|Serves: 4 people||Recipe course: Breads||Total time (min.): 150||Complexity (1 to 3): 1|
Dried yeast 7 grams
Water 250 grams
Strong flour 500 grams
Natural yoghurt 100 ml
Salt 1 1/2 tsp.
Mozzarella cheese 125 grams
Garlic cloves 2
Coriander 10 grams
Cheddar cheese 100 grams
Green chilli 1
Salt & pepper 1 dash
Ghee as needed
Nigella seeds as needed
Prep. (Before you begin)
1 - Tear up the mozzarella cheese.
2 - Destalk, peel and crush the garlic cloves.
3 - Destalk and finely chop the coriander.
4 - Grate the cheddar cheese.
5 - Destalk, deseed and finely chop the green chilli.
Fit the Spiral dough tool to the machine.
1 - Add Ingredients 1 (yeast, water) into the Mixer bowl.
2 - Leave to rest for 5 minutes.
1 - Add Ingredients 2 (flour, yoghurt, salt) into the Mixer bowl.
2 - Attach the Mixer bowl to the machine and fit the splash guard.
3 - Mix on speed 1 for 2 minutes.
4 - Mix on speed 2 for 8 minutes.
5 - Cover with a tea towel.
6 - Leave to prove for 1 hour, 30 minutes.
1 - Add Ingredients 3 (mozzarella, garlic cloves, coriander, cheddar, chilli, salt & pepper) into the small bowl.
2 - Stir with a tablespoon until combined.
3 - Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
4 - Divide the dough into 4 equal pieces.
5 - Gently pull the edges into the centre.
6 - Roll the dough over and shape into a ball.
7 - Carefully flatten the dough with your wrist.
8 - Roll out the dough into an oval shape about 30 cm in length, until they no longer spring back.
9 - Spoon some of the cheese mixture from the small bowl onto half of the dough.
10 - Fold the top edge of the dough over to the bottom to encase the cheese mixture.
11 - Place the dough onto a floured surface and roll out again into an oval shape.
12 - Add another spoonful of the cheese mixture, fold over and roll out again so the dough has 2 layers of cheese.
13 - Repeat with the rest of the dough pieces.
14 - Transfer the naans to a baking tray.
15 - Cover with oiled plastic wrap.
16 - Leave to prove for 30 minutes.
1 - Pre heat the oven to 230ºC.
2 - Remove the plastic wrap.
3 - Brush the naans with the first item of Ingredients 4 (ghee).
4 - Sprinkle the naans with the last item of Ingredients 4 (nigella seeds).
5 - Bake for 10 minutes at 230ºC.
6 - Serve.
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