Cook one naan on one side for 2-3 minutes. Flip the naan, reduce the heat a little and cook for a further 2 minutes.

Step 10
Remove the naan, lay it flat and place a few spoonfuls of the paneer masala down the centre. Fold the naan around the paneer and secure with the paper and string. Repeat with the remaining 3 naans.