Homemade Cheese Naan

Ingredients

• 350 g All‑purpose flour (Sift before use)
• 250 ml Whole milk (Warm (30‑35°C))
• 3 cuillères à soupe Vegetable oil (Sunflower or other neutral oil)
• 1 cuillère à soupe White sugar
• 5 g Active dry yeast (Dehydrated)
• 1 cuillère à café Fine salt
• 1 cuillère à café Nigella seeds (Optional)
• 0.5 cuillère à café Baking powder
• 2 cuillères à soupe Water (To brush the dough so it doesn’t dry)
• 3 cuillères à soupe Ghee (clarified butter) (For the filling and final brushing)
• 1 gousse Garlic (Grated)
• 2 cuillères à soupe Fresh cilantro (Chopped)
• 150 g Grated cheese (mozzarella or paneer) (Coarsely grated)

Instructions

1. Activate the yeast

   Pour the warm milk into the bowl, add the sugar and the dry yeast. Stir lightly and let rest 10 minutes until the mixture foams.

   Time: PT10M

2. Add oil and seeds

   Add the vegetable oil and, if desired, the nigella seeds to the milk‑yeast mixture, then stir.

   Time: PT5M

3. Add flour and knead

   Gradually pour the flour while whisking. Add the baking powder and salt. When the dough begins to come together, knead by hand on a floured work surface until you obtain a smooth, elastic ball.

   Time: PT15M

4. Dough resting

   Lightly brush the dough ball with 2 tablespoons of water, cover with plastic wrap or a damp towel and let rest 10 hours at room temperature.

   Time: PT10H

5. Prepare the filling

   Mix the melted ghee, grated garlic and chopped cilantro in a small bowl.

   Time: PT5M

6. Preheat the oven

   Preheat the oven to the maximum temperature (≈250 °C) with the baking sheet inside. Once the oven is very hot, place the sheet under the grill.

   Time: PT15M

   Temperature: 250°C

7. Divide and shape the naans

   Divide the rested dough into 8 equal balls. On a floured surface, roll each ball into a disc about 1 cm thick. Place a portion of grated cheese in the centre, add a spoonful of the ghee‑garlic‑cilantro mixture, then seal the edges by pinching firmly. Lightly dust with flour and tap with the rolling pin to flatten without piercing the cheese.

   Time: PT20M

8. Cook the naans

   Slide each naan onto the very hot sheet, cook 2‑3 minutes until it puffs and takes a light golden colour, then flip quickly to cook the other side.

   Time: PT5M

   Temperature: 250°C

9. Brush with ghee

   Brush each hot naan with a little ghee using the brush.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour, rye flour
• Instead of Whole milk: almond milk, soy milk
• Instead of Vegetable oil: light olive oil
• Instead of White sugar: cane sugar, honey (½ tbsp)
• Instead of Active dry yeast: fresh yeast (15 g)
• Instead of Fine salt: sea salt
• Instead of Nigella seeds: sesame
• Instead of Baking powder: baking soda + lemon juice
• Instead of Ghee (clarified butter): melted butter, coconut oil
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Fresh cilantro: parsley
• Instead of Grated cheese (mozzarella or paneer): cheddar, raclette cheese

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring spoons
• Floured work surface
• Rolling pin
• Baking sheet
• Oven with broil function
• Kitchen brush
• Spatula or wooden spoon
• Chef's knife

Critical Steps — Do Not Skip

• Activer la levure dans le lait tiède
• Pétrir la pâte jusqu'à obtenir une consistance lisse et élastique
• Laisser reposer la pâte 10 heures pour qu'elle double de volume
• Sceller correctement les bords du naan autour du fromage
• Cuire les naans sur une plaque très chaude pour qu'ils gonflent rapidement

Chef Tips from the Video

• Saupoudrer légèrement de semoule de blé dur sur la plaque pour un fond encore plus croustillant.
• Utiliser du paneer indien pour un goût authentique, ou de la mozzarella pour un filant plus prononcé.
• Pour un naan plus parfumé, ajouter une pincée de cumin moulu à la pâte.

Troubleshooting

Storage

Refrigerator: Store the naans in an airtight container for 2‑3 days.

Freezer: Wrap individually and freeze up to 1 month. Reheat in the oven at 180 °C.

Room temperature: Consume the same day, otherwise not recommended.

Make-Ahead Tips

• Prepare the dough the day before and let it rest in the refrigerator to save time on the day.
• Mix the ghee, garlic and cilantro ahead of time and keep refrigerated.
• Cooked naans can be frozen and reheated in the oven for a quick meal.