Cheesy Chilli Naan Bread


    Creates two thick Naan Breads stuffed with cheese and flavoured with Garlic, Coriander and Chilli.

    Derbyshire, England, UK
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    • 250g Plain Flour (plus extra for dusting)
    • 4g Salt
    • 4g Yeast
    • ½ tbsp Extra Virgin Olive Oil (plus extra for frying)
    • 160ml Water
    • 1 tsp Cumin Powder
    • 1 tsp Onion Seeds
    • 1 tsp Garlic Powder
    • ¼ tsp Coriander Powder
    • ½ tbsp Chipotle Chilli Flakes
    • 20g Cheddar Cheese
    • Butter (for serving)


    1. Lightly flour a dry surface
    2. Place a sheet of greaseproof paper on a baking tray
    3. Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated
    4. Form a well in the centre of the dry ingredients and add the Oil and Water
    5. Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl
    6. Remove from mixing bowl and place onto the floured surface
    7. The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces
    8. Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm
    9. Cover the tray and leave to rise in a warm area for a minimum of 1 hour
    10. Once the dough has risen, place onto a lightly floured surface
    11. Roll each ball out to a maximum thickness of 1cm
    12. Sprinkle the cheese in the centre of the dough
    13. Pull the edges of the dough inward and form together to seal the cheese inside
    14. Rollout the dough again to a maximum of 0.5cm thickness
    15. Heat a large, lightly oiled pan
    16. Once the oil has heated up, place one of rolled out naans into the pan, folded side down
    17. Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer
    18. Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned
    19. Remove from the pan and serve, placing a small amount of butter on top


    If you are covering the dough with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking. The folds which are made from sealing the cheese in the dough should no longer be visible once rolled and there should not be any gaps where the cheese can escape from

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