Kale and Paneer Filled Grilled Naan

naan stuffed with kale and paneer

I struggled with what to name this blog post, because there’s so many wonderful and homemade things happening. There’s the naan itself, which is tender and squishy and chewy and buttery and salty; plus the “I can’t believe how quickly I just made cheese” tangy and crumbly paneer. There’s also the hearty, toothy kale that turns this stuffed naan from a snack and into a meal. Also, it was grilled on the barbecue, which gave it a a bit of roastiness.

 

So, I thought about “Homemade Naan with Kale and Paneer” or “Grilled Naan with Homemade Paneer and Kale” or “Stuffed Naan with Kale and Homemade Paneer” etc. In the end, I figured it would be understood that naan is homemade (this is a baking blog, after all), also that the word “stuffed” sounded weird, and that the grilling part is important. So,  I went with “Kale and Paneer Filled Grilled Naan” – it’s sort of the least + most words I could figure out how to fit in to one title.

 

Nothing in this recipe is difficult, and start-to-finish, it took me about two hours, which I thought was pretty good for making a bread, cheese, and a filling. Also, it’s totally worth the time! The naan is particularly delicious right after it comes off the grill, when the butter and salt hit the charred parts of the squishy dough – uch, divine. I love gluten so much.

 

One thing I really liked about baking this naan on the grill is that I have much more room to maneuver around – this pita is delicious, but whenever I make it there’s a bit of contorting in in order to get the dough to the back parts of the oven, plus the flipping (oh, the flipping!). It always turns out just fine, but using the grill just felt so roomy!

 

 

I gathered these recipes from a few different places – the naan is from Fine Cooking, and the Paneer is from a recipe from Aarti Sequeira on food network.com.

 

 

 

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Kale and Paneer Filled Grilled Naan

Scale

Ingredients

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

Instructions

Make the dough

  1. Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook.
  2. Whisk the yogurt and egg in a medium bowl, then whisk in 1-1/2 cups of lukewarm water and the oil.
  3. 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.
  4. 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.
  5. 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

  1. Line a large colander with a large double layer of cheesecloth or thin kitchen towel, and set it in the sink.
  2. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
  3. 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.
  4. 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.
  5. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.
  6. 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

  1. In a sauté pan placed over medium heat, warm the oil.
  2. 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.
  3. Season with salt and pepper to taste, and set aside.
  4. Once cool, crumble in the paneer and stir. Taste, and add more salt or pepper, as needed.

Make and grill the bread

  1. On a lightly floured surface, roll a dough ball into a 5-inch circle.
  2. Spread about 2 tablespoons of the filling in the center, leaving a 1/2-inch border.
  3. 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.
  4. Transfer to a parchment-lined baking sheet.
  5. Prepare a medium charcoal or gas grill fire. Brush the grill grates with a stiff brush, then wipe with a lightly oiled paper towel.
  6. 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.
  7. As soon as your remove the breads from the grill, brush lightly with the butter and sprinkle with a pinch of salt.

 

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