• Ella Shrago

'No Yeast' Garlic Cheese Naan



Makes 6 pieces

Ingredient

Cheese Mix

*You can substitute to any other cheese of your choice.

¼ cup of grated cheddar cheese

½ cup of grated mozzarella cheese

1 & 1 tbsp of garlic

2-3 tbsp of chopped fresh coriander

Naan Dough

4 ¼ cups of sifted All-Purpose flour

1 & ½ tbsp of salt

½ tbsp powdered sugar / confectionery sugar

1 & ½ tsp of baking powder

½ tsp of baking soda

½ cup of Greek yogurt

2 tbsp of cooking oil

1 ¼ cup of lukewarm water

Garlic Butter

1 tsp of cooking oil

2/3 tbsp of butter

1 & ½ tbsp of garlic

2-3 tbsp of chopped fresh coriander

Method

1. In a bowl, add all the cheese, fresh coriander leaves and garlic. Mix well and set that aside.

2. In a separate bowl, add in the flour, salt, sugar, baking powder, baking soda and mix well. Add in the yogurt, cooking oil and mix until it starts to clump together.

3. Gradually add lukewarm water and knead on a flat, smooth surface until dough is formed. Place dough back into the bowl, cover for 45 minutes (room temperature) and let it slightly poof.

4. Bring the dough back onto a smooth surface, grease up your hands with oil and knead the dough again until smooth.

5. Divide the dough into six equal parts (or four if you want a slightly bigger man) and roll them up into balls. Cover them with some plastic wrap to maintain moisture.

6. When rolling out the dough, add a bit of cooking oil on top of the dough. Once the dough is rolled out add the cheese mixture filling (1-2 tbsp) and fold all the edges to seal the filling inside.

7. Lightly flatten the dough back prick a few times on the dough with a skewer to release any trapped bubbles inside and roll out the dough gently.

8. Heat your tandoor / griddle or flat iron pan on medium heat. Brush some water onto the naan before placing it in the pan. Make sure that the wet side is down and cook until it starts to bubble and bottom has browned. Then flip the naan over to cook the other side. Do the same for the rest of the dough.

*If you’re cooking on a kitchen stove (gas), you can easily flip the pan and cook the other side of the naan directly on the flame until it turns brown and charred. This gives an added smoky flavor to the naan.

9. Now for the garlic butter, heat a frying pan on medium heat and add a bit of oil and butter. Once butter has melted, add in the garlic and cook for about 1-2 minutes and then throw in the fresh coriander and mix well.

10. Apply the garlic butter on the surface of the naan with a brush and you’re ready to serve.

Barcelona, Spain

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