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Homemade Cheese Naan
Learn how to make soft Indian cheese naans, with a dough that rises overnight and ultra‑quick cooking on a very hot baking sheet. This detailed recipe guides you step‑by‑step, from kneading to cooking, with tips, precise timings, and storage advice.
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Cost Breakdown
Critical Success Points
- • Activer la levure dans le lait tiède
- • Pétrir la pâte jusqu'à obtenir une consistance lisse et élastique
- • Laisser reposer la pâte 10 heures pour qu'elle double de volume
- • Sceller correctement les bords du naan autour du fromage
- • Cuire les naans sur une plaque très chaude pour qu'ils gonflent rapidement
Safety Warnings
- • Manipuler le four très chaud – porter des gants de cuisine.
- • Le ghee chaud peut provoquer des brûlures – laisser refroidir légèrement avant de badigeonner.
- • Utiliser des ustensiles en bois ou silicone pour éviter de rayer la plaque de cuisson.
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