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Without a doubt, Indian cuisine is one of the tastiest in the world. And what would be an Indian meal without a naan worthy of this name?
Fine Dining Lovers reveals an easy cheese naan recipe, which can be made without the famous Indian clay oven known as tandoor. This cheese naan recipe is suitable for accompanying all of your Indian dishes (chicken tikka masala, anyone?).
Naan Stuffed with Cheese: The Epic Recipe
For this cheese naan recipe you will need:
- 500 grams (4 cups) of flour
- 18 cl (6 oz) of water
- 125 grams (1/2 cup) of Greek yogurt
- 4 tablespoons vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 pinch of yeast
- 8 grams (1/2 tspn) of beer yeast
- 12 portions of paneer cheese (or any fresh cheese that crumbles, such as feta or Mexican queso fresco)
Let's go now to the cheese naan recipe. Let's start by preparing the dough:
- Mix the flour, the yeast, the salt, and the sugar
- Dig a hole and add the oil, yoghurt, brewer's yeast and half the water
- Mix the dough for 15 minutes (10 with the stand mixer)
- Add the remaining water and knead it again until a smooth, non-collapsible dough is obtained
- Let it rise in a container covered with a cloth, in a dry and warm place, for two hours
- When it is doubled in volume, form 12 balls of equal size
- Place it on a work surface and press to flatten it and obtain small discs
- Spread the cheese on the middle of the disks
- Cover with a second disc and press the edges to hold it fast
- Cook the naan bread
If you don't have a tandoor, don't fret. This cheese naan can be cooked on a non-stick pan on the stovetop or grill for about 5 minutes on the side.
Cook until golden. Serve warm with a pat of clarified butter in the center.