-
1
To make the dough, combine the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment and mix together.
-
2
Whisk the egg and yogurt in a bowl, then whisk in the water and oil.
-
3
Pour the liquid ingredients into the dry ingredients.
-
4
Using the dough hook, knead the dough for about 5 minutes.
-
5
Turn the dough out onto a floured board, form it into a ball, and divide it into 10 equal pieces.
-
6
Form each piece into a ball, place on a baking sheet lined with parchment paper, cover with plastic wrap, and rest for at least 1 hour or up to 1 1/2 hours.
-
7
Prepare a medium-hot fire (450F) in a wood-fired grill.
-
8
To make the filling, combine the mint, cilantro, garlic, ginger, cashews, and salt in a food processor.
-
9
Process until finely chopped.
-
10
Scrape down the sides, turn the machine back on, and pour in the oil.
-
11
Scoop the filling into a small bowl.
-
12
On a floured board, roll a ball of dough into a 6-inch circle.
-
13
Spread the center with about 2 teaspoons of the filling.
-
14
Gather the edges up, pinching them together in the center, to seal in the filling.
-
15
Turn the dough over and gently roll it into a 7-inch circle.
-
16
Transfer to a parchment-lined baking sheet.
-
17
Continue forming the dough, layering parchment in between the breads if you stack them.
-
18
Place about 3 breads directly on the grate.
-
19
Cook for 1 to 2 minutes, until the breads look puffy and are lightly browned on the bottom.
-
20
Turn the breads over and finish cooking the other side.
-
21
Brush lightly with clarified butter.
-
22
Continue to cook the remaining breads.
-
23
Serve warm, whole or cut in half.
