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garlic cheese naan recipe

Garlic Cheese Naan Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 Servings
Course: Side Dish, Snack
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 1/4 teaspoons  active dry yeast 1 packet
  • 1 teaspoon  sugar
  • 3/4 cup  warm water
  • 2.5 cups  all-purpose flour plus more for dusting
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  baking powder
  • 3 tablespoons  plain whole milk yogurt
  • 2 tablespoons  neutral oil
  • 1 egg beaten

For the cheese filling:

  • 1.5 cups  shredded mozzarella low moisture works best
  • 1/4 cup  grated parmesan optional, for extra depth

For the garlic butter

  • 4 tablespoons  unsalted butter melted
  • 4 cloves  garlic finely grated or minced
  • 2 tablespoons  fresh cilantro or parsley
  • Pinch of salt

Method
 

  1. Combine warm water, sugar, and yeast. Leave 5–10 minutes until foamy. Add yogurt, oil, and egg. Add flour, salt, and baking powder and stir to combine. Knead on a lightly floured surface 7–8 minutes until smooth and slightly tacky. Place in an oiled bowl, cover, and rise 1 to 1.5 hours until doubled.
  2. Divide dough into 6 equal pieces. Flatten one piece into a rough 5-inch oval. Place 3–4 tablespoons of mozzarella in the center. Bring edges up and pinch tightly to seal. Turn seam-side down and gently roll into an oval about 7–8 inches long and 1/4 inch thick. Repeat with remaining pieces.
  3. Heat a cast iron skillet or heavy griddle over high heat for 3–4 minutes until very hot. Do not add oil. The pan must be extremely hot for proper blistering and char.
  4. Place one naan in the dry hot pan. Cook 1.5–2 minutes without moving until bubbles form and the bottom has dark spots. Flip and cook 1–2 minutes more. Both sides should have char spots and the cheese inside should be fully melted. Remove and repeat with remaining naan, letting the pan return to full heat between each.
  5. Mix melted butter with grated garlic, cilantro, and salt. Brush generously over each naan immediately after cooking. Serve warm.

Notes

  • Keep dough soft and slightly tacky — too much flour produces dense naan
  • The pan must be very hot before adding naan — this creates the blistering and char
  • Apply garlic butter immediately after cooking — heat from the naan absorbs it into the surface
  • Paneer instead of mozzarella is a more traditional filling — crumble with cumin and salt
  • Add nigella seeds to the dough for authentic flavor
  • Cold ferment overnight in the fridge for deeper flavor — bring to room temp 30 minutes before shaping
  • Reheat in a dry pan 1–2 minutes per side — avoid microwave which makes it soft
  • Freeze individually in foil for up to 1 month — reheat at 375°F for 8–10 minutes