Cheese Filled Naans

Ingredients:

1/4 cup lukewarm water/milk
1 ½ tsp sugar
1 ½ tsp instant yeast

1 ½ cups all-purpose flour
1 tsp salt
1/4 tsp baking powder

2 tbsp plain yogurt
1 tbsp vegetable oil/butter
1/3 cup lukewarm water

1/4 cup butter/ghee for surface brushing

Filling:

50 g cream cheese, softened
1/4 tsp salt

Method:

Dissolve sugar and yeast in 1/4 cup warm water, leave for 8 minutes or till foamy.

In a large bowl, mix together flour, salt and baking powder.

Pour-in yeast solution into flour mixture, stir to mix.

Add-in yogurt, oil and gradually pour-in water while kneading until dough becomes smooth and soft (about 10 minutes).

Transfer dough into a lightly oiled container and turn the dough to coat lightly with oil; set aside covered to rise until doubled in volume (about 1 ½ hours).

Preheat oven to 250 °C.

In a bowl, mix together cheese and salt, divide into 4 portions; set aside.

With oily hand, punch down the dough.

Divide dough into 4 balls (I divided it into 2 portions, yield to very heavy naans, sure cure empty stomachs for quite sometime, hahaha!).

Flatten each dough balls, fill-in 1 portion of cheese mixture into the center, twist together edges to seal and shape up nicely into balls again.

Dust work surface with flour.

With a well-floured rolling pin, roll out dough balls flat into 1/4" thick

Wet both hands with water, transfer filled naans onto a lightly greased baking tray.

Bake naans for 15 minutes or until lightly golden brown.

Remove naans from oven and brush each naans with butter/ghee.