Cheese Naan
Cheese naan is a pillowy Indian-inspired flatbread filled with melted mozzarella cheese and aromatic garlic, cooked until golden brown in a hot skillet. Perfect for serving alongside curries, dal, or enjoying on its own, this homemade naan tastes even better than takeout and comes together in just 45 minutes.
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Servings: 8 servings
Ingredients
- 2 cups all-purpose flour plus more for kneading and rolling
- 1 packet active dry yeast 2 1/4 teaspoons
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 2/3 cup warm water about 105 degrees F, hot to the touch but not scalding
- 1/4 cup plain unflavored yogurt or 2 tablespoons Greek yogurt thinned with 2 tablespoons water
- 2 tablespoons canola oil plus more for coating the bowl, vegetable oil may be substituted
- 2 cups shredded mozzarella cheese divided, about 1/4 cup cheese per naan
- 1/4 cup unsalted butter melted
- 3 to 4 cloves garlic finely minced, or to taste
- Fresh cilantro or fresh parsley optional and to taste
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5 to 10 minutes until foamy. This indicates the yeast is alive and ready to work its magic.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center and pour in the activated yeast mixture, yogurt, and canola oil.
- Combine and Knead: Stir until a shaggy dough forms, then transfer to a lightly floured surface. Knead for 5 to 7 minutes until the dough becomes smooth and elastic, adding more flour as needed to prevent sticking.
- First Rise: Lightly coat a bowl with oil and place the dough inside, turning to coat all sides. Cover with a damp towel and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Divide the Dough: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and cover loosely with a damp towel.
- Roll Out: Working with one ball at a time, flatten it on a floured surface and roll into a thin oval or round about 1/8 inch thick, roughly 6 to 8 inches across.
- Add Cheese and Garlic: Sprinkle about 1/4 cup shredded mozzarella and a pinch of minced garlic onto one half of the rolled dough, then fold it in half to create a half-moon shape. Gently press the edges to seal in the filling.
- Cook in a Skillet: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 2 to 3 minutes. Place one piece of naan in the dry pan and cook for 2 to 3 minutes on the first side until golden brown spots appear. Flip and cook the other side for another 1 to 2 minutes until cheese is melted and the bread is puffed and golden.
- Brush with Butter and Garlic: Transfer cooked naan to a plate and immediately brush the top with melted butter mixed with minced garlic. Sprinkle with fresh cilantro or parsley if desired. Repeat with remaining dough pieces.