Naan has a rich history in Indian cuisine, dating back to the 14th century. It is traditionally cooked in a clay tandoor oven and considered a luxury for the elite. Over time, it has become a staple in many households and restaurants, appreciated for its versatility and ability to complement a wide array of dishes. The introduction of cheese into the naan adds a creamy twist to this classic, creating a fusion that delights the palate.
Cheese naan pairs wonderfully with a variety of curries. Its mild flavour and the creamy texture of the cheese help to balance out the spices in the curry, providing a pleasant contrast that enhances the dining experience. Additionally, cheese naan can be enjoyed on its own, as a snack or appetiser, or even used as a base for creative toppings.
Cheese Naan – Serves 6
Prep Time: 1 hour 15 mins, Cooking Time: 15 minutes
Cheese naan is a delightful addition to any meal, offering a perfect balance of flavours and textures.
Ingredients
| Quantity | Ingredients |
| 2 cups | Flour |
| 2 cups | Britannia The Laughing Cow Cheese Block, grated |
| 1 tsp | Sugar |
| 1 tsp | Active Dry Yeast |
| 1/2 tsp | Salt |
| 1/4 cup | Yoghurt |
| 1 tbsp | Oil |
| 1/2 cup | Warm water |
| 2 tbsp | Butter, melted |
| As needed | Fresh coriander, chopped |
Method
- In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the yoghurt and oil, mixing well.
- Gradually add the warm water, kneading the dough until it is soft and elastic. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Once the dough has risen, punch it down to release the air. Divide it into 4-6 equal portions, rolling each portion into a ball.
- Take one dough ball and flatten it with your hands or a rolling pin into a small circle. Place a generous amount of the grated Britannia The Laughing Cow Cheese Block in the centre, then fold the edges over the cheese to seal it.
- Gently flatten the stuffed dough ball into a larger circle, about ¼ inch thick. Repeat with the remaining dough balls.
- Heat a skillet or non-stick pan over medium-high heat. Place one naan on the hot skillet and cook for 2-3 minutes, until bubbles form on the surface and the bottom is golden brown. Flip the naan and cook for another 2-3 minutes until the other side is golden brown and the cheese is melted.
- Remove the cooked naan from the skillet and brush it with melted butter. Repeat the cooking process with the remaining naans.
- If desired, garnish the naans with fresh coriander leaves. Serve hot with your favourite curry or as a standalone snack.