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In a bowl, mix the flour, salt, sugar, and yeast. Add the yogurt, warm water, and oil. Knead for 5-8 minutes as if you were a finalist on Top Chef Play-Doh. Cover and let rest for 1 hour (the dough will double in size... and so will your stomach).
2. The Filling: Mission Anti-Flood 🧀
Cut the mozzarella into cubes (small, otherwise it'll leak like a burst pipe). Drain it as if it were the last time you'd ever see it. Get out the pesto (or your jar of "homemade pride" if you have 2 more hours to spare).
3. Shaping: The Art of the Secret Turnover 🔄
Deflate the dough (translation: gently pat it, it loves it). Divide into 4 pieces. Roll each piece into a thin disc. On one disc, spread 1 tablespoon of pesto and sprinkle with mozzarella. Cover with another disc or fold into a turnover (sealing the edges as if it were an envelope full of secrets). Flatten slightly... but not too much, we want it to be soft, not cardboardy!
4. Baking: The Big Thrill 🔥
Heat a frying pan over medium heat. Add a little melted butter and cook each naan for 2-3 minutes per side (golden = done, black = "it's crispy, it's on purpose").
5. The Finishing Touch 🌿
Sprinkle with parsley or basil (for the obligatory Instagram photo). Serve with a salad or yogurt... or eat them in front of the TV and pretend they're "balanced."
💡 Lifesaving Tips (or Not)
Drain the mozzarella: Otherwise, your naan will turn into a surprise soup.
No pesto? Replace it with tapenade (for a trip to Provence) or cream cheese (because cheese is always the solution).
Grilled effect: Use a ridged pan or place it under the broiler for 1 minute (to mimic the oven at the restaurant you can no longer afford).
🍴 The Final Word:
These naans are so good, they could start a neighborhood war over the last slice. Enjoy without moderation... or with them, if you want to stay on good terms with your favorite pair of pants. Enjoy! 🥟✨
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