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Recently we made an Indian BBQ. I made the first time Tandoori Chicken on the grill as well Naan. It was so delicious I will do it for sure again. Y. doesn’t like Cheese, so I made 3 naans with cheese and 3 without. Normaly you use Paneer for the cheese filling, as I had some leftover Manchego I used this. Next time I will add much more cheese.
Naan & Manchego-Naan
makes 6 naans
250 g flour
1 heaped tsp dried yeast
5 g salt
5 g sugar
15 g butter, melted
30 g Greek yoghurt
25 g egg
85 g water
grated Manchego for the filling
Mix all the ingredients togehter and knead until you have an elastic soft dough. Cover and let rise for 1 hour or until doubled in size. Divide dough into 6 equal balls. Let relax the balls for about 10 minutes. Flatten and put 2-3 tsp of grated Manchego in the center. Close the edges and roll into 0,5 cm thick rounds. The edges should be a little thicker than the center. Put the naans on a floured towel and cover with another towel.
You can grill them immedately or let rest for up to 30 minutes.
Grill over char 1-2 minutes per side. Brush with garlic-oil or butter. Serve hot!
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This is my submisson to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes, this week hosted by Sara from imafoodblog.
More recipes and entries in English.
