Cheese Naan
Soft, pillowy Indian flatbread studded with melted cheese and finished with garlic butter. Requires just one rise and comes together in under an hour for restaurant-quality results.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 14g
Ingredients
- 2 cups all-purpose flour
- ½ cup plain yogurt (full-fat)
- ¼ cup warm water
- ½ teaspoon instant yeast
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- 1 tablespoon vegetable oil
- 1 cup shredded mozzarella cheese
- 3 tablespoons unsalted butter
- 4 cloves garlic cloves
- 2 tablespoons fresh cilantro leaves
Instructions
- 1
In a large mixing bowl, combine 2 cups all-purpose flour, 0.5 teaspoon kosher salt, and 0.5 teaspoon sugar. Make a well in the center of the flour mixture.
- 2
In a small bowl, whisk together 0.5 cup plain full-fat yogurt, 0.25 cup warm water (around 110°F), and 0.5 teaspoon instant yeast. Let it sit for 1 minute — the yeast should begin to bloom and the mixture will smell slightly tangy.
- 3
Pour the yogurt mixture into the well and add 1 tablespoon vegetable oil. Using your fingertips, gradually pull the flour from the sides into the wet ingredients, mixing until a shaggy dough forms — don't worry if it looks rough.
- 4
Knead the dough on a lightly floured surface for 5-6 minutes. You should feel it transform from sticky to smooth and slightly elastic. The dough is ready when you can gently stretch a small piece without it tearing immediately.
- 5
Form the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel. Set in a warm spot (like a turned-off oven) for 20-25 minutes until the dough roughly doubles in size and springs back slowly when poked.
- 6
While the dough rises, prepare the garlic butter. Peel and finely mince 4 garlic cloves, then stir them into 3 tablespoons melted unsalted butter along with 2 tablespoons chopped fresh cilantro leaves. Set aside to infuse.
- 7
Set a cast iron skillet or griddle over medium-high heat and let it preheat for 3 minutes. When a drop of water immediately sizzles and evaporates on contact, the surface is ready.
- 8
Divide the risen dough into 4 equal pieces. Working with one piece at a time, gently stretch and flatten it into a rough oval about 6 inches long and 4 inches wide — don't use a rolling pin; use your hands and let gravity help.
- 9
Sprinkle 2-3 tablespoons of shredded mozzarella cheese in the center of the flattened dough. Fold the sides up and over the cheese to enclose it, then gently stretch and flatten again into a 6-inch oval. Some cheese peeking through the surface is fine — that's what makes it delicious.
- 10
Place the filled naan on the hot skillet and cook undisturbed for 1.5-2 minutes. You should see it puff slightly and develop golden-brown spots on the bottom — listen for a gentle, steady sizzle.
- 11
Flip the naan carefully with a fish spatula and cook the second side for 1-1.5 minutes until it too is golden and speckled with brown. You may see steam or slight bulging — this means the cheese inside is melting.
- 12
Transfer the hot naan to a plate and immediately brush with 1-2 teaspoons of the garlic cilantro butter, coating both sides while the bread is still hot so it absorbs the flavors. Repeat with the remaining dough and cheese, then butter.
- 13
Stack the warm cheese naan on a platter and serve immediately. The cheese will still be melting inside, and the garlic butter will perfume each bite. These are best eaten within minutes of cooking, straight from the skillet.
Tools you’ll need
- large mixing bowl
- small bowl
- whisk
- measuring cups and spoons
- damp kitchen towel
- 12-inch cast iron skillet or griddle
- fish spatula
- instant-read thermometer (optional, for water temperature)
- serving platter
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