So, I’m 99% sure that Tumblr is working the way it’s supposed to be now (this will be the test), so I’ll be posting a bit more tonight to get caught up!

I’ve been pretty effing stressed this last week at work, so this ended up being something really nice to stuff in my face while trying not to murder people. Naan is good.  Garlic naan is even better.  Garlic naan stuffed with cheese is fucking fantastic. Thus goes the heirarchy of the naan.

Significantly changed the recipe for this this time around, as it kind of made me give the original authors a bit of side eye.  Go for the good cheese for this – I used fresh mozzarella (pre-sliced), and some smoked cheddar from the local farmer’s market.  And if it’s getting too chilly to grill by you, don’t be afraid to fry it on the stove.

Cheese and Garlic Naan
Makes appx 10 naan, I switched sizes halfway through making them

Ingredients

  • 1 c warm water
  • .25 c sugar
  • 1 packet active dry yeast
  • 3 T milk
  • 1 large egg
  • 1 T garlic (original recipe says 2 t, vary however much you ❤ garlic)
  • 4.5 c flour
  • olive oil for frying
  • two different types of cheese (the cheeses you use are up to you, I did fresh mozzarella, appx 8 oz, and a block of smoked cheddar from the farmers market)

Take a bowl, and mix your sugar and water until the sugar is dissolved, and add your packet of yeast.  Let it sit for 10 minutes, until foamy like in the first picture. While that sits, whisk together your milk, garlic, and egg in a large bowl.  As soon as the yeast mixture is ready, add that, and then your flour, half a cup at a time, until you have a single ball of dough. If your ball of dough can’t absorb all the flour, don’t worry, add a bit of warm water to help it fully incorporate.  Knead in the bowl for ten minutes, and then cover with a towel and let it sit for an hour, until doubled.

After an hour, punch the dough down, and pinch off either pool ball or golf ball bits of dough, and roll into balls, and put either on a lined baking sheet, or a small container, with a few fingers’ space between each ball.  I started out with golf ball sized bits, but increased to pool ball sized about halfway through frying.  Cover with a towel, and let rise another half hour, till the balls double in size.

Meanwhile, prep your cheese!  If you’re using solid blocks of cheese, cut them up into small cubes.  For mozzarella, depending on if you use presliced or not, you’ll need to slice the cheese, and then depending on how large of a ball you use, either use the full slice or a half slice. 

Once your dough balls are risen, create a little divot in the middle, and then stuff your cheese in (see pic 5 for an idea of what I did with the smaller balls, just double that for bigger balls).  Reroll the dough to make a ball again, and then roll out into a circle to make a decent sized flatbread.

Heat your olive oil over medium high, and then add your dough circles, and fry!  The cheese may bubble up, so be careful of that, but otherwise, these are ready to go after five minutes a side, and fantastic besides.

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