Pea & Herb Stuffed Indian Flatbread (Naan)
| June 7, 2010 | Posted by Lauren Keating under Breads, Indian, Shawn's Favorites, Sides, Summer, Vegetarian or Vegan |
Before you run away in fear from a post about bread, let me reassure you: this recipe couldn’t be simpler.
It doesn’t involve yeast.
You don’t need to knead it.
If you have a grill, you don’t even need to turn on your oven.
On top of all that, it’s mouthwateringly delicious. Beneath a crisp exterior that has been left slightly charred from the grill flames, the bread is soft and pillowy, perfect for wrapping around skewers of grilled meat and vegetables.
At fist glance, it looks like your ordinary flatbread — generic pita or naan. But tucked inside is an amazing paste of creamy peas, fragrant herbs and spices, and a touch of briny feta cheese.
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One bite and you’ll be hooked. I’m already planning to make them again, and my head is reeling from the possible filling variations — everything from ground almond and raisins to a traditional Italian pesto. The possibilities are limited only by your imagination.
Still hesitant? What if I told you that, start to finish, this revelation in bread can be made in 90 minutes?
Ok. Fine. If you really don’t want to believe me that this bread is super easy to make — or if you just can’t wait until you have 90 minutes to spare — you can cheat. Make the filling as directed below and stuff it inside a store-bought pita. Spritz with water and grill or broil for 1 to 2 minutes on each side to warm it through.<
I served these flatbreads with grilled kebabs of beef, onion, zucchini, and mushrooms that I marinated in red wine vinegar, olive oil, cumin, cardamom, and garam masala (1 tsp of each). They were flavorful and delicious!
Tucked inside this quick and easy bread is a fragrant paste of starchy dried peas, fragrant herbs, and a touch of spice. The base recipe was adapted from Fine Cooking Magazine, and altered to include whole wheat flour and peas as well as a slight change to the flavor of the herb mixture. If you are baking this bread on a humid day, like I was, you may need to add more flour — keep adding it until you get a dough that is soft and sticky, but manageable.
- 3 1/4 cups all-purpose flour
- 2 cups whole white wheat flour
- 4 tsp baking powder
- 4 tsp kosher salt
- 2 tsp sugar
- 1/2 cup plain fat-free yogurt
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 cup dry yellow peas
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 cloves garlic, chopped
- 1 jalapeno pepper, mined
- 1 Tbs chopped fresh ginger
- 1/3 cup crumbles feta
- Melted butter for brushing
- Kosher salt for sprinkling
Whisk the yogurt and egg in a medium bowl, then whisk in 1-1/2 cups 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 minutes. Add more flour if needed.
Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on a baking sheet lined with parchment paper. Let rest 1 hour.
Meanwhile make the filling: Add the peas and 2 cups of water to a heavy bottomed pot set over medium heat. Simmer for 40 minutes, or until water had been absorbed and peas are soft and pasty. Mash gently with a fork. Combine with the cilantro, mint, garlic, jalapeno, ginger, and salt.
To form the breads: Working on a floured surface, roll each ball of dough into a circle approximately 5 inches in diameter. Spread about 2 tsp. of the filling in the center, leaving a 1/2-inch border. Sprinkle 1 tsp feta over the filling.
Fold in the top, bottom, and sides of the circle so that the filling is covered. Flip over so the seam is on the bottom, and roll into a 6 inch circle. Repeat with remaining breads.
To Cook: Light a gas grill or preheat your broiler. Wipe the grates of the grill with an oiled paper towel. Place the breads directly on the grill grates or on a broiling pan, and cook for 2 to 3 minutes, or until bottom begins to brown and cook. Flip and cook an additional 2 to 4 minutes, or until breads are cooked through. Brush with melted butter and sprinkle with salt.
Yields 10 breads.
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Through June 15, I will be blogging healthy and unique recipes featuring lentils and dried peas under a sponsorship agreement through the USALentil and Dy Pea Council. I will then be choosing my favorite recipe to be in a contest that will be held at RecipeRivalry.com. Although these posts are sponsored, opinions in them are my own and all recipes are original unless otherwise noted.
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Congratulations to Meghan, the winner of my dutch oven giveaway! She said she’d make Beef Bourguignon as her first dish — sounds delicious, I can’t wait to see it!
Oh my, that looks delicious! I love naan bread! This takes it to a new (and improved!) level of yumminess.
Jenn
This looks like a very satisfying flatbread. I like that the bread can be cooked within minutes.
I think that’s one of the coolest parts about it! It cooks so fast, and the fact that it can be done on the grill is pretty awesome.
This looks like such a filling and delicious version of flatbread. I can’t wait to give it a try!
First of all, when you said “need to knead”. I laughed. It rhymed. I couldn’t help myself.
I love a good yeast bread but sometimes you don’t really want to plan that far ahead, you know? this looks so good. I love the Indian-esque filling!
It’s ok, it made me laugh too.
I also love yeast bread, but I really HATE kneading it!
Again, this looks fantastic!
Wow. You kind of just rocked my world. I guess you could add all sorts of fillings huh?
Nice work!
Coming from you, that’s really flattering. Thanks!
And yeah, I’m thinking up all sorts of crazy fillings now. I really want to do one filled with pesto, then topped with tomatoes and fresh mozzarella like a pizza.
I love bread. All bread. and Naan is definitely a fave. i cant imagine how awesome it would be with a stuffing since I think naan by itself is the cats pajamas!
I was thinking of dusting off the bread maker this week but i might be able to do this one easily! mmm!
Wow – this looks awesome! And the fact that you don’t have to turn on the oven? Total bonus as we get into the summer months!
I love making naan but I’ve never tried stuffing it. It looks so good that I will be making a stuffed version soon!
It is definitely mouthwatering! Looks like something mom makes often just with a different shape and filling. A great snack or breakfast! I can even feel how it smells. I will definitely make this very soon.
I have a vegetarian uncle who would love these!
Question though…any thoughts on how best to travel with these?
Make them ahead of time cook at the persons house or cook and travel?
Thanks!
I think either way would be fine, but I would check with him first to make sure there will be space on the grill first if you plan to bring them uncooked. You’ll also want to put some parchment between each one ad you stack them to prevent them from sticking together while you travel.
I did find that the leftovers heated up beautifully in the microwave (20 seconds). You could probably throw them back on the grill to reheat them too, but they’re definitely best serves warm.
looks amazing in regard to the fish spice mix i think its a mild curry powder much milder than Indian ones heres a great link – http://www.turkish-cuisine.org/english/pages.php?ParentID=6
Rebecca
Hey!
I really want to try this one
Just to let you know, I’ll be including it this week in the spotlight at Foodwhirl.com (not sure which day yet, so keep an eye out!)
thanks for sharing it !
dot
Here’s the link! I really can’t wait to try this… Your pics look SO yummy.
http://foodwhirl.com/spotlight/pea-herb-stuffed-indian-flatbread-naan
I adore naan, but have never made it at home. I think I could handle this though. I’m definitley going to have to try it.
Oh! I saw this recipe in Fine Cooking too! I want to try it. I especially LOVE grilled flatbreads. Just haven’t had the time – where, oh, where has all my free time gone?!?
This was brilliant! My end product didn’t look as beautiful as yours but it tasted fantastic! I was a bit worried about making the dough by hand but it came out great (even after I forgot the oil htne had to re-ball the dough to add it!) I ended up with 12 balls so added cheese to one (yum!) and chocolate and nuts to the other (yum yum!)
Thank you so much for posting and thank you for all the email help!
I’m glad to hear they worked out for you! Your’re chocolate version sounds awesome!
This looks good. What are the nutritional stats for the dough? I am thinking of all sorts of fun fillings you could make in it!
For just the dough, you’re looking at about 215 calories, 6.5 gram fat, 3.5 gram fiber, and 6.5 grams protein.
oh my gosh…this looks AMAZING! Stuffed bread? I could eat this every day. What a recipe!
I love Naan bread, but have never made it. This looks like a great recipe. Thanks for sharing
yum! I need to make this! Who knew it was so easy.
Can you freeze the dough? Would it be better to freeze the assembled stuffed bread cooked or uncooked? Thanks! Looks delicious!
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