Cheese Naan
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Making cheese naan at home is honestly one of my favorite kitchen shortcuts. This recipe comes together in just 40 minutes total, so you can have warm, melty naan on the table faster than ordering delivery. The yogurt adds a wonderful tang and natural probiotics that aid digestion, while the combination of mozzarella and cheddar creates that irresistible gooey filling. What I love most is how simple the ingredients are, nothing fancy required. Fresh cilantro and green chilli brighten everything up beautifully. Trust me, once you taste homemade cheese naan warm from the pan with that crispy exterior and creamy cheese inside, you'll never look back.
Ella x
Ingredients
- 300 gall-purpose flour
- 150 mlplain yogurt
- 80 mlwarm water
- 5 gsalt
- 5 gsugar
- 5 gbaking powder
- 40 mlvegetable oil(divided)
- 150 gmozzarella cheese(shredded)
- 100 gcheddar cheese(shredded)
- 20 gfresh cilantro(finely chopped)
- 1green chilli(minced)
- 30 gbutter(melted for brushing)
Detail level
Instructions
- 1
In a large bowl, combine flour, salt, sugar, and baking powder. Make a well in the centre and add yogurt and 20ml of oil. Mix with your fingers until a rough dough forms, then gradually add warm water while kneading until you have a soft, smooth dough. Cover and let rest for 30 minutes.
Tip: The dough should be slightly sticky but manageable—don't add too much water at once.
- 2
While dough rests, prepare the cheese filling by mixing shredded mozzarella, cheddar, cilantro, and minced green chilli in a small bowl. Set aside.
Tip: Use a blend of cheeses for better flavour and texture.
- 3
Divide the dough into 8 equal portions and roll each into a ball. Flatten one ball into a thin disc about 15cm diameter on a lightly oiled surface.
Tip: Work with one portion at a time while keeping others covered to prevent drying.
- 4
Place 2-3 tablespoons of cheese mixture in the centre of the disc. Fold the edges inward and seal, then gently flatten again with your hands or a rolling pin to about 8mm thickness, being careful not to tear the dough.
Tip: Don't overfill—leave enough margin to seal the edges properly.
- 5
Heat a cast iron skillet or tawa over medium-high heat. Lightly brush the surface with oil.
Tip: A properly heated skillet creates beautiful charred spots on the naan.
- 6
Place a filled naan on the hot skillet and cook for 2-3 minutes until bubbles appear and the bottom is lightly golden. Flip and cook the other side for 2-3 minutes until golden brown and cheese begins to leak slightly.
Tip: You may hear some sizzling and see cheese escaping—this is normal and adds flavour.
- 7
Transfer the cooked naan to a plate and immediately brush with melted butter. Repeat with remaining dough portions.
Tip: Brushing with butter while hot helps it absorb into the bread for extra richness.
- 8
Serve warm, stacked and covered with a clean kitchen towel to keep them soft and tender.
Tip: Cheese naan is best enjoyed fresh and warm, ideally within 20 minutes of cooking.
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