Cheese Stuffed Garlic Naan

Garlic naan is already a God tier food, so I thought to myself, how do you make this even better…CHEESE! This cheese stuffed garlic naan is amazing by itself but I love eating it as an accompany to curry. It is surprisingly easy to make and doesn’t involve many ingredients at all.

How to make cheese stuffed garlic naan?

For the most part, everything stays the same as if you were to make regular garlic naan except you need to stuff the dough in cheese before rolling flat. There are two separate proofs for this recipe, the first is after you have created a smooth dough ball.

Step 1:

After the first proof, the dough should have doubled in size. Split the dough into 4 equal pieces. No need to get too crazy about the weights here. I estimate and even if it isn’t equal, you will just end up with some pieces that are larger than others. The important thing is that you want the naan to fit into your pan when cooking which it should.

Step 2:

Flatten each piece of the dough with your palm or a rolling pin so that there is enough surface area to layer on some cheese.

Step 3:

Place a handful of cheese into the flattened piece of dough, making sure not to overcrowd it. 1 solid layer should be enough.

Step 4:

Fold the edges of the dough together, and pinch to seal the dough together. You want to bring all the edges together towards the middle.

Step 5:

Then roll the dough over so that the seam side is facing the table. Shape it into a tight ball, forming surface tension then flatten slightly with your hand. Let this rest to proof again for 30-45 minutes.

Step 6:

Using a rolling pin, roll out the dough as thin as possible. If the dough is too sticky, sprinkle some flour on the rolling pin and work surface. As you can see here, the outline of the shredded cheese is shown and what prevents the dough from breaking is the gluten formation of the dough. That is why it is important to form surface tension on the dough before proofing.

Step 7:

Cook on a hot pan until both sides are charred.

What type of cheese in cheese stuffed garlic naan?

I love using mozzarella, but any type of cheese you like works fine as well. A few of my favorite “stringy” cheeses are mozzarella and monterey jack. This is the fresh mozzarella I used:

Cheese Stuffed Garlic Naan

This cheese stuffed garlic naan recipe is super simple and does not involve any special equipment to make.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine Indian

Servings 4 pieces

Ingredients

  

Dough

• 2 cups AP flour
• ½ tbsp instant yeast
• ½ tbsp sugar
• 1 tsp salt
• ½ cup water
• ½ cup full fat Greek yoghurt
• 2 tbsp melted butter

Cheese

• 1 cup shredded mozarella

Garlic Butter

• 1 stick melted butter
• 5 cloves minced garlic
• 1 tsp salt
• ¼ cup chopped cilantro

Instructions

 

• Mix all dough ingredients together in a bowl making sure to mix the dry ingredients first before adding the wet.
  2 cups AP flour, ½ tbsp instant yeast, ½ tbsp sugar, 1 tsp salt, ½ cup water, ½ cup full fat Greek yoghurt, 2 tbsp melted butter
• Start by mixing with a butter knife then once a ball starts to form, knead on the table until the doughball becomes smooth. (about 5-10 minutes) Alternatively, you can use a stand mixer which would take half the amount of time.
• Allow the dough to proof in the bowl with a tsp of olive oil and covered with plastic wrap for 1 hour until double in size.
• After 1 hour, the dough should be doubled in size. Flatten each piece of the dough with your palm or a rolling pin so that there is enough surface area to layer on some cheese.
• Place a handful of cheese into the flattened piece of dough, making sure not to overcrowd it. 1 solid layer should be enough.
  1 cup shredded mozarella
• Fold the edges of the dough together, and pinch to seal the dough together. You want to bring all the edges together towards the middle.
• Then roll the dough over so that the seam side is facing the table. Shape it into a tight ball, forming surface tension then flatten slightly with your hand. Let this rest to proof again for 30-45 minutes.
• While you wait, make the garlic butter by combining all the ingredients.
  1 stick melted butter, 5 cloves minced garlic, 1 tsp salt, ¼ cup chopped cilantro
• Heat up a cast iron pan up to med-high heat. (non stick works as well)
• Using a rolling pin, roll out the dough as thin as possible. If the dough is too sticky, sprinkle some flour on the rolling pin and work surface. As you can see here, the outline of the shredded cheese is shown and what prevents the dough from breaking is the gluten formation of the dough. That is why it is important to form surface tension on the dough
• Place dough in preheated high heat skillet to cook for 1-2 minutes each side. If you don't start to see bubbles and color does not start to change, increase the heat.
• Once cooked on both sides, remove and immediately brush with the garlic butter.

Notes

Tips

• If the dough is too sticky when rolling out, dust with more flour.
• Be patient with the dough if it feels too wet. Continue to knead and it will get easier.
• Play around with the temperature of the pan, I find higher heats are better because I like the charred flavour it brings.

Keyword garlicnaan, naan

If you like this recipe check out some more here:

• Butter Chicken
• Chicken Tikka Masala