Cheesy Chilli Naan Bread

READY IN: 1hr 18mins




  • Preperation:
  • Lightly flour a dry surface.
  • Place a sheet of greaseproof paper on a baking tray.
  • Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.
  • Form a well in the centre of the dry ingredients and add the Oil and Water.
  • Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
  • Remove from mixing bowl and place onto the floured surface.
  • The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
  • Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
  • Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
  • Method:
  • Once the dough has risen, place onto a lightly floured surface.
  • Roll each ball out to a maximum thickness of 1cm.
  • Sprinkle the cheese in the centre of the dough.
  • Pull the edges of the dough inward and form together to seal the cheese inside.
  • Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.
  • Heat a large, lightly oiled pan.
  • Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
  • Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
  • Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top.