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:
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.
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.
Divide the dough into 10 equal sized dough balls on a floured work surface. Arrange the dough balls on a plate dusted with flour.
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.
Divide each bun into two pieces.
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.
Heat the skillet or grill and brush it with olive oil.
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.
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.
