Goat Cheese and Olive Naan
This goat cheese and olive naan is a special, modern version of naan bread, blending the tradition of Eastern cuisine with Mediterranean flavors. The characteristic taste of goat cheese and the salty flavor of olives create a perfect pairing. As the goat cheese begins to melt in the hot naan dough, its aroma is both spicy and comforting. The toasted, golden brown dough forms a crispy crust, while remaining soft inside. Tip: Use high-quality, more mature goat cheese for a richer flavor. Finely chop the olives so that they are evenly distributed. Always cook the naans in a hot skillet to get a nice spotted surface. This dish is a great choice for a guest-welcoming snack, picnic, or even a special weekday dinner.
Ingredients for this recipe
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Preparation Steps
1
Crumble the goat cheese into small pieces, pit the olives (if necessary), and chop them finely. These will be the naan fillings.
2
In a large bowl, combine the all-purpose flour, dried yeast, sugar, and salt. This provides the base for the naan's structure.
3
Add the yogurt, lukewarm water, and olive oil. Mix until combined, then knead until a dough forms.
4
Knead the dough for at least 10 minutes, until it becomes smooth and elastic. Tip: If it's too sticky, add a little flour, but not too much.
5
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
6
Once risen, divide the dough into 6 equal portions. Shape them into balls, then roll them out into oval shapes.
7
Place goat cheese and olive pieces on one half of the rolled-out naan, then fold the other half over and gently press down. Lightly roll it out again.
8
Heat a heavy-bottomed skillet over medium-high heat. Cook the naans for 1-2 minutes per side, until brown spots appear.
9
When done, brush with melted butter while still hot. Tip: Don't press the dough too hard, so it stays airy.
10
Serve fresh and warm – perfect on its own, or as a side with salads or soups.
