Grilled Zucchini Naan
Vegetable-filled naan is one of the most versatile variations of naan bread. Grilled zucchini adds a fresh, summery flavor to this bread, while retaining the characteristic softness of naan. As the zucchini caramelizes in the hot skillet, its scent mixes sweetly with the buttery notes of the dough, evoking a pleasant, summery mood. Tip: Don't slice the zucchini too thickly, otherwise it may remain raw during baking. You can even add a little salt and pepper to the filling if you want a more intense flavor. This naan is an excellent side dish to grilled meats, but it can also stand on its own as a vegetarian main course. It's best enjoyed fresh, especially when served with homemade garlic yogurt.
Ingredients for this recipe
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Preparation Steps
1
Wash the zucchini and slice it thinly. Grill the slices on both sides in a grill pan or on a grill until lightly charred and tender.
2
In a large bowl, combine the flour, dry yeast, sugar, and salt. This is the dry base for the naan.
3
Add the yogurt, lukewarm water, and olive oil. Mix until combined, then knead until the dough is smooth and elastic.
4
Knead the dough for at least 10 minutes. If it's too sticky, add a little flour, but be careful not to dry it out.
5
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size. This will make the dough light and airy.
6
Divide the risen dough into 6 equal portions. Shape each portion into a ball, then roll it out into an oval shape.
7
Place some of the grilled zucchini slices on one half of the rolled-out naan, then fold the other half over the zucchini and gently press down. Roll it out slightly again.
8
Heat a skillet over medium heat. Cook the naans for 1-2 minutes per side, or until brown spots appear.
9
Brush the hot naans with melted butter for extra flavor and softness.
10
Serve fresh with a salad, dipping sauce, or enjoy it on its own as a delicious and satisfying snack.
