Creamy Squeezy Catherine Wheel Naans

How you do it

1. Add the warm milk, sugar and yeast to a large mixing bowl. Stir once and let it sit for 15 minutes until the yeast becomes frothy.

2. Add the 80g Primula Cheese, water, olive oil and half of the garlic. Stir well.

3. Add flour, salt, and baking powder into the bowl. Fold the mixture with your hands until it forms a smooth dough.

4. Brush the dough and the side of the bowl with olive oil. Cover and let it rest for 2 – 3 hours in a warm place or proving oven until the dough doubles in size.

5. To make the garlic butter, heat the butter in a small pan on medium heat. Once the butter is melted, add the remaining garlic. Stir and cook for 30 seconds, then turn off the stove. Pour the butter into a small bowl and set aside to brush on the cooked naan.

6. Once the dough is proven, punch down, divide it into six equal parts, and make smooth round balls. Before rolling, heat the skillet on a high heat.

7. Start rolling out the balls with a rolling pin, dust them with some flour and roll them out flat to shape your naan. Place the first one onto the skillet. Cook the first side for around a minute and flip.

8. Cook the second side by pressing down lightly with a spatula for around 45 seconds. Check that the bottom is cooked and slightly charred. Remove from the pan and place on a plate. Repeat for the other naans.

9. Drizzle some garlic butter all over each naan. Using a brush, spread the butter evenly and garnish with freshly chopped coriander. Serve warm topped with your favourite curry and a swirl of Primula Cheese.

10. Note: Adjust naan cooking times if necessary, as they may vary depending on the size and thickness of the naan bread.