Cheese garlic naan is a delectable variation of the traditional Indian naan bread. This mouthwatering delight combines two beloved flavors - the rich creaminess of cheese and the aromatic essence of garlic. Whether served as an appetizer, accompaniment to curry dishes, or enjoyed on its own, this cheesy garlic naan bread is sure to wow you.
The traditional naan recipes cannot be made on the stovetop. They are made in clay ovens. But here we will try to make the best possible naan on our stovetops. If you are into sourdough, try this sourdough discard naan recipe also.
More flatbread recipes
Why should you try this recipe?
- This recipe is very easy and forgiving. Anybody can make it.
- It is cheesy! Customize these cheese stuffed naan by using your favorite cheese.
- It is flavor-packed with garlic and cilantro that pairs so well with yeasted bread.
- This is a very versatile flatbread that is the perfect standalone dish but also pairs well with any Indian curry!
- This is an egg-free recipe.
- It can be very easily adapted to make vegan cheesy naan.
Jump to:
🍶 Ingredient Notes: Cheesy Garlic Naan Bread
Understanding the significance of each ingredient in a recipe provides a foundation for making creative substitutions that accommodate dietary preferences or ingredient availability. This will empower you to experiment and tailor this cheese-filled naan recipe to suit your tastes, dietary restrictions, or ingredient constraints. So let us briefly discuss each ingredient required for making cheese naan.
Ingredients for the Dough:
- All-Purpose Flour:
All-purpose flour is the primary ingredient for the cheese naan dough. It provides structure and texture to the bread. Whole wheat flour can be used as a healthier alternative, but it may result in a slightly different texture.
- Whole Milk:
Whole milk adds richness and a soft texture to the dough, enhancing the flavor of the naan. You can use low-fat or non-dairy milk alternatives like almond milk or soy milk, but keep in mind that it might alter the taste and texture.
- Curd (or Plain Yogurt):
Curd or yogurt contributes to the softness of the naan while providing a subtle tangy flavor. Sour cream or buttermilk can be used as substitutes for curd or yogurt.
- Salt:
Salt enhances the overall flavor of the naan, balancing the sweetness of other ingredients. Sea salt or kosher salt can be used as alternatives.
- Vegetable Oil:
Vegetable oil adds moisture to the dough, contributing to its tenderness. Canola oil, melted butter, or ghee can be used instead.
- Water:
Water is crucial for hydrating and achieving the right consistency of the dough.
Water can be replaced with milk to add extra richness to the dough. But naan needs to remain chewy. However, adding too much richness can deteriorate its texture.
Ingredients for the Filling and Garnish:
- Shredded Mozzarella Cheese:
Mozzarella cheese provides a gooey and melty texture to the cheese filling of the naan, adding a rich and savory flavor. Other melting cheeses of your choice can be used. Cheese like mild cheddar or gouda can be used as alternatives.
- Cloves of Garlic (Minced):
You can’t make naan without garlic. It imparts a strong, aromatic flavor to the naan, enhancing its overall taste. Garlic powder or garlic paste can be used if fresh garlic cloves are unavailable.
- Butter:
Butter adds a luscious richness to the garnish and helps in keeping the naan soft after cooking. Ghee, olive oil, or a non-dairy butter substitute can be used.
- Cilantro (Chopped):
Cilantro provides a fresh and herbaceous element to the filling, balancing the richness of the cheese and butter. Parsley or mint can be used in place of cilantro.
Feel free to experiment and tailor the cheese naan recipe to your liking.
🔪 How to make Cheese Naan?
Let us learn how to make garlic and cheese naan bread at home by following simple steps.
Step1 Blooming Yeast
Blooming instant dry yeast is a crucial step in the process of activating and harnessing the full potential of this leavening agent for baking. Blooming, also known as proofing, involves rehydrating the yeast to kickstart its fermentation activity. This process ensures that the yeast is alive and ready to contribute to the leavening of the dough. Here's a step-by-step explanation of how to bloom instant dry yeast:
- Selecting the Yeast:
- Begin by choosing high-quality instant dry yeast. Alternately, instant yeast is a convenient option as it doesn't require proofing in water.
- Measuring the Yeast:
- Measure the required amount of instant dry yeast. A teaspoon is sufficient for this recipe.
- Warm the Liquid:
- We need a warm liquid for blooming the yeast. This could be water, milk, or a mixture of both. I mix water and milk in a bowl and microwave it for 20 seconds. Liquid should be lukewarm, around 110-115°F (43-46°C), as this temperature range provides an ideal environment for yeast activation.
- Dissolve Yeast in liquid:
- Sprinkle the measured instant dry yeast evenly over the warm liquid. Allow it to sit for a few minutes without stirring, allowing the yeast to absorb the liquid and begin the rehydration process. After 2 minutes, gently stir the mixture with a spoon. This step ensures even distribution of the yeast and aids in its activation.
- Watch for bubbles or foam:
- Allow the yeast mixture to sit undisturbed for about 5 to 10 minutes. During this time, watch for the formation of small bubbles on the surface of the liquid. The appearance of bubbles indicates that the yeast is alive and actively fermenting.
Step 2 Combine dry and wet ingredients.
In a bowl combine salt and flour. Add oil and curd. Use a whisk to combine all the ingredients. Now add the yeast mixture to the flour mixture.
Use a dough whisk or the back of a strong ladle and combine the dry and wet ingredients. Keep stirring until you reach a stage where it is no longer workable with the ladle. Now take away the ladle and use wet hands to combine the flour.
No need to knead at this stage. Just wipe off the edges of the bowl and let it rest.
Step 3 Rest the dough (Fermentolyse)
This step involves resting the dough, a process known as fermentolysis. You may be familiar with the term autolyse. Fermentolysis is essentially autolysis combined with fermentation. At this point, the dough contains a leavening agent, and fermentation occurs during the resting period, contributing to structural development. This specific type of autolyse is referred to as fermentolysis. During this stage, the flour hydrates, and gluten development takes place. It is recommended to let the dough rest for 20-30 minutes.
Step 4 Knead the dough
This step plays a pivotal role in gluten development, ensuring a soft and elastic texture in the cheese naan. Begin by lightly flouring the kneading surface to prevent sticking and preserve the dough's moisture. Gently transfer the dough to the floured surface and initiate the kneading process using the Push and Fold technique.
Employ the heel of your hand to push the dough away, followed by folding the top half back towards you. Rotate the dough a quarter turn clockwise (90 degrees) and repeat the push and fold motion. Continue this rhythmic process of pushing, folding, and turning, maintaining consistent and even pressure. If the dough starts to stick, add a little bit of flour and keep kneading.
Knead the dough for approximately 6-7 minutes, or until it attains a smooth and elastic consistency, indicative of well-developed gluten. As you knead, observe the transformative change in texture. Once the dough is kneaded, shape it into a cohesive ball.
Step 5 Bulk fermentation
Take a large bowl with enough headroom for the dough to expand a bit. Grease it and transfer the kneaded dough ball to the bowl. Cover the bowl with the cling wrap or a kitchen towel.
Now we let the dough rest for 45-60 minutes. You want to see the dough rising but do not wait until the dough doubles up. Keep an eye on the dough. In warm weather, this may take less time.
Step 6 Divide the dough
When the dough has started to ferment and becomes slightly fuller, we punch it down to release the excess air. Now transfer the dough to a work surface and form it into a round.
Now, use a bench scrapper to divide it into 8 parts (refer to the process shots). Then take each portion and form it into a round by folding all the edges under and keeping the top smooth.
Cover the remaining rounds to prevent them from drying while you form more.
Now keep them covered and let them rest for 15-20 minutes. This helps the gluten to relax and makes the rolling process easier.
Step 7 Make garlic butter for cheesy garlic naan
While the dough balls are resting make the garlic butter for brushing on the naan bread. In a bowl add butter and melt it by putting it in the microwave for 30 seconds. The purpose is not just to melt the butter, it needs to be sizzling hot.
Now add the minced garlic to the hot butter. Hot butter cooks the garlic and takes away its raw odor. Later add the finely chopped cilantro to the butter and mix well. Set the garlic butter aside.
This is the time to grate the mozzarella cheese if you are not using the pre-shredded one.
Step 8 Make cheese naan bread
Now take one dough round and place it on flour dusted surface. Also, sprinkle some flour on it. Now roll it to a thick small disc using your fingertips or a rolling pin.
Then lift it and place it in your left hand that is cupped. Grab a handful of cheese in your right hand and put it in the cupped dough disc. Bring all the edges together in the center and seal them by pressing them together. Now keep the cheese-stuffed dough round covered while you work with the remaining dough rounds.
When you are done stuffing the naan dough rounds with cheese, it is time to roll them into flatbreads. Grab a cheese-stuffed dough ball and place it on a flour-dusted surface. Also, sprinkle some flour over it.
Use a rolling pin to roll into a thin naan, while lifting and rotating occasionally. Keep rolling until it is evenly flat with no thick edges. Repeat the process with all the dough rounds. Cover the rolled cheese naan while you heat a cast iron skillet.
Step 9 Cook naan
A heavy bottom pan that can retain heat is ideal for cooking the cheesy garlic naan. I like to use my cast iron skillet. Heat it on high heat. When the pan starts to radiate heat, reduce the heat to medium-high heat. Now take a rolled naan in your left hand and sprinkle water on using a water spray. Doing this gives you a flat side without any bubbles, just like a tandoori cheese naan.
Now put the naan on a hot skillet with the wet side on the skillet. Cook until you see a lot of bubbles appearing on the surface. It should take about a minute or so. Then, use a spatula to flip the naan and cook on the other side. When it turns golden brown, remove it from the heat and brush it with the garlic-cilantro butter. Similarly, cook the remaining naan.
The naan is best enjoyed fresh. Serve alongside your favorite Indian sabzi or curry.
🫙Storage of cheese naan
You can store naan in an airtight container and consume next day by heating it in a microwave. The method that I use is to wrap them in a foil and put them in an oven or air fryer. Heat them at 350 0F for 5-6 minutes or until they become tender and soft again.
But if do not plan to eat them in 1-2 days. It is best to refrigerate the dough and make them fresh when required.
You can also freeze the rolled naan. To freeze the rolled naan, stack them one over another while using parchment papers to separate each naan. Then enclose them fully some more parchment. Then gently place them in a ziplocked bag and freeze conveniently for weeks altogether.
🥖More bread recipes and rolls
- Semolina Bread with Sesame Seeds
- Turkish Bread
- Ube Cinnamon rolls
- Tiger rolls: A foolproof Dutch crunch bread recipe
- Matcha Bread (Eggless Matcha Swirl Bread)
- Coffee Buns ( Eggless Mexican Bun Recipe)
- Garlic pull apart bread
- Ragi roti
- Chocolate rolls
Vegan bread recipes
A few vegan bread recipes
- The best garlic sourdough bread recipe
- Sourdough chocolate bread recipe: Easy and delicious !
- How to make sourdough hot dog buns from scratch?
- Ciabatta bread
- Vegan challah buns
- Dairy Free bread
- Vegan Hamburger Buns
- Dairy free bread: The best whole wheat vegan milk bread
This homemade cheese garlic naan recipe offers a delightful twist on the traditional Indian flatbread. The combination of gooey melted cheese and fragrant garlic adds an irresistible flavor to each bite. By following the simple steps outlined in this recipe, you can easily recreate it in your kitchen. Whether enjoyed as a side or as a main course, this cheesy and garlicky naan is sure to impress your family and friends.
So why not give this cheesy garlic naan bread recipe a try and share? Do leave a comment about your experiences with this recipe. It means the world to me.
Till Then,
Bake it Delicious!
📝 Recipe Card
Cheese Naan
Ingredients
Ingredients for the dough
- 300 g all-purpose flour 2 ½ Cups 10.5 Oz
- 112 g whole milk ½ cup 3.6 fl oz
- 42 g curd about ⅓ cup or Plain Yogurt (1.6 fl oz)
- 6 g salt 1 tsp
- 11 g vegetable oil 1 tbsp
- 70 g water ¼ cup+1tbsp 2.3 Fl oz
- 1 teaspoon active dry yeast 4g
- 1 teaspoon sugar
Ingredients for the filling
- 1 ½ cup shredded mozzarella cheese 4 oz 120g
- 6 cloves of garlic minced
- 4 tablespoon butter salted 2 oz (¼ cup) 58 g
- ⅓ cup cilantro chopped
Instructions
Step 1: Bloom Yeast
- Measure a teaspoon of instant dry yeast.
- Mix water and milk in a bowl and microwave it for 20 seconds. Liquid should be lukewarm, around 110-115°F (43-46°C), as this temperature range provides an ideal environment for yeast activation.
- Add a teaspoon of sugar and mix well.
- Now sprinkle the yeast evenly over the warm liquid and let it sit undisturbed for 2 minutes.
- Now mix it and place it in a warm corner of the kitchen for 5-10 minutes
- Once bubbles appear and the aroma is noticeable, the yeast has successfully bloomed and is ready for use.
Step 2: Combine Dry and Wet Ingredients
- In a bowl, take flour and add salt to it. Then, mix using a whisk.
- Add vegetable oil and curd to the bow. Mix again.
- Now, pour the bloomed yeast mixture into the bowl with the flour mixture.
- Utilize a dough whisk or the sturdy back of a ladle to combine the dry and wet ingredients. Stir until the mixture becomes challenging to work with the ladle.
- Now use wet hands to combine the flour mixture further. No kneading is necessary at this stage.
- Wipe off any excess dough from the edges of the bowl. Allow the combined mixture to rest.
Step 3: Rest the Dough (Fermentolyse)
- Allow the dough to rest, while it ferments.
- Fermentolysis essentially combines autolyse with fermentation.
- During this stage, the flour hydrates, and gluten development occurs, improving the overall texture and structure of the dough without actual kneading.
- Let the dough rest for 20-30 minutes.
Step 4: Knead the Dough
- Lightly flour the kneading surface to prevent sticking and maintain the dough's moisture.
- Gently transfer the dough to the floured surface.
- Using the Push and Fold technique, start the kneading process to ensure a soft and elastic texture.
- Use the heel of your hand to push the dough away, followed by folding the top half back towards you. Rotate the dough a quarter turn clockwise (90 degrees) and repeat the push and fold motion for even gluten development. Continue the rhythmic process of pushing, folding, and turning, maintaining consistent and even pressure. If the dough starts to stick, add a small amount of flour and continue kneading.
- Knead the dough for approximately 6-7 minutes, until the dough attains a smooth and elastic consistency.
- Shape the dough into a round.
Step 5: Bulk Fermentation
- Take a large bowl with sufficient headroom for the dough to expand and grease it.
- Place the kneaded dough ball into the greased bowl.
- Cover the bowl securely with cling wrap or a kitchen towel.
- Let the dough rest for 45-60 minutes. Keep a close watch for signs of rising, but do not wait until the dough doubles up. Stop when the dough appears to have become fuller.
Step 6: Divide the Dough
- When the dough has undergone initial fermentation and has expanded slightly, punch it down gently to release excess air.
- Move the dough to a working surface and shape it into a round.
- Use a bench scraper to divide the dough into 8 equal parts ( refer to the process shots provided in the blog post for guidance.)
- Take each portion and shape it into small round balls by folding all the edges under, ensuring a smooth top surface.
- Cover the shaped dough rounds to prevent them from drying out while you work on shaping the remaining portions.
- Keep the covered rounds in a resting state for 15-20 minutes.
Step 7: Make Garlic Butter
- While the dough balls are in their resting phase, take this opportunity to prepare the garlic butter for brushing onto the naan bread.
- In a bowl, place the butter and microwave it for 30 seconds. Ensure the butter is not just melted but hot.
- To the hot butter, add the minced garlic. The heat from the butter cooks the garlic, eliminating its raw odor and infusing a rich flavor.
- Later, add finely chopped cilantro to the butter and mix thoroughly. Set aside.
- If you are not using pre-shredded mozzarella cheese, now is the time to grate the cheese and set aside.
Step 8: Shape Cheese Naan
- Take one dough round and place it on a flour-dusted surface. Also, sprinkle some flour on top. Using your fingertips or a rolling pin, roll the dough into a thick, small disc.
- Lift the rolled dough and place it in your left hand, cupped to hold the shape.
- Grab a handful of shredded cheese with your right hand and place it in the cupped dough disc.
- Bring all the edges of the dough together in the center, sealing them by pressing firmly. Put it on the work surface and press lightly to form a disc shape. Cover it and work on the remaining dough balls.
- Once all dough rounds are stuffed, place a cheese-stuffed dough ball on a flour-dusted surface and sprinkle some flour over it.
- Use a rolling pin to roll the dough into an even-thickness naan, lifting and rotating occasionally.
- Repeat the rolling process with all the dough rounds.
- Cover the rolled cheese naan to prevent them from drying while you heat the skillet.
Step 9: Cook Naan
- Use a heavy-bottom pan, preferably one that retains heat well, for cooking the cheesy garlic naan. A cast-iron skillet works excellently for this purpose.
- Heat the pan on high heat. Once it starts radiating heat, reduce it to medium heat.
- Take a rolled naan in your left hand and sprinkle water on it using a water spray. This step ensures a flat side without any bubbles, resembling a tandoori cheese naan.
- Put the naan on the hot skillet with the wet side facing down. Cook until numerous bubbles appear on the surface (approximately a minute).
- Use a spatula to carefully flip the naan and cook on the other side. Continue cooking until the sides turn golden brown.
- Once cooked, remove the naan from the heat and generously brush it with the prepared garlic-cilantro butter.
- Repeat the cooking process for the remaining naan, ensuring each one is cooked to perfection.
- The naan is best enjoyed warm. Serve it stand-alone or alongside your favorite Indian sabzi or curry for a delightful and flavorful meal.
Notes
- Please note that in warmer weather, the bulk fermentation process may occur more rapidly, so the resting time could be shorter.
- You can use low-fat or non-dairy milk alternatives like almond milk or soy milk, but keep in mind that it might alter the taste and texture.
- Plain Yogurt, sour cream, or buttermilk can be used as substitutes for curd.
- Substitute vegetable oil with canola oil, melted butter, or ghee.
- Parsley or mint can be used in place of cilantro.
- Garlic powder or garlic paste can be used if fresh garlic cloves are unavailable.
- To make vegan cheese naan, replace butter with margarine or oil and choose the vegan cheese of your choice for stuffing the naan.
📋 Nutrition Facts
Leave a Reply