Bread Stuffed with Potatoes (Naan shekam pour)

One of the easiest and tastiest bread you ever had. Preparing the dough does not need any yeast , baking soda or baking powder. Very easy peasy. I stuffed my bread with potato and some vegetables but you can fill it with any kind of meat or herbs and vegetables. The most important point is to make a good dough and then you can go on with your favourite fillings.

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Traditionally this wonderful bread is baked on a brick or stone griddle but nowadays, if you want to bake it at home, you can use a pan, as I did.  Today, I made potato stuffed bread and seriously it is just delicious naan bread.

I have loads of bread ( naan) recipes such as: pan fried naan, keema naan, sheermal bread, kelane naan bread, pitta bread, naan Barbari, onion spiral bread, naan fateer, olive bread, spicy lentil flat bread, garlic bread, Indian chickpea flat bread, country bread, paratha bread, garlic-rosemary bread, stuffed rose shaped bread, bread sticks with green olives.

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Ingredients for dough

  • 3 cups  or 450 g all purpose flour
  • 200ml water
  • 2 tsp salt
  • 1 tsp vegetable oil

Ingredients for fillings

  • 400g potatoes, boiled, peeled and chopped
  • 2 medium onions, peeled and fined chopped
  • 3 fresh spring onions, finely chopped
  • 3 fresh coriander, finely chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp chilli flakes
  • ½ tsp turmeric
  • 1 tsp paprika powder
  • Salt to taste
  • Olive oil

How to make it??

In a large bowl, add flour, salt and oil. Mix together. Then slowly add water. Combine well and knead the dough for few minutes. Cover the dough and keep it for 30 minutes to rest.

Meanwhile prepare ingredients for filling. Heat the oil in a skillet, and sauté chopped onion until soft. Then add chopped green herbs, and potatoes. Season with all spices. Mix everything well and fry for 2-3 minutes and set aside.

Once dough is ready, grease your hand with oil and knead the dough again for 1-2 minutes. Now divide it into small or big portions, it depends on you.

Take a portion of dough and with a rolling pin flat the dough on a floured surface. Top it with stuffing ingredients and then lift the dough from all sides ( as you see in the photos).

Gently flatten the dough ball with rolling pin. Heat a pan, spread a little bit of oil in the pan and place the dough on the pan.

Bake each side for 3 minutes then flip over and bake other side.

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نان شکم پرسیب زمینی

یکی از آسان‌ترین و خوشمزه ترین نان‌هایی هست که می تونید امتحان کنید. تهیه ی خمیر این نان نیازی به خمیر مایه – بیکینگ پودر و بیکینگ سودا نداره . داخل نان با سیب زمینی و چند سبزی دیگه پر شده ولی کلن میتونید هر چی خودتون دوست داشتید از انواع گوشت و سوسیس و کالباس یا سبزیجات و ادویه ها انتخاب کنید و داخل خمیر قرار بدید. نکته ی مهم درست کردن این خمیر خوب هست.

اگراز پخت نان خانگی در منزل لذت می برید می‌توانید دستور های مختلف انواع نان رو که من در کوکپد به اشتراک گذاشتم را هم امتحان کنید: نانهایی مانند : نان پیتانان سیب زمینی هندی – نان زیتون خانگینان با نخود آبگوشتینان عدسنان سیر دارنان زیتون و سبزیجاتنان سیرگره دارنان پیازیقیمه نان هندی – نان تست املتینان زیتون اسپانیایینان شکم پر با طرح گل رزنان شیرمالنان کلانه یا بولانینان هندی پاراتا نان فوق سریع نان بربرینان سنگکنان پیاز حلزونی – نان مافین آرد گندم …..

مواد لازم

سه پیمانه آرد

دویست میلی لیتر آب

دو ق چ نمک

یک ق چ روغن مایع

مواد لازم داخل نان

چهار صد گرم سیب زمینی آبپز شدهپوست گرفته و خرد شده

دو عدد پیاز متوسط پوست گرفته – و نگینی خرد شده

سه شاخه پیازچه ریز خرد شده

سه شاخه گشنیز ریز خرد شده

یک ق چ تخم گشنیز

یک ق چ پودر زیره

نصف ق چ فلفل

نصف ق چ زردچوبه

یک ق چ پودر پاپریکا – پاپریکا فلفل شیرین هست که رنگ و طعم خیلی خوبی به غذا میدهد

نمک به میزان لازم

روغن زیتون

طرز تهیه

داخل یک‌کاسه ی بزرگ آرد – نمک و روغن را با هم مخلوط کنید. آب را کم کم روی آرد ریخته و هم بزنید تا خمیر درست شود. خمیر را برای 3-2 دقیقه با دست ورز دهید. سپس روی خمیر را با یک دستمال پوشانده تا برای نیم ساعت استراحت کند.

در این میانمواد داخل نان را آماده کنید: روغن را در تابه گرم کرده و پیاز را کمی تفت دهید تا نرم شود. سپس سبزیجات خرد شده و سیب زمینی را روی پیاز ریخته و تمام ادویه ها را هم اضافه کنید . به آرامی مواد را با هم هم بزنید و برای دو سه دقیقه آن‌ها را سرخ کرده و کنار بگذارید تا خنک شود.

وقتی خمیر آماده شد دست خود را کمی با روغن چرب کنید و باز خمیر را یکی دو دقیقه ورز داده و بعد خمیر را به چانه های کوچک یا بزرگ تقسیم کنید ( سایز چانه ها بستگی به میل خودتان دارد). یکی از چانه ها را روی سطح آردی گذاشته و با وردنه آن را باز کنید. . مقداری از مواد سرخ شده را وسط خمیر گذاشته – خمیر را روی مواد میانی تا کرده ( مطابق تصاویر) و لبه ها را بهم بچسبانید. سپس با وردنه و خیلی به آرامی روی خمیر فشار دهید تا باز شود.. این عمل را برای باقی خمیرها هم انجام داده و همه را آماده کنید.

یک ق چ روغن داخل تابه گرم ریخته و خمیرآماده شده را در تابه قرار داده و بگذارید برای دو سه دقیقه زیر خمیر بپزد. سپس کمی روغن روی نان بزنید و آن را پشت و رو کنید تا سمت دیگر نان هم بپزد.

=========================================

Potato stuffed bread ( naan shekampour )

Ingredients for dough

  • 3 cups all purpose flour
  • 200ml water
  • 2 tsp salt
  • 1 tsp vegetable oil

Ingredients for fillings

  • 400g potatoes, boiled, peeled and chopped
  • 2 medium onions, peeled and fined chopped
  • 3 fresh spring onions, finely chopped
  • 3 fresh coriander, finely chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp chilli flakes
  • ½ tsp turmeric
  • 1 tsp paprika powder
  • Salt to taste
  • Olive oil

How to make it??

In a large bowl, add flour, salt and oil. Mix together. Then slowly add water. Combine well and knead the dough for few minutes. Cover the dough and keep it for 30 minutes to rest.

Meanwhile prepare ingredients for filling. Heat the oil in a skillet, and sauté chopped onion until soft. Then add chopped green herbs, and potatoes. Season with all spices. Mix everything well and fry for 2-3 minutes and set aside. Once dough is ready, grease your hand with oil and knead the dough again for 1-2 minutes. Now divide it into small or big portions, it depends on you.

Take a portion of dough and with a rolling pin flat the dough on a floured surface. Top it with stuffing ingredients and then lift the dough from all sides ( as you see in the photos). Gently flatten the dough ball with rolling pin. Heat a pan, spread a little bit of oil in the pan and place the dough on the pan. Bake each side for 3 minutes then flip over and bake other side.

.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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Just another WordPress.com weblog

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Adding Creativity Through Brush...........

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The best travel content you can get as a human

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