Cheese naan bread can be considered an excellent alternative to classic bread, certainly tastier and more substantial! Typical of Indian tradition, it was once baked in clay ovens.

Difficulty: Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 10 stuffed loaves
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

4 cups all-purpose flour
3/4 cup Greek yogurt (0% fat)
6 tbsp olive oil
2 tsp fine salt
2/3 cup water
0.88 oz fresh yeast
1 tsp sugar
12 oz cream cheese

Preparation

Put a little warm water in a glass, add the crumbled yeast, the teaspoon of sugar, a tablespoon of flour from the total, dissolve it by mixing well and let it activate (it will take about ten minutes and it will foam nicely).
Put the flour, yogurt, oil, salt, water, and the activated yeast in a large bowl. Knead well, add a little flour if necessary until you have a smooth and non-sticky dough. Flour a bowl, place the dough in it, cover with plastic wrap and a tea towel. Let it rest for about two hours (the volume will more than double).
Place the dough on a floured board and divide it into ten balls (about 95/100 grams each). Roll out the dough with a rolling pin, put a generous spoonful of cream cheese inside, close by folding the edges towards the center and roll it out again with the rolling pin to thin out the loaf.
If you prefer, you can also roll each ball into a circle with a diameter of about 8 to 9 inches. Spread a generous spoonful of cheese on the surface, leaving an inch from the edge. Fold in half, press the edges to seal them well. Continue this way until the dough is used up.
Take a non-stick pan, place a cheese-stuffed loaf inside and cook over medium/high heat for about a minute on each side. When it’s golden on both sides, it’s ready.