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Indian | |
| 500 grams (4 cups) of flour 18 cl (6 oz) of water 125 grams (1/2 cup) of Greek yogurt 4 tablespoons vegetable oil 1 teaspoon of salt 1 teaspoon of sugar 2 pinch of yeast 8 grams (1/2 tspn) of beer yeast 12 portions of paneer cheese (or any fresh cheese that crumbles, such as feta or Mexican queso fresco) | |
| Mix the flour, the yeast, the salt, and the sugar Dig a hole and add the oil, yoghurt, brewer's yeast and half the water Mix the dough for 15 minutes (10 with the stand mixer) Add the remaining water and knead it again until a smooth, non-collapsible dough is obtained Let it rise in a container covered with a cloth, in a dry and warm place, for two hours When it is doubled in volume, form 12 balls of equal size Place it on a work surface and press to flatten it and obtain small discs Spread the cheese on the middle of the disks Cover with a second disc and press the edges to hold it fast Cook the naan bread (If you don't have a tandoor, don't fret. This cheese naan can be cooked on a non-stick pan on the stovetop or grill for about 5 minutes on the side.) Cook until golden. Serve warm with a pat of clarified butter in the center. | |
Unrated | |
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