Jul 17, 2024, Updated Sep 11, 2024 My Indian husband grew up on Cheese Naan like this and I can see why he’s crazy about it. The warm, stretchy, gluten-y, cheese-stuffed flatbread makes me weak in the knees. Just like Adarsh himself. Ewww, Jenn. Stop being so CHEESY. (Heh 🤓) I love to scoop it up with yogurt as a snack, with warm butter chicken sauce as an appetizer, or serve it with my fav curries when I’m feeling extra. Cheese naan is perfect as part of your Indian spread—soft, fluffy, pull-apart naan bread with melty cheese and herbs. You’ll fall hard for this recipe.Â
IngredientsÂ
Honestly, you can make these with a handful of basic ingredients, here’s what you’ll need:
All-purpose flour: This flour gives the naan a stretchy texture and good structure. Instant dry yeast: Use a fresh batch of instant yeast for a good rise. Kosher salt: Seasoning the dough well improves the cheese and yogurt flavor. I love using Kosher salt because it’s not too harsh. Baking powder and baking soda: These work alongside the yeast to provide extra leavening, making sure the naan is light and fluffy. Plain yogurt or buttermilk: Adds moisture and a slight tang to the dough. Melted butter: Adds richness and flavor to the naan, creating a soft and tender texture. Shredded mozzarella cheese: Provides a gooey, cheesy filling that melts beautifully when the naan is cooked. Minced cilantro: Classic herb and garnish in Indian food. You can also use parsley or fresh thyme.
Flour swaps: Use whole wheat flour for a heartier, more nutritious naan. You may need to adjust the water amount. Yogurt or buttermilk: Use Greek yogurt for a thicker, creamier texture. Substitute with milk mixed with a teaspoon of lemon juice or vinegar if you don’t have yogurt or buttermilk. Butter: Use ghee or a plant-based butter for a different flavor or to make the naan dairy-free. Mozzarella cheese: Substitute with other melty cheeses like cheddar, fontina, or a mix of your favorites. Spicy naan: Add finely chopped green chilies or red pepper flakes to the dough. Vegan naan: Use a plant-based yogurt or milk alternative with lemon juice for the dough and plant-based butter for brushing. Ensure the cheese is dairy-free.
Tools to Grab
Stand mixer with paddle and dough attachments: For dough-making. Rolling pin: To roll out the dough balls. Cast-iron skillet:Â To cook the naan in.
Prepare the dough
Mix flour, yeast, salt, baking powder, and baking soda on low until well combined in a stand mixer with a paddle attachment. Add yogurt and warm water. Mix on low until a rough dough forms.
Knead the dough
Switch to the dough hook attachment. Knead on medium-low for about 4 minutes. The dough will start to get sticky but will become more manageable. Avoid adding extra flour.
Shape the dough
Generously flour a work surface. Turn out the dough and sprinkle with more flour. Knead briefly to form a smooth ball. Divide the dough into 8 equal pieces. Shape each piece into a ball.Â
Oil and rise
Place dough balls on oiled parchment paper, coating them with oil. Cover with another piece of parchment paper and let rise for 1 hour.
Fill and roll the naan
On a floured surface, roll each ball to about ÂĽ inch thick. Lightly flour as needed.
Add cheese
Place shredded mozzarella in the center of each piece. Fold edges over cheese and pinch to seal. Gently roll or press to flatten, ensuring the cheese is enclosed. Let rest for 10 minutes.
Cook the naan
Heat a cast iron skillet over medium-high for about 5 minutes. Test heat by sprinkling water; it should sizzle and evaporate immediately. Place a naan in the skillet. Cover and cook until bubbles appear (30-60 seconds). Flip and cook until it starts to char (about 30 seconds more).
Finish and serve
Transfer cooked naan to a plate and cover with a towel to keep warm. Melt butter and mix with minced cilantro, if using. Brush the naan with the butter mixture immediately to lock in moisture and softness.
Make Ahead and Storage
Here’s how to keep leftovers, plus what to do if you want to save time and prepare in advance:
Make ahead
Prepare the dough and let it rise. After rising, divide and shape the dough into balls. Place the dough balls on a lightly oiled baking sheet lined with parchment paper. Cover the tray with plastic wrap and refrigerate for up to 24 hours. Let the dough come to room temperature before rolling and cooking. After the initial rise, divide and shape the dough into balls. Wrap each ball individually in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months. To use, thaw the dough balls in the refrigerator overnight, then let them come to room temperature before rolling and cooking.
How To Store Leftovers
Leftover cooked naan can be stored at room temperature for up to 2 days in an airtight container or resealable plastic bag. For longer storage, refrigerate for up to 5 days. Once completely cooled, wrap each naan in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months.
Reheating Leftover Cheese Naan
Here are 3 ways to reheat leftovers:
In a skillet: Add the naan and cook on each side for 1-2 minutes until warmed. Oven: Preheat the oven to 350°F (175°C). Wrap the naan in aluminum foil and bake for 10-15 minutes or until heated through. Microwave: Place the naan on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until warm.
This life-changing Chicken Korma also deserves a steaming side of cheese naan. Make my Best-Ever Creamy Butter Chicken or this veggie version: Easy Homemade Butter Paneer for other curries to serve with this cheese naan.
This butter naan exploded online; it’s a must-make recipe. You should also try it’s BFF, garlic naan. How delicious does aloo naan sound? This naan dough gets packed with spiced potato. Make keema naan bread – next-level delicious lamb-stuffed naan bread. HOLD ME BACK! Wanna know the difference between paratha vs naan? Let’s go. And then roti vs naan … here’s the lowdown.
