Cheesy Chilli Naan Bread

Lightly flour a dry surface

Place a sheet of greaseproof paper on a baking tray

Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated

Form a well in the centre of the dry ingredients and add the Oil and Water

Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl

Remove from mixing bowl and place onto the floured surface

The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces

Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm

Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.

Once the dough has risen, place onto a lightly floured surface

Roll each ball out to a maximum thickness of 1cm

Sprinkle the cheese in the centre of the dough

Pull the edges of the dough inward and form together to seal the cheese inside

Rollout the dough again to a maximum of 0.5cm thickness. The folds which are made from sealing the cheese in the dough should no longer be visible once rolled and there should not be any gaps where the cheese can escape from

Heat a large, lightly oiled pan

Once the oil has heated up, place one of rolled out naans into the pan, folded side down

Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.

Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned

Remove from the pan and serve, placing a small amount of butter on top