Squash and Tempeh Stuffed Naan
A recipe for Squash and Tempeh Stuffed Naan. The bread is flaky and tender and delicious, with an elegantly spiced filling.
Servings: 8 naans
Ingredients
- For the naan:
- 2 ½ teaspoon active dry yeast
- ¾ cup warm water
- 1 teaspoon sugar
- 7 ounces of extra firm tofu blended with ¼ cup of nondairy milk Yields approximately ¾ cup
- 2 tablespoon avocado oil or any neutral oil
- 3-4 cups bread flour
- 1 teaspoon salt
- For the squash-tempeh stuffing:
- 2 cups cubed and peeled butternut squash
- 8 ounces of tempeh chopped very fine
- 1 teaspoon avocado oil or any neutral oil
- ½ cup finely chopped red onion
- 1 green chili like serrano or jalapeno minced
- 2 spring onions white and green parts chopped
- ¼ teaspoon turmeric
- 1 teaspoon garam masala
- Salt to taste
Instructions
- In a large mixing bowl or in the bowl of a stand mixer, place the sugar, yeast, and warm water and wait about five minutes to ensure the yeast froths.
- Add the tofu mixture and then add two cups of flour, salt, and oil and mix.
- Add the remaining flour, half a cup at a time, until the dough comes together but is still fairly sticky and soft. I needed about 3 ½ cups of flour, but the amount you need could vary based on temperatures and humidity where you are.
- Place the dough in an oiled bowl, turning over once. Cover tightly with cling wrap or a kitchen towel and let it stand about two hours.
- Make the stuffing:
- Place the butternut squash cubes in a single layer on a baking sheet, spray with some oil, and bake in a preheated oven at 400 degrees for 35-40 minutes or until a knife inserted in the center of a cube goes cleanly through. Set aside.
- Heat oil in a saucepan. Add the onions and minced green chili and cook until the onion is soft, stirring now and then. Add the turmeric and stir-fry for about 30 seconds.
- Add the tempeh and the butternut squash. Use a potato masher to break the squash and tempeh further.
- Add the garam masala and salt to taste. Add the green onions and mix well.
- At this stage, preferably put the mixture in a food processor and pulse a few times until the mixture is evenly broken down. You don't want any big pieces of onion or tempeh breaking through your naan.
- Make the stuffed naan:
- After the dough has risen, turn it out onto a flat surface and divide into eight portions.
- Shape each into a round and cover with a kitchen towel. Let it stand for 10 minutes.
- Use a rolling pin or your hands to shape each round into a five-inch circle. Place about 2 tablespoon of stuffing inside the ball and gather up the sides. Seal at the top.
- Roll each circle out into a teardrop-shaped naan, about 7 inches in length (or any shape you please. Teardrops are more traditional).
- Preheat the oven to 500 degrees.
- Place as many naans as will fit in a single layer, side by side on a baking sheet.
- Bake on the lowest rack of the oven about 8 minutes, turning once halfway through baking. If you wish, spray some oil after flipping and sprinkle on some sesame seeds, then continue to bake.
- Serve hot with vegan raita.