Naan with Cheese
Recipes
1 min read
Ingredients
| 500 | gr | Plain Flour |
|---|---|---|
| 7 | gr | Salt |
| 10 | gr | Sugar |
| 30 | gr | Anchor Unsalted Butter (melted) |
| 10 | gr | Instant Yeast |
| 330 | gr | Anchor UHT Milk |
| 45 | gr | Yoghurt |
| 600 | gr | Anchor Extra Stretch+ Mozzarella |
| As needed Anchor Salted Butter (Clarified and Melted) | ||
| As needed Parsley (Finely chopped) |
Method
- In a mixer with dough hook attachment, add plain flour, salt, sugar and yeast, mix on low speed
- Add yogurt, melted Anchor 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
- Round dough and let rest for 15 minutes
- Scale dough to 165g and round each dough
- Cover with clingfilm and let dough rest for 15 minutes
- Measure 50g Anchor Extra Stretch+ Mozzarella, wrap into dough and roll into oval shape
- Cover with clingfilm and let dough rest for 15 minutes
- Using a rolling pin, roll dough flat to about 2mm thickness and pull to a tear drop shape
- Proof naan at 35°C and 85% RH for 20 minutes
- Bake naan in deck oven on oven hearth; top and bottom heat 240°C for about 2 minutes
- Remove naan from oven and top with Anchor Extra Stretch+ Mozzarella
- Return to oven and continue baking for another 2 minutes
- Remove naan from oven, brush with melted Anchor Salted Butter
- Garnish with chopped parsley and serve hot
