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.

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Difficulty: Easy
Cost: Cheap
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 10 Pieces
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

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

Preparation

Put some warm water in a glass, add crumbled yeast, the teaspoon of sugar, one tablespoon of flour taken from the total, dissolve by stirring well and let it activate (it will take about ten minutes and it will make a nice foam).
Put the flour, yogurt, oil, salt, water, and activated yeast in a large bowl. Knead well, if necessary add a little flour until you have a smooth and no longer sticky dough. Flour a bowl, place the dough ball in it, cover it with cling film and a dish 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 3.5 oz each). Roll out the dough with a rolling pin, place a generous spoonful of cream cheese inside, close by folding the edges towards the center, and roll out again with the rolling pin to flatten the dough ball.
If you prefer, you can also roll out 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 like this until the dough is finished.
Take a non-stick pan, put a cheese-filled dough ball inside, and cook it over medium/high heat for about one minute on each side. When it is golden on both sides, it is ready.