Conventional Naan is a festive bread that is circular, flat, airy and spongy on the inside surrounded by a crispy layer. Cheese Naan is the European version of this Indian traditional bread, and it is absolutely just right for the Holiday season. Break open the crispy crust to reveal oozing creamy cheese that completely fills the inner cavity. Keep the cheese from entirely dissolving or re-solidifying by immediately wrapping each Naan in aluminum foil post baking.
- 500 grams flour
- 3 teaspoons bakers yeast
- 2 teaspoons sugar
- 1 plain yogurt
- 4 tablespoons oil
- water (15 cl.)
- laughing cow cheese
- 11. Place the flour, baker's yeast, sugar, yogurt, oil, and water in the bowl of a stand mixer. Attach the dough hook and mix on low speed for 15 minutes.
- 22. Remove the bowl from the mixer. Cover with a cloth and let it rest for a few hours.
- 33. Preheat the oven to its highest temperature.
- 44. Knead the dough by hand for a few minutes. Make medium-sized balls of dough and place them on a baking sheet or silicone mat. Flatten the balls and spread them with Laughing Cow cheese. Fold the dough over to form half-moon shapes. Seal well so the cheese will not ooze out. Flatten the dough again.
- 55. Place the naans in the oven. They will inflate while they bake.
- 66. When they are golden brown, take them out of the oven. Wrap them immediately in aluminum foil. Serve hot.