Cooking time: 10 min – Preparation time: 20 min – Serves: 4
Ingredients
300 g flour
150 ml whole milk
1/2 packet of yeast
1 tbsp olive oil
1/4 tsp garlic
1/2 tsp herbes de Provence
a little tomato sauce
2 thin slices of Fourme d'Ambert cheese
Preparation:
1. Start by mixing the flour and yeast, then add the garlic and herbes de Provence. Make a well in the center and gradually pour in the milk and oil.
2. Using a wooden spoon, gently mix everything together. A ball of dough should form. If needed, add a little lukewarm water. Let it rest for one hour.
3. Divide your dough into two equal pieces. Roll them out with a rolling pin, then spread the tomato sauce on top, leaving about a 1 cm border. Place a slice of Fourme d'Ambert cheese on one half and fold your naan in half (it should look like a turnover). Seal the edges together.
4. Lightly oil your Kokko and heat it over medium heat. Place your naans and cook for 1 minute on one side, then 1 minute on the other. Flip again, lower the heat, and cook for 8 minutes...
