Created by our friend Richa Gupta (@my_foodstory), this naan is inspired by her love for thecha, the spicy Maharashtrian condiment, and is bursting with flavour. Dip this thecha naan in your favourite paneer or chicken curry for a burst of flavor!
Thecha is a spicy, garlicky, Maharashtrian condiment that’s primarily made with green chillies and garlic. It’s like a chutney and has a spicy, garlicky flavour. Whole green chillies and cloves of garlic are first tempered in oil until thoroughly blistered on all sides and then pounded in a mortar and pestle until coarsely ground.
This chilli garlic naan is the perfect way to wow guests and serve them something absolutely delicious. It is also a great way to make your weeknight meals more interesting. You can serve it with any curry of your choice, and it will taste absolutely delicious!
Ingredients
Naan Dough- 2 Cups All Purpose Flour Maida
- ½ Teaspoon Salt
- 2 Teaspoon Sugar
- 1 Teaspoon Active Dry Yeast
- 2 Tablespoons Yoghurt Curd
- 2 Tablespoons Lukewarm Milk
- 1 Tablespoon Ghee Or Oil
- ½ Cup Lukewarm Water
Thecha
- 1 tablespoon Oil
- 15 Green Chillies Stems Removed
- 7-8 Garlic Cloves
- ¼ Teaspoon Salt
Other Ingredients
- ½ Cup Grated Cheese Preferably Mozzarella
- ¼ Cup Butter
- 1 Tablespoon Nigella Seeds Kalonji
Equipment
Directions
- Making the Dough
Add all the ingredients for the naan dough to a bowl and mix.
If using a stand mixer, knead for 5 minutes on medium speed. If kneading by hand, knead for 6-8 minutes till the dough is smooth.
Place the dough in a greased bowl and cover it with a damp cloth or cling film.
Place the bowl to proof the dough in a warm spot and let it double in size. This can take between 1-3 hours based on the weather. - Making the Thecha
Heat oil in a shallow pan and add green chillies and garlic. Let them blister on all sides - this takes a few minutes. Be careful as they splutter sometimes.
Add them to a mortar and pestle, along with salt, and pound them into a coarse paste. You can either use it immediately or store it in an airtight container in the fridge for up to 2 days
Mix a teaspoon of thecha to butter and mix to combine. Add another teaspoon of thecha to the grated cheese and mix. We’ll need thecha cheese to stuff the naan and thecha butter to brush the naan with. - Preparing the Naan
Take a ball of dough and gently press it with your fingers into a circle 3-4 cm in diameter. Add a tablespoon of thecha cheese in the centre and bring the edges together to stuff and seal the dough.
Flip over the dough ball and roll it out into a thin oval or circular shape. Use dry flour while rolling. Make sure to roll the naan quite thin as that will allow it to puff up and become nice and crispy on the bottom.
Brush the top lightly with water and sprinkle nigella seeds on top. - Baking the Naan
Preheat your Ooni oven till the temperature on the pizza stone reaches 350-400C.
Dust the pizza peel with flour and swiftly transfer the rolled-out naan onto the peel.
Slide the naan into the oven and wait for 30-45 seconds till bubbles start appearing.
Gently turn the naan around every 15 seconds till it’s cooked and has a slight char around the edges. This takes approximately 30-60 seconds.
Remove the naan to a plate and brush with thecha butter. Serve hot.
