Cheese Stuffed Naan Bread: A Delicious and Cheesy Delight

Ingredients

• 2 tsp dry yeast (7g)
• 1 tsp granulated sugar (4g)
• 2/3 cup warm milk (160ml)
• 2 cups bread flour (260g)
• 2 tbsp plain yogurt (30g)
• 2 tbsp olive oil (30ml)
• 1/2 tsp salt (2.5g)
• Chopped chives (to taste)
• Chopped coriander (to taste)
• Shredded mozzarella (to taste)
• Garlic powder (to taste)

Nutrition Information

• Serving Size: 1 naan bread (assuming 4 naan breads)
• Number of Servings: 4
• Calories: 320
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 350mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 10g

Instructions

Step 1: Activate the Yeast

1. Prepare the yeast mixture: Add 1 tsp of granulated sugar to 2/3 cup of warm milk and stir. Then sprinkle 2 tsp of dry yeast and stir again. Set aside for about 5 minutes until it gets foamy.

Step 2: Prepare the Dough

2. Mix the ingredients: In a standing mixer bowl, add 2 cups of bread flour, 2 tbsp of plain yogurt, 2 tbsp of olive oil, 1/2 tsp of salt, and the yeast mixture. Mix to incorporate all ingredients and then knead for 10 minutes until the dough is smooth and elastic.
3. Let the dough rise: Form the dough into a ball and place it in an oiled bowl. Coat the dough with some oil to prevent a crust from forming. Cover the bowl tightly with cling film and leave it in a warm, draft-free place until the dough doubles in size.

Step 3: Shape and Fill the Dough

4. Prepare the dough balls: Flour the working surface and place the risen dough on it. Lightly knead it into a log and cut it into 4 equal pieces. Form each piece into a ball.
5. Roll and fill: Take 1 ball and roll it into a round disk. Place some chopped chives in the center, followed by shredded mozzarella and a sprinkle of garlic powder. Wrap the filling with the edges of the dough and pinch the seams together.
6. Prepare the coriander topping: Lightly wet the top surface of the ball with some water and then dip it in a plate containing chopped coriander leaves. Place the ball seam side down on the working surface and roll it into an oval shape of 5×8 inches (13×20 cm). Place the rolled dough on a lightly floured baking tray and repeat with the remaining balls.

Step 4: Cook the Naan

7. Heat the skillet: Heat an iron cast skillet on medium-high heat until it’s smoking.
8. Cook the naan: Place the rolled dough coriander side down onto the skillet and cook for 1 ½ minutes on each side or until fully cooked. Transfer to a plate and brush with some oil or melted butter. Cover with a kitchen cloth to keep warm while you cook the remaining naan breads.

Serving

9. Serve warm: Best served warm, these cheese-stuffed naan breads are perfect as a side dish or snack. Enjoy!

Tips

• Ensure proper dough rise: Make sure to let the dough rise in a warm, draft-free environment to achieve the best texture.
• Use fresh herbs: Fresh chives and coriander add a burst of flavor, but dried herbs can be used in a pinch.
• Adjust the filling: Feel free to experiment with different cheese types and additional fillings like spinach or cooked mushrooms.

Conclusion

These Cheese Stuffed Naan Breads are a delightful addition to any meal. With their soft, fluffy texture and flavorful, cheesy filling, they are sure to become a favorite in your household. Enjoy making and eating this delicious treat!

Spinach and Tofu Bread Rolls with Sesame Seeds
These spinach and tofu bread rolls are a delightful, savory dish that’s both satisfying and healthy. The combination of sautéed spring onions, mushrooms, and spinach, paired with the creamy texture of mashed tofu, makes for a delicious filling that’s perfectly wrapped in crispy pastry sheets. The addition of nutritional yeast gives the filling a cheesy flavor, while the paprika adds a subtle smokiness. Topped with sesame seeds, these rolls are golden and crispy on the outside while tender and flavorful on the inside. Perfect as a snack, appetizer, or light meal, these rolls are vegan-friendly, easy to make, and guaranteed to please.

Preparation Time

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients

5 spring onions, chopped
300g (11 oz) mushrooms, finely chopped
300g (10.5 oz) tofu, drained and mashed
2 garlic cloves, minced
Olive oil (for cooking)
Black pepper and salt to taste
200g (7 oz) spinach
1.5 tbsp nutritional yeast
1 tsp paprika
1/3 cup (25g) breadcrumbs
Pastry sheets (about 6 sheets)
Sesame seeds (for topping)
Directions
Prepare the Vegetables and Tofu:

Chop 5 spring onions.
Finely chop 300g (11 oz) mushrooms.
Drain 300g (10.5 oz) tofu and mash it with a fork until smooth.
Cook the Spring Onion and Garlic:

Heat olive oil in a pan over medium heat.
Add chopped spring onions and cook, stirring for 2-3 minutes, or until the onions soften.
Add minced garlic cloves and cook for another minute until fragrant.
Add the finely chopped mushrooms to the pan.
Cook for about 10 minutes, stirring occasionally, until the mushrooms are tender and most of their moisture has evaporated.
Season with black pepper and salt to taste.
Cook the Mushrooms:

Cook the Spinach:

Heat 1 tsp of olive oil in a separate pan.
Add 200g (7 oz) spinach and cook, tossing for 2 minutes or until the spinach wilts.
Transfer the cooked spinach to a sieve and press down to squeeze out as much liquid as possible. Set aside.
Combine Ingredients:

In a large bowl, combine the mashed tofu, cooked spinach, mushroom, and onion mixture.
Add 1.5 tbsp nutritional yeast, 1 tsp paprika, and 1/3 cup (25g) breadcrumbs. Mix well until everything is fully combined.
Prepare the Pastry:

Place the pastry sheets on a clean work surface and cover them with a damp tea towel to prevent them from drying out.
Brush one pastry sheet with olive oil, top with another sheet, and brush it with olive oil as well.
Spoon one-fifth of the spinach mixture along one long edge of the pastry stack, leaving a 3cm gap at each end.
Roll up the pastry to enclose the filling tightly.
Repeat the process with the remaining pastry sheets and spinach mixture to make 2 more rolls.
Bake:

Preheat the oven to 200°C (390°F).
Place the rolls on a baking sheet lined with parchment paper.
Brush the rolls with olive oil and sprinkle with sesame seeds for added crunch and flavor.
Bake in the preheated oven for 30 minutes, or until golden brown and crispy
Serve:

Allow the rolls to cool slightly before slicing.
Serve immediately as a delicious snack or appetizer
Serving Suggestions

Serve these spinach and tofu bread rolls with a side salad for a light meal.
They are perfect for dipping into a variety of sauces, such as vegan sour cream, tomato salsa, or a simple soy sauce and sesame oil dip.
For a more substantial meal, serve with roasted vegetables or a quinoa salad for added nutrition and flavor.
Cooking Tips

Ensure that the spinach is well-drained before adding it to the mixture to prevent the rolls from becoming soggy.
If you prefer a richer filling, you can add vegan cheese or nutritional yeast in place of regular cheese for a cheesy flavor without the dairy.
Use a non-stick baking sheet or parchment paper to prevent the rolls from sticking and to ensure even baking.
Nutritional Benefits

Spinach: A powerhouse vegetable, spinach is high in vitamins A, C, and K, as well as iron, which supports healthy blood circulation and overall energy levels.
Tofu: Rich in plant-based protein, tofu is an excellent source of amino acids and is beneficial for muscle repair and growth. It’s also packed with calcium, which supports bone health.
Mushrooms: Low in calories and packed with antioxidants, mushrooms are great for boosting the immune system and maintaining overall health
Garlic: Known for its anti-inflammatory and immune-boosting properties, garlic has been shown to lower blood pressure and support heart health.
Nutritional Yeast: Packed with B vitamins, including B12, which is often lacking in vegan diets, nutritional yeast is a fantastic addition for both flavor and nutritional value.
Dietary Information

This recipe is vegan and vegetarian, perfect for anyone following plant-based diets.
It’s high in protein and rich in fiber, thanks to the tofu, spinach, and mushrooms.
Low in carbs, making it suitable for low-carb diets, especially if served without bread or alongside a salad
Storage

Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat the rolls in the oven at 180°C (350°F) for 10 minutes to maintain their crispy texture.
They can also be frozen for up to 1 month. Allow them to cool completely before storing in a freezer-safe container. Reheat them in the oven once thawed for best results.

Classic French Milk Buns

Ingredients

For the Buns:

• 1 large egg, at room temperature
• 1 cup (240ml) whole milk
• 2¼ cups (280g) all-purpose flour
• 2 tablespoons (25g) granulated sugar
• ½ teaspoon (3g) salt

Detailed Instructions

Preparing the Dough

1. Begin by warming the milk to approximately 110°F (43°C). The milk should feel warm to the touch but not hot – think bath water temperature.
2. In a large mixing bowl, whisk the egg until well beaten. Add the warm milk and whisk to combine.
3. Gradually add the flour, sugar, and salt to the wet ingredients. Mix initially with a wooden spoon until a shaggy dough forms.

Kneading and First Rise

1. Turn the dough onto a lightly floured surface. It will be sticky at first – this is normal.
2. Knead the dough for 8-10 minutes. As you knead, the dough will become smoother and more elastic. You’ll know it’s ready when it springs back when lightly pressed.
3. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.

Shaping and Second Rise

1. After the first rise, gently punch down the dough to release air bubbles.
2. Divide the dough into 8 equal portions. I use a bench scraper for clean cuts.
3. Shape each portion into a smooth ball by pulling the edges toward the center and pinching to seal.
4. Place the shaped buns on a parchment-lined baking sheet, leaving about 2 inches of space between each one.
5. Cover loosely and let rise again for 30-45 minutes, until noticeably puffy.

Baking

1. Preheat your oven to 350°F (175°C) while the buns are on their second rise.
2. For a golden crust, brush the tops gently with a little milk.
3. Bake for 15-18 minutes, or until the buns are lightly golden on top and sound hollow when tapped on the bottom.
4. Transfer to a wire rack to cool completely.

Nutrition Information

Per bun (recipe makes 8 buns):

Cheese Stuffed Naan Bread: A Delicious and Cheesy Delight

• Calories: 180
• Protein: 6g
• Carbohydrates: 33g
• Fat: 3g
• Fiber: 1g
• Sugar: 3g

Storage Tips

• Best enjoyed fresh on the day they’re made
• Store in an airtight container at room temperature for up to 2 days
• Can be frozen for up to 1 month – thaw overnight in the refrigerator
• To refresh: warm slightly in a 300°F (150°C) oven for 5 minutes

Pro Tips for Success

1. Room temperature ingredients are crucial for proper dough development
2. Don’t add extra flour too quickly – the dough should be slightly sticky
3. The longer you knead, the more tender your buns will be
4. A warm, draft-free spot is ideal for rising – I use my turned-off oven with just the light on
5. Don’t rush the rise times – proper proofing ensures light, fluffy buns

Serving Suggestions

These versatile buns can be:

• Split and toasted with butter and jam for breakfast
• Used as sandwich rolls for lunch
• Served alongside soups or stews
• Made into slider buns for small burgers

Troubleshooting

If your buns aren’t rising:

No-Bake Raspberry and Ricotta Dessert

• Check that your kitchen isn’t too cold
• Ensure your milk wasn’t too hot or too cold
• Make sure your dough isn’t too dry

These simple milk buns prove that you don’t need a long list of ingredients to create something delicious. The key lies in technique and patience, letting the dough develop properly through kneading and rising. With practice, you’ll be able to make these by feel, adjusting the flour or liquid as needed based on your kitchen’s humidity and temperature.

Cheesy Mashed Potato Puffs (might be nice to do with leftovers)!

Cheesy Mashed Potato Puffs 

These Cheesy Mashed Potato Puffs are crispy on the outside, fluffy and cheesy on the inside—a perfect way to use up leftover mashed potatoes!