Cheese Naan

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 533
• Protein: 17 g
• Carbs: 60 g
• Fat: 24 g

Ingredients

• 300 g Wheat flour ( sifted )
• 125 g yogurt Indian ( at room temperature )
• 50 ml Mineral water ( lukewarm )
• 15 g Fresh baker's yeast ( crumbled )
• 1 tsp White sugar
• 1 pinch Gray sea salt
• 1 tbsp Sunflower oil
• 8 piece Processed cheese triangle ( processed cheese wedges )
• 20 g ghee ( melted )
• 1 tsp Nigella seeds ( whole )

Instructions

1. Activating the yeast

   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. Kneading the dough

   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. First rise

   Cover with a damp cloth. Let it double in size in a warm place. The dough should be puffed up and airy.

4. Shaping and filling

   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. High-heat cooking

   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. Butter finish

   As soon as it comes off the heat, generously brush with melted ghee to keep it soft and add shine.

Chef's tips

• 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.

Storage

Eat immediately to keep the cheese melty. Can be reheated for a few seconds in a pan or toaster.