-
1
Put the bread flour, cake flour, yeast, granulated sugar and salt (keep it away from the yeast) in a bowl.
-
2
Pour the lukewarm water over the yeast.
-
3
Knead for a little while and add the vegetable oil.
-
4
Keep kneading for 10 minutes.
-
5
Add the grated cheese, and knead for another 5 minutes.
-
6
Form into a smooth ball, seams down in a lightly oiled bowl, and cover the bowl with plastic wrap or a tightly wrung moistened kitchen towel.
-
7
Use the oven's dough-rising setting or put the bowl in a warm place, and let it rise for 40 to 60 minutes.
-
8
When the dough has doubled in volume, and you've poked your finger in the middle, deflate it lightly.
-
9
Divide into 4, round off each portion and rest for 10 minutes.
-
10
Form the dough into teardrops, and flatten with a rolling pin or stretch with your hands.
-
11
Put the naan in a heated frying pan, cover with a lid and cook for 6 to 8 minutes over low heat.
-
12
Flip the naan over and cook on the other side for 3 to 4 minutes.
-
13
Repeat the same steps with the remaining portions.
-
14
Serve freshly cooked naan with curry, or eat on its own.
-
15
If it gets cold, reheat it in a toaster oven to make it crispy-light again.
