For the dough
1 Ib. 7-1/2 oz. (5–1/4 cups) unbleached all-purpose flour; more as needed
4 tsp. baking powder
4 tsp. kosher salt
2 tsp. granulated sugar
1/2 cup plain whole-milk yogurt (note: I used goat milk yogurt)
1 large egg
1/4 cup peanut or canola oil; more for brushing
For the Paneer
4 cups whole milk
2 tablespoons freshly squeezed lemon juice
For the filling
1 tablespoon olive oil
I large bunch of kale, chopped finely
1/2 onion, chopped finely
4 ounces of paneer
salt and pepper
Make the dough
- Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook.
- 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. 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 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 with plastic, and let rest at least 1 hour and up to 2 hours before shaping.
Make the paneer
- Line a large colander with a large double layer of cheesecloth or thin kitchen towel, and set it in the sink.
- In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
- Add the lemon juice and turn the heat down to low. Stirring gently, the curds will immediately separate from the whey. Stir in a motion that gathers the curds together rather than breaks them up.
- Remove the pot from the heat and carefully pour the contents into -lined colander. Gently rinse with cool water to get rid of the lemon flavor.
- Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.
- Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit 20-30 minutes before using.
Make the filling
- In a sauté pan placed over medium heat, warm the oil.
- Add the onions and sauté until soft, about 3 minutes. Add the kale and continue to cooke, stirring frequently, until the kale becomes soft, about 10 minutes.
- Season with salt and pepper to taste, and set aside.
- Once cool, crumble in the paneer and stir. Taste, and add more salt or pepper, as needed.
Make and grill the bread
- On a lightly floured surface, roll a dough ball into a 5-inch circle.
- Spread about 2 tablespoons of the filling in the center, leaving a 1/2-inch border.
- 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-inch circle.
- Transfer to a parchment-lined baking sheet.
- Prepare a medium charcoal or gas grill fire. 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 undersides 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 4 minutes.
- As soon as your remove the breads from the grill, brush lightly with the butter and sprinkle with a pinch of salt.