Cheese Naan

5 from 2 votes

This Cheese Naan recipe is easy and obsessively delicious, with lush melty cheese stuffed into a warm, soft, fluffy buttery garlic naan. Find out why the internet loves it.

Prep Time15

Cook Time2

Resting Time1 15

Total Time1 32

Course: Dinner

Cuisine: Indian

Keyword: Cheese Naan

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

4 cups all-purpose flour
1 tbsp instant dry yeast
2 tsp kosher salt
1 tsp baking powder
½ tsp baking soda
¾ cup plain yogurt or buttermilk
1 cup warm water
4 tbsp butter melted
2 cups shredded mozzarella cheese
1 tbsp minced cilantro optional

US Customary - Metric

Instructions

Combine flour, yeast, salt, baking powder, and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until the dry ingredients are well combined. Add the yogurt and warm water. Mix on low speed until a rough dough forms. Switch to the dough hook attachment and knead on medium-low for about 4 minutes. The dough may seem very sticky at first but will become more manageable as it kneads. Avoid adding extra flour.
Flour a work surface generously. Turn the dough out onto it and sprinkle with more flour. Knead briefly to form a smooth ball. Divide the dough into 8 equal pieces and shape each into a ball. The dough will be quite sticky, so dampen your hands to handle it more easily. If it is too sticky, incorporate a bit more flour.
Flour a piece of parchment paper and place the dough balls on it. Flour the tops of the dough balls. Cover with another piece of parchment paper and let rise for 1 hour.
On a floured surface, roll each dough ball flat with a rolling pin to about ¼ inch thick, or slightly thinner. Lightly flour as needed. Place a small handful of shredded mozzarella in the center of each dough piece. Fold the edges over the cheese. Twist the ends together and pinch to seal. Place the seam-side down and gently roll the dough again to flatten, making sure the cheese remains enclosed. Let the dough rest for 10 minutes.
Preheat a cast iron skillet over medium-high heat for about 5 minutes. To test the heat, sprinkle a few drops of water in the pan; if they sizzle and evaporate immediately, the pan is ready. Place a naan into the hot skillet. Cover and cook until bubbles appear on the top (about 30-60 seconds). Flip and cook until the dough loses its raw appearance and starts to char in spots (about 30 seconds more).
Transfer the cooked naan to a plate and cover with a towel to keep warm. Melt the butter and mix with minced cilantro, if using. Brush the warm naan with the butter mixture immediately to lock in moisture and ensure softness.
Wait a few minutes before serving because the cheese inside will be hot like lava when fresh off the pan! Keep naan warm in a serving dish covered with a clean towel.

Video

Notes

The dough will be quite sticky after kneading. Wet your hands to handle it, flour the work surface generously, and coat the dough balls with flour before letting them rise. If the dough is too sticky to manage, gently knead in a bit more flour. Allow the dough to rest for 1 hour after any additional kneading.

Flour Measurement Tip: Weigh your flour using a kitchen scale for the most accurate measurement, as volume-based measuring cups can lead to using too much flour due to compaction. *Tap the "Metric" button in the recipe card above to see weight in grams instead of US Standard measurements.

Hand-Mixing Option: If you don’t have a stand mixer, you can mix the dough by hand. Combine the dry ingredients in a bowl. Add the yogurt and water, stirring with a wooden spoon until a rough dough forms. Turn the dough out onto a floured surface and knead by hand until smooth (about 10 minutes).

Direct Flame Variation: For a more traditional tandoori-style naan, cook the naan over a gas flame. After flipping the naan, cook the underside for just 5-10 seconds to seal it. Using tongs, place the naan directly over a lit gas burner. Cook until it puffs and develops charred spots (this only takes a few seconds), then transfer to a plate and cover with a towel to keep warm. Be attentive as the naan can burn quickly.

Water Temperature: Use water between 120°F and 130°F for the dough. Water that is too hot can kill the yeast, while cooler water will slow the rising process.

If the skillet becomes too hot during cooking, reduce the heat for a minute before cooking the next naan. No oil or butter should be used in the pan; a properly preheated pan will prevent sticking.

Allow the dough to rest for 10 minutes after rolling to ensure bubbles form. If the dough doesn’t rest, the gluten will be tight, causing the dough to shrink and lose its ability to puff properly.

Nutrition