Chilly Cheese Naan

Naan, nan or khamiri is a leavened, oven-baked flat bread found in the cuisines of West, Central and South Asia. Chilly Cheese Naan is my version of naan prepared without yeast and without the traditional tandoor.

Traditional Tandoor

Ingredients	Quantity
Maida/All-purpose flour	2 cups
Baking Soda	½ tsp
Salt	1/2 tsp
Melted Butter	2 tbsp
Curd	2 tbsp
Oil	to knead
Cheese grated	1 cup
Green chilies (finely chopped)	2-3
Maida/All-purpose flour	½ cup for dusting and kneading
Warm water	about ½ cup
Pan with lid	to fry naan

Method

In a large bowl sift together maida, salt and baking soda. Add melted butter, then using your fingers incorporate it well in the flour till the flour looks crumbly. Add curd, green chilies and mix well. Add warm water little at a time and knead till you get smooth dough. Once the dough comes together you can dust with maida to knead further. Coat the dough with oil and keep it covered for at least 30 minutes.

After 30-45 minutes, knead the dough for 2-3 minutes. Divide the dough into 8 equal balls. Roll out into small discs. Divide the cheese into 8 equal parts and fill it inside the disc and fold all sides and roll between your palms to form a ball again. Roll out each one into a thin roti. 

Heat a pan with lid covered on high flame. Lightly pat the naan with water on both the sides. Fry on medium-high heat, with lid covered or until both sides are crispy and golden.

Serve hot with Mushroom Ghee Roast.

Points to remember

·        To achieve a crispy and golden crust pat the naan with water before adding it to the pan.

·        If you need to make naan in advance you can cool them slightly and keep in a muslin cloth lined hot case. That way the naan will not bcome soggy or hard.