Naan with Cheese

Ingredients

Method

1. In a mixer with dough hook attachment, add plain flour, salt, sugar and yeast, mix on low speed
2. Add yogurt, melted Western Star Unsalted Butter and Anchor UHT Milk, mix on medium speed for 5-8 minutes until optimal dough development using windowpane test. Dough temperature should be between 24 and 28°C 
3. Round dough and let rest for 15 minutes 
4. Scale dough to 165g and round each dough  
5. Cover with clingfilm and let dough rest for 15 minutes  
6. Measure 50g Perfect Italiano Traditional Mozzarella, wrap into dough and roll into oval shape  
7. Cover with clingfilm and let dough rest for 15 minutes  
8. Using a rolling pin, roll dough flat to about 2mm thickness and pull to a tear drop shape  
9. Proof naan at 35°C and 85% RH for 20 minutes  
10. Bake naan in deck oven on oven hearth; top and bottom heat 240°C for about 2 minutes 
11. Remove naan from oven and top with Perfect Italiano Traditional Mozzarella
12. Return to oven and continue baking for another 2 minutes  
13. Remove naan from oven, brush with melted Western Star Unsalted Butter
14. Garnish with chopped parsley and serve hot