Butter Curry Naan Kebab

In a bowl, combine flour, yeast, and salt. Add warm water and olive oil, mixing until a soft dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.

Divide the dough into 4 equal portions. Roll each portion into a circle about 10 cm in diameter.

Mix shredded cheddar and mozzarella together. Place a spoonful of the cheese mixture in the center of each dough circle, fold over, and seal the edges.

Heat a non‑stick skillet over medium heat. Place the stuffed dough pieces in the skillet and cook for 2–3 minutes on each side until lightly browned and the cheese has melted.

Melt butter in a saucepan over medium heat. Add diced onion, minced garlic, and grated ginger; sauté until fragrant.

Stir in curry powder and tomato puree, cooking for 2 minutes. Pour in coconut milk, bring to a simmer, and let thicken for 5 minutes. Season with salt to taste.

In a bowl, combine sliced cabbage, apple cider vinegar, sugar, and a pinch of salt. Let sit for 15 minutes, then drain excess liquid.

Mix mashed avocado, lime juice, and chopped coriander until smooth.

Assemble each naan kebab by placing a piece of cheese‑stuffed naan on a plate, spooning butter curry over it, topping with pickled cabbage, and finishing with a drizzle of avocado sauce.

Serve immediately while hot and enjoy the burst of buttery, spicy, and fresh flavors.