Homemade Cheesy Naan Bread

• 180 g water
• 8 g fresh baker's yeast (or 3 g dried baker's yeast)
• 500 g plain white flour
• 1 tsp salt
• 1 pinch of bicarbonate of soda
• 125 g plain yoghurt (1 pot)
• 30 g vegetable oil
• 12 portions of Laughing Cow® cheese

1. Warm the water in the microwave to between 38°C and 40°C. Be careful not to let the water get too hot as this may deactivate the yeast. Rehydrate the yeast (fresh or dried) with the water. Mix with a whisk. Leave to rest for 5 minutes. The yeast should be dissolved.
2. Mix the flour, salt and bicarbonate in a large bowl. Add the water/yeast mixture, oil and yoghurt. Mix and knead for 10 minutes by hand or in a food processor. Leave your dough to rest for 2 hours; it should double in volume.
3. Turn on your oven and let it preheat (about 7 minutes on the highest setting). You need to get the rotating stone up to a temperature of 250°C. Once this temperature has been reached, turn your oven onto the lowest setting.
4. Shape the dough into a dozen pieces weighing around 70 g each.
5. Dust your work surface and the dough pieces generously with flour. Cut each dough piece in half and roll out with a rolling pin into a round or oval shape, making sure the diameter is around 20 cm.
6. Top one of the two dough discs with two portions of cheese (32 g) in the centre. Cover with the second disc of dough. Squish the edges together with your fingers (if needed, dampen slightly to stick the edges together with a brush). Using a rolling pin, very gently roll out the naan to distribute the cheese. You can make naan in the shape of a circle or an oval. Repeat the process with the remaining dough pieces. The naan are ready to cook. Cover them with a tea towel and set aside.
7. Dust the peel with flour. Carefully slide the peel under a naan.
8. Place the naan in the oven and bake for around 1 min 30, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
9. Take the naan out of the oven using the peel. Set aside. Repeat the process with the rest of the naan. Serve and enjoy!

Tips:

• If you have an infrared thermometer, measure the cooking temperature on the rotating stone: it should be around 250°C.
• For a more indulgent naan, brush your warm naan with melted ghee (clarified butter). Naan can be used as a side dish for Indian food and spicy dishes, but not just that! Use them for delicious soft tacos or other types of sandwiches.