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Cheesy Mini Baked Naan Bites
Crispy on the bottom and wonderfully cheesy on top, these miniature flatbreads are impossible to resist. You'll start with a simple homemade naan dough, then pile on a savory mix of grated potatoes, sharp Cheddar, and rich tomato puree. Fresh mozzarella pearls and thin tomato slices melt perfectly in the oven, creating a comforting, pizza-like finish. They're a fantastic savory snack that kids and adults will devour in minutes.
Equipment
- Oven
- Baking sheet
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
- 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. Add a few extra drops of water or a pinch of flour if the dough feels too dry or sticky.
- 2Transfer the dough to a lightly oiled work surface and knead for 5 to 7 minutes until smooth. Kneading develops the gluten so your flatbreads hold together nicely. Place the dough in an oiled bowl, cover tightly with plastic wrap, and let it rest for 1 to 1.5 hours to prove.
- 3Preheat your oven to 200°C (180°C fan or gas mark 6). In a separate bowl, stir the grated boiled potatoes, Cheddar, salt, and black pepper together until evenly combined.
- 4Punch down the rested dough to release the trapped air. Cut the dough into 14 equal pieces, weighing about 30g each.
- 5Flatten and roll each dough piece into a 24cm circle. Coat the surface of each circle with an even layer of tomato puree.
- 6Spoon roughly 1 tablespoon of the cheesy potato mixture onto every flatbread. Top each one with 2 or 3 mozzarella pearls and a few thin tomato slices.
- 7Transfer the assembled flatbreads to baking sheets. Bake for 10 to 12 minutes until the bases are crisp and the cheese melts, then enjoy them straight from the oven.
Notes
- Prep: You'll need 2 pre-boiled potatoes for this recipe. Boil them whole until fork-tender, then cool completely before grating.
- Storage: Keep leftover naan bites in an airtight container in the fridge for up to 3 days.
- Reheat: Warm them in a 180°C oven for 5 minutes to crisp the bases back up.