I have been cooking up a storm now that my days aren’t full of studying! One of the first things I made was a Reese’s pie that I’ve been dreaming of!
I also made a special dinner for Jason last week. He deserved it after going quite a while without a home cooked meal! I made him his favorite, my Herb Crusted and Honey Glazed Lamb.
Along with the lamb that night (which of course was Jason’s entrée) I made cheese stuffed potato croquettes that were, quite frankly, the bomb.
Apparently I’m really into stuffing things with cheese right now because I decided to do the same with naan bread today for Indian night!
You can’t tell from the outside but there’s delicious melty cheese kneaded right inside those babies.
Naan is actually really easy to make! It’s traditionally made in a tandoor, but you can make it at home in your oven, on the grill, or in a hot pan on the stove. It cooks quickly and all you’re looking for is nice deep brown spots and bubbles, though with this thicker stuffed variation you might not get the bubbles. No matter what it looks like it’s delicious!
- 4 c. all purpose flour
- 1 t. instant dry yeast
- 1 T. sugar
- 1 t. baking soda
- 1 t. baking powder
- 1 t. salt
- ½ c. warm milk
- ½ c. plain yogurt
- 1 T. canola oil
- 1 c. shredded cheese of choice (I used mozzarella and havarti)
- olive oil or melted butter for brushing
- In the bowl of a stand mixer (or a large mixing bowl) combine the flour, yeast, sugar, baking soda, baking powder, and salt together.
- Pour in the warm milk, yogurt, and oil and mix on medium-low speed for about 5 minutes, or until the dough comes together in a very smooth ball.
- Cover the bowl with a damp towel and let it rest in a warm place until it doubles in bulk, about an hour.
- Gently knead the dough out to deflate it and roll into a ball. Divide into 8 equal pieces.
- Take one of the dough pieces and flatten it slightly between your hands.
- Spoon a couple tablespoons of cheese into the center of the dough piece and pull the edges of the dough around the cheese, pressing the edges shut with your fingers. Roll it into a ball so that you have a dough ball with cheese in the center.
- Place the ball on a lightly floured surface and roll out with a rolling pin in one direction to make the ball into a long oval. Set aside and repeat the filling and shaping step with each dough piece.
- Heat a large cast iron skillet (one that has a lid) over high heat.
- Place the naan in the hot skillet and cover with the lid. Check it after about 1 minute and flip it to the opposite side when the bottom turns nice and brown. Cook on the opposite side for another minute or two until it browns. Remove to a platter and repeat with the other naan.
- Brush fresh naan with olive oil or butter and chopped herbs if desired.
I love this variation of naan! Jason and I are thinking of making pizzas with it tomorrow. The bread is so soft and chewy and seems like it would go with just about anything.
I love me some carbs. This is my version of a Fat Tuesday treat.