Chur Chur Naan (Amritsari Crushed Stuffed Naan)

Make naan dough: Mix maida with yeast, yoghurt, baking soda, salt, and warm water into a soft, smooth dough. Knead 8 minutes. Cover and rise in a warm place 1.5–2 hours until doubled. Make filling: Combine grated paneer, mashed potato, green chilli, coriander, garam masala, and salt.

About 20 min

Tip: A well-risen dough is essential for the naan to puff in the tandoor. Under-proofed dough produces a dense, heavy naan that does not blister and char properly.

Knock back dough. Divide into 4 portions. Roll each into a 15cm disc. Place generous filling (4–5 tbsp) in the centre. Seal into a ball. Roll out to an oval 25–28cm shape, about 5mm thick. The naan should be thick enough to bake without burning before the filling is heated through. Apply water on the back (helps it stick to the tandoor wall).

About 10 min

Tip: Chur chur naan must be thick — if rolled too thin, the filling bulges through and the naan does not develop the thick, crumbly texture needed for the crushing step.

Cook in a tandoor (or press directly onto a preheated cast-iron skillet + oven broiler). In oven: preheat a large cast-iron skillet at 250°C for 20 minutes. Slap the naan onto the hot skillet, place under broiler for 4–5 minutes until blistered and charred. Remove. Immediately and enthusiastically crush the hot naan into rough pieces using your hands. Place in a bowl. Pour a generous amount of cold white butter over the hot crushed naan. Toss so every piece is coated. Serve immediately.

About 15 min

Tip: The crushing must be done while the naan is piping hot — cold naan shatters instead of crumbling into the characteristic irregular, flaky pieces. The butter must be cold — it melts on contact with the hot naan into a rich, coating sauce.