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Garlic & cheese Naan

Prep Time: 15 minutes
Cook Time: 10 minutes
Proving: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings 10 serves
Appliance/Function:
• Combi Steam oven + Induction cooktop

Equipment

  • 1 Stand mixer with dough hook
  • 1 Small bowl

Ingredients

Yeast

  • ¼ cup water warm
  • 2 tsp sugar or honey
  • 1 ½ tsp dried instant yeast

Dough

  • 4 cloves garlic
  • ¾ cup milk warm
  • ¾ cup Greek yoghurt plain
  • ¼ cup olive oil
  • 4 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Garlic butter

  • 1 bunch coriander
  • 2 tbsp butter melted

To finish

  • ½ cup grated mozzarella
  • ½ cup grated parmesan

Instructions

Bloom yeast

  • Preheat your combi steam oven to 40 °C steam. Add ¼ cup water and 2 tsp sugar to a mixer bowl. Sprinkle 1 ½ tsp dried instant yeast on top. Cover and let it sit for 5-10 minutes until it's fluffy and bubbly.

Prove dough

  • Meanwhile, peel and mince 4 cloves garlic. Add half of the garlic, ¾ cup milk, ¾ cup Greek yoghurt, ¼ cup olive oil, 4 cups flour, 1 tsp baking powder and 1 tsp salt to the yeast mix. Mix on slow speed until the dough comes together, about 3-5 minutes. Prove the dough in the preheated combi steam oven for 30 minutes or until doubled in size.

Garlic butter

  • Roughly chop 1 bunch coriander, discarding the stems. In a small bowl, combine reserved garlic, coriander and 2 tbsp butter. Set aside.

Finish naans

  • When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with the remaining dough. Then add some mozzarella and a sprinkle of parmesan in the centre. Bring the edges together and seal tightly into a ball. Then roll it out as thin as possible without tearing it until it's thin and wide.

Cook naans

  • Heat a large cast-iron skillet on level 6 on your induction cooktop. Grease the skillet all over with a drizzle of oil. Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom. Remove from the skillet and set aside. Repeat with the remaining naan.

To serve

  • Brush each naan with the garlic butter. Serve hot with your favourite curry.

Nutrition

Calories: 340kcal | Carbohydrates: 45g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 444mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Calcium: 157mg | Iron: 3mg