Side dish

Naan bread with Feta and Oregano

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5 from 1 vote

Are you already a fan of naan bread? Here is an Indian-Mediterranean fusion recipe of Naan bread with Feta and Oregano. You’ll find below my basic naan bread recipe detailled step by step as well as various variation ideas!

What is Naan Bread?

Naan Bread is a bread that is found in Asia, especially in Indian cuisine but also in China, Iran or Myanmar.

It is a flatbread traditionally baked in a terracotta oven called a tandoor. It is made from wheat flour, water, yeast and milk or yoghurt which gives the bread its particular taste.

In general, it is eaten as a side for dishes with sauce like curry or simply accompanied by different sauces or chutney.

Naan bread with Feta and Oregano

Naan Bread with Feta and Oregano

Traditionally, Naan Bread can be eaten plain or stuffed with cheese. In India, paneer cheese is usually used. Often, ghee, an Indian clarified butter, mixed with chopped garlic is added to it after cooking. I can tell you, it’s a treat!

In the recipe that follows, I decided to fusion Indian and Mediterranean cuisine by replacing the paneer with feta and ghee and garlic with olive oil and oregano. It’s delicious!

These Naan can be served with a summer salad or a dish in sauce like a ratatouille to stay in the fusion!

Recipe

To make about 4/6 naans, which is about two servings, you need the following ingredients:

Ingredients

For the dough

  • 250 g flour
  • 3.5g dry baker’s yeast
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 7 cl water
  • 80g plain yoghurt
  • 2 tablespoons olive oil

For the filling

  • 50g feta
  • 70g yoghurt

For the sauce

  • 4 tablespoons olive oil
  • 1 tablespoon dried oregano
Naan bread with Feta and Oregano

Preparation

Step 1: Dough

Place yeast, flour, sugar and salt in a bowl. Add yoghurt and olive oil. Gradually add the water.

Mix well and knead the dough for a few minutes. Form a ball and let it rest for 45 minutes to an hour.

Naan dough
Naan dough

Step 2: Feta filling

Meanwhile, mix feta and yoghurt.

Step 3: Oregano sauce

For the side sauce, mix the olive oil and dried oregano in a small bowl.

Step 4: Divide the dough

Once the dough is rested, cut it into pieces of about 50 g. Each one will form one naan. Redevide each of these pieces in half.

Naan Pasta
Naan Pasta

Using a rolling pin, spread out the pieces one by one and form your naans by making a round about 15 cm in diameter and 0.5 cm thick.

Naan Pasta
Naan Pasta

Step 5: Shape the naans

Place a spoonful of filling in the centre of the naan.

Training of naans
Training of naans

Then cover with another piece of dough. Gently roll out and do the same for the other naans.

Training of naans
Training of naans

Step 6: Cooking the naans

Heat a frying pan without adding fat. Place the naan on the pan. Cook for 1-2 minutes on each side.

Place on a plate and add a bit of olive oil and oregano sauce. Enjoy it still warm!

Naan bread with Feta and Oregano

How do I vary this recipe?

You can quite vary this recipe from Naan Bread to Feta and Oregano, here are some ideas:

  • Replace feta and yoghurt filling with mozzarella
  • Add dried chillies to the olive oil sauce
  • Replace oregano with thyme, herbes de Provence or fresh basil

If you liked this recipe, then you will certainly also be interested in these other recipes!

Please leave me a comment if you liked this recipe or if you have any questions.

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Naan bread with Feta and Oregano

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5 from 1 vote
Prep Time 15 mins
Cook Time 4 mins
Temps de repos 1 hr
Course Accompagnement
Cuisine Asiatique, Fusion
Servings 2

Ingredients
  

For the dough

  • 250 g flour
  • 3.5 g dry baker’s yeast
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 7 cl water
  • 80 g plain yoghurt
  • 2 tablespoons olive oil

For the filling

  • 50 g feta
  • 70 g yoghurt

For the sauce

  • 4 tablespoons olive oil
  • 1 tablespoon dried oregano

Instructions
 

  • Place yeast, flour, sugar and salt in a bowl. Add yoghurt and olive oil. Gradually add the water.
  • Mix well and knead the dough for a few minutes. Form a ball and let it rest for 45 minutes to an hour.
  • Meanwhile, mix feta and yoghurt. For the side sauce, mix the olive oil and dried oregano in a small bowl.
  • Once the dough is rested, cut it into pieces of about 50 g. Each one will form one naan. Redevide each of these pieces in half.
  • Using a rolling pin, spread out the pieces one by one and form your naans by making a round about 15 cm in diameter and 0.5 cm thick.
  • Place a spoonful of filling in the centre of the naan.
  • Then cover with another piece of dough. Gently roll out and do the same for the other naans.
  • Heat a frying pan without adding fat. Place the naan on the pan. Cook for 1-2 minutes on each side.
  • Place on a plate and add a bit of olive oil and oregano sauce. Enjoy it still warm!
Keyword pain
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