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1
Put the butter and milk in a heat resistant bowl, and microwave uncovered for 1 minute at 600 W (it should be warm to the touch).
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2
Stir with a small whisk, and melt the butter.
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3
Add the yeast, and stir well to dissolve.
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4
Add the sugar and salt.
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5
Add about 1/3 of the flour, and mix well with a whisk until there are no lumps in the mixture.
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6
Add the remaining flour, and mix with cooking chopsticks.
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7
You don't need to knead the dough, so it's easy.
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8
When the dough starts coming together, microwave on low (150 W with our microwave) for 30 seconds.
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9
Take the dough out from the microwave, and let it sit for about 20 minutes.
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10
When the dough increases to 1.5 times to twice its original volume, it's ready.
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11
Press down gently to deflate the dough.
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12
Dust a working surface with a generous amount of flour, and place the dough on it.
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13
If you don't put enough flour, it may stick to the surface at the end.
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14
Roll the dough out 5 mm thick with a rolling pin while dusting with flour.
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15
(You don't need to roll it out into a circle.)
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16
Randomly add the sliced cheese on top.
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17
Wrap the cheese up in the dough, and firmly close the seam.
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18
Roll the dough out to 20 cm in diameter with the rolling pin (it should be small enough to fit into a frying pan).
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19
Pan-fry over low heat.
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20
If you want to shape it into a circle, shape the dough as shown in this photo.
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21
When one side is browned, flip over.
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22
Cover with a lid, and cook until the other side is nicely browned, checking from time to time.
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23
It's done.
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24
Cut into pieces, and enjoy.
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25
If you cut it while it's piping hot, the melting cheese will come flooding out!
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26
Of course, you can make a normal naan with this dough.
