Sausage Naan Roll Recipe

Proof the yeast: combine warm water (about 105–115°F / 40–46°C) and sugar in a small bowl. Stir in the yeast and let sit 5–8 minutes until foamy.

Combine dry ingredients: in a large bowl whisk together flour, baking powder and salt.

Make the dough: add yogurt, olive oil and the foamy yeast mixture to the flour. Stir until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic. If dough is very sticky add up to 1–2 tablespoons more flour.

First rise: place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60 minutes.

Divide and rest: punch down dough and divide into 4 equal pieces for 4 rolls. Shape each into a ball, cover and rest 10 minutes before rolling.

Roll the naan: on a lightly floured surface roll each ball into an oval about 7–8 inches long and 1/8–1/4 inch thick.

Cook the naan: heat a large cast-iron skillet or nonstick pan over medium-high heat. When hot, place one naan in the dry skillet. Cook 1–2 minutes until bubbles form and underside has golden spots, flip and cook another 1 minute. Optionally finish directly over a gas flame using tongs for charred spots. Brush cooked naan with melted butter and keep warm wrapped in a towel.

Prepare sausages: remove casings from sausages and roughly break meat into bite-size pieces or crumbles.

Sauté aromatics: heat vegetable oil in a skillet over medium heat. Add chopped onion and bell pepper and sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Cook sausage: add the sausage meat to the pan, breaking it up with a spoon. Cook 5–7 minutes until browned and cooked through.

Season and bind: stir in garam masala, ground cumin, red chili powder (or paprika), tomato paste, salt and black pepper. Cook 2–3 minutes so spices bloom and tomato paste melds. If mixture seems dry add 1–2 tsp water.

Finish filling: remove from heat and stir in chopped cilantro. Taste and adjust seasoning.

Prepare yogurt drizzle: whisk together plain yogurt, lemon juice and 1/4 tsp salt until smooth. If too thick, thin with 1–2 teaspoons of water.

Assemble the rolls: place a warm naan on a work surface. Spread about 1 tablespoon green chutney down the center of each naan. Spoon roughly 3–4 ounces (about one quarter of the sausage filling) lengthwise onto the chutney, leaving room at the ends.

Add cheese and extras: sprinkle about 3 tablespoons grated cheese over the sausage. Add optional sliced cucumber or pickled onions if using.

Roll and melt: fold one long edge of the naan over the filling and roll tightly into a log. Place seam-side down on a skillet over low heat for 1–2 minutes per side to melt the cheese and lightly crisp the exterior. Alternatively, place assembled rolls on a baking sheet and heat in a 375°F (190°C) oven for 6–8 minutes.

Finish and serve: brush rolls with melted butter, drizzle with yogurt sauce, and serve immediately. Serve extra green chutney on the side.