Cheese Chili Naan Recipe
Naan with melted cheese and chilis. A British staple, pairs well with a chicken tikka masala.
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Ingredients
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Dough
Cheese filling & topping
Cook & finish
Method
Dough
- 1
Activate the yeast
Pour the warm water (120 ml; should feel like warm bath water, ~38–43°C) into a small bowl. Stir in the sugar and sprinkle the instant yeast on top. Let sit 5–8 minutes until foamy. (If using very fresh instant yeast you may skip activation and add directly to flour, but this step ensures activity.)
- 2
Mix wet ingredients
In a large bowl whisk together the plain yogurt (1/2 cup), warm milk (60 ml) and vegetable oil (2 tbs). Add the foamy yeast mixture and mix until combined.
- 3
Combine dry ingredients
In a separate large mixing bowl combine the all-purpose flour (3 cups), salt (1 tsp) and baking powder (1/4 tsp). Make a well in the center.
- 4
Form and knead the dough
Pour the wet mixture into the flour well. Using a spatula and then your hands, mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic and slightly tacky. If the dough is too sticky add up to 2 tbsp more flour; if too stiff add a teaspoon of warm water at a time.
- 5
First rise
Lightly oil a clean bowl, place the dough ball inside and turn to coat. Cover with a clean kitchen towel or plastic wrap and let rest in a warm draft-free place for 60 minutes, or until roughly doubled in size.
- 6
Portion and rest
Punch the dough down gently, divide into 6 equal pieces (about 80–90 g each). Shape each piece into a smooth ball, cover with a towel and let rest for 10–15 minutes to relax the gluten before rolling.
Cheese filling & topping
- 7
Prepare the cheese-chili mixture
In a bowl combine the shredded cheddar (2 cups) and shredded mozzarella (1 cup). Add the finely sliced green chilis (2 pcs), chopped cilantro (2 tbs), minced garlic (1 clove), salt for filling (1/2 tsp), ground black pepper (1/4 tsp) and, if using, red chili flakes (1/2 tsp). Toss until evenly distributed. Taste one pinch to confirm seasoning; adjust salt or chili as preferred.
- 8
Optional prep for a stuffed or topped style
Decide whether to make topped naans (cheese placed on rolled dough) or lightly stuffed (cheese placed on one half and folded). For topped style: keep the mixture ready to sprinkle. For stuffed style: portion the cheese mix into 6 small mounds (about equal amounts) to place inside each dough round.
Cook & finish
- 9
- 10
Shape each naan
On a lightly floured surface, roll one rested dough ball into an oval about 6–8 inches long and 1/8–1/4 inch thick. If stuffing: place ~1/6 of the cheese mixture onto the center of the oval, fold the dough over to encase it, seal edges by pinching, then gently roll the sealed ball into a flat oval, sealing any gaps. If topping: roll the oval, then lightly press the cheese mixture across the surface leaving a small margin around the edge.
- 11
Cook first side
Lay the prepared naan onto the hot skillet. Cook 1.5–2 minutes until bubbles form and the underside develops brown spots. Press down gently with a spatula so cheese makes good contact and the bread cooks evenly.
- 12
Cook second side
Flip the naan and cook the other side 1–2 minutes until the bread is cooked through and the cheese is melted. If the cheese is not fully melted by stovetop time, reduce heat to medium, cover the pan with a lid for 30–60 seconds to trap heat and finish melting.
- 13
Optional char / tandoor finish
For a charred, shop-style finish: after cooking both sides on the skillet, place the naan briefly under a very hot broiler for 30–60 seconds to blister and char the top. Watch closely to avoid burning.
- 14
- 15
Repeat
Repeat shaping and cooking with the remaining dough balls and cheese mixture, reheating the skillet and adding oil as needed between batches.
- 16
Serve
Serve cheese chili naan hot — it pairs especially well with chicken tikka masala, curries, or as a snack with chutney or raita.
