Stuffed Cheese Naan

• 총 시간: 2 hours 5 minutes

재료

The Dough

The Bloom: 500ml warm water, 10g instant yeast, 1 tbsp sugar, 1 tbsp flour.

The Mix: 1 cup Greek yogurt, 1 tbsp salt.

The Bulk: 800g All-purpose flour (plus extra if needed), 1/4 cup vegetable oil.

The Filling: Mozzarella cheese (shredded).

The Glaze: Melted butter, minced garlic, and fresh parsley.

방향

Activate: Mix the "Bloom" ingredients and let sit for 15 minutes until foamy.

Mix & Knead: Stir in the yogurt and salt. Gradually add the flour and oil. Knead until the dough is soft and slightly tacky, but not sticking to your hands.

First Rise: Cover and let rest in a warm spot for 1 hour.

Second Rise: Punch down the dough, knead briefly, and let rest for another 30 minutes.

Shape: Divide into 9 equal balls. Let them rest for 15 minutes.

Stuff & Sear: Roll a ball out, place a generous amount of mozzarella in the center, and pinch the dough closed. Gently roll it flat again.

Cook: Use a dry pan over medium heat. Cook for 5 minutes per side until charred spots appear and the cheese is melted.

Finish: Brush immediately with the garlic-parsley butter.