Roast Pumpkin & ‘Fetta’ Filled Naan Bread

Roast Pumpkin & ‘fetta’ filled Naan bread

1.     Cut up a quarter of a pumpkin into cubes & roast. Allow to cool completely.

2.     Make my ‘fetta’ (recipe on website under Misc)

3.     **You could make both of these the day before**

Make Naan bread dough

2 ½ cups of plain flour

2 teaspoon of sugar

½ teaspoon salt

½ teaspoon baking powder

1 cup of soy milk

2 tablespoons of vegetable oil

Oil for frying


1.     Sift flour, sugar, salt & baking powder into a large mixing bowl

2.     Whisk the milk & oil together in another bowl

3.     Make a hole in flour, pour in milk mixture & using one hand with a food glove on, mix together

4.     Dump dough on a lightly floured bench & knead for 5 to 10 minutes until you have a nice smooth dough

5.     Place in an oiled bowl covered with a damp tea towel & leave for 15 minutes

6.      Roll out & make 7 or 8 balls

7.     Using your fingers flatten the balls out to a round shape & then use a floured rolling pin on a floured bench to flatten further. Do not make too thin! Must hold together when rolling in filling

8.     Place a small amount of pumpkin & fetta in the centre leaving an inch around the rim.

9.     Grabbing the rim start folding it in on the filling (have it overlap slightly)

10. Flatten with your hand gently

11. Pierce with a fork a few times

12. Using your floured rolling pin, gently roll the flattened dough & filling until one even height

13. Fry in oil over a medium heat & drain on absorbent paper

14. Can be eaten hot or cold

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