Naan bread is tasty…
OK, I assume you’re looking for me to describe it as more than “tasty.”
Naan is an Indian bread that, like a pita, has a large hollow in the center, created by the moisture in its dough turning to steam and forming an air pocket when it bakes.
But unlike pita, naan is chewy and delicate in flavor and texture, and once again…very tasty!
Besides stuffing it like I do here, you can use naan as the base for a flatbread or pizza or cut it up for dipping into any kind of hummus or cheese dip.
However you prepare it, it's sure to be (you guessed it)…
Roasted Broccoli, Corn + Green Chile Stuffed Naan
servings: 2; double the recipe as you wish
- 1 cup very finely chopped broccoli
- ¾ teaspoon kosher salt
- 1 teaspoon + 2 tablespoons olive oil
- ⅓ cup corn kernels
- 1½ cups shredded pepper Jack cheese
- Half a 4-ounce can chopped green chiles
- 1 naan
- ½ teaspoon turmeric
- Turn on the broiler, to high if you have that option. Toss the broccoli with ½ teaspoon of the salt and 1 teaspoon of the oil in a medium bowl until well coated. Then spread it on a rimmed baking sheet and place under the broiler until charred and tender—3 to 5 minutes.
- Return the broccoli to the medium bowl. Add the corn to the broccoli, along with the cheese, the remaining ¼ teaspoon salt, and the chiles. Stir to combine.
- Very gently open the naan by running a knife along one edge, between the layers. Naan usually has one layer that is thicker than the other, so try not to rip the thin layer. If some breaking occurs, that’s okay—the filling should stay in and the cheese will act as a glue, sealing up the bread as it cooks.
- Gently spoon the broccoli mixture into the naan. You want to push it to the edges but if you are having trouble getting the filling into a particular spot don’t worry, it will melt into those areas, it doesn’t need to be perfect.
- Briefly heat the remaining 2 tablespoons oil in a large skillet over medium heat. Stir in the turmeric, making sure it spreads evenly through the oil. Lay the naan in the skillet and cook until crisp and golden brown on the bottom—3 minutes. Gently turn it over and cook the other side until it is golden brown and the cheese inside has melted—for 3 minutes more. Cut the naan into sixths or quarters and serve immediately.
Keep It Simple:
- Though most stores are carrying naan bread these days, there are lots of substitutes that you can use for this recipe if it’s hard to find: Pita works very nicely, you can use two tortillas and make it like a quesadilla, or use the filling in between two slices of regular loaf bread, creating an outrageous grilled cheese.
- Turmeric has a warm, peppery flavor and adds a great bright yellow color to the dish, but it can successfully be replaced with paprika or garlic powder or simply left out.
- Green chiles come in a small can and can usually be found next to the refried beans, taco sauce and tortillas in your grocery store.
- Instead of buying frozen corn or corn in a can use the kernels from one ear of fresh corn. Simply place the husked ear in boiling water for 5 minutes or better yet, put it on your grill till slightly charred. Use a sharp knife to cut down the side of the ear to remove the kernels.
Make It Meaty:
- Add 2 ounces of very finely chopped cooked chicken to the filling mixture. Or to add an extra protein kick without the meat, add ¼ cup very finely chopped edamame.
- Nothing like hiding broccoli in cheese and between some bread to get your kids to gobble it up. But if the spice from the pepper Jack cheese is too much for them, replace it with mozzarella or cheddar.