Grilled Naan Filled With Herbs And Cheese

For the Dough

7 1/2 oz (5 1/2 cups) unbleached all-purpose flour; more as needed
4 tsp baking powder
4 tsp kosher salt
2tsp granulated sugar
1/2 cup plain whole-milk yogurt
1 large egg
1/4 cup peanut or canola oil; more for brushing

For the Filling

1 1/2 cups roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
1/4 cup unsalted cashews or blanched almonds
2 garlic cloves, chopped
1 Tbsp chopped fresh ginger
1 tsp kosher salt
6 Tbsp peanut or canola oil; more as needed for the grill
2/3 cup farmer cheese or queso fresco, crumbled (3 1/2 oz)

Make the dough 

Combine the flour, baking powder, salt, and sugar in a bowl of a stand mixer fitted with a dough hook. Whisk the yogurt and egg in a medium bowl, then whisk 1 1/2 cups of lukewarm water and the oil. Pour the egg mixture into the flour mixture and mix on low speed until the soft, sticky dough starts to clump around the hook, about five minutes.
If the dough seems too wet, add more flour, 1 teaspoon at a time. 
Line a baking sheet with parchment and lightly dust with flour. Turn the dough out onto a lightly flowered surface and divide it into 10 equal pieces. 
Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover it with plastic, and let it rest for 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 the ingredients until it's 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 flowered surface, roll a dough ball into a 5-inch circle. Spread about 2 teaspoons of the filling in the center, leaving a 1/2-inch border. Scatter 1 tablespoon 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, using very light pressure, and roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Continue filling and shaping the doughs, layering parchment between the breads if you stack them. Do not let the dough of 1 naan touch the dough of another because they will stick together.
Prepare a grill to medium heat. Brush the grill grates with a stiff brush, then wipe with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they look puffy and the underside brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered until grill marks form and the breads are cooked through 2 to 3 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with butter. Sprinkle with a pinch of flaky salt. Cut each bread in half and serve warm.
These could also be cooked on a flat grill or in a skillet.

​This would go great with some Tandori Chicken.