Cheesy 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. Add a few extra drops of water or a pinch of flour if the dough feels too dry or sticky.
2. 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.
3. 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.
4. 4Punch down the rested dough to release the trapped air. Cut the dough into 14 equal pieces, weighing about 30g each.
5. 5Flatten and roll each dough piece into a 24cm circle. Coat the surface of each circle with an even layer of tomato puree.
6. 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.
7. 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.

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