No yeast or proofing needed! This easy potato and cheese naan is made conveniently in a frying pan, packed with potatoes and cheese. Its chewy texture and melty cheese are irresistible. A highly recommended simple recipe.
Ingredients
Main Ingredients (2 servings)
- Potato 1 (approx. 150g)
- Bread Flour 100g
- Baking Powder 2g
- Mixed Cheese 80g
- Butter 10g
Seasonings
- Salt 1/4 tsp
Steps
- Peel and remove eyes from 1 potato (approx. 150g).
- Cut the potato into roughly 8 pieces and place in a heatproof bowl.
- Cover with plastic wrap and microwave for about 4 minutes at 600W.
- Mash the potato with a fork or masher until no solid pieces remain.
- Add 70g water and 1/4 tsp salt to the mashed potato and mix.
- Add 100g bread flour and 2g baking powder and mix. The mixture should be crumbly.
- Bring the ingredients together in the bowl and knead until smooth. Adjust with water if the dough is too dry. (Key Tip!) The potato makes the dough elastic and easy to knead. Kneading for a short time makes the dough smooth and easier to stretch.
- Shape the dough into a ball, cover with plastic wrap, and let it rest for 10 minutes.
- Lightly flour a work surface and flatten the dough with your palms into a circle about 25cm in diameter. You can also use a rolling pin.
- Place 80g mixed cheese in a dome shape in the center of the stretched dough.
- Lift the edges of the dough from both sides, pinch them together to seal.
- Lift and pinch the other two ends together.
- Lift and pinch the unconnected parts diagonally to seal, and push out any air inside.
- Lightly flour a work surface and roll out the dough into a circle about 20cm in diameter.
- Use a non-stick frying pan, lightly greasing if necessary. Place the dough seam-side down in the pan, cover, and cook over medium-low heat for 4 minutes. (Key Tip!) Check for burning every 3 minutes.
- Slide a spatula underneath and flip the dough.
- Cover and cook for 3 minutes over medium-low heat.
- Cook for a total of 7 minutes until both sides are golden brown, then turn off the heat. (Key Tip!) Watch carefully to prevent burning.
- Melt 10g butter with residual heat and coat the entire naan.
- Cut into desired pieces and serve on a plate.
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