A few weeks back, I managed to pull myself out of my little safe cocoon and attend a dinner party – this was a mighty feat! Conversations, laughter and much dancing ensued, but what I took home was the delicious taste of something called the ‘bullet na’an’. A soft pillowy dough, drenched in delicious cheese, garlic and chillies and eaten straight out of the wood brick oven – it was amazing. I ate far more than I ought to (not unusual!) and managed to crawl home at an unGodly hour of 3 am! But that bullet naan – mind blowing!
It also touched a memory of a decade ago – in boarding school in Singapore we often ventured down to the HDB hawker centres (a delight to any foodie!) and gorged on these cheese parathas which were flake-y pastry dough encased with oozing melted cheeses, onions and chillies. This was dipped into a spicy curry and all was well thereafter!
My recipe is a cross between the two dishes above. I use the standard paratha dough, which is easier to make in a jiffy, speckled with cumin powder, but stuffed twice with the cheesy filling. I like to serve this with Dry Mango and Vintage Lime Pickle by Aamra, available at Food & Wellness at The House of MG.