Cheshire Cheese Naans

Inspired by the Great British Bake Off bread week technical challenge, I wanted to bake some naan breads. However, living in Cheshire, I decided that adding a filling of Cheshire cheese, which is combined with onion and chives in two different variations, leaving some freedom of choice or creating a lucky dip for a family meal. So these are naan-style flatbreads that are simple to bake and perfect for anyone that is time poor as there is no waiting around for the dough to rise.

Recipe - Makes 4

For the dough:

• 225g plain flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 115g natural yoghurt
• 75ml milk

For the filling:

• 60g Cheshire cheese, grated
• 1/2 onion, finely sliced
• 1/2 tsp oil
• 1/2 tsp dried or fresh chives

Make the dough by combining the flour, salt and baking powder in a bowl. Add the yoghurt and milk and stir together to form a dough. Tip out onto a lightly floured work surface and knead together briefly. Place in an oiled bowl, cover with clingfilm, and leave to rest for 30 minutes.

Meanwhile, heat the oil in a pan over a medium heat. Add the onion and cook gently to soften. Remove and transfer to a bowl to cool.

Tip the dough onto a lightly floured work surface and cut into four equal pieces. One at a time, roll out to a long rectangle and sprinkle about 1/16th of the cheese (about 5g) on the bottom half of the dough. For the onion variation, sprinkle 1/6th of the onion over the cheese and fold the dough over to seal. Turn 90 degrees and roll out again, then repeat with the cheese and onion. Do this again once more so there are three layers. Repeat this again with a second piece of dough to make two cheese and onion breads. Use the same process for the cheese and chive breads, adding chives instead of the onion. Rest the dough whilst you preheat the grill.

Heat the grill to about 220C. Once hot, put a baking tray in the grill for 5 minutes to heat up. Roll one of the filled pieces of dough out to a teardrop or oval shape and place onto the preheated baking tray. Grill for 4-5 minutes or until browned, flip, then grill on the other side for 2 minutes. Transfer to a wire rack to cool and repeat with each piece of dough until the breads are all baked.