Cheese Naan (My Indian Husband's Obsession!) (2024)

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Here’s What You Need

Round up these basics to make your own DIY naan bread with cheese:

Ingredients

Honestly, you can make these with a handful of basic ingredients, here’s what you’ll need:

• All-purpose flour:This flour gives the naan a stretchy texture and good structure.
• Instant dry yeast: Use a fresh batch of instant yeast for a good rise.
• Kosher salt: Seasoning the dough well improves the cheese and yogurt flavor. I love using Kosher salt because it’s not too harsh.
• Baking powder and baking soda: These work alongside the yeast to provide extra leavening, making sure the naan is light and fluffy.
• Plain yogurt or buttermilk: Adds moisture and a slight tang to the dough.
• Melted butter:Adds richness and flavor to the naan, creating a soft and tender texture.
• Shredded mozzarella cheese: Provides a gooey, cheesy filling that melts beautifully when the naan is cooked.
• Minced cilantro: Classic herb and garnish in Indian food. You can also use parsley or fresh thyme.

Substitutions and Variations

Change up this recipe with the following swaps and add-ins:

• Flour swaps: Use whole wheat flour for a heartier, more nutritious naan. You may need to adjust the water amount.
• Yogurt or buttermilk: Use Greek yogurt for a thicker, creamier texture. Substitute with milk mixed with a teaspoon of lemon juice or vinegar if you don’t have yogurt or buttermilk.
• Butter: Use ghee or a plant-based butter for a different flavor or to make the naan dairy-free.
• Mozzarella cheese:Substitute with other melty cheeses like cheddar, fontina, or a mix of your favorites.
• Spicy naan: Add finely chopped green chilies or red pepper flakes to the dough.
• Vegan naan: Use a plant-based yogurt or milk alternative with lemon juice for the dough and plant-based butter for brushing. Ensure the cheese is dairy-free.

Tools to Grab

Stand mixer with paddle and dough attachments: For dough-making.

Rolling pin: To roll out the dough balls.

Cast-iron skillet:To cook the naan in.

How to Make Cheese Naan: An Easy Guide

Here is how to make this out-of-this-world cheesy naan bread:

Prepare the dough

Mix flour, yeast, salt, baking powder, and baking soda on low until well combined in a stand mixer with a paddle attachment.

Add yogurt and warm water. Mix on low until a rough dough forms.

Knead the dough

Switch to the dough hook attachment. Knead on medium-low for about 4 minutes. The dough will start to get sticky but will become more manageable. Avoid adding extra flour.

Shape the dough

Generously flour a work surface. Turn out the dough and sprinkle with more flour. Knead briefly to form a smooth ball.

Divide the dough into 8 equal pieces. Shape each piece into a ball.

Oil and rise

Place dough balls on oiled parchment paper, coating them with oil. Cover with another piece of parchment paper and let rise for 1 hour.

Fill and roll the naan

On a floured surface, roll each ball to about ¼ inch thick. Lightly flour as needed.

Add cheese

Place shredded mozzarella in the center of each piece. Fold edges over cheese and pinch to seal. Gently roll or press to flatten, ensuring the cheese is enclosed. Let rest for 10 minutes.

Cook the naan

Heat a cast iron skillet over medium-high for about 5 minutes. Test heat by sprinkling water; it should sizzle and evaporate immediately.

Place a naan in the skillet. Cover and cook until bubbles appear (30-60 seconds). Flip and cook until it starts to char (about 30 seconds more).

Finish and serve

Transfer cooked naan to a plate and cover with a towel to keep warm. Melt butter and mix with minced cilantro, if using. Brush the naan with the butter mixture immediately to lock in moisture and softness.

5 Common Mistakes when Making Cheese Naan

Here’s what not to do – typical trip-ups to avoid:

1. Adding too much flour:Adding extra flour when the dough seems sticky will lead to a dense, dry dough. Trust the recipe and avoid adding extra flour. The dough will become more manageable as you knead it and let it rise.
2. Not letting the dough rise properly:Skipping or shortening the rising time. Allow the dough to rise for the full hour or until it has doubled. Proper rising ensures a light and airy texture.
3. Overfilling with cheese is tempting, but no. Adding too much cheese causes it to leak out during cooking.
4. Cooking at incorrect temperature:Cooking naan on a skillet that is too hot or too cool. Preheat the skillet over medium-high heat. Test the temperature with a few drops of water—they should sizzle and evaporate immediately. Adjust the heat as necessary to avoid burning or undercooking.
5. Skipping the butter brushing:Not brushing the cooked naan with butter. Brush the warm naan immediately after cooking with melted butter (and minced cilantro). This adds flavor and keeps the naan soft and moist.

Make Ahead and Storage

Here’s how to keep leftovers, plus what to do if you want to save time and prepare in advance:

Make ahead

Prepare the dough and let it rise. After rising, divide and shape the dough into balls. Place the dough balls on a lightly oiled baking sheet lined with parchment paper.

Cover the tray with plastic wrap and refrigerate for up to 24 hours. Let the dough come to room temperature before rolling and cooking.

After the initial rise, divide and shape the dough into balls. Wrap each ball individually in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months.

To use, thaw the dough balls in the refrigerator overnight, then let them come to room temperature before rolling and cooking.

How To Store Leftovers

Leftover cooked naan can be stored at room temperature for up to 2 days in an airtight container or resealable plastic bag.

For longer storage, refrigerate for up to 5 days.

Once completely cooled, wrap each naan in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months.

Reheating Leftover Cheese Naan

Here are 3 ways to reheat leftovers:

• In a skillet:Add the naan and cook on each side for 1-2 minutes until warmed.
• Oven: Preheat the oven to 350°F (175°C). Wrap the naan in aluminum foil and bake for 10-15 minutes or until heated through.
• Microwave: Place the naan on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until warm.

How to Serve this Cheese Naan Recipe

Naan is delicious alongside curries and other Indian dishes. Try it with our Amma’s specialMasoor Daland thisIndian Chickpea Curry Recipe. It’s also perfect with Paneer Butter Masala,Saag Paneer,Malai KoftaorPalak Paneer.

This life-changingChicken Kormaalso deserves a steaming side of cheese naan. Make myBest-Ever Creamy Butter Chickenor this veggie version:Easy Homemade Butter Paneerfor other curries to serve with this cheese naan.

FAQs About Cheese Naan

Just skimming this post? Don’t miss these often-asked queries:

Other Naan ArticlesYou’ll Love

In love with naan? I know (sigh), me too. Nothin’ to do but make more of it. Here’s my bank of must-try and must-know things about naan:

• Thisbutter naanexploded online; it’s a must-make recipe. You should also try it’s BFF, garlic naan.
• How delicious doesaloo naansound? This naan dough gets packed with spiced potato.
• Make keema naanbread – next-level delicious lamb-stuffed naan bread. HOLD ME BACK!
• Wanna know the difference betweenparatha vs naan? Let’s go.
• And thenroti vs naan… here’s the lowdown.