Cheese naan, Indian bread made with yogurt and cooked in a pan, an easy and delicious recipe that you can also make with the Bimby. Perfect for accompanying curry dishes and stews, this cheese-filled naan is delicious even on its own.
Almost every week at home we have an “ethnic dinner“: one time we eat Mexican cuisine, another time Chinese, Japanese, Indian… Some time ago we often ordered these dishes via delivery, but now times and prices have changed, so I started preparing the same things at home and they turn out very well.
Last Sunday I wanted to make curry chicken accompanied by basmati rice, but I realized I ran out, so I made this delicious bread and it was a big hit!
Usually, this type of bread uses spreadable cheese, but since I didn’t have it at home, I replaced it with grated fresh asiago.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Very Economical
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 7/16 cup plain natural yogurt
- 2 1/2 tbsp water
- 1 tsp fresh yeast
- 2 tbsp olive oil
- Half tsp salt
- 5 1/3 oz fresh cheese (such as Asiago)
Preparation of Cheese Naan Bread also Bimby
Place in the mixing bowl the yogurt, water, and fresh yeast, and dissolve for 2 min./99°F/speed 2.
Add the flour, oil, and salt, then knead: Knead /3 min.. You should obtain an elastic and workable dough.Now transfer the dough to the Varoma lined with parchment paper and activate the Fermentation/2 h/104°F mode by adding 250 grams of water and some lemon juice to the bowl. Alternatively, you can let the dough rise in a bowl covered with plastic wrap in a warm place, away from drafts, until it doubles in volume.
Meanwhile, chop the cheese 10 sec./speed 7.
Transfer the risen dough to the work surface, divide it into 6 equal parts, and form 6 balls. Let them rest for 30 minutes covered with a cloth.
With the help of a rolling pin, roll out each ball and place a little cheese in the center, leaving the edges free. Set aside a bit of cheese because you’ll need it later.
Now fold the edges over the filling to cover all the cheese as shown in the photos. If you prefer, simply fold in half, sealing the edges well.
Gently roll them out with the rolling pin and proceed with cooking.
Heat a non-stick pan and cook the naan over medium heat for about 2 minutes on each side, until golden. As you cook them, place them on a plate and add a drizzle of oil and the remaining cheese, which will melt with the heat.Serve the cheese naan bread warm.
Place the yogurt, water, and fresh yeast in a bowl and dissolve by mixing.
Add the flour, oil, and salt, then knead. You should obtain an elastic and workable dough.Now transfer the dough to a bowl, cover with plastic wrap, and let it rise in a warm place, away from drafts, until it doubles in volume.
Meanwhile, chop the cheese and then proceed with the recipe as indicated above.
