For the third day of making Naans at home, I decided to make something that Konda would love to eat. Not that she didn't like the Pesawari Naan or the Garlic Coriander Naan, somehow cheese added an extra zing to the whole thing. I couldn't simply not make it.
I had scheduled the first two posts as I was returning from Ahmadabad on Monday morning. Somehow couldn't find time to write for the third day. Archana and Nandini joined me and we had a great time meeting Vaishali and her family. The amount and the varieties of naans I ate in the last four days surely made me realize what a delicious bread this indeed is.
Hope you enjoyed reading on the different Naans and enjoy it by making it at home.
Cheese Garlic Naan
All purpose flour / Maida - 2 cups
Salt - 1/2 tsp
Butter - 2 tsp
For the Stuffing
Mozzarella and Cheddar cheese - 1/2 cup
Garlic, grated - 2 tsp
Red chili flakes -1 tsp
For Yeast proofing
Dry instant Yeast - 1 tsp
Sugar - 1 tsp
Lukewarm water - 3/4 cup
Finely chopped coriander leaves - 1 tbsp
How to make Cheese Garlic Naan
Proof the yeast by mixing it with sugar and warm water. Keep it covered for 10 mins until it gets activated.
Grate the cheese, garlic and mix along with red chili flakes. Keep it aside.
In a large bowl, combine the flour, yeast, salt, butter. Slowly add water and knead to a soft dough.
Once the dough is soft, cover and keep it aside for at least 1 - 1 & 1/2 hrs for it to rise.
Knock the air out of the dough and divide into equal portions. Take one ball, press as you would do with a regular stuffed paratha, place a spoonful of cheese stuffing, and seal completely. Now dust well and using a rolling pin, roll your naan to a oval shape or you can even pull on both sides to form a teardrop shape. Press finely chopped coriander leaves on top
This can be quickly cooked over stove top, by first cooking the naan on a hot tawa, then directly cooking over flame.
Remove and quickly brush with butter on top and serve hot.
I sometimes add grated cheese to the dough as well.
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