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Cheese Nan | Transcription of Yasai no Hi Channel's recipe

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Yasainohi Channel

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Ingredients

Strong powder : 150g
sugar : 12g
salt : 1/2 teaspoon
Dry yeast : 1/2 teaspoon
Warm water : 120g
Mozzarella cheese (or meltable type cheese) : 100g
Olive oil : 1 tablespoon

Time required

60minutes

Procedure

1) Mix the flour 00:36
Put strong flour, sugar, salt and dry yeast in a container and pour lukewarm water. Use a curd to mix the flour and water well.
2) Mix until the dough is smooth 01:08
When the dough is no longer powdery, mix well for 1-2 minutes until the dough is smooth.
3) Ferment the dough 01:48
When the dough is smooth, move it to the center of the container, cover it and ferment until the dough swells twice. (If you put it in the refrigerator overnight, it will ferment in the morning)
4) Spread the dough in a circle 02:06
Divide the fermented dough into two equal parts on a table sprinkled with strong flour, and use a rolling pin to stretch and spread it into a circle with a diameter of 20 cm.
5) Spread the dough on a frying pan 03:22
Sprinkle olive oil in a frying pan and put the dough in the frying pan. Tear the mozzarella cheese on the dough and spread it without any gaps.
Cover with another piece of dough from above and lightly press the edges with your hands to stick the dough together. Let the dough rest for 5 minutes.
6) Bake the dough 04:34
Cover the frying pan and bake on low medium heat for 5 minutes. When it becomes brown, turn it over, cover it and bake for another 5 minutes.
7) Finish 05:15
Turn it over again and pour the olive oil from the edge of the dough. Bake both sides for 1 minute each to make the surface fragrant. It's done.

Point

・ A recipe for cheese nan that can be made using a tapper container.
(Size of tapper used: 15 cm x 20 cm x 10 cm)
・ Melted cheese is luxuriously contained in the dough that is fragrantly baked in a frying pan.
・ Even those who make it for the first time can make it without failure.
・ The time required to ferment the dough is not included in the required time. Let it sit in the refrigerator overnight.
・ When you stretch the dough, if you stretch it by hand to some extent, it will be easier to work when you stretch it with a rolling pin. Since the dough is soft, work while sprinkling a sufficient amount of strong flour.