Cheese Naan

Instructions

1. 1
   Wake the yeast — combine yeast and sugar in a little warm water. Rest 5 to 10 minutes until bubbles appear.
2. 2
   The dough — mix flour and salt, add the yogurt, melted ghee and the water-yeast mix. Knead 5 to 10 minutes until smooth and elastic, this is exactly our Homemade Naan dough.
3. 3
   The first rise — let rise 1 hour in a warm place until doubled in volume.
4. 4
   The filling — mix the grated mozzarella with the crumbled paneer if using, plus a little chopped coriander. Want a spicier version? Swap it for a mix of cream cheese, cheddar and chopped jalapeños, and the garlic ghee finish for garlic butter: the rest of the recipe stays exactly the same.
5. 5
   Shaping the dough — divide into 6 balls, bigger than for plain naan, to hold the filling.
6. 6
   Pouch method (traditional) — flatten a ball into a disc about 12cm across, spoon a generous amount of filling right in the centre leaving 2 to 3cm of dough free at the edges, gather the edges up toward the centre over the filling and pinch tightly to seal all the folds into a point, this step matters, or the cheese leaks out during cooking. Flip the ball point-side down, then gently flatten into a 5 to 7mm oval.

   
7. 7
   Sandwich method (easier) — roll out two thin discs, top one with cheese leaving the edges free, place the other disc on top and pinch the edges together all around, like a quesadilla. Either way, sprinkle with kalonji before cooking.

   
8. 8
   The second rise (the secret to a naan that puffs up): let rest 15 minutes under a tea towel in a warm spot.
9. 9
   The cooking — heat a cast iron pan over high heat with no fat. Place the naan, cover for 90 seconds to 2 minutes until large bubbles form and the underside is golden. Flip and cook 45 seconds to 1 minute on the other side, watching that the cheese doesn't break through.
10. 10
    The finishing touch — brush immediately with garlic ghee and serve right away, while the cheese is still stretchy.