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