Indian naan uses yogurt's natural acids to create gluten bubbles that trap steam—no yeast needed for perfect puffing.
Cheese Naan
Indulge in the ultimate cheesy delight with our mouthwatering Cheese Naan! This fluffy Indian flatbread is generously filled with gooey mozzarella, creating a perfect blend of flavors and textures. With just a few simple ingredients and a touch of love, you’ll have a warm, irresistible treat that’s perfect for dipping or enjoying on its own!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 100 g mozzarella cheese
- 250 g plain yogurt (or greek yogurt)
Pantry Items
Amounts also listed in instructions below
- chopped herbs (basil, parsley, dill, etc.) (to taste)
- 250 g flour (t45 or t55)
- 100 g melted butter
👨🍳 Instructions
- 1
Mix 250g of flour and 250g of plain yogurt until combined.
- 2
Knead the dough by hand for 3-4 minutes until smooth.
- 3
Let the dough rest for 10 minutes.
- 4
Divide the dough into 4 portions of about 120g each.
- 5
Flatten each portion slightly by hand and fill with mozzarella cheese.
- 6
Seal the dough and flatten it slightly again.
- 7
Cook in a hot skillet, reducing the heat, for 3-4 minutes on each side, flipping regularly.
- 8
Finely chop various herbs and mix them into melted butter with a pinch of salt.
- 9
Brush the melted herb butter over the cooked naan.
💡 Pro Tips
- ✓Use yogurt with 3-5% fat content and drain it for 30 minutes to remove excess whey, preventing soggy dough that won't develop proper gluten structure.ingredient3-5% fat content
- ✓Knead the yogurt-flour dough until it reaches 65-70% hydration and passes the windowpane test - the high acidity in yogurt tenderizes gluten while still allowing stretch.technique65-70% hydration
- ✓Preheat your skillet to 400-425°F before adding naan, then immediately reduce to medium heat to create steam pockets while preventing burning of the yogurt sugars.equipment400-425°F
- ✓Use low-moisture mozzarella (45-52% moisture) and grate it fresh - pre-shredded cheese contains anti-caking agents that prevent proper melting and sealing.ingredient45-52% moisture
- ✓Rest the filled naan for 2-3 minutes before cooking so the dough relaxes and cheese reaches room temperature, ensuring even cooking and preventing cheese from bursting through.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Indian naan uses yogurt's natural acids to create gluten bubbles that trap steam—no yeast needed for perfect puffing.
Cheese Naan
Indulge in the ultimate cheesy delight with our mouthwatering Cheese Naan! This fluffy Indian flatbread is generously filled with gooey mozzarella, creating a perfect blend of flavors and textures. With just a few simple ingredients and a touch of love, you’ll have a warm, irresistible treat that’s perfect for dipping or enjoying on its own!
📝 Ingredients
Shopping List
- 100 g mozzarella cheese
- 250 g plain yogurt (or greek yogurt)
Pantry Items
Amounts also listed in instructions below
- chopped herbs (basil, parsley, dill, etc.) (to taste)
- 250 g flour (t45 or t55)
- 100 g melted butter
👨🍳 Instructions
- 1
Mix 250g of flour and 250g of plain yogurt until combined.
- 2
Knead the dough by hand for 3-4 minutes until smooth.
- 3
Let the dough rest for 10 minutes.
- 4
Divide the dough into 4 portions of about 120g each.
- 5
Flatten each portion slightly by hand and fill with mozzarella cheese.
- 6
Seal the dough and flatten it slightly again.
- 7
Cook in a hot skillet, reducing the heat, for 3-4 minutes on each side, flipping regularly.
- 8
Finely chop various herbs and mix them into melted butter with a pinch of salt.
- 9
Brush the melted herb butter over the cooked naan.
💡 Pro Tips
- ✓Use yogurt with 3-5% fat content and drain it for 30 minutes to remove excess whey, preventing soggy dough that won't develop proper gluten structure.ingredient3-5% fat content
- ✓Knead the yogurt-flour dough until it reaches 65-70% hydration and passes the windowpane test - the high acidity in yogurt tenderizes gluten while still allowing stretch.technique65-70% hydration
- ✓Preheat your skillet to 400-425°F before adding naan, then immediately reduce to medium heat to create steam pockets while preventing burning of the yogurt sugars.equipment400-425°F
- ✓Use low-moisture mozzarella (45-52% moisture) and grate it fresh - pre-shredded cheese contains anti-caking agents that prevent proper melting and sealing.ingredient45-52% moisture
- ✓Rest the filled naan for 2-3 minutes before cooking so the dough relaxes and cheese reaches room temperature, ensuring even cooking and preventing cheese from bursting through.timing2-3 minutes