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Cheese Naan

- Makes 10 - 12
Picture
​Love your cheese and naan? Then, you are in for a real treat with my crispy cheese naan filled with ooey-gooey aged cheddar. Just remember to use quality mature cheddar (I love using aged Irish cheddar) or any good cheese of your choice; the recipe itself is quite simple and easy to follow. Enjoy this crispy, cheesy flatbread with Chicken Tikka Masala or Butter Chicken - happy cooking!

Ingredients for Cheese Naan

3 cups or 375g all purpose flour or extra-fine whole wheat flour
7g sachet or 2.5 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon caster sugar
handful chopped coriander leaves 
1/3 cup greek yoghurt or plain natural yoghurt, at room temperature
2-3 tablespoons coconut oil or ghee
3/4 cup warm water
1.25 cups grated mature cheddar 
3 tablespoon melted butter for brushing, optional

Recipe

  1. Combine flour, yeast, salt, sugar and coriander leaves in a large bowl. Stir in yoghurt and oil. Adding little water at a time, mix all ingredients together until you get a soft pliable dough. Knead the dough for 5 minutes or until smooth. This makes the dough pliable and easy to roll.
  2. Cover and set aside in a warm place for 1 hour or until the dough has doubled in size.
  3. Meanwhile, preheat your oven to 250°C for about 40 minutes placing a large baking tray in the middle rack. 
    OR
    To roast Naan on a skillet, heat skillet for 5 minutes on medium flame. 
  4. Punch down dough then divide it into 10-12 equal portions.
  5. Rolling out Cheese Naan:
    To make cheese Naan, roll out each portion of dough on a lightly floured surface into a round shape. Sprinkle cheese on half of the rolled out naan, fold over to form a semi circle, press it down and fold again to form a triangle. Now roll it out again on a lightly floured surface to form a thin triangle. 
  6. Roasting Cheese Naan: OVEN:  Place 2 naans on a hot baking tray for 2-3 minutes until puffed and lightly golden along the edges. If naan doesn't brown on top flip it and let it roast for 10 more seconds.
  7. SKILLET: Place Naan on a hot skillet and roast for about 15 seconds until bubbles appear. Flip and roast the other side for 15 more seconds. Flip again and cook both sides for 5 more seconds each until well roasted on both sides. 
  8. Brush with melted butter (optional) and place in aluminum foil to keep warm.

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  • COMMUNE KITCHEN
  • COOKING CLASSES
  • TEAM BUILDING
    • Mystery Box Challenge
    • The Secret Ingredient Challenge
    • Team-Building Cooking Class
    • Go local!
    • Pizza/Pasta Party
    • OUR MENUS
  • PRIVATE COOKING CLASSES
  • KITCHEN RENTAL
  • RECIPES
    • Chicken
    • Beef/Lamb
    • Egg
    • Vegetarian
    • Vegan
    • Seafood
    • Desserts
    • Salads
    • Gluten-Free Recipes
  • PRODUCTS
  • BLOGS
  • FOOD TOURS
  • CONTACT US
  • ABOUT US
  • PHOTO GALLERY
  • MEDIA
  • OUR SUPPLIERS