Cheese-Stuffed Garlic Naan

Ingredients

• 2 tbsp warm water (for proofing yeast)
• 1 tsp white sugar (for proofing yeast)
• 2 tsp active dry yeast (can substitute with instant yeast)
• 3 cup all purpose flour (add 1-2 tablespoons more if dough is sticky)
• 0.33 cup plain whole milk yoghurt
• 0.67 cup warm water (for the dough)
• 0.25 cup olive oil
• 1.5 tsp salt (for the dough)
• vegetable oil or ghee (for cooking the naan)
• 0.25 cup unsalted butter (melted)
• 2 tsp minced garlic
• 0.25 tsp salt (more to taste, for garlic butter)
• 1.5 tbsp chopped cilantro (range of 1 to 2 tablespoons)
• 2 cup mozzarella cheese (shredded; approximately 1/4 cup per naan)
• 0.5 cup parmesan cheese (grated; for sprinkling)

Steps

1. 1

   To a small bowl, add the 2 tablespoons of warm water and 1 teaspoon sugar. Sprinkle the active dry yeast on top. Cover and let it sit for 5 to 10 minutes until it's fluffy and bubbly.

2. 2

   To a large mixing bowl, add the all purpose flour, plain yoghurt, 2/3 cup warm water, 1/4 cup olive oil, 1 1/2 teaspoon salt, and the proofed yeast.

3. 3

   Using a stand mixer fitted with the hook attachment, mix until a dough comes together and then knead for 1 minute. Alternatively, use a rubber spatula or wooden spoon to bring the dough together and then knead by hand by folding it for 1 minute.

4. 4

   Transfer the dough to an oiled bowl and cover with saran wrap and then a warm damp towel. Place in a warm place until double in size, about 1 hour to 1.5 hours.

5. 5

   While the dough doubles in size, prepare the garlic butter. In a small bowl, mix the melted butter, minced garlic, 1/4 teaspoon salt, and chopped cilantro. Set aside.

6. 6

   After the dough has proofed, divide it into 7 to 8 equal portions.

7. 7

   Take a flat plate and oil it (or oil your countertops). Place one dough portion on the plate and spread it out slightly.

8. 8

   Add about 1/4 cup shredded mozzarella and a sprinkle of grated parmesan in the center of the dough.

9. 9

   Bring the edges of the dough together and seal tightly into a ball. Roll it out as thin as possible without tearing it until it's thin and wide.

10. 10

    Heat a cast iron skillet or pan over medium heat. Once it's hot, add a little vegetable oil or ghee.

11. 11

    Place one naan in the skillet. Cook on one side until golden brown, about 2 to 3 minutes.

12. 12

    Flip the naan over and cook the other side for another 2 to 3 minutes. Transfer to a tray and repeat with the rest of the dough portions.

13. 13

    Brush the cooked naan with the garlic cilantro butter on both sides (or just one side) and serve warm.

Notes

If using instant yeast, you can skip the proofing step and add it directly to the flour, but still include the water and sugar specified for proofing. Make sure the skillet is very hot before cooking to ensure the bread puffs correctly. Leftovers can be stored in an airtight container in the fridge or freezer and reheated in a pan.

Nutrition per serving

• appetizer
• side dish
• bread
• vegetarian
• indian-inspired
• skillet-cooked
• cheesy