Kimchi Cheese Stuffed Naan with Gochujang Garlic Butter

Method

1. In a bowl mix the flour, baking powder, salt and sugar. Add the yogurt and oil, stir, then knead in the bowl for 4 min until soft, smooth and only slightly sticky. If it is too dry to come together, add 1 tbsp water; if very sticky, 1 tbsp flour. No yeast is needed: baking powder and yogurt make it puff.

   Add in this stepAll-purpose flour 250 gBaking powder 2 tspSalt ¾ tspSugar 1 tspPlain yogurt (full-fat) 200 gCooking oil 1 tsp

2. Cover the bowl and let the dough rest for 30 min. It will not rise much, but it relaxes so it stretches without tearing.

3. Squeeze the kimchi hard over the sink to remove its juice (a wet filling makes the naan soggy and burst), then chop it finely. Thinly slice the scallions and mix both with the mozzarella.

   Add in this stepWell-fermented cabbage kimchi 120 gScallions (green onions) 2Shredded mozzarella 100 g

4. Put the butter and garlic in a 14 cm small pan and warm over low heat for 2 min, until the garlic smells fragrant without browning. Take off the heat and stir in the gochujang and honey until smooth.

   Add in this stepButter 30 gGarlic cloves, minced 4Gochujang (Korean chili paste) 1 tspHoney 2 tsp

   low heat

5. Divide the dough into 4 balls. Flatten one into a 12 cm disc, put a mound of filling in the center, pull the edges up over it and pinch tightly to seal. Turn it seam side down, press flat with your palm and gently roll out to about 16 cm, stopping if cheese peeks through.

6. Heat a 24–26 cm frying pan with a thin film of oil over medium heat. Cook one naan at a time with a lid on for 2 min 30 sec, until the bottom is golden and the top puffs. Flip and cook uncovered for 2 min, until both sides have brown spots and the naan feels soft when pressed gently, which means the cheese inside has melted.

   Add in this stepCooking oil 1 tsp

   medium heat

7. Brush the hot naan generously with the gochujang garlic butter, sprinkle with sesame seeds and cut into 4 wedges with scissors or a pizza cutter. Eat while the cheese is still stretchy.

   Add in this stepToasted sesame seeds 1 tsp