Garlic Cheese Naan
Garlic Cheese Naan
Ingredients
For the Naan Dough
- 2 cups warm water, (105-115°F)
- 1 tablespoon instant yeast
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup Greek yogurt
- 3 1/2 cups all-purpose flour, , plus more for dusting
- 1 teaspoon salt
- 2 tablespoons vegetable oil, , plus more for greasing
For the Filling
- 1 1/2 cups mozzarella cheese, shredded
For the Garlic Butter Topping
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
In a large bowl, combine the warm water, instant yeast, granulated sugar, and 1 tablespoon of all-purpose flour. Whisk gently until well combined. Let the mixture sit for 10-15 minutes, or until foamy, indicating the yeast is active.
⏱️ 15 min
- 2
Add the Greek yogurt to the yeast mixture and stir until combined.
⏱️ 2 min
- 3
In a separate bowl, whisk together the remaining 3 1/2 cups of all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
⏱️ 5 min
- 4
Add the 2 tablespoons of vegetable oil. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
⏱️ 10 min
- 5
Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 6
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 8 equal portions. Roll each portion into a smooth ball.
⏱️ 5 min
- 7
Take one dough ball and flatten it slightly with your hand. Place about 2 tablespoons of shredded mozzarella cheese in the center. Gather the edges of the dough around the cheese and pinch them together to seal, forming a ball again. Repeat with the remaining dough balls and cheese.
⏱️ 10 min
- 8
Lightly flour your work surface and a rolling pin. Take one filled dough ball and gently roll it out into an oval or circular shape, about 6-8 inches in diameter and 1/4 inch thick. Be careful not to roll too thin or the cheese may break through. Repeat with the remaining filled dough balls.
⏱️ 8 min
- 9
Heat a large cast-iron skillet or non-stick pan over medium-high heat. Once hot, place one naan bread in the pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the naan is puffed up. Repeat with the remaining naan, cooking one or two at a time depending on your pan size.
⏱️ 16 min
- 10
While the naan is cooking, prepare the garlic butter topping. In a small bowl, combine the melted butter, minced garlic, and chopped cilantro.
⏱️ 2 min
- 11
As each naan finishes cooking, transfer it to a plate and immediately brush generously with the garlic butter topping. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Cheese Naan
Ingredients
For the Naan Dough
- 2 cups warm water, (105-115°F)
- 1 tablespoon instant yeast
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup Greek yogurt
- 3 1/2 cups all-purpose flour, , plus more for dusting
- 1 teaspoon salt
- 2 tablespoons vegetable oil, , plus more for greasing
For the Filling
- 1 1/2 cups mozzarella cheese, shredded
For the Garlic Butter Topping
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
In a large bowl, combine the warm water, instant yeast, granulated sugar, and 1 tablespoon of all-purpose flour. Whisk gently until well combined. Let the mixture sit for 10-15 minutes, or until foamy, indicating the yeast is active.
⏱️ 15 min - 2
Add the Greek yogurt to the yeast mixture and stir until combined.
⏱️ 2 min - 3
In a separate bowl, whisk together the remaining 3 1/2 cups of all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
⏱️ 5 min - 4
Add the 2 tablespoons of vegetable oil. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
⏱️ 10 min - 5
Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 6
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 8 equal portions. Roll each portion into a smooth ball.
⏱️ 5 min - 7
Take one dough ball and flatten it slightly with your hand. Place about 2 tablespoons of shredded mozzarella cheese in the center. Gather the edges of the dough around the cheese and pinch them together to seal, forming a ball again. Repeat with the remaining dough balls and cheese.
⏱️ 10 min - 8
Lightly flour your work surface and a rolling pin. Take one filled dough ball and gently roll it out into an oval or circular shape, about 6-8 inches in diameter and 1/4 inch thick. Be careful not to roll too thin or the cheese may break through. Repeat with the remaining filled dough balls.
⏱️ 8 min - 9
Heat a large cast-iron skillet or non-stick pan over medium-high heat. Once hot, place one naan bread in the pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the naan is puffed up. Repeat with the remaining naan, cooking one or two at a time depending on your pan size.
⏱️ 16 min - 10
While the naan is cooking, prepare the garlic butter topping. In a small bowl, combine the melted butter, minced garlic, and chopped cilantro.
⏱️ 2 min - 11
As each naan finishes cooking, transfer it to a plate and immediately brush generously with the garlic butter topping. Serve warm.
⏱️ 2 min