Cheese Stuffed Garlic Naan
Directions
- 1Mix all dough ingredients together in a bowl making sure to mix the dry ingredients first before adding the wet.
- 2Start by mixing with a butter knife then once a ball starts to form, knead on the table until the doughball becomes smooth. (about 5-10 minutes) Alternatively, you can use a stand mixer which would take half the amount of time.
- 3Allow the dough to proof in the bowl with a tsp of olive oil and covered with plastic wrap for 1 hour until double in size.
- 4After 1 hour, the dough should be doubled in size.
- 5Flatten each piece of the dough with your palm or a rolling pin so that there is enough surface area to layer on some cheese.
- 6Place a handful of cheese into the flattened piece of dough, making sure not to overcrowd it. 1 solid layer should be enough.
- 7Fold the edges of the dough together, and pinch to seal the dough together.
- 8You want to bring all the edges together towards the middle.
- 9Then roll the dough over so that the seam side is facing the table.
- 10Shape it into a tight ball, forming surface tension then flatten slightly with your hand.
- 11Let this rest to proof again for 30-45 minutes.
- 12While you wait, make the garlic butter by combining all the ingredients.
- 13Heat up a cast iron pan up to med-high heat. (non stick works as well)
- 14Using a rolling pin, roll out the dough as thin as possible.
- 15If the dough is too sticky, sprinkle some flour on the rolling pin and work surface.
- 16Place dough in preheated high heat skillet to cook for 1-2 minutes each side.
- 17If you don't start to see bubbles and color does not start to change, increase the heat.
- 18Once cooked on both sides, remove and immediately brush with the garlic butter.
Ingredients
- 2 cups AP flour
- 0.5 tbsp instant yeast
- 0.5 tbsp sugar
- 1 tsp salt
- 0.5 cup water
- 0.5 cup full fat Greek yoghurt
- 2 tbsp melted butter
- 1 cup shredded mozarella
- 1 stick melted butter
- 5 cloves minced garlic
- 1 tsp salt
- 0.25 cup chopped cilantro
Equipment
bowlbutter knifestand mixerplastic wraprolling pincast iron panskillet
Tips
- If the dough is too sticky when rolling out, dust with more flour.
- Be patient with the dough if it feels too wet. Continue to knead and it will get easier.
- Play around with the temperature of the pan, higher heats are better for a charred flavour.
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