Cheesy Chilli Naan Bread

Name: Cheesy Chilli Naan Bread
Prep time: 70 min
Cook time: 8 min
Total time: 78 min
Yield: 2 naan bread
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 250 g plain flour; 4 g salt; 4 g yeast; 0.5 tbsp extra virgin olive oil; 160 ml water; 1 tsp cumin powder; 1 tsp onion seeds; 1 tsp garlic powder; 0.25 tsp coriander powder; 0.5 tbsp chipotle chili flakes; 20 g cheddar cheese; 0.5 tsp butter

A South Asian bread of cheddar cheese, fragrant with cumin and chilli.

1 hr 18 min · Serves 2 · Medium

Method

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Time: Prep 70 min · Cook 8 min · 78 min total
Difficulty: medium

1
Preperation:. Lightly flour a dry surface. Place a sheet of greaseproof paper on a baking tray.
2
Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated. Form a well in the centre of the dry ingredients and add the Oil and Water.
3
Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
4 min
4
Remove from mixing bowl and place onto the floured surface. The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
1 min
5
Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
6
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.
60 min
7
Once the dough has risen, place onto a lightly floured surface. Roll each ball out to a maximum thickness of 1cm.
8
Sprinkle the cheese in the centre of the dough. Pull the edges of the dough inward and form together to seal the cheese inside.
9
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.
10
Heat a large, lightly oiled pan. Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
11
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.
12
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.
4 min