4 ingrédients, sans four, sans prise de tête Ma recette inratable de Cheese Naan

Ingredients

• 5 g Active Dry Yeast (Dry yeast, dissolve in warm liquid)
• 200 ml Water (Lukewarm (about 38°C); can replace half with milk for extra softness)
• 2 tablespoons Sunflower Oil (Neutral oil for dough; extra for brushing pan)
• 350 g All‑Purpose Flour (Sifted before use)
• 1 teaspoon Salt (Add after initial mixing to avoid killing yeast)
• 150 g Shredded Mozzarella Cheese (Generous handful per naan; can use cheddar, provolone or paneer)
• 2 tablespoons Sunflower Oil (for cooking) (To brush the pan before frying)

Instructions

1. Activate Yeast

   In the mixing bowl, dissolve 5 g of active dry yeast in 200 ml of lukewarm water (or half water, half milk). Stir until fully dissolved.

   Time: PT5M

2. Add Oil and Flour

   Add 2 tablespoons of sunflower oil and 350 g of sifted all‑purpose flour to the yeast mixture. Stir until a shaggy dough forms.

   Time: PT5M

3. Season and Knead

   Add 1 teaspoon of salt, then knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

   Time: PT5M

4. First Rise

   Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour 30 minutes, or until doubled in size.

   Time: PT1H30M

5. Punch Down and Portion

   Punch down the risen dough, turn it onto the work surface, and divide it into six equal portions. Shape each portion into a smooth ball and let rest for a couple of minutes.

   Time: PT5M

6. Roll Out Dough

   Using a rolling pin, flatten each ball to about 5 mm thickness, keeping the surface covered with a towel to prevent drying.

   Time: PT10M

7. Add Cheese and Seal

   Place a generous handful of shredded mozzarella in the center of each rolled piece, pinch the edges together, gently flatten, flip, and roll the other side to seal the cheese inside.

   Time: PT10M

8. Pan‑Fry the Naan

   Heat a skillet over medium‑low heat, brush lightly with oil, and cook each naan for 2–3 minutes on the first side until golden, then flip and cook the other side until fully cooked.

   Time: PT6M

   Temperature: medium‑low heat

9. Serve

   Transfer the cooked cheese naan to a plate, keep warm under a towel, and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast, Fresh yeast
• Instead of Water: Warm milk, Warm plant‑based milk
• Instead of Sunflower Oil: Vegetable oil, Canola oil
• Instead of All‑Purpose Flour: Bread flour, Whole‑wheat flour (will change texture)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Shredded Mozzarella Cheese: Cheddar cheese, Provolone, Paneer
• Instead of Sunflower Oil (for cooking): Butter, Ghee

Equipment Needed

• Mixing Bowl
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Rolling Pin
• Clean Kitchen Towel
• Skillet or Non‑stick Frying Pan
• Pastry Brush
• Bench Scraper or Knife (optional)

Critical Steps — Do Not Skip

• Dissolving the yeast in lukewarm liquid
• Kneading the dough to a smooth, elastic texture
• Allowing the dough to rise for the full 1.5 hours
• Sealing the cheese tightly to prevent leakage
• Cooking on medium‑low heat to avoid burning

Chef Tips from the Video

• Replace half the water with warm milk for an even softer interior.
• Brush the pan with a little melted butter for extra flavor.
• Cover cooked naan with a clean towel to keep them soft while you finish the batch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a skillet.

Freezer: Wrap each naan individually in foil or freezer bag; freeze up to 1 month. Thaw and pan‑fry before serving.

Room temperature: Best eaten same day; can sit uncovered for up to 4 hours.

Make-Ahead Tips

• The dough can be prepared the night before and refrigerated; let it come to room temperature before shaping.
• Uncooked, cheese‑filled naan can be frozen on a tray, then transferred to a bag for later cooking.

Frequently Asked Questions