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