Grilled Naan Filled with Herbs and Cheese

Grilled Naan Filled with Herbs and Cheese

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE DOUGH:

  • 1

    lb. 7½ oz. (5¼ cups) unbleached all-purpose flour; more as needed

  • 4

    tsp. baking powder

  • 4

    tsp. kosher salt

  • 2

    tsp. granulated sugar

  • ½

    cup plain whole-milk yogurt

  • 1

    large egg

  • ¼

    cup peanut or canola oil; more for brushing

  • FOR THE FILLING:

  • 1/12

    cups roughly chopped fresh cilantro

  • ½

    cup roughly chopped fresh mint

  • ¼

    cup unsalted cashews or blanched almonds

  • 2

    cloves garlic, chopped

  • 1

    Tbs. chopped fresh ginger

  • 1

    tsp. kosher salt

  • 6

    Tbs. peanut or canola oil; more as needed for the grill

  • cup farmer cheese or queso fresco, crumbled (3½ oz.)

  • Melted butter for brushing

  • Kosher salt for sprinkling

Directions

MAKE THE DOUGH: Combine the flour, baking powder, salt and sugar in the bowl of a stand mixer fitted with the dough hook. Whisk the yogurt and egg in a medium bowl, then whisk in 1 1/2 cups of lukewarm water and the oil. Pour the egg mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time. Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let rest at least 1 hour and up to 2 hours before shaping. MAKE THE FILLING: Combine the cilantro, mint, nuts, garlic, ginger, and salt in a food processor. Pulse until the ingredients are finely chopped. Scrape the sides of the bowl; turn the processor back on, and pour the oil through the feed tube, mixing until incorporated. Transfer to a medium bowl. MAKE AND GRILL THE BREAD: On a lightly floured surface, roll a dough ball into a 5-inch circle. transfer to a parchment-lined baking sheet. Continue filling and shaping the dough, layering parchment between the breads if you stack them. Prepare a medium charcoal or gas grill fire. Brush the grill grates with a stiff brush, then wipe with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they look puffy and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 4 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with the butter. Sprinkle with a pinch of salt. Cut each bread in half and serve warm.


Nutrition

Facebook Conversations