Lightly oil the plancha and crack the eggs directly onto it. Sprinkle with grated nutmeg and a pinch of fleur de sel.

Grate the zucchinis and potatoes. Drain well to remove excess juice. Add an egg, 2 tbsp of flour, a bit of olive oil, ground cumin, salt, and pepper. Mix well.

Cook the zucchini patties on the plancha for 15 minutes at 180°C, turning halfway through. Press down with a stainless steel spatula.

Dissolve 20g of fresh yeast or 10g of dry yeast in 200ml of water with 1 tbsp of sugar. Let sit for 10 minutes.

Place 500g of flour in the mixer bowl. Add 100g of yogurt, the yeast mixture, 2 tbsp of neutral oil, and ½ tsp of salt. Mix for 10 minutes until smooth.

Let the dough rise for at least an hour. Divide into 12 balls, flatten with a rolling pin, spread cheese on 6 discs, cover with the remaining discs, and seal the edges.

Cook the naans on the plancha at 200°C for 10 minutes, turning halfway through.