This quick and easy recipe for cheesy naans is sure to delight everyone at your table. Made with creamy Laughing Cow cheese, these traditional flatbreads are crispy on the outside and melt-in-your-mouth on the inside. While this version is pan-cooked, you can also bake them in the oven without yogurt.<\/p>\n
\nEasy<\/p>\n
\nApproximately 220<\/p>\n
\nServes 6<\/p>\n
\n10 minutes<\/p>\n
\n20 minutes<\/p>\n
\n40 minutes<\/p>\n
For 6 servings:<\/p>\n
– Plain yogurt: 125 g
\n– Oil: 1 tablespoon
\n– Baking powder: 1\/2 packet
\n– Pinch of salt
\n– Laughing Cow cheese: 12 wedges
\n– Lukewarm water (as needed)
\n– Wheat flour: 500 g
\n– Sugar: 1 teaspoon<\/p>\n
1. **Dough Preparation**<\/p>\n
Start by preparing the dough. In a large bowl, combine the flour, baking powder, sugar, and salt. Mix in the oil and yogurt, then gradually add just enough lukewarm water to form a soft, pliable dough. Let the dough rest for 10 minutes.<\/p>\n
2. **Shaping the Naans**<\/p>\n
Divide the dough into six equal parts. On a floured surface, roll out each piece into a thin circle. Place two wedges of Laughing Cow cheese on one half of each circle, then fold the dough over to enclose the cheese, pressing the edges to seal. Use a rolling pin to gently flatten the filled dough.<\/p>\n
3. **Cooking the Naans**<\/p>\n
Heat a non-stick skillet over medium heat and add a drizzle of oil. Place the naans in the skillet and cook for about 5 minutes on each side, or until golden and crispy.<\/p>\n
Brush the cooked naans with melted butter and serve hot. Enjoy the delightful contrast of crispy exteriors with creamy, cheesy interiors that make these naans a favorite for any occasion.<\/p>\n\n\n