Cheese Naan

It's hot, it's spicy and it's oozing with cheese... What's not to love about Karan Gokani’s Chilli Cheese Stuffed Naan recipe? Combining a Naan bread style dough with a few ingredients all fired up the Roccbox, it’s super simple to make and incredibly satisfying to eat.

Step 1:

Mix all the dry ingredients in a bowl. Add the milk, oil, yoghurt and mix well. Then slowly add the water and stop adding any more when the dough begins to feel sticky.

Step 2:

Knead well for 10-15 minutes to achieve a soft supple dough that doesn’t stick to your hands at all when worked.

Step 3:

Place the dough in an oiled bowl and cover with clingfilm. Rest at room temperature for 1 hour.

Step 4:

After an hour, divide into 3 equal balls (100g) and place and cover tightly with clingfilm. Refrigerate overnight.

Step 5:

Remove and bring to room temperature for 1.5-2 hours until well risen and almost doubled in size.

Step 6:

Roll out each ball into a 5 inch disc that’s thicker in the centre and thinner around the edges.

Step 7:

Place approx. 2 tbsp of cheddar, some chopped green chillies and a pinch of chaat masala in the centre of each ball. Bring the edges together and pinch together tightly until the cheese mix is sealed within.

Step 8:

Place the balls back in the tray, cover well and rest for 45 minutes - 1 hour until light and doubled in volume.

Step 9:

Press out into a circle using your fingers and palms. Rub some water over the top and sprinkle some nigella seeds over. Then place into a preheated Roccbox at 482°F using a peel. Cook for about 2.5 mins turning frequently and turning the flame down or off if it begins too char too much.

Step 10:

Turn your Goznney pizza oven off and leave the naan on the hot stone for a further minute.

Step 11:

Drizzle some ghee, chaat masala coriander leaves and chopped chillies over before serving.