Recipes in the world of Flavilo

Gorgonzola naan bread served

Gorgonzola Naan

Naan bread originally comes from the Indian subcontinent but has become a globally recognized and beloved food. The gorgonzola version is a creative fusion that combines the unique cheese from Italian cuisine with the traditional form of Eastern bread. Imagine the aroma of freshly baked naan filling the kitchen as the cheese melts softly inside. The distinctive flavor of gorgonzola perfectly harmonizes with the soft dough. Tip: for a more intense flavor experience, you can mix a little garlic or fresh rosemary into the gorgonzola. The secret to perfect naan is rolling it thinly and baking it quickly at high heat – this makes it crispy on the outside and soft on the inside. This dish is a perfect choice for a wine night or as a special treat for guests at an Italian-fusion dinner.

Prep Time 15 min
Preparation 15 min
Total 30 min
1360 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 300 g All-purpose flour
⭕ 7 g Active dry yeast
⭕ 5 g Sugar
⭕ 5 g Salt
⭕ 120 g Yogurt
⭕ 100 ml Lukewarm water
⭕ 15 ml Olive oil
⭕ 100 g Gorgonzola cheese
⭕ 20 g Melted butter

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    Preparation Steps

    1

    Measure out all the ingredients, ensuring the water is lukewarm (around 99°F or 37°C), otherwise the yeast won't activate.

    2

    In a large mixing bowl, sift the flour and add the yeast, sugar, and salt. This will be your dry base mixture.

    3

    Add the yogurt, olive oil, and lukewarm water to the dry ingredients. Mix with a wooden spoon or by hand until a dough forms.

    4

    Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Tip: A well-kneaded dough shouldn't be sticky and should spring back when lightly pressed.

    5

    Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.

    6

    Once risen, divide the dough into 6 equal portions. Roll each portion into a ball, then roll out into an oval shape, about 1/4 inch (0.5 cm) thick.

    7

    Crumble the gorgonzola and sprinkle evenly over one half of each naan. Fold the other half over the cheese, and gently roll again slightly to evenly distribute the cheese inside.

    8

    Heat a dry skillet over medium-high heat. Place a naan in the skillet and cook for 1-2 minutes, until bubbles form on one side.

    9

    Flip and cook for another minute, until golden brown spots appear. Tip: Some of the gorgonzola might ooze out, but this only adds to the flavor!

    10

    Brush with melted butter while still hot. Repeat with the remaining dough. Best served warm!