Naan Flatbread with Spiced-Yogurt Paneer
By Afton CyrusPublished on February 24, 2023
Time
45 minutes
Yield
Serves 1 to 2
What Kids Are Saying
The naan's edges got a bit crispy; me and my mom liked that it provided a contrasting texture to the center part of the flatbread." —Crystal, recipe tester, age 14
Ingredients
YOGURT MARINADE
1 small garlic clove, peeled and minced¾ teaspoon garam masala ¼ teaspoon ground cumin ⅛ teaspoon ground ginger ⅛ teaspoon table salt ⅛ teaspoon pepper 1 teaspoon extra-virgin olive oil 2 tablespoons plain whole-milk yogurt 1 teaspoon lime juice, squeezed from ½ lime1 ounce paneer, cut into ½-inch cubes (¼ cup)FLATBREAD
1 teaspoon extra-virgin olive oil 1 (8-inch) naan ⅓ cup shredded mozzarella cheese (1½ ounces)1 tablespoon finely chopped red onion 1 teaspoon chopped fresh cilantroBefore You Begin
You can substitute ¼ cup cooked, shredded chicken or drained, rinsed chickpeas for the paneer. Try dolloping your baked flatbread with mango chutney or drizzling it with date-tamarind sauce.
Instructions
- For the yogurt marinade: Adjust oven rack to lowest position and heat oven to 400 degrees. In small microwave-safe bowl, use spoon to stir together garlic, garam masala, cumin, ginger, salt, pepper, and 1 teaspoon oil. Microwave until fragrant, about 15 seconds.
- Add yogurt and lime juice to bowl with garlic mixture and stir until well combined. Add paneer and stir until coated.
- For the flatbread: Use pastry brush to brush 1 teaspoon oil into 9-inch circle in center of rimmed baking sheet. Place naan on top of oil.
- Sprinkle mozzarella over naan, leaving ½-inch border around edge. Spoon paneer on top (some marinade will be left behind in bowl). Sprinkle evenly with onion.
- Place baking sheet in oven. Bake until naan is golden brown around edges and mozzarella is bubbling, 10 to 12 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cool slightly, about 2 minutes. Use spatula to transfer naan to cutting board (ask an adult for help—baking sheet will be hot). Sprinkle with cilantro. Use chef’s knife to cut naan into wedges. Serve.
Time
45 minutesYield
Serves 1 to 2What Kids Are Saying
The naan's edges got a bit crispy; me and my mom liked that it provided a contrasting texture to the center part of the flatbread." —Crystal, recipe tester, age 14Ingredients
YOGURT MARINADE
FLATBREAD
Test Kitchen Techniques
Ingredients
YOGURT MARINADE
FLATBREAD
Test Kitchen Techniques
Ingredients
YOGURT MARINADE
FLATBREAD
Test Kitchen Techniques
Why This Recipe Works
This simple, cheesy flatbread topped with a spiced yogurt sauce and cubes of paneer is perfect as a lunch or after-school snack kids can make themselves. As it bakes, the flatbread gets crispy on the bottom as shredded mozzarella melts on top, and the paneer gets warmed through. Paneer (“puh-NEAR”) is a mild-tasting cheese that’s used often in dishes from South Asian countries, such as India, Nepal, Pakistan, and Bangladesh. It’s typically sold as a large block that you cut into pieces. Unlike the shredded mozzarella cheese that’s also on this flatbread, paneer doesn’t melt! Have kids look at and take a small taste of the paneer before and after baking the flatbread—the marinade may have flavored the cheese more, but the cubes will have kept their shapes.
Before You Begin
You can substitute ¼ cup cooked, shredded chicken or drained, rinsed chickpeas for the paneer. Try dolloping your baked flatbread with mango chutney or drizzling it with date-tamarind sauce.
Instructions
- For the yogurt marinade: Adjust oven rack to lowest position and heat oven to 400 degrees. In small microwave-safe bowl, use spoon to stir together garlic, garam masala, cumin, ginger, salt, pepper, and 1 teaspoon oil. Microwave until fragrant, about 15 seconds.
- Add yogurt and lime juice to bowl with garlic mixture and stir until well combined. Add paneer and stir until coated.
- For the flatbread: Use pastry brush to brush 1 teaspoon oil into 9-inch circle in center of rimmed baking sheet. Place naan on top of oil.
- Sprinkle mozzarella over naan, leaving ½-inch border around edge. Spoon paneer on top (some marinade will be left behind in bowl). Sprinkle evenly with onion.
- Place baking sheet in oven. Bake until naan is golden brown around edges and mozzarella is bubbling, 10 to 12 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cool slightly, about 2 minutes. Use spatula to transfer naan to cutting board (ask an adult for help—baking sheet will be hot). Sprinkle with cilantro. Use chef’s knife to cut naan into wedges. Serve.
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