Jerry Traunfeld was the executive chef for many years at the HerbFarm in Woodinville, Washington, near Seattle and now he owns Seattle’s Poppy Restaurant. Jerry’s finely tuned palate served him well in the development of an expansive herb-focused menu at the award-winning restaurant. Jerry’s version of naan, a simple flatbread from India by way of Afghanistan, was created for my book. Filled with a combination of flavor-packed herbs and richly flavored cashews, it’s wonderful! Serve as you would any bread, but because of its filling, it adds a whole new dimension to a meal.–Mary Karlin
Grilled Cilantro-Mint Naan Bread
- Quick Glance
- 35 M
- 2 H
- Makes 10 naan
- For the dough
- 5 cups unbleached all-purpose flour
- 2 teaspoons sugar
- 4 teaspoons baking powder
- 4 teaspoons kosher salt
- 1 large egg
- 1/2 cup whole-milk yogurt
- 1 1/4 cups warm water (105° to 115°F [41°C to 47°C])
- 1/4 cup peanut oil or canola oil
- For the filling
- 1/2 cup mint leaves
- 1 1/2 cups coarsely chopped cilantro leaves
- 1 clove garlic, chopped
- 1 tablespoon chopped ginger
- 1/4 cup raw cashews
- 1 teaspoon kosher salt
- 6 tablespoons peanut oil or canola oil
- 4 ounces clarified butter, for brushing
- Make the dough
- 1. Combine the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment and mix together. Whisk the egg and yogurt in a bowl, then whisk in the water and oil.
- 2. Pour the liquid ingredients into the dry ingredients. Using the dough hook, knead the dough for about 5 minutes. Turn the dough out onto a floured board, form it into a ball, and divide it into 10 equal pieces. Form each piece into a ball, place on a baking sheet lined with parchment paper, cover with plastic wrap, and rest for at least 1 hour or up to 1 1/4 hours.
- 3. Prepare a medium-hot fire [450°F(225°C)] in a wood-fired grill.
- Make the filling
- 4. Combine the mint, cilantro, garlic, ginger, cashews, and salt in a food processor. Process until finely chopped. Scrape down the sides, turn the machine back on, and pour in the oil. Scoop the filling into a small bowl.
- 5. On a floured board, roll a ball of dough into a 6-inch circle. Spread the center with about 2 teaspoons of the filling. Gather the edges up, pinching them together in the center, to seal in the filling. Turn the dough over and gently roll it into a 7-inch circle.
- 6. Transfer to a parchment-lined baking sheet. Continue forming the dough, layering parchment in between the breads if you stack them.
- 7. Place about 3 naan directly on the grate. Cook for 1 to 2 minutes, until the breads look puffy and are lightly browned on the bottom. Turn the breads over and finish cooking the other side. Brush lightly with clarified butter. Continue to cook the remaining naan. Serve warm, whole or cut in half.