Cheese Naan
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.
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
Nutrition
Calories: 280kcal
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