Cheese Naan with Processed Cheese Spread
French-style cheese naan made with Vache qui Rit processed cheese and yogurt dough. Eight flatbreads are layered with mashed cheese, then pan-fried until golden with dark spots, finished with parsley butter. A simple stovetop bread requiring just one rise.
Ingredients
- 10 Vache qui Rit cheese portionssoft spreadable cheese (cream cheese, ricotta)1:1dairyadds dairy
similar melting properties
- 3 glass flour
- 1 plain yogurt
- 2 tablespoon powdered semi-skimmed milk
- 2 tablespoon powdered sugar
- 1 tablespoon dry baker's yeast
- ¼ glass water
- ½ teaspoon salt
- sunflower oil
- butter
- parsleycilantro1:1noneFull guide →
Instructions
- 1
Combine sugar and dry baker's yeast in warm water, cover and rest for 10 minutes.
- 2
In a large bowl, mix flour, powdered milk, salt and yogurt.
- 3
Add the yeast mixture and mix, then add water.
- 4
Knead until smooth and lump-free, adding flour if dough sticks. Oil your hands, form into a ball, cover the bowl with plastic wrap and let rise for 1 hour near a heat source until doubled in volume.
- 5
Dust work surface with flour and form 8 balls. Roll each ball to ⅛" thickness, making sure to remove air pockets so naans don't puff during cooking.
- 6
Mash the cheese with a fork.
- 7
Spread cheese on 4 dough discs and cover with remaining 4 discs, pinching edges to seal.
- 8
In a hot skillet without oil, cook each cheese naan over low heat for 2 to 3 minutes per side until golden with dark spots appear, then flip.
- 9
Brush with parsley butter at the end of cooking.
Tips
Oil your hands before forming the dough ball to prevent sticking without adding excess flour.
Degassing the dough discs is crucial to prevent naans from puffing up during pan-frying.
Use low heat to allow the cheese to melt fully while the bread cooks through.
Good to Know
Store in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet.
Prepare dough up to 1 hour before cooking. Cheese naans are best served fresh but can be made several hours ahead and reheated.
Serve warm as an appetizer, side dish, or snack.
Common Mistakes
Skip degassing to avoid naans puffing and becoming thick and doughy instead of flatbread.
Use too high heat to avoid burning the bottom before the interior cooks and cheese melts.
Omit the parsley butter finish to avoid losing the flavor enhancement.
Substitutions
Dairy-Free Swaps
similar melting properties
slightly richer flavor