CHEESE-STUFFED NAAN
Yield 6
Number Of Ingredients 12
Steps:
- Place flour in large bowl. Whisk in yeast, baking soda, salt and sugar. Whisk egg and yogurt in medium bowl to blend. Gradually whisk in 1 cup plus 2 tablespoons milk. Make well in center of flour mixture. Add milk mixture and stir until dough comes together, adding more milk by tablespoonfuls if dough is dry. Knead dough on very lightly floured surface until smooth and elastic (about 8 minutes). Shape into smooth ball. Transfer to clean medium bowl. Cover bowl with plastic wrap and kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, about 2 hours. Preheat oven to 475. Punch down dough. Turn dough out onto work surface. Shape dough into log; cut into 6 equal pieces. Working with 1 piece at a time (cover remaining pieces with plastic to prevent drying), press and stretch dough to 5- to 6-inch round. Place 1 cheese wedge in center of round. Press cheese wedge flat. Fold round in half and seal edge. Turn sealed edge down and press dough to form 3 1/2-inch-wide by 6- to 7-inch-long oval about 1/2 inch thick, allowing dough to rest 5 minutes before pressing out if difficult to shape. Place dough ovals on 2 ungreased baking sheets. Brush with melted butter. Press fennel seeds lightly into ovals, dividing equally. Sprinkle with coarse salt and pepper. Bake until naan is cooked through and golden brown, about 8 minutes. Serve hot.
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