Name: Cheese naan bread
Total time: 1 h 30 min
Yield: Makes 4
Ingredients: 7g fast-action dried yeast; 100g natural yogurt; 500g strong white bread flour plus more for dusting; 1½ tsp fine salt; 1 ball mozzarella; 1 green chilli seeded and finely diced; 2 cloves garlic crushed; a small bunch coriander finely chopped; 100g cheddar grated; black onion seeds (nigella) or sesame seeds; clarified butter or ghee

7g fast-action dried yeast
100g natural yogurt
500g strong white bread flour
plus more for dusting
1½ tsp fine salt
1 ball mozzarella
1 green chilli
seeded and finely diced
2 cloves garlic
crushed
a small bunch coriander
finely chopped
100g cheddar
grated
black onion seeds (nigella) or sesame seeds
clarified butter or ghee

Method

step 1
Mix the yeast with the yogurt and 250ml water. Tip the flour and salt into another bowl, and stir the liquids into the dry ingredients.
step 2
Knead until the dough comes together, then tip out onto a worksurface and knead for 10 minutes, or 5 minutes in a mixer with the dough hook, until really smooth. Put back into a clean bowl, cover with oiled clingfilm and leave for 2 hours, or until doubled in size.
step 3
Drain the mozzarella, tear into small pieces and drain again on kitchen paper. Mix the chilli, garlic, coriander, cheddar and mozzarella. Season with a little salt and lots of black pepper.
step 4
When the dough is ready, knead briefly on a floured worksurface. Cut into 4 pieces and roll them out in an oval until they no longer spring back, about 30cm long.
step 5
Cover half of the dough with half the cheese mix and fold them over. Roll again.
step 6
Repeat with more cheese mix, fold over and roll gently again, so you get two layers of cheese between the dough.
step 7
Lay onto oiled baking sheets, repeat with the other dough balls. Cover with oiled clingfilm and leave for 30 minutes until puffy.
step 8
Heat the oven to 240C/fan 220C/gas 7. Heat another baking sheet in the oven. Scatter a few onion seeds or sesame seeds onto the breads.
step 9
Transfer them, two at a time, onto the hot baking sheet. Cook for 5-10 minutes, until the dough starts to bubble and the bottom looks golden. Press them gently back down if they’ve domed too much. Brush the breads with butter or ghee to serve.