moi j en est une mais en anglais....si cela te vas....elle est bonne.... mais maintenant tout le monde en ont de differente.... c est une amie qui me l avait transmi, il y a pas mal de temp... cela venait d un de ses livres...
a bientot... et bon appetit.
ps: je ne sais pas is tu peux avoir acces a
www.google.com.my/
c est celui de la
malaisie il y toute les recette que tu peux avoir sur le marcher pour les cheese naan....
VOILA :
Paneer Stuffed Naan Recipe Guest Author - vandana trivedi
Ingredients:
for Naan:
1lb white flour
1oz dried yeast
1 tsp nigella seed (also known in Indian stores as charnushka or kanolfi seed)
6 tbsp plain yogurt
2 tbsp ghee or melted butter
1 tsp salt
1 tsp sugar
3/4 cup warm water
oil or ghee to coat for stuffing:
50 gms. grated paneer or Indian cottege cheese
1 medium sized onions, chopped
1 tbsp. chopped coriander
2 chopped chilies
1/2 tsp salt or as per your taste
Mix all the stuffing ingredients together. Method:
1. Dissolve sugar in warm water.
2. Add yeast. Yeast should froth, if it doesn't, start over with fresh yeast.
3. In a seperate bowl, sift salt with flour and add nigella seeds.
4. Make a well in the centre and add yoghurt, ghee and yeast mixture.
5. Knead well until it forms a dough. Shape into a ball. If dough is sticky, add more flour until elastic.
6. Coat a seperate bowl with oil or ghee and roll dough into it until fully coated.
7. Shake off excess oil and cover with damp tea-towel or cloth.
8. After 2 or 3 hours, dough should have doubled in size. This happens best in a warm area.
9. Knead the dough and divide into around 6 equal portions.
10. Flatten and put one tsp of the paneer stuffing in the center. Close the edges and roll into pear shape.
11. Preheat oven to 450oF/230oC and bake all the naans for 10 mins. Brush with ghee or butter and serve.
Ca doit etre sympa de faire soit meme ses cheeses nan dans un four tandoori.
. Il faut bien doser avec l'eau qu'on rajoute au fur et à mesure. S'il y en a trop (c'était mon cas), pensez à rajouter de la farine (type 55 au passage) par pincée.