This Garlic Cheese Naan has been an absolute hit in my kitchen — I’ve already made it several times this week. It takes a little attention, but if you follow the steps carefully you’ll end up with soft, pillowy naan stuffed with gooey cheese and topped with fragrant garlic butter. This is the kind of side everyone asks for seconds of.
If you enjoy this naan, it pairs beautifully with classic Indian mains such as chicken tikka masala, vegetable curry, dal, or any saucy dish that benefits from soft, buttery bread for scooping.
Why everyone loves Garlic Cheese Naan
- Better than store-bought: Homemade naan has the texture and flavor you rarely find in packaged alternatives. The fresh-dough chew and charred spots from a hot pan make a real difference.
- The cheese factor: Melting mozzarella inside the naan creates an irresistible, gooey center that elevates the bread into a satisfying treat for adults and kids alike.
Garlic Cheese Naan
Rating: 5 from 1 review
By Toni Chapman
Prep:
15 mins
15 mins
Cook:
10 mins
10 mins
Servings:
6
6
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp butter (or ghee or oil)
- 1/2 cup milk (warm)
- 1 tsp salt
- 1/2 cup yogurt
Other Ingredients
- 3 tbsp butter (for topping)
- 2 tbsp garlic (finely minced)
- 1 tbsp chopped parsley
- 1 cup shredded mozzarella cheese
Instructions
-
In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix thoroughly so the leavening is evenly distributed.
-
Slowly add the warm milk, yogurt, and softened butter to the dry ingredients. Use a spoon or your hands to bring the dough together until it starts to form a cohesive mass.
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Turn the dough onto a lightly floured surface and knead by hand for 5–7 minutes until it becomes smooth and elastic. If the dough feels too dry, lightly oil your hands and continue kneading; if it’s too sticky, sprinkle on a little more flour.
-
Divide the dough into 6–8 even pieces. Shape each piece into a ball and let them rest for a few minutes covered with a damp cloth so the gluten relaxes and the dough is easier to roll.
-
Take one dough ball and roll it out into a small circle. Place about 2 tablespoons of shredded mozzarella in the center. Gather the edges to seal the cheese inside, pinching to close securely, then gently roll it out again into a flat oval or circle about 1/4-inch thick. A little cheese peeking through is fine.
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Make the garlic butter topping: in a small bowl, melt the 3 tablespoons of butter and stir in the minced garlic and chopped parsley. Set aside so the flavors meld while you cook the naan.
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Heat a heavy skillet or nonstick pan over medium-high heat and add a little oil. Cook each naan for about 1–2 minutes per side until puffed and golden with some charred spots; cooking time depends on thickness. Press gently with a spatula for even contact with the pan.
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As soon as each naan is cooked, brush it generously with the garlic-parsley butter. Serve warm so the cheese is soft and melty.
Tips for success
- Use warm milk and slightly warmed yogurt to encourage a tender dough.
- Don’t overfill the naan with cheese; too much can cause large leaks during cooking. About 1–2 tablespoons per piece is ideal.
- If you prefer a smokier flavor, finish the naan briefly over an open flame or very hot cast-iron pan to create small charred spots similar to tandoor-cooked bread.
- Make ahead: you can shape and fill the naans, then refrigerate them for a few hours before cooking. Bring them to room temperature before cooking.
Nutrition
Calories: 300 kcal
Nutrition information is automatically calculated and should be considered an estimate only.
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