Marcaire cheese naan and beetroot spread

Marcaire cheese naan and beetroot spread

30 min
5 min
6-8 people.

Ermitage cheese used : Marcaire des Vosges

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  • Marcaire Ermitage 500g of Marcaire Ermitage
  • water 150ml of water
  • greek yogurt 125g + 30g of greek yogurt
  • olive oil 5cl of sunflower oil
  • sugar 1 c. to c. Of granulated sugar
  • Backpulver ½ c. to c. Of baking powder
  • fresh baker's yeast 10g of fresh baker's yeast
  • beets 250g of cooked beets
  • sesame 1 tablespoon of tahini (sesame puree)
  • fresh coriander 1 small bunch of fresh coriander
  • olive oil A little bit of olive oil
  • lemon The juice of half a lemon
  • sesame A little bit of sesame
  • salt Salt
  • pepper Pepper


  1. Prepare the dough for the cheese naan; using a food processor and dough hook, combine the flour, sugar, crumbled baker’s yeast and baking powder. Add the yoghurt, water, oil and salt. Knead, adding a little water if the dough is too dry, until you obtain a smooth and supple dough (approx. 10 minutes kneading time).
  2. Form the dough into a ball, place in a bowl, wrap in plastic wrap and leave to rest for 1-2 hours. The dough should double in volume.
  3. Meanwhile, prepare the spread; mix the beetroot with the yoghurt, 2 spoons of olive oil, the tahini, the lemon juice and a little washed fresh coriander. Season and set aside in a cool place.
  4. Cut the Marcaire into slices so that you can spread it evenly over 8 cheese naans afterwards.
  5. When the dough has doubled in size, deflate it and cut it into 16 equal pieces.
  6. Roll out 2 pieces to 3mm thickness. Spread 1/8 of the Marcaire on a piece of rolled out pastry, then close with another pastry disc. If the dough does not stick together well enough, add a little water. Repeat the step until you have 8 cheese naans.
  7. Cook the cheese naans one at a time in a hot pan for 5 minutes on each side, with the lid on. They must be well toasted.
  8. Dab some butter on top when cooked.
  9. Serve quickly with the beetroot spread.