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Ingredients
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Dough
Filling
Assembly & Cooking
Finishing & Garnish
Method
Dough
- 1
Activate yeast
Combine warm water (about 120 ml, between 105–115°F / 40–46°C) with the sugar and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy. If mixture does not foam, the yeast may be inactive — start again with fresh yeast.
- 2
Mix wet ingredients
In a large mixing bowl whisk together plain yogurt (1/2 cup), warm milk (1/4 cup) and vegetable oil (2 tbs). Once the yeast is foamy, add it to the yogurt-milk mixture and stir to combine.
- 3
Combine dry ingredients
In a separate large bowl whisk the all-purpose flour (3 cups), salt (1 tsp), and baking powder (1/2 tsp) to distribute evenly.
- 4
Make the dough
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or your hand, fold the flour into the liquids until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, add flour 1 tbs at a time (no more than an additional 2 tbs).
- 5
Filling
- 6
Prepare cheese filling
While the dough is rising, combine shredded mozzarella (2 cups) and grated cheddar (1/2 cup) in a bowl. Add chopped cilantro (2 tbs), salt (1/4 tsp), black pepper (1/4 tsp) and red chili flakes (1/4 tsp, optional). Mix thoroughly so the herbs and seasoning are evenly distributed through the cheese.
- 7
Portion filling
Divide the cheese mixture into 4 equal portions (about 3/4 cup each) and keep covered in the fridge so the cheese stays compact and easier to handle when stuffing.
Assembly & Cooking
- 8
Divide dough
After the dough has doubled, punch it down gently to release air. Turn it onto a lightly floured surface and divide into 4 equal pieces (for 4 naan). Shape each piece into a tight ball and cover with a towel; let rest 10 minutes to relax the gluten.
- 9
Roll and stuff
Working with one dough ball at a time, flatten it into a 4–5 inch disk using your fingers or a rolling pin, dusting with a little flour (from the 2 tbs) as needed. Place one cheese portion in the center of the disk. Gather the edges up over the filling and pinch tightly to seal. Flatten the sealed ball gently and roll out into a tear-drop or round shape about 7–8 inches across, taking care not to press out the filling. If the cheese begins to squirt out, pinch and reseal; keep extra flour nearby to dust lightly while rolling.
- 10
Preheat skillet
Heat a heavy cast-iron skillet or non-stick pan over medium-high heat until very hot (about 2–3 minutes). If you have a lid, keep it handy to help the cheese melt while cooking.
- 11
Cook the naan (stovetop)
Place the rolled, stuffed naan onto the dry hot skillet. After 30–40 seconds you should see bubbles forming and the underside will have brown spots. Brush or lightly rub the top with a little oil or ghee (from the 2 tbs) and flip using tongs. Cook the second side 30–60 seconds, then cover the skillet with a lid for 30–45 seconds to trap heat and ensure the cheese melts completely. If you prefer charred spots, briefly increase heat for the final 10–15 seconds while watching carefully to avoid burning. Repeat with remaining dough and filling portions.
- 12
Alternative oven broiler finish (optional)
If you want the characteristic tandoor char and blistering, cook the naan on the skillet until the underside has good color, then transfer to a preheated broiler for 30–60 seconds to blister the top. Watch carefully to prevent burning.
Finishing & Garnish
- 13
- 14
Garnish and serve
Scatter chopped fresh cilantro (1 tbs) over the brushed naans. Serve hot so the cheese is gooey — pair with chutney, raita or enjoy plain. Keep cooked naans wrapped in a clean towel to stay warm while finishing the rest.
