Difficulty: Average Time: about 2 hours Servings: 4-6 people

Ingredients:

• 300g of flour
• 1/2 sachet of granular brewer's yeast
• 3 tablespoons of EVO oil from Le Fascine oil mill
• 1 jar of whole plain yogurt
• 250g of Philadelphia
• Sale

Preparation:

1. Mix the flour with the yeast and salt.
2. Combine the Le Fascine EVO oil , the yogurt and add a little warm water at a time.
3. Knead and add water until you obtain a smooth and very soft dough.
4. Once the right consistency is reached, continue kneading for about 10 minutes to allow the yeast to act.
5. Let the dough rest, covered with a cloth, for an hour.
6. Once risen, divide the dough into 5 parts.
7. Roll out each piece with a rolling pin, helping yourself with some flour, until you create a thin disk.
8. Place a large spoonful of Philadelphia (about 50g) in the centre of the disc and fold the disc over itself, folding the ends towards the centre so as to perfectly cover the cheese.
9. Lightly flour and gently roll the rolling pin over the disc, widening and thinning it, being careful not to break it.
10. Grease the pan and cook your Naan cheeses on low heat one at a time, 2 minutes per side. Remember to use the lid so it is puffed up.

Enjoy your meal from Frantoio Le Fascine!

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