Cheese naan Recipe

Here’s an authentic recipe for Punjabi Cheese Naan, perfect for cooking in a tandoor for that smoky, charred flavor. This version includes a soft, cheesy filling that melts beautifully, and you can also make it on a stovetop if a tandoor isn’t available.

Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tbsp sugar
• 1/4 cup plain yogurt
• 1 tbsp oil or melted ghee
• 1/2 cup warm milk (or as needed)

For the Cheese Filling:

• 1 cup grated mozzarella cheese (or a mix of mozzarella and cheddar)
• 1-2 tbsp chopped coriander leaves
• 1-2 green chilies, finely chopped (optional, for a hint of spice)
• 1/2 tsp chili flakes (optional)
• Salt to taste (if cheese isn’t salted)

For Cooking:

• Melted butter or ghee, for brushing
• Nigella seeds (kalonji) or sesame seeds, for garnish (optional)

Instructions

1. Make the Dough:
• In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
• Add yogurt and oil or ghee, mixing until combined.
• Gradually add warm milk, kneading the dough until it becomes smooth and soft.
• Cover the dough with a damp cloth and let it rest for at least 1 hour.

2. Prepare the Cheese Filling:
• In a bowl, combine grated cheese, chopped coriander, green chilies, and chili flakes. Mix well and set aside.

3. Divide and Roll:
• After the dough has rested, divide it into small balls (about the size of a lime).
• Take one dough ball and flatten it slightly with your hands or a rolling pin.
• Place a spoonful of the cheese filling in the center, then bring the edges together and pinch to seal the cheese inside.
• Gently flatten the stuffed dough ball and roll it into a naan shape (oval or round) about 1/4-inch thick. Be careful not to press too hard, as this might cause the cheese to leak out.

4. Cook in the Tandoor (or on Stovetop):
• In a Tandoor: Place the rolled naan in the tandoor and cook until it’s puffy, golden brown, and slightly charred.
• On a Stovetop: Preheat a heavy skillet or tawa over high heat. Place the naan on the hot skillet and cook until bubbles appear on the surface. Flip and cook until the other side has golden brown spots. You can also hold it directly over the flame using tongs for a more authentic, charred flavor.

5. Finish and Serve:
• Brush the hot naan with melted butter or ghee and sprinkle nigella or sesame seeds on top if desired.
• Serve hot and enjoy the gooey, melted cheese center!

These cheese naans are perfect with a side of dal, paneer, or just on their own as a delicious treat!

Experience a delightful array of flavorful Punjabi recipes expertly crafted by our skilled chefs at our locations on Church Street and New Bel Road. Indulge in authentic dishes that showcase the rich culinary heritage of Punjab, perfect for satisfying your cravings.