Stand Mixers or Cooking ChefSpiral Dough Tool
Ingredients 1 Dried yeast 7 grams Water 250 grams Ingredients 2 Strong flour 500 grams Natural yoghurt 100 ml Salt 1 1/2 tsp. Ingredients 3 Mozzarella cheese 125 grams Garlic cloves 2 Coriander 10 grams Cheddar cheese 100 grams Green chilli 1 Salt & pepper 1 dash Ingredients 4 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. Getting started Fit the Spiral dough tool to the machine. Stage 1 1 - Add Ingredients 1 (yeast, water) into the Mixer bowl. 2 - Leave to rest for 5 minutes. Stage 2 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. Stage 3 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. Stage 4 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.