Cheese Naan Recipe

Activate yeast

In a small bowl, combine warm water (approx. 105–115°F / 40–46°C), warm milk, and sugar. Sprinkle the active dry yeast on top and let it sit 5–10 minutes until foamy and fragrant.

In a large mixing bowl, whisk together the 3 cups flour and 1 tsp salt. Make a well in the center.

Add the yogurt, oil, and the foamy yeast mixture into the well. Mix with a spoon or your hand until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead about 8–10 minutes until smooth, elastic, and slightly tacky. If the dough is too sticky, sprinkle up to 2 tbsp more flour; if too dry, add small tsp of water.

Place the kneaded dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

While the dough is rising, combine the shredded mozzarella and cheddar in a bowl. Season with 1/4 tsp salt, 1/4 tsp black pepper and crushed red pepper flakes if using. Toss to distribute evenly.

After the dough has doubled, punch it down gently and divide it into 6 equal portions (for medium-sized naans). Roll each portion into a tight ball and let rest on a lightly floured surface covered with a towel for 10 minutes.

Preheat a heavy skillet or cast-iron pan over medium-high heat. If you plan to bake, preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside; place a hot cast-iron skillet if using stovetop-to-oven method.

Working with one ball at a time, roll it out into a 6–7 inch circle on a lightly floured surface, about 1/8 inch thick.

Place about 1/3 cup of the cheese mixture in the center of the circle, keeping a 1/2 inch border. Fold the edges up and pinch to seal the cheese inside, forming a ball again. Gently flatten and roll or press into an oval or teardrop shape about 1/4 inch thick—work gently so the seam remains sealed and cheese doesn't leak.

If cooking on stovetop: Brush one side of the filled naan lightly with water. Place the wet side down on the hot skillet. Cook 1–2 minutes until bubbles form and the bottom has brown spots. Brush the top with a little water and flip; cook 1–2 minutes more until the other side has golden brown spots and the cheese is melted. For extra char, hold the naan with tongs over an open flame for a few seconds on each side (optional).

If finishing in the oven: Place the naan seam-side down on the preheated hot pizza stone or inverted sheet and bake 4–6 minutes until puffed and lightly charred; you may finish under the broiler for 30–60 seconds for char spots. Stovetop then oven combination: sear first 1 minute in skillet seam-side down, then transfer skillet to oven to finish 2–4 minutes.

Repeat with remaining naans, keeping cooked naans wrapped in a clean towel to stay soft.

Brush each hot naan with melted butter or ghee and sprinkle with chopped cilantro. Serve immediately while cheese is hot and stretchy.