INGREDIENTS (6 servings)

0.7 lb of flour / half a dose of yeast / 3 spoonful of extravirgin olive oil / 1 plain yogurt / 0.5 lb of cream cheese / salt

Mix the flour with salt and yeast, add the oil, the yogurt, and drop by drop some warm water. Knead with your hands and keep adding water till it has a soft and homogeneous texture. When it has the desired consistency, keep kneading for 10 minutes so that the yeast may start working. Keep covered with a  towel at least for one hour. When it has risen, divide the dough in 5 parts. With the help of some flour flat each piece with the rolling pin into a thin disc. Put a big spoonful of cream cheese in the center of each disc, fold the borders towards the center to cover the cheese and obtain a smaller disc. Flour each disc and slightly flatten it with the pin to make it larger and thinner (be careful not to break it or have the cheese come out). Put some oil in a pan, cook each naan 2 minutes per side covered with the lid.