Recipes in the world of Flavilo

Goat cheese and arugula naan bread served

Goat Cheese and Arugula Naan

The silky, slightly tangy flavor of goat cheese and the peppery freshness of arugula perfectly complement each other in this unique naan variation. The original naan bread comes from India, but this fusion recipe makes it exciting with European ingredients. As the naan bakes in the hot skillet, the goat cheese melts inside, while the dough turns golden brown on the outside. The arugula does not fully cook, thus retaining its freshness and characteristic flavor. Tip: always add the arugula just before filling, otherwise it will wilt and lose its flavor. It is worth breaking the goat cheese with a fork in advance so that it is easier to spread. This naan is an excellent light dinner, but you can also serve it as an appetizer with salad or a little balsamic vinaigrette.

Prep Time 20 min
Preparation 15 min
Total 35 min
1380 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 300 g All-purpose flour
⭕ 7 g Dry yeast
⭕ 10 g Sugar
⭕ 4 g Salt
⭕ 120 g Yogurt
⭕ 100 ml Lukewarm water
⭕ 15 ml Olive oil
⭕ 100 g Soft goat cheese
⭕ 30 g Arugula
⭕ 20 g Melted butter

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    Preparation Steps

    1

    Thoroughly wash the arugula, then pat it dry with a clean kitchen towel. Crumble the goat cheese with a fork until easily spreadable.

    2

    In a large bowl, combine the all-purpose flour, yeast, sugar, and salt. This will form the base of the naan dough.

    3

    Add the yogurt, lukewarm water, and olive oil. Mix to combine, then knead until a smooth, elastic dough forms.

    4

    Knead for at least 10 minutes. If the dough is too sticky, add a little flour, but be careful not to make it too stiff.

    5

    Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.

    6

    Divide the risen dough into 6 equal portions. Shape them into balls, then roll each into an oval shape.

    7

    Spread one half of each rolled-out naan with a portion of the goat cheese, then sprinkle with the dried arugula leaves. Fold the other half over, press gently, and then roll out slightly again.

    8

    Heat a skillet over medium heat and cook the naans for 1-2 minutes per side, until golden brown spots appear.

    9

    Brush the cooked naans with melted butter while still warm – this enhances the flavor of the dough and gives it a glossy finish.

    10

    Serve fresh – it goes well with salads or as a stand-alone dish.