Cheese Filled Naan Recipe, Pan Fried Cheese Bread

If you love cheese, then this one is for you. I think the picture says it all.

Crispy on the outside, soft and cheesy in the middle. It will put you in a cheese coma. You can replace the cheese with many other ingredients if you wish. I have a recipe similar to this using minced meat which work really well in this kind of bread. 

This recipe is for 4 naans. They are rich so two for one person is a huge amount. But if you want to make more, then just multiply the amount of ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

100g (3.5oz) cold milk, because my kitchen is warm

60g (2.1oz) yogurt, also cold from the fridge

5g (0.2oz) salt

10g (0.4oz) sugar

3g (0.15oz) dry yeast or three times the amount of fresh yeast

10g (0.35oz) oil. Use any oil you like. I used rapeseed oil.

To learn more about dough temperature control click here.

For the filling –

350g (12oz) grated cheese. You can use any cheese you prefer.

Chopped parsley

2 cloves of minced garlic

Method

1. To make the filling mix all ingredients until combined. Leave on the side for later. 
2. In a bowl add the milk, salt, yeast, sugar, oil, and yogurt. Mix to combine and to dissolve the sugar.
3. Add the flour and mix to a dough.
4. Tip out on your table and knead for around 5 minutes. Desired dough temperature 25 – 26C (77 – 79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it may take longer. Adjust the proofing times up or down accordingly.
5. Ferment for 45 minutes.
6. Fold.
7. Ferment for 45 minutes.
8. Divide into 4 equal pieces and shape into balls.
9. Final proof 1 hour.
10. Flatten the dough pieces and fill them with the cheese. Let them rest for 15 minutes. It is important to let them rest before rolling as they will be tight after filling. If they do not rest, then you risk tearing a hole when rolling them.
11. Roll the naans out flat and cook them on a medium-high heat in a pan with plenty of oil. Flip them every 60 seconds until they are golden brown all over. I would suggest rolling one and cooking it before doing the rest. As with pancakes, the first one is always prone to failure ha-ha!

Enjoy whilst still warm and the cheese is nice and stretchy.