This skyrocketed to the top of my filled-starch recipe list. A.ma.zing, with capital aand a lot of emphasis when pronouncing it. It took a few weeks to get here, butI think I found a recipe worth waiting for. The Twelve Loaves group deservedthe best possible idea for a savory bread, this month’s theme, especially if I was posting so late.
Well, here itis, all cheesy and so good, naan bread made without yeast, filled with greenonion almond pesto and grilled. You’re welcome.
I’mseriously considering feeding this as a sort of appetizer for 40 next month atmy father´s birthday, that’s how infatuated I’m with this mozzarella filled naan. Itdoesn’t even have yeast, so for all of you who are afraid of it, this dough is as easy as thepizza mix with baking powder that you can buy in the supermarket. But so muchbetter. It has yogurt in it.
Talkingabout pizza I have two chores ahead of me: to see if this dough holds well forgrilled pizza, and finding my ultimate pizza dough recipe with yeast – I still can’t betotally happy with any of the dozens I’ve tried through the years. I’m verymuch a focaccia gal more than pizza, but as any self proclaimed foodie andyeast enthusiast, a great pizza dough should be part of my repertoire.
On to thepesto filled naan here, oozing melted mozzarella. The word pesto is veryloosely used here, this was a mixture of green onions, almonds and parsley witholive oil, salt and pepper. Maybe we should say paste? Maybe, but pesto orpaste will not change the awesomeness of this filled pieces of dough, grilledon the stove and eaten right there, almost hot to the touch, the idea ofslightly burning your tongue pleasurable. Unfortunately, these do not reheatwell after freezing, probably because they’re not yeasted, so it might not bethe best idea to serve it for so many guests at a party, huh? Probably not.
Where youpaying attention when I mentioned the grilling inside, on the stove?
Just a few days ago I talked about how inconvenient it was for trends to come back so manyyears, or decades really, later when we’ve already thrown or gave away a lot ofvintage o inherited stuff like cast iron skillets.
Well, in a very fortunate turn ofevents, I found a million years old steak iron that belonged to my grandmother.I can’t begin to think how many years old it might be, at least fifty.
Steak ironsare flat surfaces with ridges, made of cast iron, used to make steak,obviously. Being this one a huge meat consuming country, it was a regular staple in all kitchens when I wasgrowing up. All made from good, sturdy iron, meant to last forever, literally. Any decent kitchen had one or more. A big pot for sunday’s pasta, a skillet and a cast iron steak iron. Period.
The material is the same used for the firstirons, for ironing fabrics that is, which were filled with hot coals. That wasbefore electricity was available everywhere.
The old clothes iron was quicklyreplaced, but the steak iron remained. Many electric gadgets appeared throughthe years, but it took many years for the faithfull steak iron to be replaced.Nowadays it’s still sold and used, but not as much.
So thegrilling of the filled naan was very easy, not even smoke because you don’tneed to use oil. You can drizzle some right before eating the bread, and maybe sprinklewith some coarse salt. What’s unavoidable is to use a good melting cheese, likethe mozzarella I used here, which is the type we label pizza mozzarella, notfancy but buttery in flavor and great for melting.
Grilledveggies are perfect too. Just remember you need the final filled bread to beflat, so that it cooks evenly. It might be a good idea to process or cut insmall bits the vegetables first.
Whateveryou fill this with, enjoy it warm.
MOZZARELLA AND PESTO GRILLED NAAN BREAD
adapted fromFeasting at Home
Makes 8 to 10 individual breads
1 cupcoarsely chopped green onions, about 2
1 cup freshparsley leaves
½ cup wholealmonds
Salt andfreshly ground black pepper
9 or 10slices mozzarella cheese
Make naandough as directed, let rest for 1 hour. In the meantime, have the cheese cutand make the pesto.
In the bowlof a food processor, add green onions, parsley, almonds and 2 or 3 tablespoonsolive oil. Process until it begins to turn into a paste, adding more oil asnecessary. Season with salt and pepper.
When readyto assemble, preheat the steak iron, grill or a cast iron skillet.
Fill eachpiece of dough with a heaping tablespoon of pesto and a slice of cheese tocover it. Close in a bundle, flatten with a rolling pin or your hands like I did, and cook as many at a time as will fit in the iron.
Do it overlow/medium heat so the dough has time to bake properly before the outside isburned.
Transfer toa wooden board, cut in half and eat immediately.
Here’s what the rest of the group baked this month:
- Cheddar Jalapeno Sourdough Bread by Renee at Magnolia Days
- Cheddar Swirl Breakfast Buns by Lora at Cake Duchess
- Onion and Poppy Seed Bread by Rossella at Ma che ti sei mangiato
- Pissaladiere by Karen at Karen’s Kitchen Stories
- Shallot, Herb and Garlic Cheese Muffins by Anne at From My Sweet Heart
- Skillet Jalapeno-Cheddar Cornbread by Holly at A Baker’s House
After a gorgeous month of July stone fruit breads, our Augustbaking mission is taking on a savory side.
Think breads with cheeses andspices. Garlic and onion, oh my!
What savory mood are you in? Share yourfavorite savory bread recipe (yeast or quick bread). Let’s get baking!
Want tojoin the #TwelveLoaves group? It’s easy!
1. Whenyou post your Twelve Loaves bread on your blog, make sure that you mention theTwelve Loaves challenge in your blog post; this helps us to get more members aswell as share everyone’s posts. Please make sure that your bread is inspired bythe theme!
2. Pleaselink your post to the linky tool at the bottom of my blog. It must be a breadbaked to the Twelve Loaves theme.
3. Haveyour Twelve Loaves bread that you baked thisAugust, 2013, and posted on your blog by August 31, 2013.