Grilled Naan Filled With Herbs And Cheese Recipes

Steps:

• Cut 2 pieces naan (or other flatbread) in half. Combine 2/3 cup shredded mozzarella, 1/2 teaspoon grated peeled ginger, 1 minced scallion and a pinch of salt; sandwich between the naan halves. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Stir in a large pinch of curry powder, then add the stuffed naan; cook until golden, 4 minutes per side. Cut in half.

Steps:

• Preheat a grill to 350 to 400 degrees F, or medium-high heat.
• Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
• Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
• Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.

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.