Cheese naan with red brown lentils sauce

Recipe:

Dough -
1 cup all purpose flour
1/4 cup rice flour
1/4 cup blended rolled oats
90ml - 100ml liquid (Soaked 2 Tbsp raw oats with water)
3 Tbsp cream cheese (soften to room temperature)
1 tsp molasses sugar
1 tsp instant active yeast
1/4 tsp baking powder
1/8 tsp baking soda
handful of fresh coriander (torn small)
some olive oil for greasing
3-4 knobs butter for pan fry

(1) In a bowl, add half of the oats liquid (only water, omit oats) and sprinkle the yeast. Mix well using a spoon. Shortly after, add in sugar and stir and mix well. Let stand for 10 minutes, it should turn frothy.

(2) In a big mixing bowl, mix flour, blended oats, baking powder and baking soda together. Pour in the yeast mixture and begin to form into a soft dough. Pour in the remaining liquid with some soaked oats a little at a time - 1 Tbsp at a time, till able to form a soft dough.

Note: Add the liquid slowly, the process should be adding liquid, kneading, adding liquid, kneading. Too wet will need more flour to compensate later and the process will be more messy.

(3) Once the soft dough is formed, knead and form into a ball shape. Rub some oil around the mixing bowl and the dough and let it proof for 1 hour. Cover the bowl with clean kitchen cloth.

(4) Knead the proofed dough for few minutes. Form it into a long log, and roughly divide into equal portion starting from the middle. Make it into ball shape - the size should be about 1.5 ping pong ball size.

(5) Press flat the ball, scope some cream cheese and wrap it and form back into ball shape. Press flat again till about 0.5cm thick. Repeat for the rest of the dough and set aside to proof for 15 minutes.

(6) Heat up some butter on a hot frying pan, bring the naan to pan fry. While frying on one side, rub some butter on top of the naan, put some coriander leaves and lightly press so that the leaves stick on the naan. Flip over and fry till cooked.

Yields: 8 pieces of cheese naan

Red Brown Lentil Gravy:
1/2 cup organic red brown lentil (soaked overnight)
1/2 white potato (diced)
4 honey cherry tomatoes (quartered)
3 cloves garlic (minced)
2 shallots (sliced)
1/2 Tbsp dried fennel seeds
pinch of cinnamon powder
pinch of turmeric powder
1 tsp cumin powder
1 knob butter
1 Tbsp blended rolled oats for thickening

(1) In a sauce pan, bring some water to boil. Add in lentils and boil till soft. Halfway boiling, add in white potato and boil together till all soft. Once it looks soft and slightly thicken, add in butter, turmeric and cinnamon.

(2) In a frying pan, saute some garlic, shallots till fragrant. Add in fennel seeds and fry till brown and fragrant. Add in tomatoes and fry till the juice extracted.

(3) Pour in lentils boiled earlier and bring to boil for a little while. Meanwhile, add in cumin powder. Add water necessarily - not too much else will be too diluted. Shortly after, put to simmer for about 15 minutes. Add in blended rolled oats and cook till it looks thicken. Serve with cheese naan.

Yields: 3 bowls of lentil sauce