The stuffed naan turnovers are delicious little calzones, made by working a few light ingredients together, such as yogurt, flour, oil, salt, and spices.
Today I present you with the version with the dough and the stuffing without lactose. You can make them as you prefer, the basic ingredients remain the same, only the products with or without lactose vary.
Come and prepare them with me, their ease, softness, and deliciousness will leave you speechless.
Along with the written recipe below, you’ll also find the video.
Click below on the red writing, you’ll find more delicious recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to make this recipe
- 1 cup cups lactose-free yogurt (but you can also use regular yogurt)
- 1 1/4 tsp fine salt
- 2 tbsp tbsps extra virgin olive oil
- 1/4 cup cups grated Parmesan cheese
- as needed chopped parsley
- as needed garlic powder
- 2 3/4 cups cups flour (the weight of the flour might vary depending on the type and its absorption)
- 4 tsp tsps instant yeast for savory preparations
- as needed pepper (if you like)
- 5 oz oz chard
- 2 cloves garlic
- as needed fine salt
- as needed extra virgin olive oil
- 1 cup cups lactose-free ricotta (but you can also use regular ricotta)
- 3 tsp lactose-free milk (or regular milk)
- 1/2 cup cups grated Parmesan cheese
Tools
You will need a work surface to knead the dough, a rolling pin, a fork, a pan, and a bowl
Steps
It’s going to be very simple. Take a bowl and start pouring in the yogurt, mix it a little, add the oil, spices, grated cheese, yeast, flour, and salt.
Then we mix our ingredients, first with a spatula or a fork, as you prefer, until working with your hands to form a dough that should be soft but not sticky.
As I wrote in the ingredient description the flour I used was about 330 grams (2 3/4 cups), but sometimes, from all-purpose flour to type 1 or type 2 flour, absorption might vary, so evaluate, it might need a bit more or less. The important thing is to achieve a smooth and compact dough.
Once ready, if I have time, I let the dough rest for 15 minutes in the fridge, but you can skip this step.
We take the chard, fresh or frozen, it’s your choice, the important thing is to cook them a little in a pan before adding them to the stuffing preparation.
I cook them with extra virgin olive oil, salt, and two cloves of garlic which I will then remove. Cook them for the necessary time to be tender.
Take the ricotta, put it in a bowl and mix it with the teaspoons of milk. It should be creamy. Also grate the Parmesan cheese and set it aside.
We take the dough and divide it into 10 balls.
Flour well the rolling pin and the work surface, because this dough tends to stick a bit when rolling it out.
Form a disc of dough from each ball, which once rolled out, will be stuffed. Try to stretch it thin. On the disc, start spreading ricotta, chard, and one or two teaspoons of grated Parmesan cheese. Close the disc like a turnover and seal the edges with the tines of a fork. If too much dough is protruding, trim it with a pizza cutter. Move the ready turnovers onto a plate dusted with flour, and when they are all ready, get ready to cook.
Place a pan on the stovetop, grease it and heat it. Once at temperature, place the turnovers inside, two or three at a time, and cook them for 7/8 minutes per side. When you see the crust, they are ready.
Let yourself be captivated by their softness and this delicious and creamy filling.
Tips for stuffed naan turnovers
You can make the stuffed naan turnovers in the lactose-free version, using the appropriate ingredients but also in the classic version, using milk, yogurt, and ricotta with lactose.
For mine, I preferred a creamy filling with ricotta and chard, but feel free to get creative. Cold cuts, soft cheese, and other vegetables will make them equally delicious.
FAQ
Will you remake the stuffed naan turnovers?
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