I love the texture of naan dough and the cheesy topping of pizza, so it makes sense for me to present this naan-pizza combination. Here I use my favourite coriander chutney with the cheese, but feel free to add your chosen toppings. You can cook the breads a few hours in advance and grill with the cheese topping just before serving.
FOR THE DOUGH
300g strong white bread flour, plus more for dusting1 tsp caster sugar
1 tsp fine sea salt
7g fast-action dried yeast
2 tbsp natural yogurt
150ml whole milk
2 tsp salted butter
FOR THE TOPPING
100g cheddar cheese, grated 100g mozzarella cheese, grated 1 red onion, finely chopped
1 tsp chilli flakes
1 bird’s eye green chilli,
- Put the flour, sugar, salt and yeast in a bowl and mix well. Next, add the yogurt, slowly pour in the milk and bring it together into a soft dough. Knead for 2 minutes, then cover and let it rest for 1 hour.
- Preheat the grill to medium. Divide the dough into four portions. Roll each piece out on a lightly floured surface into a circle about 20cm in diameter. H Place on a lightly floured baking tray and put it under the grill for 1 minute until the dough is golden, then turn it over and cook for another minute. Spread 1⁄2 teaspoon butter on top.Place to one side. Repeat to cook all the naans.
- For the topping, in a bowl, mix the cheeses with the onion, chilli flakes and chilli and mix well. Now return 1 cooked naan to the baking tray. Spread some coriander chutney on top, sprinkle over one-quarter of the cheese mix and put it back under the grill for 1-2 minutes or until the cheese has melted and got some colour.
- Cut into pieces and serve immediately. Repeat to cook all the chilli naan pizzas
NOW BUY THE BOOK
Our recipes are taken from Chetna’s Easy Baking by Chetna Makan, published by Octopus, £20. To order a copy for £17 until 26 June, go to mailshop.co.uk/books*