This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was an quick naan with a filling of… Laughing Cow spreadable cheese! Sounds odd (and decidedly not French) but David explains that he was first introduced to Indian food when living in Paris, in the area around Gare du Nord where there is a large Indian population (I’ve had excellent Indian food in this area also).
David also explains that naan fromage doesn’t actually exist in Indian cooking but it’s something which does exist in the Indian restaurants around Paris and, after a bit of detective work, he figured out that the cheese inside was, indeed La vache qui rit (a little sacrilegious in the land of cheese but it does melt smoothly and evenly inside the naan).
These came together really easily – there is around an hour’s inactive time (while the yeast mixture rests and then again while the dough rests) and there’s a little bit of multi tasking if you do what David does and fry the nann and roll the rest at the same time. I rolled and filled all of the naan before I started frying and it was much easier.
I served these as a snack for myself while I was waiting for Neil to come home one night and then again with a couple of different curry dishes. I was *just* like the naan you can buy – maybe a little thicker than restaurant naan but I was impressed (if I do say so myself) with how “real” they looked and tasted!
I’ll be using this easy technique again, that’s for sure!
Get the recipe for David Lebovitz’s Indian Cheese Bread on p 50 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.