Ingredients
HOT WATER: 30 ml (2 c. to soup)
SUGAR: 4 g (1 teaspoon)
DRY YEAST 7 g (2 teaspoons)
FLOUR: 450 g (3 cups)
OLIVE OIL: 60 ml (1/4 cup)
YOGURT: 80 g (1/3 cup)
HOT WATER: 160 ml (2/3 cup)
CHEESE
GRATED PARMESAN CHEESE
EXTRA VIRGIN OLIVE OIL
PERSIL
Preparation:
In a small bowl, add warm water and sugar.
Add the active dry yeast Mix everything, cover with a paper towel and leave for 10 minutes.
In a bowl add flour and oil.
Incorporate the yogurt.
Pour lukewarm water, salt it.
Add the fermented yeast
Mix with spatula.
Continue to mix until batter forms then knead for 1 minute.
Cover the dough with a clean film and let it sit for 1 hour until it doubles in volume.
Once time is up, divide it into 7 to 8 equal portions (8 for the small pieces, 7 for the largest).
Form them into balls.
Spread the dough a tiny bit on the workplan.
Add the cheddar cheese.
Sprinkle grated parmesan in the center.
Round up the edges and ball them firmly.
Then spread it with the thinnest pastry roll possible without tearing it up until it is thin and wide.
Preheat the skillet over medium heat. Once it is hot drop one at a time
Bake on one side until golden brown, turn over and cook on other side another 2-3 minutes.
In a small bowl, add oil and parsley.
Add chopped garlic and salt. Mix it all up.
Bathigeon naan bread with garlic mixture on both sides.
Serve up and Enjoy !