Garlic Cheese Naan
You can't have a curry without naan, pure and simple. This naan is delicious, chewy and full of delicious garlic and cheese goodness. Make a large batch and freeze for a last minute addition to your favourite curry.
Recipe Tester Feedback: "This was great with butter chicken! Used it to mop up the sauce. It's a lovely accompaniment." - Sherrie
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 15 minutes + 1 hour 30 minutes rising time
Cooking Time 25-30 minutes
Makes 6 naans
Can be frozen
Ingredients
- butter - 50g, melted
- Naan:
- milk - 400g
- sugar - 2 tsp
- yeast - 3 tsp, dry instant
- plain flour - 600g
- yoghurt - 90g, natural
- butter - 50g, melted
- salt - 1 tsp
- Garlic cheese filling:
- mozzarella cheese - 200g
- garlic cloves - 5, peeled
- fresh parsley - 4 Tbsp, chopped
Method
Naan:
- Add the milk (400g), sugar (2 tsp) and yeast (3 tsp) to the bowl. Program 5 minutes / 37C / Speed 2. Allow to sit for 5 minutes.
- Add the plain flour (600g), yoghurt (90g), butter (50g) and salt (1 tsp) to the bowl. Mix Speed 6 / 4 seconds.
- Program 4 minutes / Closed Lid / Kneading Function.
- Remove the dough from the bowl. Move it into an oiled bowl and place somewhere warm to rise for 90 minutes.
Filling:
- Add the cheese (200g), garlic cloves (5) and parsley (4 Tbsp) to the bowl. Chop Speed 8 / 5 seconds.
Assembly:
- Separate the dough into 12 small balls. Roll each ball out to 0.5cm thickness.
- On one of the circles, add some of the cheese filling. Place another dough circle on top. Roll with a rolling pin to join them together and flatten to 0.5cm thick. Repeat for all naans.
- Heat a large frying pan over medium to high heat.
- Brush one side of the naan with melted butter (50g total) and place it butter side down into the pan. Brush the top side with butter.
- Cook for 2 minutes. Flip over and cook for another 2 minutes.
- Place onto a plate and keep warm. Repeat for all naans.
- Serve warm.
Already a member? Click here to login.
Add to Favourites
