Ingredients
2 tsp dry yeast (7g)
1 tsp granulated sugar (4g)
2/3 cup warm milk (160ml)
2 cups bread flour (260g)
2 tbsp plain yogurt (30g)
2 tbsp olive oil (30ml)
1/2 tsp salt (2.5g)
Chopped chives (to taste)
Chopped coriander (to taste)
Shredded mozzarella (to taste)
Garlic powder (to taste)
Nutrition Information
Serving Size: 1 naan bread (assuming 4 naan breads)
Number of Servings: 4
Calories: 320
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 350mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Sugars: 3g
Protein: 10g
Instructions
Step 1: Activate the Yeast
Prepare the yeast mixture: Add 1 tsp of granulated sugar to 2/3 cup of warm milk and stir. Then sprinkle 2 tsp of dry yeast and stir again. Set aside for about 5 minutes until it gets foamy.
Step 2: Prepare the Dough
Mix the ingredients: In a standing mixer bowl, add 2 cups of bread flour, 2 tbsp of plain yogurt, 2 tbsp of olive oil, 1/2 tsp of salt, and the yeast mixture. Mix to incorporate all ingredients and then knead for 10 minutes until the dough is smooth and elastic.
Let the dough rise: Form the dough into a ball and place it in an oiled bowl. Coat the dough with some oil to prevent a crust from forming. Cover the bowl tightly with cling film and leave it in a warm, draft-free place until the dough doubles in size.
Step 3: Shape and Fill the Dough
Prepare the dough balls: Flour the working surface and place the risen dough on it. Lightly knead it into a log and cut it into 4 equal pieces. Form each piece into a ball.
Roll and fill: Take 1 ball and roll it into a round disk. Place some chopped chives in the center, followed by shredded mozzarella and a sprinkle of garlic powder. Wrap the filling with the edges of the dough and pinch the seams together.
Prepare the coriander topping: Lightly wet the top surface of the ball with some water and then dip it in a plate containing chopped coriander leaves. Place the ball seam side down on the working surface and roll it into an oval shape of 5×8 inches (13×20 cm). Place the rolled dough on a lightly floured baking tray and repeat with the remaining balls.
Step 4: Cook the Naan
Heat the skillet: Heat an iron cast skillet on medium-high heat until it’s smoking.
Cook the naan: Place the rolled dough coriander side down onto the skillet and cook for 1 ½ minutes on each side or until fully cooked. Transfer to a plate and brush with some oil or melted butter. Cover with a kitchen cloth to keep warm while you cook the remaining naan breads.
Serving
Serve warm: Best served warm, these cheese-stuffed naan breads are perfect as a side dish or snack. Enjoy!
Tips
Ensure proper dough rise: Make sure to let the dough rise in a warm, draft-free environment to achieve the best texture.
Use fresh herbs: Fresh chives and coriander add a burst of flavor, but dried herbs can be used in a pinch.
Adjust the filling: Feel free to experiment with different cheese types and additional fillings like spinach or cooked mushrooms.
Conclusion
These Cheese Stuffed Naan Breads are a delightful addition to any meal. With their soft, fluffy texture and flavorful, cheesy filling, they are sure to become a favorite in your household. Enjoy making and eating this delicious treat!
