Cheesy Garlic Naan Bread

Ingredients

• 250 g (2 cups)cake wheat flour or plain flour
• 5 ml (1 tsp)instant dried yeast
• 2.5 ml (½ tsp)salt
• 15 ml (1 tbsp)sugar
• 30 ml (2 tbsp)vegetable oil
• 30 ml (2 tbsp)yoghurt
• 150 mlwarm milk
• 200 g (2 cups)grated mozzarella
• 2 large clovesgarlic, minced
• 50 gbutter
• to tastefresh coriander leaves, finely chopped

Instructions

1. 1

   Mix dry ingredients

   Put the flour, yeast, salt and sugar in the bowl of a stand mixer and mix briefly.

2. 2

   Knead the dough

   Add the yoghurt, oil and warm milk. Knead on medium speed for 5–7 minutes. The dough may start sticky, but it should become smooth and silky and pull away from the sides of the bowl.

3. 3

   Oil the dough

   Take the dough out of the mixer and shape it into a ball. Rub it with a little oil, then place it in a large greased bowl.

4. 4

   Let it rise

   Leave the dough in a warm place for 1 hour, or until it has doubled in size.

5. 5

   Divide the dough

   Punch the dough down and divide it into 8 equal pieces.

6. 6

   Fill each naan

   Shape each piece into a neat ball and flatten it slightly. Put about 2 tablespoons of cheese in the centre, bring the edges together and seal into a ball.

7. 7

   Roll the naan

   Dust a flat surface with flour and roll each ball as thinly as possible, to about 24 × 14 cm. Roll gently so the cheese does not break through.

8. 8

   Make garlic butter

   Put the garlic and butter in a bowl and microwave for about 30–40 seconds.

9. 9

   Cook in the pan

   Heat a pan over high heat. Cook a naan until brown spots start to appear, then flip it over.

10. 10

    Char over flame

    If using a gas cooker, turn down the heat and hold the naan over the flame with tongs until it is lightly charred.

11. 11

    Brush and serve

    Brush the naan with garlic butter, sprinkle with fresh coriander and serve hot.

What is cheesy garlic naan?

Naan is a leavened flatbread associated with South Asian cooking, traditionally baked in a very hot oven. This home version is cooked in a pan and stuffed with mozzarella, then finished with garlic butter and coriander.

The dough’s yoghurt and milk help make it supple, while the filling turns the bread into a rich, stretchy accompaniment for curry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 10g protein, 26g carbs, 15g fat.

The flour and sugar provide most of the carbohydrates, while mozzarella contributes protein and much of the fat; the oil and butter add further fat. Pair a naan with a vegetable-rich curry or side salad for a more balanced plate.

The dough and its rise

Flour choice: Cake wheat flour or plain flour both work here. Add the liquids and knead until the dough becomes smooth; it can feel sticky at first.

Resting time: Leave it covered in a warm place for 1 hour, or until doubled. This rise is part of the method, even though the stated total time is 45 minutes.

Filling and rolling

Cheese portion: Use about 2 tablespoons of grated mozzarella for each piece, keeping it in the centre so the edges can meet and seal.

Gentle rolling: Roll the filled dough to about 24 × 14 cm without pressing hard. If cheese breaks through, pinch the opening closed before cooking.

Cooking cues

Pan browning: Use a hot pan and cook until brown spots appear before turning the naan. Keep an eye on it so the surface colours without burning.

Flame finish: The optional gas-flame step gives the bread a little char. Use tongs and keep the naan moving until lightly charred.

Garlic butter finish

Butter mixture: Melt the butter with the minced garlic in the microwave for about 30–40 seconds. Stir before brushing so the garlic is spread across the naan.

Fresh herbs: Scatter chopped coriander over the buttered bread just before serving, while it is still hot.

Serving ideas

Curry pairing: Serve the naan hot alongside a curry so the soft bread can scoop up the sauce. It also works with lentil dishes or a bowl of spiced vegetables.

At the table: Set out the naan as soon as it is brushed, since the cheese is at its stretchiest while warm.

Recipe notes & tips

• Weigh the flour if you can, as cup measurements can vary depending on how it is packed.
• Keep the dough covered while shaping the naan so the pieces do not dry out.
• Seal the edges firmly around the cheese before rolling.
• Roll each filled ball gently to reduce the chance of cheese escaping.
• Cook the naan one at a time if the pan is too small to leave space around them.
• Serve straight from the pan for the softest texture and warmest filling.

Variations

• Herb finish: Add a little extra chopped coriander to the garlic butter.
• Extra garlic: Increase the minced garlic if you want a stronger garlic flavour.
• Cheese blend: Replace some of the mozzarella with another good-melting cheese.
• Spiced filling: Add a pinch of chilli flakes to the cheese before sealing.
• Dairy-free option: Use suitable dairy-free alternatives for the milk, yoghurt, cheese and butter.

Common mistakes to avoid

• Skipping the rise: The dough needs its 1-hour rest or until doubled; allow for this before cooking.
• Overfilling: Too much cheese can make sealing difficult; use about 2 tablespoons per naan.
• Rolling too firmly: Pressing hard can force the filling through the dough; roll with a light touch.
• Pan not hot enough: The bread may cook without developing brown spots; heat the pan well first.
• Leaving the naan unattended: A hot pan can scorch it quickly; watch for browning and turn promptly.
• Using the flame carelessly: Hold the bread with tongs and keep it moving for a light char.

How to store

Store cooled naan in an airtight container in the fridge for up to 3 days. Reheat in a dry pan over medium heat until warmed through, or briefly in the microwave; brush with a little butter after reheating if desired.

Frequently asked questions