» Print Recipe
Indian restaurant cheese and garlic or "combo" naan
naan dosent usually call for yeast, i know. but this is the way i make it and i feel that it makes the naan light and fluffy as opposed to stiff and crunchy.
Using the yeast dosent mean you have to wait ages either, sometimes i make this naan with 20 minutes notice to get it in the pan and oven :)
Pre heat oven to 180 c and oil, spray or grease a baking tray and place in the oven
Mix all the "dough" ingredients together and add warm water slowly until it makes a nice soft dough ball
If its too sloppy just add a little extra flour and vice versa
Turn out onto a floured surface and knead about 5 mins
Flour the ball of dough and set aside in a warm place for a few mins, you can leave it for up to an hour but its not that important if youre pressed for time like i somethimes am.
Cut cheese slices or grate.
Cut the dough into 4 pieces and roll or press each into a disc shape, you dont need to be too particular as long as they are roughly the same size, the dough discs should be around 1/2 cm in thickness
Place a tablespoon of garlic onto one disc, sprinkle some parsley over and 1 cup of cheese, top with a second disc and join around the edges by pinching the dough together.
Repeat with the second naan
Spinkle with your choice of garnish or seeds
Heat 1 tsp butter in a frying pan
Add one naan cook on either side for around 3-5 mins each till golden brown patches appear
Place in the oven on the oiled tray
Repeat with second naan
Cook in oven appx 5-10 minutes
Remove from oven and wrap individually in foil for about 3 minutes to steam a little and make the naan soft
Cut and serve
you can do any traditional nann fillings like kashmiri naan or just shape and use dough alone for plain naan
» Metric Converter