pesto mozzarella filled naan

pesto mozzarella filled naan

  • Yield: 8 breads 1x


For the pesto:

  • 1 cup coarsely chopped green onions (about 2)
  • 1 cup fresh parsley leaves
  • ½ cup whole almonds
  • Olive oil
  • Salt and freshly ground black pepper
  • 9 or 10 slices mozzarella cheese


  1. Make naan dough as directed, let rest for 1 hour. In the meantime, have the cheese cut and make the pesto.

For the pesto:

  1. In the bowl of a food processor, add green onions, parsley, almonds and 2 or 3 tablespoons olive oil. Process until it begins to turn into a paste, adding more oil as necessary. Season with salt and pepper.
  2. When ready to assemble, preheat the steak iron, grill or a cast iron skillet.
  3. Fill each piece of dough with a heaping tablespoon of pesto and a slice of cheese to cover 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. 
  4. Do it over low/medium heat so the dough has time to bake properly before the outside is burned.
  5. Transfer to a wooden board, cut in half and eat immediately.