No Indian dish is complete without a piece or two of warm naan. This flatbread is a blank canvas just begging for a bit of imagination. And with the perfect amount of salty spice, this bread is sure to elevate your dinner into something unforgettable.
| 2 | 7 ½-inch | whole naan* |
| 1 | cup | white cheese, grated** |
| 1/4 | cup | green onions (white parts), chopped finely |
| 1/4 | cup | red bell pepper, chopped*** |
| 1-2 | Thai green chilies, chopped**** | |
| 1/2 | teaspoon | freshly ground black pepper |
| 2 | tablespoons | cilantro, chopped |
| 2 | tablespoons | vegetable oil |
*Naan is available in the artisan bread sections of most supermarkets, Indian groceries or restaurants. While they come in many varieties, onion naan works particularly well for this recipe.
**Mild cheeses such as Gouda and Monterey Jack work wonderfully.
***Green, orange or yellow bell peppers also work well. Combine types of peppers for a beautiful presentation.
****Thai chilies are quite small—about 1-2 inches long—and are very hot. They can be found in ethnic and some upscale supermarkets, but jalapeño peppers will work too. However, jalapeños are much larger and their heat varies tremendously.
Set out a baking sheet
Preheat oven to 350°F.
- Place both naan on the baking sheet.
- In a large bowl, combine cheese, onion, bell pepper, chilies, salt, black pepper, cilantro and oil.
- Spread the chili-cheese mixture evenly over both pieces of naan.
- Bake naan in preheated oven on middle rack for 15-18 minutes, until cheese is melted and bubbly.
- Cut naan diagonally into 4 or 8 pieces and arrange on a platter.
- Serve hot.
