Creamy Cannellini-Bean Topped Grilled Naan

The Spice Tailor Plain naan might sound plain but has a lovely subtle flavour and the addition of the Nigella seeds makes it a really delicious flatbread to top as you like. This topping is inspired by a Greek dip and is absolutely delicious with the naan. The creamy beans and crisp, flavourful topping work so well with the crisp but soft naan.
  • 2serves
  • 8mins prep
  • 25mins cook
Creamy Cannellini-Bean Topped Grilled Naan
The Spice Tailor Plain naan might sound plain but has a lovely subtle flavour and the addition of the Nigella seeds makes it a really delicious flatbread to top as you like. This topping is inspired by a Greek dip and is absolutely delicious with the naan. The creamy beans and crisp, flavourful topping work so well with the crisp but soft naan.
Made with
Plain Naans

Plain Naans

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Ingredients

  • 1 packet The Spice Tailor Plain Naan
  • 1 tin cannelinni beans, well rinsed
  • 4 tbs. extra virgin olive oil or to taste
  • 1 clove garlic
  • 2-3 tbs. small capers, press between some kitchen roll to take away the moisture
  • ½ small red onion, finely chopped
  • A small fistful of chopped fresh dill
  • Lemon Juice, salt and pepper to taste

Method

  1. Whiz the beans with the 1-1½ tbs. lemon juice, 3 tbs. of the olive oil, and a generous amount of seasoning until smooth. Add a little boiled water to loosen to a creamy spreadable consistency
  2. In the remaining oil, using a small saucepan, fry capers. It helps to tilt the oil into one edge of the pan so the capers fry properly. Cook for 1-2 minutes until they are crisp and dehydrated.
  3. Moisten the naans well by flashing both sides under a running tap. Let the excess drip off.
  4. Heat your griddle pan and place presentation/front side down on a griddle pan for 1 minute or until soft, flip over and griddle the base until it is lightly crisp.
  5. As it heats up, spread over the beans with the back of a spoon, leaving a 1” border. Sprinkle over the toppings and serve drizzled with a little more olive oil and freshly ground black pepper.

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