Garlic naan is the perfect by itself but is even better as an accompany for sauces and protein. After making my video on butter chicken, a lot of you wanted to see a recipe on how I made the garlic naan so I used that as an excuse to make another batch.
Cheese Stuffed Garlic Naan
This cheese stuffed garlic naan recipe is super simple and does not involve any special equipment to make.
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.
