Cooking time: 10 min - Preparation time: 20 min - Serves: 4
Ingredients
300 g flour
150 ml whole milk
1/2 sachet yeast
1 tbsp olive oil
1/4 tsp garlic
1/2 tsp herbes de Provence teaspoon 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 centre and gradually pour in the milk and oil.
2. Using a wooden spoon, gently mix everything together. A ball of dough should form. Add a little lukewarm water if necessary. Leave to rest for an hour.
3. Separate the ball into two equal-sized dough pieces. Flatten them with a rolling pin, then spread the tomato sauce over them, leaving a border of about 1 cm. Place a slice of Fourme d'Ambert cheese on the first half and fold the naan in half (it should look like a turnover). Weld the edges together.
4. Lightly oil your Kokko and heat over medium heat. Arrange your naans and cook for 1 minute on one side, then 1 minute on the other. Turn over again, lower the heat and cook for 8 minutes...
