1. Put the flour, yeast, sugar, salt, yoghurt and a spoonful of oil into the stainless steel bowl, fitted with the kneader and the lid. Mix in position 1 for 40 seconds. Add water progressively until a ball of dough forms.
2. Increase the speed to position 2 and knead for at least five minutes to soften the dough. Sprinkle with flour, shape the dough into a large ball, lightly grease the bowl and leave the dough to rest at room temperature for three or four hours covered with a tea towel.
3. Divide the dough into four balls, and roll out to 1/2 cm thickness. Put the cheese into the middle and seal the dough into a triangle or circle. Roll out the naans again with a rolling pin. Place the naans on a baking sheet and put into the oven for around 12 minutes at 260°C. Serve hot, as an appetiser or an accompaniment.
Recommended for this recipe can be Tefal product.