Mini Baked Naan Bites

Ingredients

• 250g plain flour
• ½ teaspoon salt
• 1 teaspoon fast-action yeast
• 2 tablespoons natural yogurt
• 1 tablespoon olive oil
• 100ml warm water
• 100g tomato purée
• 2 boiled potatoes, grated
• 6 tablespoons grated Cheddar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 200g mozzarella pearls
• 2–3 firm tomatoes, thinly sliced
• 2–3 baking sheets

Instructions

1. 1Combine the plain flour, salt, fast-action yeast, natural yogurt, and olive oil in a large mixing bowl. Pour in the warm water gradually, stirring continuously until a cohesive dough forms.
2. 2Adjust the hydration by adding a few extra drops of water or a pinch of flour if the dough feels too dry or too sticky.
3. 3Transfer the dough to a lightly oiled work surface and knead it for 5 to 7 minutes until smooth. Set the dough in an oiled bowl, cover it tightly with plastic wrap, and let it rest for 1 to 1.5 hours to prove.
4. 4Stir the grated boiled potatoes, Cheddar, salt, and black pepper together in a separate bowl until evenly combined. Heat your oven to 200°C (180°C fan or gas mark 6).
5. 5Punch down the rested dough to release the trapped air. Cut the dough into 14 equal pieces, weighing about 30g each.
6. 6Flatten and roll each dough piece into a 24cm circle. Coat the surface of each circle with an even layer of tomato puree.
7. 7Spoon roughly 1 tablespoon of the cheesy potato mixture onto every flatbread. Finish each one with 2 or 3 mozzarella pearls and a couple of thin tomato slices.
8. 8Transfer the assembled flatbreads to baking sheets and bake for 10 to 12 minutes until the bases are crisp and the cheese melts. Serve them warm.

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