Cheese naan
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33 rates
Preparation : 20 min
Cooking : 5 min
Total time : 2 h 25 Rest : 2 h
Equipment
Ceramic pan or Baking tray
4 people
1 sachet of dry baker's yeast (5 g)
325 g of plain flour
25 ml of sunflower oil
60 g of yogurt
1 tsp of sugar
0.5 tsp of bicarbonate of soda
1 tsp of salt
4 of cream cheese (The Laughing Cow®)
20 g of butter
Associated products
RECIPE STEPS
1
Add 150ml water and the yeast into the metal bowl and run the programme.
- 1 sachet of dry baker's yeast (5 g)
Expert
02:00 / 3 / 37°C
2
Add the remaining ingredients, in the order that they are listed, and run the programme.
- 325 g of plain flour
- 25 ml of sunflower oil
- 60 g of yogurt
- 1 tsp of sugar
- 0.5 tsp of bicarbonate of soda
- 1 tsp of salt
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Form the dough into a ball and place into a deep dish.
Cover with a damp cloth and leave to rest for 2-3 hours at room temperature and away from draughts.
5
Preheat your oven to 240°C.
On a floured work surface, knock back the dough and divide it into 4 pieces.
6
Flatten the first ball of dough by hand and place a wedge of The Laughing Cow® cheese in the centre.
Close the ball by folding the edges of the dough towards the centre. Pinch the edges of the dough to join them.
- 4 of cream cheese (The Laughing Cow®)
7
Roll out the dough ball by hand to a thickness of about 0.5cm and brush with melted butter.
Repeat the same process for the other 3 balls of dough.
- 20 g of butter
8
Place the cheese naans on a floured ceramic pan or directly onto a baking tray, and bake for 6-8 minutes.
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