for 8 pieces

Dough

250 g	white flour
½ tsp	baking powder
¼ tsp	sodium bicarbonate
½ tsp	salt
¼ tsp	dry yeast
¼ tsp	sugar
2 tbsp	water
100 g	plain greek yoghurt
1 dl	milk

Garlic butter

100 g	butter, cut into pieces
2	garlic cloves, finely chopped
½ tsp	salt

To shape

300 g

grated mozzarella

How it's done

Dough

In the food processor bowl, mix the flour with all the other ingredients up to and including the salt. Mix the yeast, sugar and water together well, add to the flour with the yoghurt and milk. Knead the dough for approx. 3 mins. using the dough hook on a food processor. Shape the dough into a ball, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Garlic butter

Melt half of the butter in a pan. Sauté the garlic for approx. 3 mins. Remove the pan from the heat, stir in the remaining butter, allow to melt. Cover the garlic butter and set aside.

To shape

Place the dough on a lightly floured work surface, divide into 8 portions, roll out into circles (approx. 15 cm in diameter). Place ⅛ of the cheese in the centre of a dough circle, gather the edges of the dough over the filling so that the cheese is enclosed. Flatten the dough, dust with a little flour, roll out again to form a circle of approx. 15 cm in diameter. Repeat the process with the remaining pieces of dough. Preheat the oven and plate to 60° C.

To bake

Brush both sides of the naan breads with a little garlic butter. Cook the naan breads one by one in a warm non-stick frying pan for approx. 3 mins. each until bubbles appear on the surface, turn over and cook for a further 2 mins., remove from the pan, brush with the garlic butter, keep warm in the oven.

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