葡萄干奶酪馅烤馕Paneer and Raisin Stuffed Naan

将面粉、酵母、糖、盐和罂粟籽放入搅拌缸，装上面团钩，以低速搅拌均匀。Combine flour, yeast, sugar, salt and poppy seeds in a large mixing bowl. Fit dough hook and mix on low speed to combine well.

将酥油、优格和水放入罐中搅拌均匀后，加入面团中，继续以低速揉至有弹性和光滑约8-10分钟，直到出现手套膜。将面团放入抹了少许油的大碗中，用湿毛巾盖住发酵至1小时或两倍大。Combine ghee, yoghurt and water in a mixing jug. Add this mixture gradually to the flour mixture, and knead on low speed till elastic and smooth, for about 8-10 minutes till window pane effect is achieved. Place dough in a lightly greased bowl, cover with a damp towel, and stand in a warm place until doubled in size, about 1 hour.

同时将奶酪和葡萄干混合，放入碗中冷藏备用。Meanwhile combine cheese and raisins, in a bowl, keep chilled till ready to use.

面团发酵好后，把空气拍掉再分成6份小面团滚圆，每份约150克。将奶酪葡萄干馅分成6份，每份约50克。When dough has risen, divide it into 6 portions, about 150g per portion. Divide cheese raisin filling into 6 portions, about 50g per portion.

预热烤箱至240℃，准备两个圆形烤盘，铺上烘焙纸。Preheat oven to 240℃. Line 2 round baking trays with baking paper.

桌上撒一些高筋面粉，将每个小面团压成10厘米大小的圆形状，将一份馅料放中心，两边面团对折密封好，再把面团翻过来，轻轻擀成椭圆形，注意不要弄破面团。重复以上步骤直到完成全部面团。On a board dusted with some flour, roll or press out each dough portion into a 10 cm circle. Place one portion of filling onto the center of the circle. Pull the edges up around the filling to form a purse shape. Press the edges to seal. Turn the dough over and gently roll out into an oval, taking care not to tear the dough. Repeat with remaining dough and filling.

在每个托盘上放3片馕，放入烤箱烘烤7分钟，看到馕胀起后将烤箱温度转到最高，再继续烤2-3分钟直到馕的边缘变焦，即可取出转移到金属架上冷却。请趁热搭配咖喱食用，如果烤馕已经冷却或已冷藏，需要放在平底锅上重新加热1-2分钟。Place 3 pieces naan on each tray. Bake for 7 minutes till well risen. Increase oven temperature to maximum and bake for another 2-3 minutes till edges are browned. Transfer to a wire rack to cool. Serve while still warm with your favorite curry. If they have cooled down, or stored chilled, reheat on hot grill pan for 1-2 minutes per side.