Tools

• Kitchen Machines: Stand mixers, or hand blenders
• Accessories and Attachments: Spiral dough tool

Ingredients

 Ingredients 1 
 Dried yeast              7 grams 
 Water                        250 grams 
 
 Ingredients 2 
 Strong flour              500 grams 
 Natural yoghurt       100 ml 
 Salt 1                            1/2 tsp. 
 
 Ingredients 3 
 Mozzarella cheese   125 grams 
 Garlic cloves              2 
 Coriander                  10 grams 
 Cheddar cheese      100 grams 
 Green chilli                1 
 Salt & pepper            1 dash 
 
 Ingredients 4 
 Ghee as needed
 Nigella seeds as needed

Method

 Prep. (Before you begin) 
 
 1 - Tear up the mozzarella cheese. 
 2 - Destalk, peel and crush the garlic cloves.
 3 - Destalk and finely chop the coriander.
 4 - Grate the cheddar cheese. 
 5 - Destalk, deseed and finely chop the green chilli. 

 Getting started
 
Fit the Spiral dough tool to the machine. 
 
 Stage 1 
 
 1 - Add Ingredients 1 (yeast, water) into the Mixer bowl. 
 2 - Leave to rest for 5 minutes.
 
 Stage 2 
 
 1 - Add Ingredients 2 (flour, yoghurt, salt) into the Mixer bowl. 
 2 - Attach the Mixer bowl to the machine and fit the splash guard. 
 3 - Mix on speed 1 for 2 minutes.
 4 - Mix on speed 2 for 8 minutes. 
 5 - Cover with a tea towel.
 6 - Leave to prove for 1 hour, 30 minutes. 
 
 Stage 3 
 
 1 - Add Ingredients 3 (mozzarella, garlic cloves, coriander, cheddar, chilli, salt & pepper) into the small bowl.
 2 - Stir with a tablespoon until combined.
 3 - Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
 4 - Divide the dough into 4 equal pieces.
 5 - Gently pull the edges into the centre.
 6 - Roll the dough over and shape into a ball.
 7 - Carefully flatten the dough with your wrist.
 8 - Roll out the dough into an oval shape about 30 cm in length, until they no longer spring back.
 9 - Spoon some of the cheese mixture from the small bowl onto half of the dough. 
 10 - Fold the top edge of the dough over to the bottom to encase the cheese mixture.
 11 - Place the dough onto a floured surface and roll out again into an oval shape. 
 12 - Add another spoonful of the cheese mixture, fold over and roll out again so the dough has 2 layers of cheese.
 13 - Repeat with the rest of the dough pieces. 
 14 - Transfer the naans to a baking tray.
 15 - Cover with oiled plastic wrap.
 16 - Leave to prove for 30 minutes.
 
 Stage 4 
 
 1 - Pre heat the oven to 230ºC.
 2 - Remove the plastic wrap.
 3 - Brush the naans with the first item of Ingredients 4 (ghee). 
 4 - Sprinkle the naans with the last item of Ingredients 4 (nigella seeds).
 5 - Bake for 10 minutes at 230ºC.
 6 - Serve.

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