Mozzarella Presto Naan

AuthorLe-ThermiqueCategoryDifficultyIntermediate
Yields10 Servings
Prep Time1 hrCook Time25 minsTotal Time1 hr 25 mins
INGREDIENTS :
 600 g All-purpose-flour
 355 ml water
 1 egg
 53 g olive oil
 123 g plain yogurt
 4 tsp baking powder
 1 tsp salt
 118 g pesto
 197 g Mozzarella
COOKING METHODS :
1

- Mix the wet ingredients in a bowl.

- Place in dry ingredients and wet mixture in the mixing jar.

KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2

OR

Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C

Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.

.

2

1st Rise
- After the dough is fully kneaded, divide the dough into 10 equal portions. Using floured hands, gently shape each dough into a ball. Set each ball on a floured surface and dab with a little bit of olive oil to keep moist. Cover with a damp towel and allow rising for 1 hour.

3

Assemble the naan bread
- Divide each dough into 2 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.

4

- Heat Grill or skillet.

- 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.

Nutrition Facts

10 servings

Serving size

servings


Amount per serving
Calories340
% Daily Value *
Total Fat 11.5g15%
Saturated Fat 2.5g13%
Cholesterol 23mg8%
Sodium 122mg6%
Total Carbohydrate 47.3g18%
Dietary Fiber 2.2g8%
Total Sugars 3.6g
Protein 9.8g

Calcium 12mg1%
Iron 13mg73%
Potassium 237mg6%
Vitamin D 8mcg40%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
 600 g All-purpose-flour
 355 ml water
 1 egg
 53 g olive oil
 123 g plain yogurt
 4 tsp baking powder
 1 tsp salt
 118 g pesto
 197 g Mozzarella

Directions

COOKING METHODS :
1

- Mix the wet ingredients in a bowl.

- Place in dry ingredients and wet mixture in the mixing jar.

KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2

OR

Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C

Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.

.

2

1st Rise
- After the dough is fully kneaded, divide the dough into 10 equal portions. Using floured hands, gently shape each dough into a ball. Set each ball on a floured surface and dab with a little bit of olive oil to keep moist. Cover with a damp towel and allow rising for 1 hour.

3

Assemble the naan bread
- Divide each dough into 2 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.

4

- Heat Grill or skillet.

- 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.

Notes

Mozzarella Presto Naan

Leave A Comment

Your email address will not be published. Required fields are marked *