Sophie Makes: MUJI Naan (+ Curry)

During my not-so-recent trip to Tokyo, Japan last April, I bought a couple of things from MUJI. I got the usual stationary and some other little travel essentials. In Japan, though, I get the most excited about the MUJI food that they sell since most of what they’re offering is not available back at home.Β I was so happy to find a pack of handmade ready-to-make naan and couldn’t wait to try it out.

And so, I finally had some time yesterday to make them:

The instructions were unfortunately in Japanese so I tried my best to (“read”) translate and research on what to do. Luckily, I found this video of someone making it and tried my best to follow.

MUJI Handmade Naan (Serves 4) – 200g

First, I placed all the naan mix in a medium-sized bowl and poured in 100ml of water:

Then, I placed a teaspoon of olive oil:

I combined everything well, kneaded the dough for a few minutes, and covered it to let it rise (as shown in the video).

[Note: Nothing happened in the ten minutes I covered it to “let it rise”, so you can go ahead and skip to the next step.]

While I was waiting for my dough to “rise”, I heated up the MUJI Creamy Butter Chicken Curry.

After ten minutes, I took out the dough from the bowl, cut them into four pieces, and proceeded to flatten them with a rolling pin. I grated someΒ queso de bolaΒ (“ball cheese” or edam cheese, in English) and stuffed them in.

While I was rolling out and filling the dough, I placed a medium-sized non-stick pan over medium heat (read that again, slowly) and drizzled some olive oil on the pan.

Once the pan was hot enough, I placed two of the naan bread on it and covered the pan (to trap the heat in).

I let it cook for around 3 – 5 minutes on each side (or until they turn golden brown).

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