02-06-2025
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.
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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.
