Deliciousness guaranteed with this fabulous cheese naan recipe. We’ll show you how to make these essential breads perfectly!
There are iconic dishes which we associate, in France, with certain gastronomybut which, unfortunately, absolutely do not exist (at least, not traditionally) in the countries from which they are believed to originate! Linternationalization of cuisine led to numerous adaptationstransformations, even creations which have nothing ancestral about them.
Sometimes some local dishes can come close to the reinterpretations that we know. However, there are often notable differences both in substance and in form. Thus, the famous makis stuffed with additions (unexpected ingredients like cheese, sauces, etc.) are creations designed to appeal to western taste buds.
The myth of cheese naan.
A quick survey would undoubtedly place the cheese naan among the the most iconic dishes that we eagerly order in a restaurant if. If the trend was quickly adopted, even on an international scale, the creation of this recipe is indeed the result of a chimera of culinary cultures.
Traditional naan does not contain cheese at all. We should this originality to an Indian restaurateur based in France in the 70s. The authorship of cheese naan However, remains unclear and subject to debate. What is certain is that it is now a real bestseller !
To no longer have to wait to taste it, we suggest you try it prepare at home ! The Instagram account @_nothing thus offers a irresistible recipe which should delight all gourmands.
For the preparation of these cheese naansyou need (for 6 portions) :
- 3 tsp of dry yeast
- 1.5 tsp of Powdered sugar
- 240 ml of lait
- 390 g the sifted flour
- 46g the natural yogurt
- 42 g d’olive oil
- 8 g the sel
- fromage type Laughing Cow
- Grated mozzarella
The steps of the recipe
Dilute it yeast in the slightly warmed milk to activate it if necessary. In a bowlmix all the ingredients. Knead by hand to obtain a very homogeneous dough. This one will stay very sticky. It’s normal. It is not necessary do not add flour. Continue to knead for about 10 mins until the formation of a smooth ball.
Transfer the ball of dough to a clean salad bowl with a drizzle of olive oil. Coat the dough with oil. Cover with a clean cloth et let it grow pendant one hour (Minimum) to two hours (optimal).
Then divide into 6 equal pieces of dough. Work each future naan into flattening the edges first. The center should remain thicker. Place a piece of Laughing Cow and a little grated mozzarella on the small bulge in the center. Then close into a ball, making sure to seal the dough well so that the cheese cannot escape.
Lower roll the naans delicately. The flatter and thinner they are, the crispier they will be. Adjust according to your preferences. Then do cook each naan 1 to 2 minutes on each side in a hot pan without fat. The naan should rise slightly. Serve hot!
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