Cheese naan bread, indian cuisine
Cheese naan bread, a soft and pillowy flatbread, from the Indian cuisine super simple to prepar. Traditionally cooked in a tandoor (a clay oven), naan has found its way into kitchens worldwide, adored for its fluffy texture and versatility.
Ingredients
- 500 g flour
- 1 tbsp dried yeast
- 1 tsp salt
- 1 tsp sugar
- 1 pinch baking powder
- 125 g natural yogurt
- 4 tbsp vegetable oil
- between 180 and 200 ml warm water
To garnish :
- spreadable cheese Phéladelphia my kids love it but you can put any other melty cheese
- butter to brush at the end of cooking.
Instructions
- In the bowl of your stand mixer, add the dry ingredients: flour, dried yeast, baking powder, salt, and sugar.
- Gradually add oil, yogurt, and water in small amounts while mixing.
- Knead the dough for 12-15 minutes until it becomes very smooth.
- Cover the dough with a tea towel and let it rest for about 1 hour 30 minutes, or until it doubles in size (this depends on the room temperature).
- Once rested, divide the dough into 12-14 small balls (depending on how big you want your cheese naans).
- Roll out 2 balls at a time on a floured surface using a rolling pin, making them the same size.
- Spread a portion of Laughing Cow cheese (or Philadelphia) on one of the dough disks, leaving a 1 cm border all around.
- Place the second dough disk on top and press the edges together with your fingers to seal it.
- Cook each naan on a thick-bottomed frying pan, griddle, or electric crepe maker for 5 minutes on each side.
- Once cooked, place on a plate and brush with a knob of butter.