NAAN(TAIS)

In the bowl of a stand mixer, mix the flour, crumbled baker’s yeast, sugar and salt with the Bulgarian yoghurt. Mix and gradually add the water;
Leave the dough to rest in the refrigerator overnight;
Split the dough into 8 to 12 pieces, and divide the Curé Nantais into the same number of pieces;
Flatten the pieces of dough into small circles, add a piece of cheese to the centre, and fold over to make a ball so that the cheese is sealed inside. Do the same with the rest of the dough and cheese pieces;
Flatten the balls with a rolling pin. Meanwhile, heat up a frying pan;
Lightly grease the pan with Sublim’ “La Délicate” duck fat and
sear the naans for 1 or 2 min on each side, depending on how thick they are;
Serve immediately, or keep the naans covered in the oven at 80 °C.

Divine with Curé Nantais cheese!
Note : The Curé Nantais cheese must be room temperature and a bit soft so that the naans can be properly rolled out.