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1
Preperation:
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Lightly flour a dry surface.
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3
Place a sheet of greaseproof paper on a baking tray.
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4
Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.
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5
Form a well in the centre of the dry ingredients and add the Oil and Water.
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Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
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7
Remove from mixing bowl and place onto the floured surface.
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8
The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
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9
Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
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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.
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11
Method:
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Once the dough has risen, place onto a lightly floured surface.
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13
Roll each ball out to a maximum thickness of 1cm.
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14
Sprinkle the cheese in the centre of the dough.
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15
Pull the edges of the dough inward and form together to seal the cheese inside.
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Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.
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17
Heat a large, lightly oiled pan.
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18
Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
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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.
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20
Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top.
