Chilli Cheese Naan

Chilli Cheese Naan

by doseofshivs
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This post is sponsored by Bob’s Red Mill.

#bobsredmill #bakedwithbobs #betterwithbobs

Bob’s Red Mill Organic All Purpose Flour is so versatile and can be used to make so many things including homemade naan. I made this chilli cheese naan using Bob’s Red Mill all purpose flour and it came out soft and delicious. Enjoy warm with Indian curry or on its own.

I also used Bob’s Red Mill active dry yeast. Bob’s Red Mill is a natural food company with premium quality ingredients. They are available online or at many local supermarkets across the nation.

Buy Bob’s Red Mill Organic All Purpose Flour Here

Buy Bob’s Red Mill Active Dry Yeast Here

Print Recipe

Chilli Cheese Naan

I love naan and this homemade version using Bob's Red Mill all purpose flour is so good. Have it with your favorite Indian curry or on its own.
Course: Main Course
Cuisine: Indian
Keyword: Vegetarian, Jain Friendly

Ingredients

  • 2 cups Bob's Red Mill All Purpose Flour
  • 2 1/4 tsp Bob's Red Mill Active Dry Yeast
  • 1/2 cup warm water
  • 1 tsp sugar
  • 1/2 cup dahi or plain yogurt
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 tsp red chili flakes for filling
  • 1/4 cup coriander leaves chopped, for filling
  • 1 tsp salt for filling
  • 1-2 green chilies diced, for filling
  • 1 cup amul cheese or mozzarella cheese shredded, for filling
  • 3 tbsp butter melted

Instructions

  • Mix together sugar, warm water and active dry yeast. Leave for 10 minutes until yeast activates and is frothy.
  • Using Bob's Red Mill flour, add in oil, yogurt, salt and yeast. Knead the dough well.
  • Cover the dough with plastic wrap or damp cloth. Keep in a warm place (oven) for an hour. The dough will double in size.
  • In a mixing bowl, combine cheese, chillies, red pepper flakes, coriander leaves and salt. Set aside.
  • Once dough has doubled in size, cut it into 6 equal pieces using a pastry scraper.
  • Pour some flour onto a clean surface. Using a rolling pin, roll the dough until into a circle, 3 – 4 inches long.
  • Sprinkle in chili cheese mixture in the middle and seal the edges. Continue rolling into oval shape until it is 6 – 8 inches long.
  • Heat a cast iron or heavy nonstick skillet over medium-high heat until very hot.
  • Place the dough in the hot skillet and cook until it puffs up/ bubbles and the bottom is browned or blistered in spots.
  • Flip the naan and cook a few more minutes.
  • Brush the cooked naan with melted butter. Serve warm.

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