GRILLED NAAN FILLED WITH HERBS AND CHEESE

GRILLED NAAN FILLED WITH HERBS AND CHEESE image

Yield 10 naans

Number Of Ingredients 19

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Ingredients

For the dough
1 Ib. 7-1/2 oz. (5-1/4 cups) unbleached all-purpose flour; more as needed
4 tsp. baking powder
4 tsp. kosher salt
2 tsp. granulated sugar
1/2 cup plain whole-milk yogurt
1 large egg
1/4 cup peanut or canola oil; more for brushing
For the filling
1-1/2 cups roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
1/4 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
2/3 cup farmer cheese or queso fresco, crumbled (3-1/2 oz.)
Melted butter for brushing
Kosher salt for sprinkling

Steps:

Make the dough Combine flour, baking pwdr, salt, and sugar in bowl of stand mixer fitted with dough hook. Whisk yogurt and egg in a medium bowl, then whisk in 1-1/2 C 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 min. 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 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 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" circle. Spread about 2 tsp. of the filling in the center, leaving a 1/2" border. Scatter 1 T of the crumbled cheese over the filling. Gather the border to form a pouch, pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6" circle. Transfer to parchment-lined baking sheet. Continue filling and shaping the dough, layering parchment between the breads if you stack them. Prepare a medium grill fire. Grill the breads in batches pinched side down, covered, until they look puffy and the undersides brown lightly in places, 2 to 3 min. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 4 min. 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.