Cheesy Naan Sandwich with Kamini Pather

Cheesy Naan Recipe by Kamini Pather

Serves 4

Ingredients:

1⁄2 tsp dry yeast
1⁄4 - 1/2 cup warm Jack Black Larger
3⁄4 cup white bread flour (plus extra for dusting) 1⁄4 cup brown bread flour
1⁄2 tsp salt
1⁄4 tsp baking powder
1⁄2 tsp brown sugar
1/4 cup plain yogurt
1 tbsp unsalted butter, melted
Bocconcini
Gruberg cheese, grated

Method:

Bloom yeast: Mix yeast with warm beer and sugar in a small bowl. Cover with cling wrap. Leave for 10 minutes until foamy.

Sift flour, baking powder and salt into a separate bowl.

Add wet ingredients: Make a well in the flour, add the yeast mixture and yoghurt. Start by mixing with a fork, and once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.

Cover the bowl with cling wrap and leave it in a warm place for 2+hours (best overnight) until it doubles in size.

Roll out: Divide the dough into six equal pieces. Place each piece on a lightly floured work surface and flatten with your palm. Roll out into 1cm thick rounds with a rolling pin. Place the grated Gruberg and bocconcini into the centre of the round, flat dough (I used one ball of bocconcini per round, but you do you and live your best cheese life). Draw the edges of the round piece of dough towards the centre until it comes together, like a paper bag. Be sure to squeeze the dough to seal the cheese inside. Place the cheese-filled dough with the seam side down, sprinkle lightly with flour, and cover with a dish towel. Allow to rest for 15-30 minutes.

Cook naan: Grease a cast iron or non-stick skillet with 1/2 tsp of butter and a sheet of kitchen towel.

Roll each cheese-filled dough ball into a round shape, about 1cm thick. Place each round of dough into the skillet and cook for 1 to 1 1/2 minutes until the underside is golden. The surface should bubble. Flip and cook the other side for ±1 minute until it puffs up—then you know you’re in the money.