Cheese and Spinach Stuffed Naan

Naan is a pretty regular thing in our home! I make it all the time. It’s fantastic just by itself or with a curry to sop up all that delicious sauce. Store bought is good but there is just something about homemade that doesn’t even compare. Naan alone is amazing but then stuffing it with cheese is another level!! It’s doughy chewy delicious bread filled with spinach, cheese garlic and herbs. I mean who doesn’t like cheese bread?! It’s the best! It may seem difficult to make but I promise it’s super easy! We all have a little extra time these days and it’s so worth it!!

Ingredients

• 1/4 cup warm water
• 1 tbsp. honey
• 3/4 tsp. dry active yeast
• 3/4 cup warm whole milk
• 1 cup full fat greek yogurt
• 4 cups flour
• 1 1/2 tsp baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tbsp. olive oil
• 2 large handfuls of spinach
• 4 garlic cloves, peeled
• 1 cup shredded mozzarella and parmesan blend
• 6 oz feta cheese crumbled
• 1/4 cup fresh mixed herbs, (parsley, thyme, cilantro)
• pinch of red pepper flakes

Directions

In a stand mixer with a dough hook attachment, combine the warm water, honey and yeast. Mix together and let that sit for about 10 minutes just to let the yeast start to activate and bubble.

Then add in the milk, yogurt, flour, baking powder, baking soda, and salt. Start slow mixing it all together. Then increase speed as it starts to form the dough. Mix for about 2-4 minutes. The dough will be slightly sticky. Then on a floured surface knead the dough in your hands for a couple minutes just so it becomes a smooth dough. Place back into a greased bowl, cover with plastic wrap and let sit in a warm area for about 1-1 1/2 hours just so it doubles in size.

To make the filling heat 1 tbsp olive oil in a saute pan and cook the spinach and garlic down until it’s all wilted. Let it cool slightly and add in a large bowl along with the cheeses, red pepper flakes and herbs. Mix all together until combined.

Once you’re ready to cook off punch down the dough and divide into 8 equals balls. Form into small dough balls. Using a rolling pin, on a floured surface roll out to create little circles. Place about 2 tbsp of the filling into the center. Grab the edges and fold up the edges and pinch together to seal it. Then using a rolling pin, gently roll the dough back out to create a large oval. It doesn’t have to be perfect and if it rips a little bit on the edges it’s ok. It should be about 5-6 inches long and about 1/2 inch thick. Repeat with the remaining dough balls.

Heat a large cast iron or grill pan to medium high heat. When the pan is really hot, brush a little oil onto the top of the naan and place on the hot pan. Let it bubble and cook for about 1-2 minutes. Until it’s golden flip and cook the other side for another minute and cooked through. Once cooked place to the side on a plate and continue with the remaining dough.

Once they are all cooked brush with a little garlic butter and enjoy immediately!!!

Store in an air tight container in the fridge for 3-4 days or in the freezer for up to 3 months.