Cheesy Garlic Naan

Ingredients

• 2 cup all-purpose flour (plus extra for dusting)
• 0.25 cup yogurt (plain, room temperature)
• 0.5 cup warm water
• 1 tsp sugar
• 0.5 tsp salt
• 0.5 tsp baking powder
• 1 tbsp oil (vegetable or neutral oil)
• 1 cup mozzarella cheese (shredded)
• 2 tbsp butter (melted)
• 2 garlic (cloves, finely minced)
• 1 tbsp fresh cilantro (finely chopped)

Steps

1. 1

   In a large mixing bowl, combine the all-purpose flour, sugar, salt, and baking powder. Mix well to distribute the leavening agents.

2. 2

   Add the yogurt and oil to the dry ingredients. Gradually pour in the warm water while mixing by hand until a soft, slightly sticky dough forms.

3. 3

   Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place it back in the bowl, cover with a damp cloth, and let it rest in a warm place for at least 45-60 minutes.

4. 4

   Divide the rested dough into 4 equal-sized balls. Flatten one ball into a small disc using your fingers or a rolling pin.

5. 5

   Place a generous portion of shredded mozzarella cheese (about 1/4 cup) in the center of the dough disc.

6. 6

   Bring the edges of the dough together over the cheese and pinch them tightly to seal, forming a stuffed ball. Repeat with the remaining dough and cheese.

7. 7

   Gently roll out each stuffed ball into an oval or circular naan shape, being careful not to tear the dough and let the cheese escape.

8. 8

   Heat a non-stick skillet or tawa over medium-high heat. Place the naan onto the hot pan.

9. 9

   Cook for 1-2 minutes until bubbles begin to form on the surface and the bottom is charred with golden spots. Flip the naan and cook the other side for another minute.

10. 10

    While the naan is cooking, whisk together the melted butter, minced garlic, and chopped cilantro in a small bowl.

11. 11

    Remove the naan from the pan and immediately brush the top generously with the garlic-cilantro butter. Serve hot while the cheese is melty.

Notes

For a more authentic flavor, you can add a pinch of kalonji (nigella seeds) to the dough. Ensure the water is warm but not hot, as hot water can kill the effectiveness of the baking powder and toughen the yogurt.

Nutrition per serving

• main
• appetizer
• vegetarian
• Indian
• bread
• baked
• garlic
• cheese