Cheese Garlic Naan Recipe

Activate yeast

In a small bowl, combine warm water (about 105-110°F / 40-43°C), sugar, and active dry yeast. Stir gently and let sit 5-10 minutes until foamy and fragrant.

In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt.

Make a well in the center of the dry ingredients and add the yogurt, vegetable oil, and the yeast mixture once foamy. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and slightly elastic. (If using a stand mixer, knead with the dough hook on medium-low for 4-5 minutes.) Dough should be soft and slightly tacky; add up to 2 tablespoons extra flour if excessively sticky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1¼ hours, until doubled in size.

While the dough rises, prepare the filling: in a bowl combine shredded mozzarella (or cheese blend) and 1 teaspoon minced garlic; toss to distribute. Set aside.

In a small bowl mix melted butter (4 tbs), remaining minced garlic (3 tsp), chopped cilantro, and garlic powder (if using). This will be used to brush the inside and top of the naan.

Once the dough has doubled, gently punch it down and transfer to a lightly floured surface. Divide into 8 equal portions (for 8 medium naans). Shape each portion into a smooth ball and cover with a damp towel; let rest 10 minutes to relax the gluten.

Working with one dough ball at a time, roll or press into a roughly 6-inch round about 1/8" to 1/4" thick. Spoon 2-3 tablespoons of the cheese mixture onto the center of the round, leaving a 1/2" border.

Pull the edges up around the cheese and pinch to seal tightly, forming a stuffed ball. Gently flatten/seal seam-side down and roll/pat into a 7-8 inch oval or teardrop shape about 1/8" thick, taking care not to burst the seam. If the dough resists, let it rest 5 more minutes and try again.

Repeat with remaining dough balls and cheese filling. Place shaped naans on a lightly floured tray, seam-side down, and cover while you heat your cooking surface.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3-5 minutes). Alternatively, preheat a grill or pizza stone to high heat.

Lightly dust one naan with flour and place seam-side down on the hot pan. Cook 1.5-2 minutes until bubbles form on the surface and the bottom has golden brown spots.

Brush the top lightly with some of the butter-garlic mixture, then flip the naan and cook another 1-2 minutes until the second side is golden and the cheese inside is melted. If the naan browns too fast before the cheese melts, reduce heat slightly and cover the pan for 30-60 seconds to trap heat.

Remove cooked naan to a plate and immediately brush with the optional butter-garlic glaze (melted butter + minced garlic + cilantro + salt) for a glossy, aromatic finish. Sprinkle a pinch of coarse salt on top.

Repeat with remaining naans. Keep finished naans wrapped in a clean kitchen towel to stay soft while you finish the batch.

Serve warm with curry, chutney, or on their own.