Kamini Pather's cheesy naan
The cheese-pull is what all content creators aim for in any dish that includes cheese. This recipe does exactly that with the combination of bocconcini and Gruberg cheese. While incredible on its own, this naan can be used with any array of fillings and is a fold-over like no other. This is a no-knead, overnight, yeasted dough – so really, no effort. The yoghurt in the dough makes for an insanely tender naan.
Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking.
Ingredients
½ tsp dry yeast
¼–½ cup warm water
½ tsp brown sugar
¾ cup white bread wheat flour, plus extra for dusting
¼ cup brown bread wheat flour
¼ tsp baking powder
½ tsp salt
¼ cup plain yoghurt
6 bocconcini, or more if you like,
1/2 block Gruberg cheese, grated
1 Tbsp unsalted butter, melted
To garnish
1 Tbsp butter, melted
2 tsp nigella seeds
A handful of fresh
parsley, chopped
Method
1. Bloom the yeast by mixing it with the warm water and sugar in a small bowl. Cover with clingfilm and leave for 10 minutes until foamy.
2. Sift the flours, baking powder and salt in a separate bowl. Make a well in the centre, then add the yeast mixture and yoghurt. Start by mixing with a fork and, once the flour is mostly incorporated, use your hands to bring it together in a ball. No kneading is required. Cover the bowl with clingfilm and leave it in a warm place for at least 2 hours or preferably overnight, until it doubles in size.
3. Divide the dough into four equal pieces. Place each piece on a lightly floured work surface and flatten with your palm. Using a rolling pin, roll out into 1 cm-thick rounds. Place the bocconcini and grated Gruberg into the centre of each round of dough (I use 1 ball of bocconcini per round, but you do you and live your best cheese life). Draw the edges of the round towards the centre until it comes together, like a paper bag. Be sure to squeeze the end to seal the cheese inside. Place the cheese-filled dough bags with the seam side down, sprinkle lightly with flour and cover with a dish towel. Allow to rest for 15–30 minutes.
4. Use a sheet of paper towel to grease a cast-iron or non-stick skillet with ½ a teaspoon of butter.
5. Roll a cheese-filled dough bag into a round, about 1cm thick. Place the round of dough in the skillet and cook over a high heat to start for 1–1½ minutes, until the underside is golden (you may have to experiment with the heat of the pan to achieve the perfect naan). The surface should bubble. Flip and cook the other side for ±1 minute until it puffs up – then you know you're on the money. Repeat for each bag, using the butter as you go.
6. To serve, brush the naan rounds with melted butter, and sprinkle over some nigella seeds and chopped parsley.
This recipe is an extract from Kamini Pather's debut cookbook, All Dhal'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dhal'd Upis her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
CNN
25 minutes ago
- CNN
14 Spanish dishes everyone should try – from churros to jamón
(CNN) – It's fair to say Spain was late to the table when it came to recognizing the global superpowers of food. While Italy and France have spent years in the limelight, Spain was biding its time. In recent years, however, people have come to celebrate the extraordinary flavors and variety of produce the cuisine has to offer. High-profile chefs such as Ferran Adrià, mastermind of the now-closed El Bulli restaurant, and the Roca brothers, founders of the El Celler de Can Roca, have brought Spain's alta cocina international acclaim. And in 2023, Spain had more restaurants on the World's 50 Best list than any other country. But the heart of Spanish cooking remains its rustic, homespun nature, a legacy of a time when hard-pressed Spaniards had to work the land for everything it would offer. These 14 dishes – from seafood and meat to rice and pastries – are essential to sample when you travel to Spain. Paella is perhaps the most famous Spanish dish of all, and certainly one of the most abused. Authentic paella originates from the region around Valencia, and comes in two varieties: Paella Valenciana, with rabbit and chicken; and seafood paella. Saffron gives the rice its color, and the base should be left to crisp into a mouth-watering black crust, called the socarrat. Spaniards only eat it at lunchtime. A staple among the small dishes that make up a classic tapas menu, patatas bravas – 'brave potatoes' – is named for its spicy sauce, rare in a land that generally shuns fiery food. The potatoes are cubed and shallow fried and served the same everywhere. The sauce can come in any number of ways, from spicy ketchup to garlic mayonnaise with a dusting of pimiento (smoked paprika), or both. One theory holds that the dirtier the bar, the better the bravas. This tomato-based Andalusian soup is most famous for being served cold. This can be quite a shock for those who aren't expecting it, but in the searing heat of a Seville summer, the attraction becomes clear. Its principal ingredients, aside from tomato, are peppers, garlic, bread and lots of olive oil. A common dish on tapas menus, pimientos de Padrón are green peppers that hail originally from the town of that name in Galicia, in Spain's lush, rainy northwest. Pimientos de Padrón are fried in olive oil and served with a deep sprinkling of salt. Though generally sweet and mild, their fame stems from the fact that the occasional pepper will be fiery hot – lending a Russian roulette element of surprise to eating them. Less well known to tourists, fideuà is a type of Spanish pasta similar to vermicelli. It's popular in Catalonia and Valencia in seafood dishes that rival paella for their taste and intricacy. Fideuà is typically cooked in a paella dish. Jamón, or cured ham, is the most celebrated Spanish food product. Legs of ham were traditionally salted and hung up to dry to preserve them through the long winter months. Jamón Serrano (of the mountain) is the most common kind and comes from white pigs; the more expensive Jamón Iberico (pictured) comes from black pigs. The best ham should be enjoyed in thin, melt-in-your-mouth slices on its own, with a little bread. 'Jamón is the staple of the Spanish table,' says chef José Pizarro, the brains behind José Tapas Bar, Pizarro and José Pizarro restaurants in London and a handful of other eateries. 'We eat it before we eat; its salty, acorn-laden taste is the perfect accompaniment to sherry and Cava, and it gets your juices flowing for the meal that is yet to come. 'It's brilliantly good value and a leg can last ages as long as you cover and store it properly. Look for 'waxy' fat: when you rub it, it should melt into your skin like candle wax.' The humble Spanish omelet can be made with chorizo, peppers and onions, among other ingredients, but purists will tell you it should only contain potatoes and eggs. The potatoes are diced and lightly fried before being added to the egg mixture and fried on a high heat; the trickiest part is when you have to flip the pan over to turn the tortilla. If you get it right, someone should shout 'Olé!' Get it wrong and you'll have gooey half-cooked tortilla everywhere. Churros are a popular snack made from fried dough, cut into sausage shapes and doused in sugar. They're a favorite at fiestas, or street parties, when they're sold by roadside vendors. Dipping them in hot melted chocolate is pretty much the law. Another typical item on a tapas menu, croquetas are tubes of bechamel sauce encased in fried breadcrumbs, but a lot more tasty than that sounds. Jamón croquetas and salt cod croquetas are common varieties. They're tricky to make and are perhaps best enjoyed at a tapas bar, along with a cold beer. A classic tapas item, albondigas, or meatballs in tomato sauce, are served all over Spain. A tasty variation serves up the meatballs drizzled in an almond sauce, minus the tomatoes. A legendary dish spoken of in almost hushed tones by Spaniards, migas is a good example of how much of Spain's cuisine has evolved from peasant food. It's essentially dry breadcrumbs torn up and fried in a variety of combinations – often served with chorizo or bacon. Migas, handed down from agricultural laborers who had to be thrifty with their ingredients, is comfort food supreme – and in recent times has found its way onto fancy restaurant menus. A prized dish in Spain, bacalao, or salted cod, was brought back for hundreds of years by Spanish fisherman from as far afield as Norway and Newfoundland. The fish is not found in local waters, and it was salted to preserve it on the journey. It has to be left to soak in water for at least 24 hours to remove all but the slightest tang of salt. Bacalao is served in all manner of dishes; one of the most popular is with pil-pil sauce, made of olive oil, garlic and the juice of the fish, and typical in the Basque Country. A favorite of the northwestern Asturias region and based around the white fabe bean, fabada is a one-pot feast usually served with a mixture of pork meats. Chorizo, pork belly and bacon are common accompaniments, as is morcilla, Spanish blood sausage, which tastes far better than it should. Think it's impossible to fry milk? Think again. Leche frita, or fried milk, is a popular dessert made by whipping up milk, egg yolks and flour. This is left to chill and solidify, before being coated in breadcrumbs and fried. It can be served hot or cold.
Yahoo
5 hours ago
- Yahoo
BBC cancels Nadiya Hussain's cooking show
Nadiya Hussain's cooking show has not been renewed by the BBC. The 40-year-old TV chef - who first found fame on 'The Great British Bake Off' back in 2015 - has taken to social media to announce that the BBC has decided not to renew any of her cooking shows. Nadiya said in an Instagram video: "The BBC have decided that they didn't want to commission a show. And for me, that was a huge turning point because it's something I've done for the past ten years. "I was already on this steady trajectory of change and I was thinking about where I wanted my career to go, and when the BBC decided they didn't want to commission the show anymore, it really did kind of solidify everything for me, and it made me dig my heels in and think 'OK, I know where I want to be.'" Nadiya is feeling excited and optimistic about her future in the TV industry. The chef also explained that she wants to have more "ownership" over her work moving forwards. She said: "It's been interesting because there have been lots of changes in my career, that I'm really excited about, I'm excited about taking back a bit of ownership of what I do, how I do it and who I work with, and that's given me a freedom I haven't had in the last ten years." Nadiya has hosted several cooking shows on the BBC - including 'Nadiya Bakes', 'Nadiya's Fast Flavours' and 'Nadiya's Simple Spices' - since winning 'Bake Off' back in 2015, while she has also become a regular contributor on 'The One Show'. The BBC has confirmed that it hopes to continue working with Nadiya moving forwards. A spokesperson for the broadcaster said: "After several wonderful series we have made the difficult decision not to commission another cookery show with Nadiya Hussain at the moment. "Nadiya remains a much-valued part of the BBC family, and we look forward to working together on future projects."
Yahoo
5 hours ago
- Yahoo
Bake Off's Nadiya Hussain reveals BBC has dropped her cooking show after 10 years
Former Great British Bake-Off winner Nadiya Hussain has revealed that the BBC has chosen not to renew her cooking show for further seasons. Hussain, 40, won the beloved baking show in 2015 and has been a fixture on the broadcaster's schedules ever since, helming shows such as Nadiya's Fast Flavours, Nadiya's British Food Adventure and Nadiya's Family Favourites. In a video shared on Instagram, the TV presenter revealed that the BBC 'didn't want to commission the show any more' and described the news as a 'huge turning point' for her. 'The BBC have decided that they didn't want to commission a show,' Hussain told her followers. 'And for me, that was a huge turning point because it's something I've done for the past 10 years.' 'I was already on this steady trajectory of change and I was thinking about where I wanted my career to go,' she added. 'And when the BBC decided they didn't want to commission the show any more, it really did kind of solidify everything for me, and it made me dig my heels in and think 'OK, I know where I want to be.'' A BBC spokesperson confirmed the news while describing Hussain as a 'much-valued part of the BBC family'. 'After several wonderful series we have made the difficult decision not to commission another cookery show with Nadiya Hussain at the moment,' the spokesperson said. 'Nadiya remains a much-valued part of the BBC family, and we look forward to working together on future projects.' In the video, Hussain also reflected on her experiences working in the food industry as a Muslim woman, noting that she had experienced 'a lot of gaslighting'. 'It's really difficult,' she said. 'As a Muslim woman, I work in an industry that doesn't always support people like me or recognise my talent or full potential. 'There's a lot of gaslighting, making me feel like what's actually happening isn't happening.' The TV chef promised fans that her career is moving in a 'positive direction' and hinted that she is 'working on some new things'. She added that she is now focused on 'being my most authentic self, and working with people who believe my voice has a platform, and believing in my talent'.
