Cheesy Garlic Naans

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Directions

  1. In a large bowl, mix together the flour, baking soda and salt. 
  2. Make a well in the centre and add the yoghurt, oil, milk and honey. Mix together then begin to incorporate into the flour. 
  3. Continue mixing and kneading until a soft dough forms.  When the dough bounces back when you poke it, it’s ready.
  4. Place the dough in an oiled bowl, and cover it with cling film. Place it in a warm area and let it rest for about 1 hour. 
  5. Meanwhile, add garlic and butter to a pan over medium heat.  Let the butter melt and the garlic will cook gently as it melts.  Set aside. You will have extra butter, so keep it in the fridge when done using it.  
  6. When the dough is rested and almost doubled in size, divide the dough into 6-8 pieces.  Make sure to cover the dough balls in a towel or cling film so they don’t dry out.
  7. Working with one ball at a time, press it flat and fill with grated cheese in the middle.  Bring the edges in and pinch together tightly to seal.  
  8. Repeat with remaining dough balls and let them rest as you do this. Will make the dough easier to roll and work with. 
  9. After they’re all filled and sealed, gently press down on the balls to flatten them.  Then gently roll out into an oval with a rolling pin. 
  10. Rub a little water on one side of the naan. Preheat a griddle, skillet pan over medium-low heat. Place the wet side of the naan on the griddle. Over low heat, the naan will start to bubble slowly. Once bigger bubbles form,  Carefully flip the pan over hovering it above the stove to cook the top. 
  11. Be careful not to burn and then flip back over when golden brown. 
  12. Remove to a plate and brush with the garlic butter. Sprinkle with onion seeds and fresh coriander. 
  13. Enjoy with your favourite curry, or just on its own!