Cheese-Filled Garlic Naan Bread
This recipe guides you through creating delicious, cheese-filled garlic naan. A soft, yeasted dough is prepared, allowed to proof, then filled with mozzarella. The naan is cooked on a hot skillet until perfectly puffed and charred, then brushed with aromatic garlic butter and garnished with fresh cilantro for a truly authentic experience.
Equipment
- 1 Large Mixing Bowl For preparing and proofing the dough.
- 1 Rolling Pin For shaping the naan bread.
- 1 Cast-Iron Skillet or Griddle Essential for cooking the naan at high heat to achieve the signature puff and char.
- 1 Small Bowl For mixing the garlic butter.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 1⅓ cup 10.6oz warm milk
- 2 tsp sugar
- 1 tbs active dry yeast
- 4 cups 17 oz all purpose flour
- ½ cup yogurt room temperature
- ¼ cup ghee or melted butter
- 1 tsp salt
- 2 cups shredded mozzarella
- 10 garlic cloves finely minced
- 2 tbs butter melted
- Cilantro chopped (optional)
Instructions
- In a large mixing bowl, combine warm milk, sugar, and active dry yeast; let sit for 5-10 minutes until foamy.
- Add all-purpose flour, yogurt, ghee (or melted butter), and salt to the yeast mixture. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the risen dough and divide it into 12 equal portions.
- Take one portion, flatten it into a disk, place a spoonful of shredded mozzarella in the center, and bring the edges of the dough together to seal, forming a ball.
- Lightly flour your work surface and roll out each cheese-filled dough ball into an oval or round naan shape, about 6-8 inches in diameter.
- Heat a cast iron skillet or griddle over medium-high heat until very hot. Cook each naan for 1-2 minutes per side, until puffed, golden brown, and lightly charred in spots.
- While the naan cooks, melt butter in a small bowl and stir in the finely minced garlic.
- Once cooked, transfer the hot naan to a plate, brush generously with the garlic butter, and sprinkle with chopped cilantro (if using).
- Serve the cheese-filled garlic naan immediately while warm.
Notes
Dough consistency is paramount; it should be soft and slightly tacky, not stiff. Adjust flour incrementally if needed. Ensure your yeast is active by observing foam after 5-10 minutes. For optimal flavor and texture, allow the dough to proof in a warm, draft-free place until significantly doubled. When filling, do not overfill the naan, and seal the edges thoroughly to prevent cheese leakage during cooking. Cook the naan on a very hot skillet or griddle; high heat ensures a quick cook, a beautiful puff, and lovely charring without drying out the bread. Freshly minced garlic for the butter is non-negotiable for vibrant flavor. Ghee will impart a more authentic, nutty flavor than regular butter.