Paneer Naan Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C) and sugar. Sprinkle the active dry yeast over the water, stir gently, and let sit 8–10 minutes until foamy and doubled.

Mix dry ingredients

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

Combine wet ingredients

Whisk the yogurt, warm milk and vegetable oil (or melted ghee) together in a separate bowl until smooth.

Form and knead dough

Make a well in the flour mixture. Pour in the activated yeast mixture and the yogurt mixture. Stir with a spatula until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is too sticky, dust with up to 2 tbs additional flour; if too dry, wet hands with a little water.

First rise

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

Prepare paneer

Crumble or grate the fresh paneer so there are no large lumps. If paneer is very dry, crumble and sprinkle 1–2 tbs warm water and mix so filling stays moist but not wet.

Toast cumin and sauté aromatics

Heat 1 tbs oil in a small skillet over medium heat. Add cumin seeds (if using) and toast 15–20 seconds until fragrant. Add finely chopped onion and sauté 2–3 minutes until translucent. Add minced green chili (if using) and sauté 30 seconds.

Combine filling ingredients

Add crumbled paneer to the skillet, then stir in garam masala, ground cumin, red chili powder (or paprika), salt, and lemon juice. Cook 2–3 minutes to warm and blend flavors, stirring constantly. Remove from heat and fold in chopped cilantro. Taste and adjust salt or lemon juice. Let the filling cool to room temperature before stuffing (about 10 minutes).

Divide dough

Punch down the risen dough and turn onto a lightly floured surface. Divide dough into 8 equal portions (for medium-size naans). Shape each portion into a smooth ball and cover with a towel to rest for 10 minutes.

Roll and fill

Working with one dough ball at a time, roll it into a small disc about 4–5 inches in diameter. Place 2–3 tbs of the cooled paneer filling in the center. Fold edges up over the filling and pinch to seal tightly. Gently flatten the stuffed ball and roll carefully into a teardrop or round naan about 7–8 inches across. Use light pressure and dust with flour as needed so filling doesn't poke through.

Cook on stovetop/griddle

Heat a heavy skillet or cast-iron griddle over medium-high heat until very hot. Place the rolled naan on the dry skillet. Cook 1–2 minutes until bubbles form on the surface and the underside has golden-brown spots. Flip and cook the other side 1 minute. For a more charred finish, use tongs to hold the naan and briefly expose it to an open flame (gas burner) for 10–20 seconds per side until desired char appears. Repeat with remaining naans.

Oven or tandoor alternative

If using a preheated oven, place rolled naans on a preheated baking stone or hot baking sheet at 500°F (260°C). Bake 4–6 minutes until puffed and lightly charred. Optionally broil for 30–60 seconds to get spots.

Finish and garnish

Mix melted butter or ghee with minced garlic (if using). Immediately brush each hot naan with the garlic butter and sprinkle chopped cilantro on top. Serve hot.