Goat Cheese Naan

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Naan is a leavened, oven-baked flatbread. It’s typical of and popular in West, Central and South Asia.

Influenced by the large influx of South Asian immigrants, naan has also become popular in other parts of the world, especially in Arab states of the Persian Gulf, Europe and North America.

The earliest appearance of “naan” in English literature dates back to 1780, in a travelogue of William Tooke. Originally, naan was a generic term for various flatbreads from different parts of the world.

The name stems from the Persian generic word for bread.

Here’s a great naan recipe that you can make yourself, to replace the store-bought naan listed with this weeks hautemealz menu recipe for Chicken Korma (Chicken in Rich Yogurt Curry).

Goat Cheese Naan

Yield: 4 Naans
Active Time: 20 minutes
Total Time: 2 1/2 hours (incl resting time for dough)

Ingredients
2 cups all purpose flour
3/4 tsp baking powder
3/4 tsp salt
3/4 cup yogurt
1 cup crumbled soft fresh goat cheese
Olive oil

Instructions

  1. Sift first 3 ingredients into bowl. Mix in yogurt and half of the goat cheese. Knead on floured surface until smooth and elastic, about 10 minutes. Form into ball. Return to bowl; cover with plastic. Let rest 2 hours (dough will not rise).
  2. Turn dough out onto floured surface. Divide into 4 pieces. Form each into ball. Roll out each to 8-inch round.
  3. Brush heavy medium skillet with olive oil; heat over medium-high heat. Add 1 dough round and cook until brown spots appear all over bottom, about 5 minutes. Turn bread over and cook until brown spots appear all over second side and bread is cooked through, about 5 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 2 hours ahead. Cover bread; let stand at room temperature. Rewarm bread uncovered in 350F oven about 5 minutes.)
  4. Preheat broiler. Sprinkle with remaining goat cheese. Broil breads just until cheese begins to melt, watching closely to avoid burning, about 2 minutes.

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