- STEP 1
Lightly flour a dry surface
- STEP 2
Place a sheet of greaseproof paper on a baking tray
- STEP 3
Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated
- STEP 4
Form a well in the centre of the dry ingredients and add the Oil and Water
- STEP 5
Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl
- STEP 6
Remove from mixing bowl and place onto the floured surface
- STEP 7
The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces
- STEP 8
Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm
- STEP 9
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.
- STEP 10
Once the dough has risen, place onto a lightly floured surface
- STEP 11
Roll each ball out to a maximum thickness of 1cm
- STEP 12
Sprinkle the cheese in the centre of the dough
- STEP 13
Pull the edges of the dough inward and form together to seal the cheese inside
- STEP 14
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
- STEP 15
Heat a large, lightly oiled pan
- STEP 16
Once the oil has heated up, place one of rolled out naans into the pan, folded side down
- STEP 17
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.
- STEP 18
Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned
- STEP 19
Remove from the pan and serve, placing a small amount of butter on top