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Lancewood Cheesy Garlic Naan
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Lancewood Cheesy Garlic Naan

Ingredients

560 ml cake flour
10 ml sugar
7.5 ml instant yeast
3 ml salt
125 ml LANCEWOOD® Double Cream Plain Yoghurt
100 ml milk , warm
45 ml butter , melted
100 g LANCEWOOD® Mozzarella , grated
100 g LANCEWOOD® Cheddar , grated
6 garlic clove(s) , crushed
60 ml butter  mixed with 15 ml oil

 

To serve (mixed together):

60 ml butter , melted
45 ml fresh coriander , chopped
1 chilli(es) , half finely chopped

Method

Mix the flour, sugar, yeast and salt together.

Mix the yoghurt, milk and butter together. Add to the flour mixture and mix into a soft dough.

Add a bit more flour if necessary. Knead for 2 – 3 minutes until silky and smooth. Drizzle a little oil over and rub all over.

Cover with cling film and a clean dish cloth and leave in a warm place to rise. Once doubled in size, knock down and divide into 4 pieces.

Roll each piece out on a floured surface into approximately 15 cm circles.

Sprinkle with a little garlic and place a ¼ of the cheese in the centre of each circle.

Pull the corners diagonally towards each other and close to form a ball. Leave to stand for 10 minutes.

Roll out on a floured surface using gentle pressure to about 0.5 cm thick.

Heat the oil and butter together and fry naan on both sides until golden. Brush with the butter mixture.

Cut into pieces and serve with guacamole, tzatziki or hummus.

Serve with Tandoori Chicken Wings recipe here.

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