Mozzarella Pesto Naan (no-yeast)

no-yeast naan
No-yeast naan
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Ingredients

Adjust Servings:
5 - 5 ½ cups All-purpose flour
4 tsp Baking powder
1 tsp Salt
1 tsp Sugar
½ cup Plain yogurt natural, unsweetened
1 Eggs
¼ cup Olive oil + extra to brush the bread
1 ½ cups Water warm
½ cup Pesto
7 oz Mozzarella (or another melty one) cut into thin slices

Nutritional information

717
Calories
22.1g
Fat
101.7g
Carbohydrate
27.2g
Protein
57mg
Cholesterol
779mg
Sodium
Ingredients

Mozzarella Pesto Naan (no-yeast)

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This Mozzarella Pesto Naan (no-yeast) is a delicious flatbread recipe stuffed with pesto and mozzarella cheese. It’s a super simple snack that can be made in a skillet or on a grill. The bread only takes about 30 minutes of actual hands-on time and you can prepare it in advance.

Start by making the dough using a mixer with the dough hook attached. Divide the dough into 10 equal portions and shape into buns. Lightly brush the surface of each bun with olive oil. Cover with loose plastic, and leave to rest for at least 1 hour. Flatten the dough portions. Place some pesto in the center of half of them and spread it out a little without breaking the dough. Place a slice of mozzarella cheese on top of the pesto and cover with another piece of dough, joining the edges well and taking care that the filling does not escape. Cook the naan slowly on a skillet or grill over low heat until the dough is dry and the loaves are golden brown. Repeat on both sides, allowing time for the dough to cook well.

To make my Mozzarella Pesto Naan (no-yeast), you will need the following ingredients:

Ingridiens for Mozzarella Pesto Naan (no-yeast)

Steps to make Mozzarella Pesto Naan (no-yeast)

1

Combine dough ingredients

5

In the bowl of a stand mixer with the dough hook attached, combine 5-5½ cups of all-purpose flour, 4 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of sugar. In a separate medium bowl, mix ½ cup of plain yogurt, 1 egg, ¼ cup of olive oil, and 1½ cups of warm water. Mix and pour into a well in the center of the flour mixture.

2

Make dough

5

Start mixing the dough at low/medium speed for about 5 minutes, until a smooth dough forms that sticks around the hook. If the dough is too wet, add a tablespoon of extra flour.

3

Divide dough

5

Divide the dough into 10 equal sized dough balls on a floured work surface. Arrange the dough balls on a plate dusted with flour.

4

Allow dough to rest

60

Lightly brush the top of each dough ball with olive oil. Cover the buns loosely with plastic wrap, and leave to rest for 1 hour.

5

Divide dough

10

Divide each bun into two pieces.

6

Assemble the naan breads

20

Flatten half of the dough portions. Place one tablespoon of pesto in the center of each one and spread it out a little using the back of a spoon. Take care not to break the dough. Place a slice of mozzarella cheese on top. Cover each one with another piece of dough. Join the edges while taking care that the filling does not escape.

7

Heat grill or skillet

5

Heat the skillet or grill and brush it with olive oil.

8

Grill

20

Add the bread to the skillet or grill and cook slowly over low heat until the dough is dry and the outside is golden brown. Repeat on the other side.

9

Serve

Serve warm.

My Mozzarella Pesto Naan (no-yeast) recipe is a delicious simple to make a savory snack. Try it soon and make sure you tag #cookmerecipes in your bread posts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Soooo delicious! Thanks!

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