Mini Spinach Cheese Naan

What are naan?

Naan is a type of leavened flatbread originating from western and southern Asia. They are very fluffy, and can be baked or griddled. These naan breads may not be traditional, but they sure are scrumptious! The garlicy, cheese filling is encased in a crispy yet super fluffy dough, and I can’t think of many things better than cheesy carbs. Perfection. These are perfect with any curry or just as a snack by itself!

Helpful Notes

Cake flour is used for lighter, fluffier naans—however, all-purpose flour may also be used.The amount of liquid used may vary depending on the consistency of the yogurt. Add slowly and adjust as necessary.

Mini Spinach Cheese Naan
Active Prep Time: 45 mins
Inactive Prep Time: 1 hour Cook Time: 10 mins
Yield: 8 mini naan

Ingredients
For dough:

• 280 g cake flour
• 2 tsp active dry yeast
• ½ tsp kosher salt
• 1 tbsp honey
• 2 tbsp plain Greek yogurt (I use fat free Fage)
• 1 tbsp olive oil
• 160 g milk of choice, warm (I use unsweetened almond milk)

For filling:

• 113 g shredded mozzarella
• 85 g frozen spinach, warmed and drained
• ½ tsp kosher salt
• 2 cloves garlic, minced

Other ingredients:

• 1 tbsp chopped or dry parsley
• 2 cloves garlic, minced
• 1 tbsp unsalted butter, melted
  
  

Directions
Dough and filling preparation:

1. Combine flour, yeast, and salt in a bowl.
2. Add Greek yogurt and olive oil, and slowly stir in milk with a spatula. Using your hands, hand mixer, or stand mixer with a dough hook, knead the dough until smooth (about 3 minutes with mixer). The dough will be sticky but should pull from the sides of the bowl.
3. Place dough in a lightly greased bowl and cover with a damp towel or plastic wrap. Let rise at room temperature for around 60 minutes or until volume doubles.
4. While the dough rises, prepare filling by combining cheese, spinach, salt, and minced garlic in a bowl.

Shaping:

5. Divide dough into 8 equal balls onto a lightly floured surface.
6. Use a rolling pin to flatten each ball into a round disk.* Take 1/8 of the filling and place in the center of the disk, pinching the seams together. Carefully press down on the naan into a flat oval, careful not to squeeze out the filling.
7. Repeat with all of the rounds.

Cooking and serving:

8. Thoroughly heat at a cast iron skillet on medium high heat. Place the naans on the pan, cooking for 1-2 minutes per side or until the dough is fully cooked.
9. Cover with a dry cloth to keep warm while cooking the rest.
10. Mix melted butter with minced garlic. Brush over each of the naans and sprinkle on parsley to serve.

*roll the edges slightly thinner than the center of the disk, as they will slightly overlap when you form seams.

Per naan: 203 calories: 28.3 g carbs; 5.9 g fat; 8.3 g protein

Inspired by El Mundo Eats.