4hot green and red chilliesvery finely chopped (add more or less according to taste)
For the coriander-garlic butter:
3large cloves garliccrushed
You will also need:
2tbspnigella seeds(kalonji), to top the naans
1-2tbspextra flourfor dusting and rolling
To make the bullet naan dough:
In a large plate with high sides or bowl, mix together the flour, sugar, salt and baking powder. Mix to combine. Make a well in the centre and add the oil and yoghurt.
Add the warm water and use your fingers to begin mixing it with the yoghurt and oil. Bring the flour to the centre a little at a time and mix to create a sticky dough. Knead for 8-10 minutes until smooth and soft. The mixture may feel a little sticky but this is okay. Do not add any extra flour.
Cover the dough with a very thin film of oil, place it in a bowl and cover with a tea towel. Allow to rest for 30 minutes while you make the stuffing.
To make the chilli-cheese stuffing:
In a bowl, combine the cheeses, chillies and cream. Stir to combine, pressing with the back of the spoon to make it slightly pasty. This will help the stuffing bind together for easier stuffing later.
To make the coriander-garlic butter:
In a small saucepan, melt the butter. Add the garlic and cook for 90 seconds or so. Switch the heat off and add the coriander.
To make the Bullet Cheese Naan (WATCH VIDEO FOR A VISUAL OF THE TECHNIQUE):
Divide the rested dough into 6 equal portions. Each portion should weigh around 85g. Cover the dough to prevent it from drying out.
Divide the filling into 6 equal portions. Each portion should weigh around 50g.
Lightly flour a rolling board or clean worktop. Take a piece of naan dough and roll or press it out into a circle around 4cm (1.5 inches) wide. Place a portion of cheese stuffing on top and pinch the dough together to fully enclose it inside. It will look like a dumpling. There should be no gaps or holes the stuffing could escape from during rolling.
Lightly flour the surface again and gently use your middle three fingers (palm-side down) to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly.
Use a rolling pin to gently roll the Bullet Cheese Naan in a circular motion, between the centre and edges. Don't apply too much pressure. You can use your hands to turn it as you roll. Once it reaches the desired size (15-18cm/6-7 inches wide depending on how thick or thin you like your naan). Sprinkle with a pinch of nigella seeds and lightly press them in. Carefully roll up and down a few times to even out the surface. The Bullet Cheese Naan is now ready to cook.
To cook the Bullet Cheese Naan:
Heat a tawa or large frying pan over a med-high heat (about 4-5 minutes). Do not use a non-stick pan for this cooking method. I use steel or aluminium.
Carefully turn the naan over and apply water on the back of the naan. Very carefully place the naan on the pre-heated tawa, water-side down. Cook for 40-50 seconds or until small bubbles appear on the surface of the naan.
Pick the pan up by the handle (use an oven glove if it's very hot) and flip the pan upside down to cook the naan directly over the flame. The water will ensure the naan sticks to the pan. Cook until charred spots appear all over the surface of the naan.
Use a metal spatula or turner to gently release the naan from the tawa or pan.
Brush with the garlic and coriander butter. Serve immediately or keep the naan in an insulated container while you cook the rest of them.
Repeat these steps for the remaining naan.
Alternative cooking methods:
The above cooking method may not be your preference. In this case, simply skip the water step and cook the naan on both sides in a very hot frying pan. Non-stick is fine to use in this case.
For extra char, you can place the naans under the grill for a few seconds.
Arrange the naans on a lined baking tray and bake in a 220°C/430°F oven for 4-5 minutes.
Feel free to skip the coriander and garlic butter and brush with plain melted butter if desired.