Cheese Garlic Naan Recipe
Ingredients
For the Dough:
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2 cups all-purpose flour (maida)
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1/2 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp salt
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1/2 tsp sugar
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1/4 cup plain yoghurt (curd)
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2 tbsp oil or melted butter
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1/2 cup warm milk or water (as needed to knead)
For the Stuffing:
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3/4 cup grated mozzarella or processed cheese
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1/2 tsp chilli flakes (optional)
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1/2 tsp dried oregano or mixed herbs (optional)
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A pinch of black pepper
For Garlic Topping:
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2 tbsp butter or ghee (melted)
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3-4 garlic cloves, finely minced
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2 tbsp fresh coriander leaves, chopped
Instructions
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Prepare the Dough:
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In a mixing bowl, combine flour, baking powder, baking soda, salt, and sugar.
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Add yoghurt and oil, and mix to form a crumbly mixture.
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Gradually add warm milk/water and knead into a soft, smooth dough.
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Cover and let the dough rest for 1–1.5 hours.
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Prepare the Garlic Butter:
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Mix melted butter with minced garlic and chopped coriander. Set aside.
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Stuff and Roll the Naans:
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After the dough has rested, divide it into equal-sized balls.
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Flatten one ball slightly, place 2 tbsp of cheese mixture in the centre (with herbs/chilli flakes if using).
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Pinch the edges together to seal, then gently flatten and roll out into an oval or teardrop shape (not too thin, about 1/4-inch thick).
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Add Garlic Topping:
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Brush the top with garlic butter. You can also sprinkle some extra coriander or sesame seeds for flavor and texture.
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Cook the Naan:
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Heat a tawa or skillet over medium-high heat.
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Place the naan on the hot pan (garlic side up). Cook until bubbles appear.
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Flip and cook the other side until you see golden-brown spots. Optionally, flip again and cook the garlic side directly over the flame using tongs for a tandoor-like effect.
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Brush with more butter after cooking.
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Serve Hot!
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Serve Cheese Garlic Naan hot with butter chicken, paneer tikka masala, dal makhani, or any rich curry.
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Also great on its own as a cheesy snack!
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