📝 About This Recipe
This dish represents the pinnacle of Progressive Indian Fine Dining, bridging the rustic charm of the tandoor with the sophisticated pungency of European blue cheese. The warm, pillowy leavened bread acts as a vessel for molten Stilton, creating a complex interplay of salty, funky, and earthy notes. Finished with a drizzle of artisanal truffle honey, it is a masterclass in modern indulgence and sensory contrast.
🥗 Ingredients
For the Naan Dough
- 2 cups All-purpose flour (Maida) (sifted)
- 1 teaspoon Active dry yeast (fresh)
- 1 teaspoon Granulated sugar
- 1/2 cup Warm water (approximately 105°F)
- 1/4 cup Greek yogurt (at room temperature)
- 2 tablespoons Ghee (melted)
- 1/2 teaspoon Sea salt
The Blue Cheese Filling
- 150 grams Stilton or Gorgonzola Dolce (crumbled and chilled)
- 50 grams Cream cheese (to bind the filling)
- 1/4 teaspoon Black pepper (freshly cracked)
The Truffle Glaze and Garnish
- 3 tablespoons White Truffle Honey (high quality)
- 1/4 cup Walnuts (toasted and finely crushed)
- 2 tablespoons Unsalted butter (melted for brushing)
- 1 pinch Micro-cilantro or Chives (for garnish)
- 1 teaspoon Nigella seeds (Kalonji)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Create a well in the center and add the yeast mixture, yogurt, and melted ghee.
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3
Knead the dough for about 8-10 minutes by hand or 5 minutes with a dough hook until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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5
While the dough rises, prepare the filling by folding the crumbled blue cheese into the cream cheese with black pepper. Form into 4 small discs and keep refrigerated until needed.
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6
Punch down the risen dough and divide it into 4 equal-sized balls. Cover them and let them rest for another 10 minutes to relax the gluten.
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7
Preheat a heavy cast-iron skillet over medium-high heat. If you have a pizza stone, place it in the oven at 500°F (260°C) for the best results.
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8
Take one dough ball and flatten it into a small circle. Place one blue cheese disc in the center, gather the edges of the dough over the cheese, and pinch tightly to seal.
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9
Gently roll the stuffed ball into an oval or teardrop shape using a rolling pin, being careful not to burst the dough and leak the cheese. Sprinkle a few nigella seeds on top and press them in.
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10
Lightly brush one side of the naan with water and place it water-side down onto the hot skillet. Cover with a lid for 1 minute to allow the steam to puff the bread.
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11
Remove the lid. Once bubbles form on the surface, flip the naan. If using a gas stove, you can use tongs to char the edges briefly over an open flame for a tandoor-like finish.
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12
Immediately brush the hot naan with melted butter. Drizzle generously with the white truffle honey while the bread is still steaming.
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13
Garnish with the toasted walnut dust and micro-greens. Serve immediately while the cheese center is molten.
💡 Chef's Tips
Ensure your yeast is fresh; if the water doesn't foam in Step 1, the dough won't rise properly. Keep the blue cheese filling cold until the moment of stuffing to prevent it from melting too early during the rolling process. Using a cast-iron skillet is essential for achieving the characteristic charred spots (leopard spotting) of a traditional tandoor. Do not overstuff the naan; a thin layer of cheese ensures the bread cooks through without becoming soggy. If the honey is too thick, warm it slightly in a water bath so it drizzles elegantly in thin ribbons.
🍽️ Serving Suggestions
Pair with a glass of crisp, off-dry Riesling or a light Sauternes to complement the blue cheese funk. Serve as a sophisticated starter alongside a shot of spiced Mulligatawny soup. Accompany with a side of pickled red grapes to provide an acidic counterpoint to the rich honey and cheese. Works beautifully as an accompaniment to a slow-cooked Lamb Rogan Josh for a decadent fusion meal.