Cheese Naan
Ingredients
- 300 gWheat flour (sifted)
- 125 gyogurt Indian (at room temperature)
- 50 mlMineral water (lukewarm)
- 15 gFresh baker's yeast (crumbled)
- 1 tspWhite sugar
- 1 pinchGray sea salt
- 1 tbspSunflower oil
- 8 pcProcessed cheese triangle (processed cheese wedges)
- 20 gghee (melted)
- 1 tspNigella seeds (whole)
Method
A soft wheat flatbread, charred with brown spots from high heat, encasing a creamy melted cheese core. The dough must be elastic, and ghee provides that signature shine at the end.
- 1
In warm mineral water, dissolve the fresh baker's yeast with the white sugar. Let it bubble for 10 minutes until it foams on the surface.
- 2
Mix the wheat flour, sea salt, Indian yogurt, and sunflower oil. Pour in the yeast mixture. Knead until the dough is smooth and no longer sticks to your fingers. It should be soft and elastic.
- 3
Cover with a damp cloth. Let it double in size in a warm place. The dough should be puffed up and airy.
- 4
Divide into dough balls. Roll out each ball thinly. Place two portions of processed cheese in the center. Fold the edges to enclose the cheese. Sprinkle with nigella seeds, then roll out gently again to embed the seeds without piercing the dough.
- 5
Heat a dry pan until smoking hot. Place the naan. When bubbles form and the side is spotted brown, flip. Cook for 2 minutes on the other side.
- 6
As soon as it comes off the heat, generously brush with melted ghee to keep it soft and add shine.
Frequently asked questions
How do you get this dish right?
- The pan must be extremely hot, almost smoking, to sear the dough instantly.
- Do not overwork the dough after filling it to prevent the cheese from leaking out.
- If the dough resists when rolling it out, let it rest for 5 minutes to allow the gluten to relax.
How long does this dish keep?
Eat immediately to keep the cheese melty. Can be reheated for a few seconds in a pan or toaster.
