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pesto stuffed naan

KBKB Posts: 144
edited 6:48AM in EggHead Forum
Today when I fired up the egg to cook my weekly pizzas, I planned to cook some naan to take advantage of the hot egg and the pizza stone. The recipe was a variant of the one in Wood-Fired Cooking by Mary Karlin. The yogurt dough is stuffed with a blend of cilantro mint and cashews. The book describes stuffing the naan, but a Youtube video helped me to pull it off without a problem the first time.

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Here it is cooking on the egg; temperature about 550 deg (I prefer this to higher temperatures):


Here is the finished product:


and here is the inside (from one without a lot of stuffing):



  • eenie meenieeenie meenie Posts: 4,393
    KB sounds like a good combination for naan. Thanks for sharing. Nice pics.
  • KBKB Posts: 144
    thanks. I became more efficient with a single load of charcoal in my BGE, but now I have another problem. It tasted pretty good, but I can't eat everything I cooked. I plan to give some to my neighbor.
  • danny285danny285 Posts: 360
    dumb question, what is a naan??
  • KBKB Posts: 144
    a leavened bread baked in a clay oven in India; usually shaped like a teardrop. It's the yogurt, Indian spices, and the clay oven that make it unique. I baked a fusion version with the pesto-style stuffing. I like an unstuffed naan with kalonji seeds added for flavor. The BGE mimics some of the characteristics of the tandoori clay ovens used in India to make these breads.
  • danny285danny285 Posts: 360
    Sounds great/
  • Serial GrillerSerial Griller Posts: 1,186
    Those look great! I just picked up that book from the library.So Cool ,I did the Tandoori Chicken( see post) from that book this weekend.
    I'm going to have to get that book for my library.
    I 'm with you on eating all we cook.Our freezer is full of "cooked" egg food.But there are so many recipes to try on the egg and so little time. :laugh: ;) :woohoo:
  • KBKB Posts: 144
    it's a great book. The photography is excellent and she introduces lots of ideas, but not all of them are egg-able. I'm fine with that, though.
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