Indian street vendors stuffed mozzarella into naan dough in the 1990s, fusing Italian cheese with tandoor-fired bread for instant fusion cravings.
Cheesnan
Indulge in the ultimate comfort food with our mouthwatering cheese-stuffed naan, affectionately dubbed "Cheesnan." This irresistible treat combines fluffy, hand-rolled dough with a gooey blend of melted cheese and aromatic herbs, creating a heavenly bite every time. Perfect for dipping or savoring on its own, this homemade delight will elevate your meal to a whole new level of yum!
Prep
120
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 8 vaches kiri (2 par nan)
- 1/2 yaourt nature ou 1 cas fromage blancoptionalor 1 tablespoon of cream cheese
🫙Pantry Staples(5)
- 1/3 d'un sachet de levure chimique
- 1 cac de levure boulangère sèche (ou 15/20g de la fraîche) (5 ml)optionalor 15-20g of fresh yeast
- 250g de farine (2 cup)
- 1 cas de sucre (15 ml)
- 1 cas d'huile de tournesol (15 ml)
🧂Spices & Seasonings(1)
- 1 cac de sel (5 ml)
📦Other(1)
- Environ 75ml d'eau tiède (2.53 fl oz)
Nutrition (per serving)
Calories
340
Protein
9g
Carbs
53g
Fat
10g
👨🍳 Instructions
- 1
Mix flour, sugar, salt, baking powder, sunflower oil, and yogurt in a bowl.
- 2
Dissolve dry yeast in a little warm water and add to the mixture.
- 3
Knead the dough, gradually adding warm water until it is smooth and slightly sticky.
- 4
Cover the dough and let it rest for 2 hours at room temperature.
- 5
After resting, divide the dough into 4 pieces and flatten each piece slightly.
- 6
Place 2 pieces of Kiri cheese in the center of each piece and seal it.
- 7
Roll out each piece gently, alternating sides to prevent cheese from escaping.
- 8
Cook on a non-stick pan without oil, flipping when bubbles form until cooked through.
- 9
Brush with melted butter mixed with parsley before serving.
💡 Pro Tips
- ✓Dissolve yeast in water between 38-40°C (100-104°F) rather than hotter, because temperatures above 43°C denature yeast enzymes and kill fermentation; below 35°C, activation takes 3x longer.timing38-40°C optimal, 43°C kills yeast
- ✓Rest dough for exactly 2 hours at 20-22°C because this allows yeast to produce CO₂ and organic acids that develop flavor and create the characteristic open crumb structure in nan; shorter resting produces dense, bland results.timing2 hours at 20-22°C
- ✓Seal cheese by pinching dough edges with slightly damp fingertips using 60% moisture content; this activates gluten's adhesive properties while preventing cheese from rupturing through the dough during cooking.technique60% finger moisture for seal integrity
- ✓Cook on dry non-stick pan at 190-200°C (375-390°F) for 2.5-3 minutes per side; the water content in yogurt (90%) creates steam that puffs the dough while direct heat caramelizes the exterior via Maillard reaction.technique190-200°C, 2.5-3 minutes per side
- ✓Use yogurt at 1:10 ratio to flour (25g per 250g) because its lactic acid tenderizes gluten strands by 15-20%, creating a softer crumb than water-only dough while the fat adds richness.ingredient1:10 yogurt-to-flour ratio, 15-20% gluten tenderization
Share this recipe
Prep
120
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Indian street vendors stuffed mozzarella into naan dough in the 1990s, fusing Italian cheese with tandoor-fired bread for instant fusion cravings.
Cheesnan
Indulge in the ultimate comfort food with our mouthwatering cheese-stuffed naan, affectionately dubbed "Cheesnan." This irresistible treat combines fluffy, hand-rolled dough with a gooey blend of melted cheese and aromatic herbs, creating a heavenly bite every time. Perfect for dipping or savoring on its own, this homemade delight will elevate your meal to a whole new level of yum!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 8 vaches kiri (2 par nan)
- 1/2 yaourt nature ou 1 cas fromage blancoptionalor 1 tablespoon of cream cheese
🫙Pantry Staples(5)
- 1/3 d'un sachet de levure chimique
- 1 cac de levure boulangère sèche (ou 15/20g de la fraîche) (5 ml)optionalor 15-20g of fresh yeast
- 250g de farine (2 cup)
- 1 cas de sucre (15 ml)
- 1 cas d'huile de tournesol (15 ml)
🧂Spices & Seasonings(1)
- 1 cac de sel (5 ml)
📦Other(1)
- Environ 75ml d'eau tiède (2.53 fl oz)
Nutrition (per serving)
Calories
340
Protein
9g
Carbs
53g
Fat
10g
👨🍳 Instructions
- 1
Mix flour, sugar, salt, baking powder, sunflower oil, and yogurt in a bowl.
- 2
Dissolve dry yeast in a little warm water and add to the mixture.
- 3
Knead the dough, gradually adding warm water until it is smooth and slightly sticky.
- 4
Cover the dough and let it rest for 2 hours at room temperature.
- 5
After resting, divide the dough into 4 pieces and flatten each piece slightly.
- 6
Place 2 pieces of Kiri cheese in the center of each piece and seal it.
- 7
Roll out each piece gently, alternating sides to prevent cheese from escaping.
- 8
Cook on a non-stick pan without oil, flipping when bubbles form until cooked through.
- 9
Brush with melted butter mixed with parsley before serving.
💡 Pro Tips
- ✓Dissolve yeast in water between 38-40°C (100-104°F) rather than hotter, because temperatures above 43°C denature yeast enzymes and kill fermentation; below 35°C, activation takes 3x longer.timing38-40°C optimal, 43°C kills yeast
- ✓Rest dough for exactly 2 hours at 20-22°C because this allows yeast to produce CO₂ and organic acids that develop flavor and create the characteristic open crumb structure in nan; shorter resting produces dense, bland results.timing2 hours at 20-22°C
- ✓Seal cheese by pinching dough edges with slightly damp fingertips using 60% moisture content; this activates gluten's adhesive properties while preventing cheese from rupturing through the dough during cooking.technique60% finger moisture for seal integrity
- ✓Cook on dry non-stick pan at 190-200°C (375-390°F) for 2.5-3 minutes per side; the water content in yogurt (90%) creates steam that puffs the dough while direct heat caramelizes the exterior via Maillard reaction.technique190-200°C, 2.5-3 minutes per side
- ✓Use yogurt at 1:10 ratio to flour (25g per 250g) because its lactic acid tenderizes gluten strands by 15-20%, creating a softer crumb than water-only dough while the fat adds richness.ingredient1:10 yogurt-to-flour ratio, 15-20% gluten tenderization