Cheese naans

Ingredients

• 220 ml Lukewarm water
• 1 sachet Instant active dry yeast
• 600 g Flour
• 1 cs Sugar
• 1 cc Salt
• 3 cs Olive oil
• 180 g Greek yogurt
• Kiri cheese (For filling the naans; quantity not specified. The creator says she prefers Kiri to La Vache qui rit.)
• Oil (A small amount for oiling your hands while shaping; quantity not specified.)

Steps

1. 1

   In a bowl, mix the lukewarm water and instant active dry yeast.

2. 2

   Add the flour, sugar, salt, olive oil, and Greek yogurt.

3. 3

   Knead the dough for 10 minutes, until it is soft and slightly sticky.

4. 4

   Lightly oil your hands, then shape the dough into a ball.

5. 5

   Let the dough rise for 1 hour. It should triple in volume.

6. 6

   Divide the dough into small balls. The size and number are not specified.

7. 7

   Fill each ball with Kiri cheese; the quantity is not specified.

8. 8

   Gently roll out each naan until it is approximately as thick as a 2-euro coin. Adjust the shape if necessary.

9. 9

   Heat a pan over medium heat until it is very hot.

10. 10

    Cook the naans in the hot pan over medium heat. They will puff up during cooking; the cooking time per side is not specified.

Notes

The amount of cheese and the number of naans are not specified. The creator prefers Kiri to La Vache qui rit, which she finds less acidic. The naans can be served with butter chicken. The transcript does not specify a cooking time or a method for turning the breads.

Nutrition per serving

• bread
• side dish
• vegetarian
• pan-cooked
• Indian cuisine
• homemade