Chile-Cheese Stuffed Naan Pockets

In a bowl, combine the mozzarella, chile, cilantro and the salt. Set aside.

Follow the naan starter packaging instructions through step 4.

Transfer the dough balls to a lightly floured work surface. Using a rolling pin, roll out each ball into a 3- to 4-inch (7.5- to 10-cm) round. Spoon 2 to 3 Tbs. of the cheese mixture onto the center of the disk and press the mixture down gently with your hand, then seal by pinching the dough closed toward the center so it is tight and there are no air pockets. Dust the work surface lightly with more flour and roll out the sealed dough ball into a 3- to 4-inch (7.5- to 10-cm) round. Brush the disk with butter. Repeat with the remaining dough balls.

Lightly grease a well-seasoned cast-iron skillet or griddle and heat over medium-high heat until just starting to smoke. Working in batches, place the naan in the pan and cook without moving them until nicely browned underneath and the top starts to blister, 30 to 60 seconds. Flip the naan, brush with more butter, and cook until the blisters start to char, 30 to 60 seconds more. Transfer to a platter. Garnish with the parsley and serve warm. Makes 8 naan.

Courtesy of Palak Patel, author of The Chutney Life