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In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Whisk briefly to combine.

Add the 3 tablespoons of melted butter and the 1/4 cup of plain yogurt to the dry ingredients in the bowl.

In a separate small bowl, sprinkle the 8 grams of instant yeast over 1/4 cup of warm water. Let it sit for 5 minutes until foamy, indicating the yeast is active.
Pour the activated yeast mixture into the large mixing bowl with the other ingredients.

Mix all ingredients together with your hands, kneading in the bowl until a shaggy dough forms. Continue kneading for 5-7 minutes until the dough comes together and is relatively smooth.

Pour 1 teaspoon of vegetable oil onto your hands and rub it over the surface of the dough until it is smooth and lightly coated. Place the dough back into the bowl.

Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for up to 2 hours, or until it has doubled in size.

While the dough is rising, prepare the garlic butter topping. In a small bowl, combine the 1/4 cup of melted butter, 3 cloves of minced garlic, and 1/4 cup of chopped fresh cilantro. Set aside.

Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 4 equal sections using a dough scraper or knife.

Take one section of dough and flatten it slightly with your hands. Roll it out partially on the floured surface using a rolling pin into an oval or round shape, about 5-6 inches in diameter.

Add a generous 1/4 to 1/3 cup of shredded cheese to the center of the flattened dough.

Carefully gather the edges of the dough over the cheese and pinch them together tightly to seal, forming a ball. Ensure there are no gaps for the cheese to escape.

Place the cheese-filled dough ball back on the floured surface, seam-side down. Using a rolling pin, gently and evenly roll it out as thin as possible, about 8-10 inches in diameter, trying not to tear the dough.

Heat a tawa or a heavy-bottomed flat griddle over medium-high heat until hot. Place one rolled-out naan onto the hot pan.

Cook for 1-2 minutes until golden brown spots and bubbles appear on the surface. Flip the naan to cook the second side.

While the second side cooks, generously brush the cooked side with the prepared melted butter, garlic, and chopped cilantro mixture.

Flip the naan again and cook for another 30 seconds to 1 minute, allowing the butter mixture to sizzle and the garlic to lightly cook. Brush the other side with the butter mixture if desired.

Remove the cooked naan from the pan and keep it warm. Repeat the process for the remaining dough sections.


In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Whisk briefly to combine.

Add the 3 tablespoons of melted butter and the 1/4 cup of plain yogurt to the dry ingredients in the bowl.

In a separate small bowl, sprinkle the 8 grams of instant yeast over 1/4 cup of warm water. Let it sit for 5 minutes until foamy, indicating the yeast is active.
Pour the activated yeast mixture into the large mixing bowl with the other ingredients.

Mix all ingredients together with your hands, kneading in the bowl until a shaggy dough forms. Continue kneading for 5-7 minutes until the dough comes together and is relatively smooth.

Pour 1 teaspoon of vegetable oil onto your hands and rub it over the surface of the dough until it is smooth and lightly coated. Place the dough back into the bowl.

Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for up to 2 hours, or until it has doubled in size.

While the dough is rising, prepare the garlic butter topping. In a small bowl, combine the 1/4 cup of melted butter, 3 cloves of minced garlic, and 1/4 cup of chopped fresh cilantro. Set aside.

Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 4 equal sections using a dough scraper or knife.

Take one section of dough and flatten it slightly with your hands. Roll it out partially on the floured surface using a rolling pin into an oval or round shape, about 5-6 inches in diameter.

Add a generous 1/4 to 1/3 cup of shredded cheese to the center of the flattened dough.

Carefully gather the edges of the dough over the cheese and pinch them together tightly to seal, forming a ball. Ensure there are no gaps for the cheese to escape.

Place the cheese-filled dough ball back on the floured surface, seam-side down. Using a rolling pin, gently and evenly roll it out as thin as possible, about 8-10 inches in diameter, trying not to tear the dough.

Heat a tawa or a heavy-bottomed flat griddle over medium-high heat until hot. Place one rolled-out naan onto the hot pan.

Cook for 1-2 minutes until golden brown spots and bubbles appear on the surface. Flip the naan to cook the second side.

While the second side cooks, generously brush the cooked side with the prepared melted butter, garlic, and chopped cilantro mixture.

Flip the naan again and cook for another 30 seconds to 1 minute, allowing the butter mixture to sizzle and the garlic to lightly cook. Brush the other side with the butter mixture if desired.

Remove the cooked naan from the pan and keep it warm. Repeat the process for the remaining dough sections.
