- Plain flour: 240 g
- Natural yoghurt: 1
- Dairylea: 8 portions
- Sugar: 2 good pinches
- Yeast: 2 pinches
- Oil: 1 tablespoon
- Warm water: 50 ml
Put the flour, yeast, sugar, salt, yoghurt and a spoonful of oil into the stainless steel bowl, fitted with the kneader and the lid.
Mix in position 1 for 40 seconds. Add water progressively until a ball of dough forms.
Increase the speed to position 2 and knead for at least five minutes to soften the dough.
Sprinkle with flour, shape the dough into a ball and leave it to rest at room temperature for three or four hours covered with a tea towel.
Divide the dough into four balls, and roll out.
Put the cheese into the middle and seal the dough into a triangle or circle.
Roll out the naans again with a rolling pin.
Place the naans on a baking sheet and put into the oven for around 5 minutes at 260°C.
Serve hot, as an appetiser or an accompaniment.
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