Grilled Naan Filled With Herbs And Cheese Recipes

Steps:

• Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
• In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
• Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
• When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
• Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

Steps:

• Make the dough Combine flour, baking pwdr, salt, and sugar in bowl of stand mixer fitted with dough hook. Whisk yogurt and egg in a medium bowl, then whisk in 1-1/2 C of lukewarm water and the oil. Pour the egg mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 min. If the dough seems too wet, add more flour, 1 tsp. at a time. Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let rest at least 1 hour and up to 2 hours before shaping. Make the filling Combine the cilantro, mint, nuts, garlic, ginger, and salt in a food processor. Pulse until finely chopped. Scrape the sides of the bowl, turn the processor back on, and pour the oil through the feed tube, mixing until incorporated. Transfer to a medium bowl. Make and grill the bread On a lightly floured surface, roll a dough ball into a 5" circle. Spread about 2 tsp. of the filling in the center, leaving a 1/2" border. Scatter 1 T of the crumbled cheese over the filling. Gather the border to form a pouch, pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6" circle. Transfer to parchment-lined baking sheet. Continue filling and shaping the dough, layering parchment between the breads if you stack them. Prepare a medium grill fire. Grill the breads in batches pinched side down, covered, until they look puffy and the undersides brown lightly in places, 2 to 3 min. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 4 min. Just before taking them off the grill, turn the breads pinched side down and brush lightly with the butter. Sprinkle with a pinch of salt. Cut each bread in half and serve warm.