4 Item(s)

  • Plain flour: 240 g
  • Natural yoghurt: 1
  • Dairylea: 8 portions
  • Sugar: 2 good pinches
  • Yeast: 2 pinches
  • Oil: 1 tablespoon
  • Warm water: 50 ml
  • Salt
  • Pepper


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.

This recipe can be made with