No kneading, just let it rest, and pan-fry! This is an exquisite cheese naan that's crispy on the outside and fluffy and chewy on the inside. The rich flavor of plenty of cheese and butter creates an authentic taste. The dough can be made ahead of time, so you can enjoy freshly baked naan whenever you crave it.
Ingredients
Main Ingredients (2 servings)
- Bread Flour 150g
- Instant Dry Yeast 3g
- Mixed Cheese 100-120g
- Butter 10g
Seasonings
- Salt 3g
- Sugar 3g
- Water 125g
Steps
- In a heatproof container, combine Water 125g, Instant Dry Yeast 3g, and Sugar 3g, and mix briefly.
- Add Bread Flour 150g and Salt 3g, and mix with a spatula until combined.
- Once no dry flour remains, scrape any dough from the spatula back into the container. Cover the container and let it ferment in the refrigerator overnight. [This is the key!] Ferment in the vegetable drawer of your refrigerator. If fermentation is poor, use lukewarm water, pre-ferment the yeast, or let the mixture sit at room temperature for 30 minutes before refrigerating.
- After fermenting in the refrigerator overnight and returning to room temperature for about 30 minutes, gently press the dough with a spatula to release the gas.
- On a lightly floured surface, take half of the dough and dust the top with more flour.
- Using your palms, gently press the dough to form a circle about 20cm in diameter.
- Lift the dough with a dough scraper and place it in a 24cm frying pan. Reshape the dough to fit the size of the pan.
- Once the dough is spread in the pan, dust again with flour, and repeat the same process with the remaining half of the dough.
- Place Mixed Cheese 100-120g in the center of the dough in the frying pan.
- Lightly sprinkle Salt over the cheese.
- Carefully place the other stretched dough on top of the cheese-covered dough, shaping it as you go.
- Once the dough is covered, press firmly around the edges to seal, while gently pressing out any air from the inside. [This is the key!] If the dough is difficult to seal, lightly moisten the edges with water before pressing. If the seal is not secure, the cheese can burn.
- Heat over high heat for 20 seconds.
- Once the pan is hot, reduce heat to medium-low, cover, and cook for 5 minutes.
- After 5 minutes of cooking, flip the dough over.
- After flipping, cover and cook for another 3 minutes.
- After 3 minutes of cooking, reduce heat to low, add Butter 10g, and let it melt, coating the naan evenly.
- Once the butter is evenly distributed, it's ready. Enjoy!
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