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Cheesy Garlic Naan

Cheesy Garlic Naan is an indian cheese stuffed flatbread. Naan recipe that is light and soft with flavors of garlic, coriander and melted cheese. It is simply delicious!
Course Appetizers, Breakfast, Dinner, Lunch, Snacks
Cuisine Indian
Keyword Bread, Cheese, Garlic, Naan
Prep Time 20 minutes
Cook Time 20 minutes
Proof Time 1 hour
Total Time 1 hour 40 minutes
Servings 5 6" inches round naan

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons active dry yeast
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup warm water
  • 1/3 cup yogurt
  • 2 tablespoons oil

For the topping and filling

  • 1 cup quickmelt cheese or mozarella cheese shredded
  • 2 tablespoons garlic minced
  • 2 tablespoons cilantro chopped
  • 4 tablespoons salted butter melted
  • Oil for greasing the skillet

Instructions

Step 1

  1. In a small bowl, Add sugar, warm water and sprinkle dry yeast and give it a slight stir. Set aside until the yeast starts to get foamy, about 5 minutes.

  2. Combine cheese, cilantro and garlic in a small bowl then set aside.

  3. In a mixing bowl, Mix flour, salt, baking powder then add yogurt, oil and the milk-sugar-yeast mixture. And stir with a fork until the dough comes together.

  4. Transfer the dough to a working surface and knead it until the dough is smooth and shiny, about 10 minutes.

  5. Place the dough in a lightly oiled bowl and light coat the dough with little oil. Cover the bowl with plastic wrap or damp cloth and allow to rest for 1 hour in a warm place.

Step 2

  1. Divide the dough in four equal parts and form each piece into a ball.
  2. Roll each dough ball to 3 to 4 inch diameter rounds in a lightly floured working surface to keep the dough from sticking.

  3. Add 3 tablespoon of cheese-cilantro-garlic fillings at the center. Wrap the filling with the edges of the dough. Pinch the seams together to seal it in and to form a ball. Repeat this with the rest of the dough.

  4. Flatten the dough ball with your fingers gently and roll the dough around 6 inches diameter, About 1/4 inch thick.

  5. Lightly wet the top surface of the dough with some water and then sprinkle with coriander leaves.

Step 3

  1. Over medium high heat, Heat an iron cast skillet with little oil to avoid the dough from sticking to the skillet.

  2. Place the rolled dough coriander side down onto the skillet.

  3. When it puffs up and burnt spots appear, flip it over and cook the other side until golden brown. Remove from heat and repeat the cooking process with the rest of the dough.

  4. Baste Naan with melted butter on top. Serve Immediately.

Recipe Notes

Note/s: