Indian cheese naan
The French and bread is a real institution. So, no one will resist this cheese bread straight from Indian cuisine. As an aperitif or to enjoy with a spicy recipe, this vegetarian bread with a runny cheese center is to die for!
- 200g wheat flour
- 1 plain yogurt or 5 tbsp. tablespoon Rians Fromage blanc
- 8 Laughing Cow slices
- 1 C. sugar
- 1 packet of dry yeast
- 5 cl hot water
- 1 C. oil soup
- Preparation30 mins
- Rest4 a.m.
- 1.In a dish, pour the flour by making a small well then add a tablespoon of oil and mix. Gradually add 2 pinches of yeast, sugar, salt and yogurt and mix vigorously. Add the water and mix again.
- 2.Form a ball with the dough, then coat it with oil. Soften the dough by tapping it for 15 to 20 minutes then let it rest in a warm place for 4 hours. In a bowl, place the laughing cow slices and mix them until it forms a smooth cream.
- 3.Once the dough has rested, divide it into four equal parts. Roll out the naan bread using a rolling pin on a floured work surface, place the cheese in the middle and close the dough in a triangle or circle. Roll out the edges of the dough to prevent the cheese from overflowing during baking. Preheat the oven to 300°C or thermostat 10 for at least 15 minutes.
- 4.Place the cheese bread on a baking sheet and bake in the oven for about 5 minutes at 260°C. At the end of cooking, to give a golden appearance put a tiny bit of ghee (Indian butter) or regular butter on each cooked Indian cheese naan.
Naan dough needs to be worked vigorously by hand. The ideal, in order not to tire your arms too much, is to opt for the use of a robot with a hook to knead the dough.