No Yeast Cheesy Naan Bread · i am a food blog

This simple flat bread obtains its plush with a little baking powder, soda and yogurt. It’s soft, clear and absolutely great. To put it clearly, the Naan cheese yogurt gives me life.

The other day Mike made the Ruby chicken from Dishoomin London. He started by marinating the chicken the day before the next day, the next day made the sauce and toasted the chicken. When we discussed what we were going to have to accompany, there was only one answer: Naan stuffed with soft cheese, spikes and cheddar.

Fortunately, Naan is probably the easiest to make flat bread. This one makes it tang and softness of milk and yogurt. The soft plush comes from baking powder and soda instead of yeast, which is good because you don’t have to wait as long as you usually do with a yeast dough. All you do is mix all the ingredients until they form a paste, then let the dough relax for an hour while you relax (or prepare your Ruby / Curry chicken).

Once the dough has relaxed, divide it into four equal portions and move it with a rolling pin, fill it with cheese, seal and let it relax again while you prepare your melted butter and chopped coriander.

When you are ready to cook, deploy the Naan again – don’t worry if cheese escapes, it just gives you a crisp cheese outside – and get ready to grill. Naan traditional cooked in a tandoori, but here we are going to use a very hot cast iron pan. The Naan becomes inflated and golden and melty and he is glorious to look at.

We have devoured these guys. The contrast between crisp brown exteriors and the bowl bowels was so good. They reminded me of the Dishoom CHEDDAR cheese Naan. I could have eaten the four by myself. There is just something so comforting in carbohydrates. Naan forever!

No naan bread with yeast cheese

For the moments when you want to make bread, but you do not have yeast or sourdough: Naan yogurt is the answer.

Service 4

Preparation time 1 hour hour

Cook time 10 minutes min

Total time 1 hour hour 10 minutes min

• 1/4 cup milk
• 1/4 cup yogurt
• 1 cup All use flour
• 1/4 teaspoon plus 1/8 tsp. Pulp
• 1/4 teaspoon baking soda
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1 / 4-1 / 2 cup Grated cheddar or choice cheese
• Mettled butter and chopped coriander serve

• In a small bowl, whisk the milk and yogurt. Cancel.

• Mix the dry ingredients together in a bowl or on a clean work surface. Make a well and slowly add the milk mixture, combining with the flour. Knead in a soft paste. Gather in ball and cover for 1 hour.

• Lightly dust your work surface with flour. Divide the dough into 4 equal pieces. Use a rolling pin to flatten and stretch, then place 1-2 tablespoons of grated cheese in the middle. Pinch to enclose the cheese, then roll gently. If you have trouble moving it, leave the dough balls (with the cheese inside, rest, covered for 5 to 10 minutes)

• Heat a heavy or cast iron pan (with a lid, preferably a glass cover) over high heat. Brush one side of the NAAN with water and place in the pan, water side down.

• Cover the pan and cook for 30 seconds, then check it to see if it started to boil and get up.

• Turn over and cook the pan until it starts to brown.

• When the NAAN is golden on both sides, brush a little melted butter and sprinkle on the chopped coriander. Repeat with the remaining NAAN. Take advantage of hot.