Who can resist this warm Indian flatbread filled with mozzarella, ginger and scallions? Deepen the flavors by cooking in butter and curry powder until golden.
Cut 2 pieces naan (or other flatbread) in half. Combine 2/3 cup shredded mozzarella, 1/2 teaspoon grated peeled ginger, 1 minced scallion and a pinch of salt; sandwich between the naan halves. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Stir in a large pinch of curry powder, then add the stuffed naan; cook until golden, 4 minutes per side. Cut in half.
Tools You May Need
Photograph by Antonis Achilleos
Courtesy of Food Network Magazine
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.