Homemade Chees Naan – Indian flatbread with fresh cheese

Ingredients

• 500 g Wheat flour (type 45) (Sift to avoid lumps)
• 15 g Fresh baker's yeast (If unavailable, 5 g active dry yeast rehydrated in 30 ml warm water)
• 5 g Baking powder (Adds crunch to the dough)
• 10 g Salt (Fine salt preferred)
• 10 g Sugar (Helps fermentation)
• 200 g Plain Greek yogurt (Provides acidity and softness)
• 150 ml Warm water (Temperature 30‑35 °C)
• 30 ml Neutral oil (sunflower or rapeseed) (Facilitates gluten network formation)
• 150 g The Laughing Cow cheese (or fresh cheese such as Kiri, Babybel) (Cut into small squares or grate for better melting)

Instructions

1. Prepare the dry ingredients

   In a large bowl, add the sifted flour, crumbled fresh yeast, baking powder, salt and sugar. Mix with a wooden spoon until homogeneous.

   Time: PT5M

2. Add the liquids and create the gluten network

   Make a well in the centre, pour in the Greek yogurt, warm water, then drizzle the neutral oil. Gently mix, incorporating the flour gradually until you obtain a sticky yet homogeneous dough.

   Time: PT10M

3. Knead the dough

   On a lightly floured work surface, knead the dough for 8‑10 minutes until it becomes supple, elastic and slightly smooth.

   Time: PT10M

4. First rise (proofing)

   Shape a ball, place it in the bowl, cover with plastic wrap or a damp cloth and let rest for 1 h 30 at room temperature (≈25 °C).

   Time: PT1H30M

   Temperature: 25°C

5. Divide and shape the balls

   After the rise, degas the dough and divide it into 8 equal balls (≈80 g each). Roll each ball into a 10 cm diameter disc.

   Time: PT15M

6. Fill and seal the cheese

   Place 2‑3 squares of The Laughing Cow in the centre of each disc, fold the edges to enclose the cheese and press lightly. Gently re‑roll to form a flatbread about 1 cm thick, ensuring the cheese remains well sealed.

   Time: PT15M

7. Pan cooking

   Heat a non‑stick pan over medium heat (≈180 °C). Place a flatbread, cook 1‑2 minutes until bubbles appear, then flip and cook another 1‑2 minutes until golden brown. Repeat with the remaining flatbreads.

   Time: PT12M

   Temperature: 180°C

8. Rest and serve

   Stack the cooked naans under a clean cloth for 2 minutes to retain heat and softness. Serve immediately; the cheese inside should be melty and flowing.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Fresh baker's yeast: Active dry yeast
• Instead of Baking powder: Baking soda + lemon juice (1 g + 2 ml)
• Instead of Sugar: Honey (5 g)
• Instead of Plain Greek yogurt: Plain liquid yogurt
• Instead of Warm water: Milk (for richer flavor)
• Instead of Neutral oil (sunflower or rapeseed): Light olive oil
• Instead of The Laughing Cow cheese (or fresh cheese such as Kiri, Babybel): Cream cheese, mascarpone, mild goat cheese

Equipment Needed

• Large bowl
• Wooden spoon or spatula
• Kitchen scale
• Rolling pin
• Non‑stick pan or tawa
• Spatula or kitchen brush (optional)
• Plastic wrap or clean cloth
• Kitchen knife
• Cutting board

Critical Steps — Do Not Skip

• Create the gluten network by adding the oil after the yogurt
• First rise of 1 h 30 to develop lightness
• Seal the cheese before re‑rolling the dough to prevent leaks
• Cook over medium heat to obtain a golden crust without burning

Chef Tips from the Video

• Use very thick Greek yogurt for a softer dough.
• For a spicier flavor, add a pinch of ground cumin or paprika to the dough.

Troubleshooting

Storage

Refrigerator: Store the naans in an airtight container for up to 2 days. Reheat in a pan before serving.

Freezer: Not recommended as the cheese melts and the texture deteriorates.

Room temperature: Consume within 4 hours, otherwise keep refrigerated.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator, covered, for a slower, more flavorful rise.
• Cooked naans reheat quickly in a pan or microwave.