Cheese Naan Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

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

Once the yeast is foamy, whisk in the yogurt and vegetable oil. Pour the wet mixture into the flour and mix with a spoon or your hand until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is very sticky, sprinkle up to 2 more tablespoons of flour as needed.

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

While the dough is rising, prepare the cheese filling. In a bowl combine shredded mozzarella and grated cheddar (if using), minced garlic, chopped cilantro, black pepper, and ¼ tsp salt. Mix thoroughly and set aside. Taste and adjust seasoning; cheese is usually salty so use salt sparingly.

After the dough has doubled, gently punch it down and divide it into 8 equal pieces (about 90–100 g each). Cover the pieces with a damp towel and let rest 10 minutes to relax the gluten.

Working with one piece at a time on a lightly floured surface, roll or press the dough into a 5–6 inch (12–15 cm) round disk about 1/8 inch thick.

Place 2–3 tablespoons of the cheese mixture in the center of the disk, leaving a 1/2 inch border. Fold the edges up and pinch to seal the cheese completely inside, forming a smooth ball. Repeat for remaining pieces.

Gently flatten each cheese-stuffed ball with your palm, then carefully roll into an oval or teardrop shape about 1/4 inch thick. Take care to avoid tearing; if cheese starts to show through, pinch to reseal and reroll gently.

Heat a heavy skillet or cast-iron pan over medium-high heat. Brush the surface lightly with 1 teaspoon of oil (repeat as needed between naans).

Place one naan in the hot skillet. Cook until bubbles form on the surface and the bottom has golden brown spots, about 1–2 minutes.

Flip the naan and cook the other side for 1–2 minutes until golden and the cheese is melted inside. If the bread is browning too fast before the cheese melts, lower the heat to medium and cover the pan with a lid for 30–60 seconds to trap heat and melt the cheese fully.

Transfer the cooked naan to a plate and immediately brush generously with melted butter or ghee. Repeat with remaining naans, adding oil to the pan as needed and wiping out any burnt bits between batches.

Serve warm. Optionally garnish with additional chopped cilantro or a sprinkle of nigella seeds or sesame seeds.