Directions
- 1Begin by mixing together the yeast mixture, covering it with a damp cloth, and letting it rest for 10 minutes.
- 2During the 10 minutes the yeast mixture is resting, add the rest of the ingredients into a large bowl.
- 3Once the 10 minutes are up and your yeast is frothy, add it into the rest of the ingredients and roughly mix it together.
- 4Knead the dough by hand on a counter with a little bit of flour, or with a stand mixer.
- 5Allow the dough to rise for an hour and a half.
- 6Punch down the dough gently.
- 7Divide the dough into about 6 to 8 dough balls, each weighing about 85 grams.
- 8Stuff the dough balls with cheese and let them rest for 15 minutes.
- 9Flatten the dough into a disc on a lightly floured surface using a rolling pin to roll out the dough into an oval shape about a quarter of an inch thick.
- 10Let the rolled out dough rest for 10 minutes.
- 11While the dough is resting, mix together the garlic ghee mixture.
- 12Preheat a cast iron or a stainless steel pan for 5 minutes on medium heat before adding any dough to it.
- 13Do not add any oil to your pan and be careful of using too high of a heat because we don't want it to burn.
- 14Cook the naan for 2 minutes on each side using a spatula to remove it.
- 15Brush with the garlic ghee mixture and serve.
Ingredients
- 4 oz water, lukewarm
- 1.5 tsp active dry yeast
- 1 tsp sugar
- 340 grams all-purpose flour
- 1 tsp fine kosher salt
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 120 grams greek yogurt, whole fat
- 2 tbsp olive oil
- 115 grams ghee or butter
- 1 tbsp garlic powder
- 5 grams cilantro, freshly chopped
- 16 oz freshly grated mozzarella
Equipment
damp clothlarge bowlstand mixer (optional)rolling pincast iron panstainless steel panspatula
Tips
- Do not add any oil to the pan when cooking the naan.
- Be careful of using too high of a heat to prevent burning.
- The cheese in this recipe is to elevate the flavor profile, not to create a gooey, cheesy pull-apart bread.
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