Cheesy Garlic Naan
Ingredients
- 2 cups all purpose flour
- 2 teaspoons active dry yeast
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/3 cup yogurt
- 2 tablespoons oil
For the topping and filling
- 1 cup quickmelt cheese or mozarella cheese shredded
- 2 tablespoons garlic minced
- 2 tablespoons cilantro chopped
- 4 tablespoons salted butter melted
- Oil for greasing the skillet
Instructions
Step 1
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In a small bowl, Add sugar, warm water and sprinkle dry yeast and give it a slight stir. Set aside until the yeast starts to get foamy, about 5 minutes.
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Combine cheese, cilantro and garlic in a small bowl then set aside.
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In a mixing bowl, Mix flour, salt, baking powder then add yogurt, oil and the milk-sugar-yeast mixture. And stir with a fork until the dough comes together.
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Transfer the dough to a working surface and knead it until the dough is smooth and shiny, about 10 minutes.
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Place the dough in a lightly oiled bowl and light coat the dough with little oil. Cover the bowl with plastic wrap or damp cloth and allow to rest for 1 hour in a warm place.
Step 2
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Divide the dough in four equal parts and form each piece into a ball.
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Roll each dough ball to 3 to 4 inch diameter rounds in a lightly floured working surface to keep the dough from sticking.
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Add 3 tablespoon of cheese-cilantro-garlic fillings at the center. Wrap the filling with the edges of the dough. Pinch the seams together to seal it in and to form a ball. Repeat this with the rest of the dough.
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Flatten the dough ball with your fingers gently and roll the dough around 6 inches diameter, About 1/4 inch thick.
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Lightly wet the top surface of the dough with some water and then sprinkle with coriander leaves.
Step 3
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Over medium high heat, Heat an iron cast skillet with little oil to avoid the dough from sticking to the skillet.
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Place the rolled dough coriander side down onto the skillet.
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When it puffs up and burnt spots appear, flip it over and cook the other side until golden brown. Remove from heat and repeat the cooking process with the rest of the dough.
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Baste Naan with melted butter on top. Serve Immediately.
Recipe Notes
Note/s:
- If the dough is not yet smooth at your first knead. Just cover the dough and let it rest for 15 minutes and knead again for 1-2 minutes. Cover and let it rest for 45 minutes. Punch the dough after 45 minutes and slightly knead then divide and form into a round ball.