Ingredients

Method

• ½ t dry yeast
• ¼–½ cups warm water
• ½ t brown sugar
• ¾ cup white bread wheat flour, plus extra for dusting white bread wheat flour, plus extra for dusting
• ¼ cup brown bread wheat flour
• ¼ t baking powder
• ½ t salt
• ¼ cup plain yoghurt
• 6 bocconcini, or more if you like
• 100 g Gruberg cheese, grated
To garnish:
• 1 T butter, melted 
• 2 t nigella seeds
• a handful fresh parsley, chopped

Method

Ingredients

1. Bloom the yeast by mixing it with the warm water and sugar in a small bowl. Cover with clingfilm and leave for 10 minutes until foamy.

2.Sift the flours, baking powder and salt into a separate bowl. Make a well in the centre, then add the yeast mixture and yoghurt. Start by mixing with a fork and, once the flour is mostly incorporated, use your hands to bring it together in a ball. No kneading is required. Cover the bowl with clingfilm and leave it in a warm place for at least 2 hours or preferably overnight, until it doubles in size.

3. Divide the dough into four equal pieces. Place each piece on a lightly floured work surface and flatten with your palm. Using a rolling pin, roll out into 1cm-thick rounds. Place the bocconcini and grated Gruberg into the centre of each round of dough (I use 1 ball of bocconcini per round, but you do you and live your best cheese life). Draw the edges of the round towards the centre until it comes together, like a paper bag. Be sure to pinch the end to seal the cheese inside. Place the cheese-filled dough bags with the seam-side down, sprinkle lightly with flour and cover with a dish towel. Allow to rest for 15–30 minutes.

4. Use a sheet of paper towel to grease a cast-iron or non-stick skillet with ½ t butter.

5. Roll a cheese-filled dough bag into a round, about 1cm thick. Place the round of dough in the skillet and cook over a high heat to start for 1–1½ minutes, until the underside is golden (you may have to experiment with the heat of the pan to achieve the perfect naan). The surface should bubble. Flip and cook the other side for ±1 minute until it puffs up – then you know you’re on the money. Repeat for each bag, using the butter as you go.

6. To serve, brush the naan rounds with melted butter, and sprinkle over some nigella seeds and chopped parsley.

Find more cheese recipes here

Extracted with permission from All Dah'l Up Kamini Pather and published by Penguin Random House South Africa.