Indian naan cakes with curd filling

Mix all the dough ingredients until you have a smooth, sticky and very pliable mass. Cover it with plastic wrap and leave warm for an hour.

During this time, make the filling. The ingredients listed above can be safely supplemented. For example, finely chopped red onions, aromatic herbs, ginger, garlic, various vegetables.

Squeeze the curd through cheesecloth, add grated brine cheese like feta cheese and other ingredients from the list to it. Knead the filling well, adding salt to taste.

Divide the soft dough into 6-8 pieces (depending on the desired diameter) on a floured surface.

Stretch each serving with your hands into a small disc, place about two tablespoons of the filling on top and pinch the edges, collecting the dough into a bag.

Flatten the cake by lightly pressing on it with your palm. Then turn it over and gently, without much pressure, walk over it with a rolling pin, rolling it into a disk 8-10 centimeters in diameter.

Fry the resulting cakes in a greased skillet for 2 minutes on each side. The fire should be medium.

Serve with herbs, lime wedges, fresh chili, sweet homemade chutney, or a rich yogurt or sour cream sauce.

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