Jalapeño Popper Stuffed Naan

Instructions

1. Make the dough: In a large bowl, combine the flour, warm water, yogurt, oil, sugar, yeast, and salt. Mix with your hands or a spoon until a dough forms, 5–6 minutes. Transfer to a floured work surface, and knead for 8–10 minutes, until smooth and elastic. Cover the dough with a damp towel, and let rise in a warm place for 1–2 hours, until doubled in size.
2. Make the jalapeño popper filling: In a medium bowl, combine the cream cheese, mozzarella, cheddar, jalapeños, Worcestershire sauce, and salt. Stir together until smooth.
3. Divide the risen dough evenly into 8 portions. Roll each portion into a ball, and flatten slightly.
4. Place a generous tablespoon of the jalapeño popper filling on the center of each dough round. Fold the dough edges up and over the filling, and pinch to seal, forming a stuffed ball. Gently roll and flatten each ball into a ¼-inch-thick disk, being careful not to tear the dough.
5. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Cook 1 of the dough rounds in the hot skillet for 1–2 minutes on one side, until bubbles form. Flip and cook for another 1–2 minutes, until golden brown spots appear. Repeat with the remaining dough rounds.
6. While the naan cook, make the garlic butter: In a small bowl, stir together the melted butter, parsley, and garlic.
7. Brush the hot naan generously with the garlic butter as soon as they come off the skillet. Serve immediately.
8. Enjoy!