Naan Bread:
-2 teaspoons active dry yeast
-2 teaspoons sugar
-2 teaspoons salt
-1/2 teaspoon baking soda
-6 cups unbleached bread flour
-1 egg, at room temperature
-¼ cup olive oil
-¼ cup California yogurt, at room temperature
-1-1/2 cups California milk, at 110F
Caprese Stuffing:
-5 ounces California mozzarella cheese, diced
-3 ounces sundried tomatoes, diced
-2 ounces chopped basil leaves
-2 tablespoons extra virgin olive oil
-5 teaspoons mango powder
clarified California butter, for garnish:
To make the naan dough, place ¼ cup lukewarm water (110F) and pinch of sugar in small bowl. Sprinkle yeast over water and let sit 10 minutes until mixture become bubbly. In separate bowl, whisk sugar, salt and baking soda into flour. In separate bowl, whisk together egg, oil, yogurt and milk. Mix milk mixture and proofed yeast into flour. Knead dough until smooth, adding additional water or flour as needed for a firm dough. Place dough in lightly oiled bowl. Cover with a damp cloth and keep in warm place for 3-4 hours until almost doubled in volume. Punch down then pinch off fist sized balls, about 5 ounces each.
To make the Caprese Stuffing, mix all ingredients, except clarified butter in bowl.
To stuff and bake naan, press an indent into the center of each dough ball. Place approximately 1/3 cup Caprese Stuffing into the indent and pull edges around to seal. Allow stuffed balls to rest 3 to 4 minutes. Preheat oven with pizza or baking stone on high broil. Using lightly oiled hands, pat and press stuffed naan, to flatten into oval shape 4×8 inches. Place on preheated pizza or baking stone. Bake 4 to 5 minutes, approximately 12 inches from heat source, until golden brown on top. Remove bread from oven and brush lightly with clarified butter before serving.
Recipe courtesy of Chef Kiran Verma (Kiran’s, Houston TX)
