Chessey Naan Recipe
Make Chessey Naan Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Cheese Filling
For Cooking & Finish
Method
Dough
- 1
Activate yeast
In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 2
Combine wet ingredients
In a large mixing bowl whisk together yogurt, milk, and vegetable oil until smooth.
- 3
Mix dough
Add the foamy yeast mixture to the yogurt mixture. Add salt and about 2 cups of the flour and mix with a wooden spoon until incorporated. Gradually add remaining 1 cup flour, mixing until a shaggy dough forms.
- 4
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is very sticky, dust with up to 2 tbs more flour; it should be soft and pliable.
- 5
Cheese Filling
- 6
Prepare filling
While dough rises combine shredded mozzarella, grated cheddar, softened cream cheese, minced garlic, chopped cilantro, salt, and black pepper in a medium bowl. Mix until evenly combined and spreadable. Refrigerate if very soft.
Shaping & Cooking
- 7
Divide dough
Punch down the risen dough and turn out onto a lightly floured surface. Divide into 8 equal pieces (about 90–100 g each). Roll each piece into a ball and let rest, covered, 10 minutes.
- 8
Fill and seal
Working with one dough ball at a time, flatten into a 4–5 inch disk with your fingers or a rolling pin. Place about 2–3 tbs of the cheese filling in the center. Bring edges together to fully enclose the filling and pinch to seal. Gently flatten and roll the sealed ball into a 7–8 inch oval or tear-drop, taking care not to tear the dough and expose cheese.
- 9
- 10
Cook naan
Place the stuffed naan seam-side down onto the hot skillet. Cook 1.5–2 minutes until bubbles form and the underside is golden-brown. Brush the top lightly with oil, flip, and cook the other side 1–1.5 minutes until golden and the cheese inside is melted. Reduce heat to medium if browning too quickly.
- 11
- 12
Rest and serve
Let naan rest 2 minutes so cheese settles, then serve warm. Store cooled naan in an airtight container in the refrigerator up to 3 days; reheat in a skillet or oven until warmed through.