Ingredients (Makes 12 Naan Flatbreads)
1 cup 250 mL warm water
2 tsp 10 mL quick rise yeast
4 cups 560 g all purpose flour, plus additional for
dusting work surface
1 tsp 5 mL salt
1 tbsp 15 mL granulated sugar
1/2 tsp 2 mL baking soda
1 1/4 cups 310 mL plain Greek yogurt
1 tbsp 15 mL oil or melted butter
1/2 cup 125 mL Arla® Smoked Havarti Cheese,
1/4 cup 75 mL fresh mixed herbs, finely chopped
olive oil to drizzle on cooled naan
Sprinkle yeast in a medium bowl with warm water; set aside until foamy; approximately 5 – 10 minutes.
In a large bowl mix together the flour, salt, sugar and baking soda.
Make a well into the centre of the flour; add yogurt, oil and yeast mixture. Mix well with a fork and turn out onto a floured work surface.
Knead the dough until soft and pliable; add extra flour if needed to form a smooth, not sticky dough.
Place in a lightly oiled bowl and cover with plastic wrap; allow to rise in a warm place until dough doubles in size; approximately 1 - 3 hours.
Set oven to broil.
Punch the dough, knead several times; allow to rest for 10 minutes.
Divide dough into 12 pieces. Flatten each piece slightly with the palm of your hand; sprinkle each piece equally with shredded Havarti Cheese.
Fold each piece over; flatten again into an elongated flatbread. Place on a baking sheet and bake under the broiler until lightly browned.*
Remove from oven and drizzle with olive oil and sprinkle with fresh herbs.
*At this point you can set aside and reheat on bbq or indoor grill