Thursday 26 July 2012

Cheesy Soft Naan

These Naans are my Fam’s favorite, I don’t make them too often due to so much cheese in it (figure and health conscious : )
They are so soft and can be kept in the fridge 2-3 days wrapped in a cling. Just warm them up in a toaster NOT MICRO!!! It is as fresh as the first day!!
I don’t use ghee while frying as I add it in the dough..

You need:
Soft Yeast Dough
250 gram grated cheese (I used Gouda)
Oil to spray

150 gram plain flour
5 gram dry yeast (around ¾ tsp)
¾ tsp salt or to taste
½ tsp sugar
3-4 tbs ghee (clarified butter)
 1 cup luke warm milk ( can be less or a bit more so pour slowly not all at a time!)

Prepare the dough before hand and let it rest at least 1 ¼ hour!

*mix the ghee, sugar and yeast in the luke warm milk and let froth for 15 minutes
*add the flour and make soft dough, not too sticky, add more flour if you feel it’s sticky
*make balls (peeray), keep covered another 15 minutes then roll out

A step by step demo to make it easy for you all:)

1) Roll out the dough
2) Fill with 3-4 tsp grated cheese
3) Close and make a ball (peera) again
4) You will see the whole is spread over all, just roll gently
5) Fr yin a non stick frying pan. This is important so the cheese doesn’t stick as it melts!
6) As the naan starts to cook spray some oil and sprinkle more cheese on the top
7) You will see it fluffs up, means one side is being cooked so tune over
8) Just let it fry for few seconds then pat with a flat spoon very gently so the cheese sticks well on the top and gets the lovely gold color
9) There you have your extreme delicious and soft Cheesy Naans ready!! : )

Serve with Achaarr (lemon or chili pickle) I had Raita, and green chutney with it.
Tastes very good simply without anything too as it is very soft and cheezzzy : )

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