If you love bread, cheese, and garlic, then this cheesy garlic naan is the one for you. There is nothing more indulgent than having a freshly cooked naan topped with melted cheese, and it is even better when dipped into some spicy curry or a hearty stew.
Naan is commonly served in Indian cuisine, alongside rice. There are a lot of different types of naans, but cheese naans work the best to cut the spiciness from the curries. Making naan is very easy and you can use any type of cheddar cheese available on the market, like Eden cheese.
The recipe below will make about 8 servings but if you want to save some naan for another day, you can slightly undercook the naan, wrapped it in cling wrap or parchment paper, and then freeze it. If you want to freeze the naan, do not top it with the butter mixture and the cheese.
The naan should last about a week if stored in the fridge and about 2 months if stored in the freezer. When you are ready to eat it, just heat it up on the skillet and then top it with garlic butter and cheese.
Cheese Garlic Naan
Naan Bread Dough
- 1 tsp sugar
- ½ cup warm water (the temperature should be around 110°F – 115°F to bloom the yeast)
- 2 ¼ teaspoons active dry yeast
- 2 ¼ cups all-purpose flour
- ½ cup plain yogurt (you can also use Greek yogurt, but you will need more water to adjust the dough to the right texture)
- 1 tbsp neutral oil (plus extra oil to grease the skillet or grill top)
- 4 tbsp melted salted butter (you can also use unsalted butter but remember to add in the salt)
- 4 cloves of garlic, finely minced
- 1 cup shredded cheddar cheese (any brand will do; Eden cheese would be good)
- 2 tbsp chopped cilantro, for garnish
Add the sugar, warm water, and yeast into a small bowl and stir well to combine. Set aside in a warm place. The yeast should be activated in about 10 minutes. You can tell the yeast has bloomed when it becomes foamy.
On a flat surface, place the measured flour, make it into a medium-sized circle then form a well in the middle with your fingers. Add the yeast mixture, yogurt, and oil into the well. Slowly bring the ingredients together to avoid clumped flour pockets. Then, knead the dough for about 10 minutes or until the surface becomes smooth and shiny.
Note that the dough will come out differently, depending on the humidity of your surroundings. If the dough is still sticky, gradually add in about 2 tablespoons of flour or just enough to bind the dough. Also, do not over-knead the dough or you will end up with a tough dough.
Into a large bowl, place the kneaded dough and use a damp cloth to cover it. Let the dough rise in a warm place. You can place the bowl beside a heated stovetop or inside a warm oven that is turned off. Check the dough after an hour, the size should double. You can leave it for longer if the dough has not fully risen.
Gently divide the dough into 8 equal portions, using a greased knife or scrapper. Roll each of the divided dough balls to a circle, about 8-inches, using a rolling pin. The thickness should be less than 1cm to ensure that it will be fully cooked.
On high, heat a skillet (cast-iron would be the best) or a grill. Lightly grease the surface with some oil to avoid the dough from sticking to the top of the skillet or grill. Place the dough on the skillet and flatten out any thick parts. When it starts to puff up and bubbles appear, flip it over and cook the other side of the naan. Repeat the same process with the rest of the dough until you are finished.
Melt the butter, can be either on the stove or the microwave. If you are using unsalted butter, add in some salt for taste. Then, add and mix well the minced garlic.
Brush the naan generously with the garlic butter mixture, then top each naan with as much cheese as you like. You can also add the cheese into the butter mixture before topping the naan. The naan should still be hot so that the cheese will melt properly.
Once the naan is topped with garlic butter and cheese, it is ready to serve. Cilantro is an optional garnish, but it adds an herby flavor to the naan. You can also add the cilantro to the butter mixture before topping the naan.