Dough:
5 cups unbleached all-purpose flour
2 teaspoons granulated sugar
4 teaspoons baking powder
4 teaspoons kosher salt
1 egg
½ Cup whole-milk yogurt
1¼ Cups warm water (105º F to 115ºF )
¼ Cup peanut or vegetable oil

Filling:
¾ Cup fresh mint leaves
2¼ Cups coarsely chopped fresh cilantro
1 large clove garlic, chopped
1½ Tablespoons chopped fresh ginger
¼ Cup plus 2 Tablespoons raw cashews
1½ teaspoons kosher salt
½ Cup peanut or vegetable oil
Melted butter (optional)

To make dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg and yogurt, followed by the water and oil. Pour the liquid ingredients into the dry ingredients. Using the dough hook, knead the dough for about 5 minutes. Turn the dough out onto a floured board, form it into a ball and divide it into 10 equal pieces. Form each piece into a ball, place on a baking sheet lined with parchment paper, cover with plastic wrap and let it rest for at least 1 hour or up to 1½ hours.

Prepare a medium-hot fire in a grill ( see note below)

To make filling: In a food processor combine the mint, cilantro, garlic, ginger, cashews and salt. Process until finely chopped. Scrape down the sides, turn the machine back on and pour in the oil. Scoop the filling into a small bowl.

On a floured board, roll a ball of dough into an 8-inch circle. Spread the center with about 2 teaspoons of the filling, spreading to within ½-inch of the edge. Drop another 1 teaspoon of filling in the center of the bread. Gather the edges up, pinching them together in the center, to seal in the filling. Pat the dough packet into a flat round, then turn it over and gently pat it into a 6- 7-inch circle. Transfer to a parchment-lined baking sheet. Continue forming the dough, layering parchment in between the breads if you stack them (using wax paper between breads will cause them to stick).

Place about 3 breads directly on the grill grate, and lower the lid. Cook for 1 to 2 minutes, until the breads look puffy and are lightly browned on the bottom. Turn the breads over, lower lid and finish cooking the other side, another 1 to 2 minutes. Brush lightly with melted butter, if desired. Continue to cook the remaining breads. Serve warm, whole or cut in half.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2-3 inches above the rack, until it feels uncomfortable.

This recipe currently has 0 comments. Add your own comment in the right hand menu.