Cheesy Garlic Naan
This Cheesy Garlic Naan is irresistible! Fluffy, buttery, and stuffed with gooey cheddar, it’s perfect for scooping up your favorite curries.
Equipment
- Mixing Bowl
- Whisk
- Rolling Pin
- Skillet or griddle
- Spatula
Ingredients
- 1 teaspoon sugar helps activate the yeast
- 1/2 cup warm water
- 1/4 oz active dry yeast about 10g
- 2 1/4 cups all-purpose flour the base for your naan dough
- 1/2 cup plain yogurt adds moisture and tang
- 1 tablespoon oil for richness and to prevent sticking
- some oil for greasing the skillet
- 4 tablespoons salted butter melted, for brushing on top
- 4 cloves garlic finely minced
- 1 cup cheddar cheese shredded
- 2 tablespoons cilantro chopped, for garnish
Instructions
- In a mixing bowl, combine the warm water, sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until frothy.
- Once the yeast mixture is frothy, add in the flour, yogurt, and oil. Mix until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball, then flatten each ball into an oval or circle about 1/4 inch thick.
- Sprinkle the shredded cheese over half of each naan, then fold the other half over to encase the cheese and gently roll out again.
- Heat a skillet over medium-high heat and lightly grease it with oil. Cook each naan for about 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes, brushing with garlic butter.
- Once cooked, remove from the skillet and brush with more garlic butter. Sprinkle with chopped cilantro for a fresh finish.
Notes
- Prepare the dough in advance and let it rise overnight in the refrigerator.
- Leftover naan can be stored in an airtight container for up to 3 days.
- Reheat naan in a skillet or microwave to regain softness.