Naan Pizza Pockets

I made these to help a toddler who was teething, so the bread in these is softer than a usual pizza dough (i.e. less chewy) and is almost pastry like in texture. You can make a batch of these, pull them from the oven early, freeze wrapped in foil and then have an easy freezer snack.

Ingredients

• 135ml whole milk, warmed to body temperature
• 180g Greek yoghurt
• 6g fast-action instant yeast
• 42g olive oil
• 225g plain flour
• 225g strong white bread flour
• 12 tbsp passata or smooth pizza sauce
• 6 tsp dried oregano
• 400g grated mozarella cheese
• 1 egg, beaten
• 2 tsp everything bagel seasoning (sesame seeds with onion and garlic powder) - optional

Method

1. About an hour and a half before you want to eat, whisk the milk, yoghurt, olive oil and yeast in a mixing bowl until well combined.
2. Add both flours and carefully mix until well combined and then kneed for 3 minutes (or use a stand mixer with dough hook for a similar time).
3. Leave to rise in a warm place for an hour.
4. Pre-heat the oven to 160 degrees Celsius (or 180 if using a non-fan oven).
5. Tip the dough out onto a well floured surface.
6. Divide the dough into 12 balls (I split into 3, then each third into quarters).
7. Roll each ball into a circle somewhere between 6 and 7 inches and place onto a lined baking tray.
8. Once you've rolled everything out, put a tbsp of passata/pizza sauce on half of each circle, making sure to leave about 1cm clean at the edges.
9. Next top each tomato blob with 1/2 tsp of dried oregano.
10. Then add a generous pinch of grated mozarella to each.
11. If you want to add extra toppings (pre-cooked bacon cubes, sweetcorn or anything else pre-cooked in 5mm cubes then do it now). I guess they're not toppings when they're inside.
12. Carefully fold over the clean half and use a fork to crimp the edges together.
13. Brush with the beaten egg to ensure the outside stays soft and browns well.
14. While the egg wash is still moist, sprinkly over the everything bagel seasoning if using.
15. Place in the oven. If you're cooking for now then bake for 14 minutes. If you're par-baking for finishing off later then remove after 8 minutes.
16. Cover with a clean tea towel for 2 minutes to allow the steam to keep them soft.
17. If pre-baking then wrap individually in foil and freeze. When you want to eat them, cook from frozen (still wrapped in foil) in an air fryer at 160 degrees for 10 minutes.
18. Serve with a cream cheesy tomato dipping sauce and cucumber and avocado salad.

Serves 6.