Try this Cheese Stuffed Naan recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Sieve refined flour in a bowl.
- Grate the mozzarella cheese in a bowl.
- Grease a baking tray with some ghee.
- Place refined flour in a mixing bowl and make some space in the center. To it add curd, sugar, baking soda, salt, oil and mix the ingredients well.
- Now with the help of lukewarm water, knead soft and smooth dough. Add water in small portions.
- Cover and keep aside the dough for 2 to 4 hours to rest.
- Meanwhile, let us prepare the stuffing. For this add some coriander sprigs into grated cheese.
- Check the dough after 4 hours. Once done, knead it again till smooth.
- Now divide the dough into four equal parts. Lift one dough lump and roll in a round shape.
- Dust the dough ball with some dry flour and place it on a rolling late. Roll it out in 3 to 4 inch diameter rounds.
- Place 2 to 3 tsp stuffing over it and roll back to the round dough balls.
- Close the stuffing really well.
- Dust this stuffed dough ball with some dry flour again and flatten with your fingers gently. Now with the help of rolling pin, roll it out in an oval shape, keeping it little thick.
- Naan can be prepared in the oven too. For making naan in the oven, place the rolled naan on greased baking tray.
- Apply some water on the top and sprinkle some kalonji or cumin seeds over it.
- Next preheat the oven at 250 degree centigrade first. Place the tray on the upper rack and roast for 5 minutes on 250 degree centigrade. Keep checking the naan at regular intervals.
- After 5 minutes, take out the naan from oven and check.
- Naan is roasted from top but uncooked from beneath. Flip the side of naan and cook it for 2 more minutes. Check the naan again.
- Naan is now cooked from both the sides. Apply some ghee over it. Naan in oven is ready.
- To make naan on tawa, likewise roll out the dough ball to make naan and spread some water over it.
- Lift the naan and place it on hot tawa keeping the wet side down. When the naan is roasted, you can see bubble over it.
- When the upper side gets dark in color .i.e. when the naan is roasted from beneath, hold the tawa at the handle and turn it upside down over the flame.
- Roast the naan directly on the flame until it gets brown spots.
- Place back the tawa on flame and take of the naan from the tawa with a spatula.
- Apply some ghee and likewise prepared the other naan.
- Slice each naan into 4-5 pieces and serve the delectable cheese naan with chutney, sabzi, pickle or any other sabzi with rich gravy and relish eating.
Standard flatbreads rely on quick steam expansion to create internal pockets, but stuffing a dough changes thermodynamic behavior entirely. Unlike unleavened rotis, leavened naan dough demands chemical agents and precise resting windows to develop extensibility. Without that elasticity, wrapping a heavy dairy center causes tears that leak melted lipids directly onto the cooking surface.
The Fermentation Window
Resting the dough for two to four hours allows baking soda and curd to interact chemically while gluten strands relax. Skip this hydration phase, and the dough fights back against the rolling pin, springing back into thick rubbery discs. Lukewarm water accelerates this resting period, but temperature control prevents the fat in the curd from separating prematurely.Managing the Dairy Core
Low-moisture mozzarella prevents the filling from turning the interior dough gummy during baking. Grating the cheese finely ensures it melts uniformly before the exterior crust burns. When sealing the stuffed ball, pinch the seams tightly; any trapped air pockets expand in the heat and rupture the dough envelope.High-Heat Transformation
Baking requires a blistering 250 degrees centigrade to mimic traditional tandoor conditions in a standard kitchen environment. Alternatively, applying water to one surface allows the dough to adhere to a hot tawa before inverting the pan directly over an open flame for charring. Brushing ghee immediately upon removal locks in moisture and softens the blistered crust.
