Cheese Naan Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–45°C), sugar and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy and bubbly, indicating the yeast is active.

Mix wet ingredients

In a large mixing bowl, whisk together the yogurt, milk and vegetable oil (or melted ghee) until smooth.

Combine dry ingredients

Add the flour and salt to the bowl with the wet ingredients and stir to combine. Pour the activated yeast mixture into the flour mixture.

Knead the dough

Mix with a wooden spoon until a shaggy dough forms. Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic and slightly tacky. You can also knead in a stand mixer with dough hook for 5 minutes on medium speed.

First rise

Lightly oil a clean bowl, place the dough inside and cover with a damp cloth or plastic wrap. Let it rise in a warm draft-free place for 1–1.5 hours, or until doubled in size.

Prepare filling

While the dough is rising, combine grated mozzarella, grated cheddar (if using), chopped cilantro, cracked black pepper, red chili flakes and 1/4 tsp salt in a bowl. Mix thoroughly so the flavors are distributed. Taste a small bit of cheese to adjust salt/pepper as needed.

Chill filling (optional)

If the cheese is very soft or sticky, place the filling in the refrigerator for 10–15 minutes so it firms slightly—this makes stuffing easier.

Divide dough

Punch down the risen dough to release air. Transfer to a lightly floured surface and divide into 8 equal portions (for medium-sized naans). Roll each portion into a smooth ball and cover with a towel to rest for 10 minutes.

Roll and fill

Take one dough ball and flatten it into a small disk (about 3–4 inches diameter). Place about 3 tablespoons of the cheese filling in the center. Pull the dough edges up and pinch to seal tightly so no cheese leaks. Gently flatten and use your palm to press the sealed ball into a disk, then roll carefully with a rolling pin to about 7–8 inches in diameter. Roll gently to avoid tearing and exposing cheese. If needed, dust with a little flour to prevent sticking.

Preheat pan

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Brush a little oil on the pan surface or keep it dry for a more traditional naan with butter added later.

Cook the naan

Place the rolled cheese naan onto the hot skillet. Cook for 1.5–2 minutes until bubbles form and the bottom has golden brown spots. Flip using tongs or spatula and cook the other side for 1–2 minutes. If you want extra blistering, turn the naan directly over an open flame (gas stovetop) for 5–10 seconds while holding with tongs to get charred spots. Repeat for remaining dough and filling.

Finish with butter

As each naan finishes, brush generously with melted butter or ghee. Keep cooked naans wrapped in a clean towel or in a low oven (about 200°F / 95°C) to stay warm and soft while you cook the rest.

Serve cheese naans warm, optionally garnished with extra chopped cilantro and a sprinkle of chili flakes or nigella seeds. They pair well with curries, chutneys or as a cheesy snack on their own.