I like naans, plain or butter garlic. The soft texture and flour aroma are so amazing. I first got know the word, “naan” from Indian restaurants. It turned out naan is widely consumed by people in Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar, and even Caribbean. Naan is also a staple for people in a large of area of China. Part of those areas, it is called naan. Other areas, people call it “guokui”.
With people around the world interact heavily, foods are regularly introduced from one country/region to other countries. I learned this recipe from a Japanese blogger who wanted to replicate the cheese naan he tasted in a local Indian curry place. It’s amazing to think of how different food styles are traveling around the world and enjoyed by another culture.
The dough of this cheese naan is not as soft as regular plain or butter garlic naans, but it also has great taste with addition of cheese. I served the cheese naan with homemade Japanese style curry soup. It’s a great combination for a weekend dinner.
Cheese Naan芝士馕 (チーズナン)
Equipment
- large mixing bowl
- Rolling Pin
- 12“ frying pan
Ingredients
- 250 gram bread flour
- 85 gram milk
- 1 egg
- 15 gram sugar
- 4 gram dry yeast
- 2-3 gram salt
- 227 gram pizza cheese (one bag)
- 2 tbsp oil
Instructions
- Weigh and dry mix bread flour, yeast, sugar, and salt in the large bowl
- Add milk and egg to the above flour mixture. Mix with a spoon until a dough is formed and most dry flour is mixed into the dough
- Use a hand to knead the dough for 5-8 mins until the surface is smooth
- Cover the bowl, and let the dough rest for 60 mins at room temperature
- Take out the dough, and use a rolling pin to roll out the rough to form a 1/8" thick sheet
- Place the cheese onto the center of the sheet. Fold the edge of the sheet, and use your fingers to close the edges.
- Flip the dough, and roll it carefully to 1/6" thick
- Add oil to the frying pan, and turn the heat to high. Once the pan becomes hot, turn heat to medium
- Place the naan to the pan, and bake each side for 3-4 mins at low to medium heat
- Once both sides are golden, take it out, cut to slices, and serve with soup or other dishses
Video
Notes
- You could replace bread flour with all purpose flour.
- Flours are very different; you may end up adding between 85-100 gram milk/water.
- You could use water instead of milk.
- When baking the naan, be patient. Keep the heat level to low to medium to avoid charring.
- Cheese amount could be varied. I added the whole bag of cheese
Recent Comments