How about a classic Indian cuisine with an Auvergne sauce? Laurent Mariotte proves that it’s sometimes good to change traditions a little!
What recipe will the presenter of Petits plats en équilibre be able to concoct today to surprise you? It must be said that with his ratatouille gratin and his lemon chicken balls, he has already done well! This time, he is tackling a staple of Indian cuisine revisited in the French style: cheese naan. However, you know him, he intends to revisit the recipe slightly as he knows how to do so well…
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Ingredients for 6 to 8 naans
400 g of T55 flour
1 Greek type yogurt
2 tablespoons grapeseed oil
20 cl of cold water
6 g of baker’s yeast
200 g of grated old Cantal cheese
1 teaspoon of fine gray salt
The steps of the recipe for revisited cheese naans
In a bowl, pour the flour, salt and baker’s yeast. Mix and form a well. Pour in the water, oil and yogurt then knead by hand. Form a ball, cover with a tea towel and leave to rest for two hours at room temperature.
Then divide the ball into 6 to 8 small pieces of dough. Roll out with a rolling pin and place a little grated cheese on half of the dough. Close each naan by moistening the edge and flatten again…
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Also read:
“I find this recipe… wow, amazing”: our best recipe for making homemade cheese naan
“It’s much easier to make”: Norbert Tarayre shares a cheese naan recipe that’s child’s play to make
This quick method will allow you to concoct delicious cheese naan-style rolls.
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