Shelina Permalloo’s quick cheesy naan recipe
By Prudence Wade, PA
“Everyone I know is obsessed with these cheesy naans, especially when they are fresh out of the pan, as they’re soft, fluffy and filled with gooey, melty mozzarella that gives you the most irresistible cheese pull,” says chef Shelina Permalloo.
“With no kneading and no resting, the trick to this is using a combination of self-raising flour and yoghurt, to create tender, soft naans.”
Shelina Permalloo’s cheesy naan
Ingredients
(Serves 6)
50g self-raising flour, plus extra for dusting
200g Greek-style full-fat yoghurt
½tsp salt
150g mozzarella cheese, grated
75g butter
Method
1. In a bowl, combine the self-raising flour, yoghurt and salt, mixing until a dough forms. If it’s sticky, add a little more flour.
2. Split the dough into six equal pieces. Flatten each piece into a small circle, place a portion of mozzarella in the centre of each, then bring up the edges of the dough to form a parcel around the cheese and seal by pinching the edges together to make six balls.
3. On a lightly floured work surface, gently roll out each stuffed dough ball into a naan shape about five-millimetres thick.
4. Heat a dry frying pan over a medium heat. Cook the naans, one at a time, for two to three minutes on each side until golden brown and puffed up.
5. Once each naan comes out of the pan, grab your butter straight from the packet and generously wipe it over both sides of the bread, then cover with a clean tea towel to keep warm while you cook the rest. Make sure to butter each one as soon as it comes out.
6. Serve warm with curry, chutney or on their own.
What To Cook When Everyone’s Hungry by Shelina Permalloo is published in hardback by Ebury Press. Photography by Danielle Wood. Available now.
