We decided to revisit our explorations of Indian cooking. We had some pretty bad Indian food from a restaurant the other evening. It reminded us how much we missed the deep flavors, bright sauces and condiments, and various cooking techniques needed to develop delicious Indian dishes.
We set about making a simple representation of the dinner that fell short. The star of our meal was our naan. Specifically the slightly non-traditional cheese stuffed naan. We didn't have any paneer or herbs because Aki wasn't planning to stuff her naan, so I used mozzarella. The bread was soft, pillowy and tender thanks to the addition of yogurt and milk. We stretched two pieces of the dough, laid cheese some cheese over it, topped it with the second piece, and then gently rolled them together. We baked the naan on a sheet pan on a baking steel for two minutes on each side at 500°F. Then we transferred the pan to an oven rack and baked the stuffed naan for an additional 4 minutes, again flipping the bread after 2 minutes. The cheese stayed contained. The bread crisped and browned. When we cut the naan open it oozed cheese. It was exceptional. The stuffed bread also sparked a series of thoughts. What else could we stuff in the naan? What about meat sauce and mozzarella stuffed naan? Would it then be a calzone? The versatility and richness of the naan elevated the experience. It improved the original idea.