Cheese Naan

Ingredients:
1lb white flour

1oz dried yeast

1 tsp nigella seed (charnushka or kanolfi seed)

6 tbsp plain yogurt

2 tbsp ghee or melted butter

1 tsp salt

1 tsp sugar

3/4 cup warm wateroil or ghee to coat

for stuffing:
50 gms rated paneer or Indian cottege cheese

1 medium sized onions, chopped

1 tbsp chopped coriander

2 chopped chilies

1/2 tsp salt or as per your taste
Mix all the stuffing ingredients together.

Instruction:

Dissolve sugar in warm water. Add yeast. Yeast should froth, if it doesn’t, start over with fresh yeast.

In a seperate bowl, sift salt with flour and add nigella seeds. Make a well in the centre and add yoghurt, ghee and yeast mixture. Knead well until it forms a dough. Shape into a ball. If dough is sticky, add more flour until elastic. Coat a seperate bowl with oil or ghee and roll dough into it until fully coated.

Shake off excess oil and cover with damp tea-towel or cloth. After 2 or 3 hours, dough should have doubled in size. This happens best in a warm area. Knead the dough and divide into around 6 equal portions. Flatten and put one tsp of the paneer stuffing in the center. Close the edges and roll into pear shape. Preheat oven to 450oF/230oC and bake all the naans for 10 mins, if possible on a brick (that makes all the different). Brush with ghee or butter and serve.

Crusine: India