I had cheese naan for the first time when we went to Barcelona early this year, together with my in laws. Even before going to Barcelona my husband had already researched on what food would be good to try there.
You see, we live in a small city so whenever we travel to big cities we love to try new food.
That day the 5 of us decided to have Indian food and cheese naan was one of it. I know naan bread as I like to make it at home but I didn't know you can go cheese naan with it. So when I first tried it, I fell in love.
I mean, who wouldn't, right? And I knew I was going to recreate it at home. No doubt about it.
So today I'm sharing with you this soft fluffy naan coated with coriander leaves. Filled with cheesey mozzarella, garlic powder and chives. If you're into Indian food, you have got to try this. Basic ingredients with amazing result. Enjoy!
More Flatbread Recipes
- Malaysian flatbread (roti canai)
- Lebanese flatbread
- Gozleme with spinach and feta
- Chicken keema paratha
Cheese Stuffed Naan Bread
- 2 teaspoon dry yeast
- 1 tsp granulated sugar
- ⅔ cup milk (160 ml), warm
- 2 cup bread flour (260 gr)
- 2 tablespoon plain yogurt
- 2 tablespoon olive oil
- ½ teaspoon salt
- some chopped chives
- some chopped coriander
- some shredded mozzarella
- some garlic powder
- Add sugar into warm milk and stir. Then sprinkle dry yeast and give it a stir also. Set aside for it to get foamy for around 5 minutes.
- In a standing mixer bowl, add in flour, yogurt, olive oil, salt and yeast mixture. Mix to incorporate everything and then knead for 10 minutes. Form the dough into a ball and place it in an oiled bowl. Coat the dough with some oil to prevent crust forming on it.
- Cover the bowl tightly with cling film and leave it in a warm and draft free place until the dough rises double its size.
- Flour the working surface and place the risen dough on it. Lightly knead it into a log and cut it into 4 equal pieces. Form each piece into a ball.
- Take 1 ball and roll it into a round disk. Put some chopped chives in the center followed by shredded mozzarella and some garlic powder. Wrap the filling with the edges of the dough and pinch the seams together.
- Lightly wet the top surface of the ball with some water and then dip it in a plate containing chopped coriander leaves. Place the ball on the working surface again, seam side down. Roll it into an oval shape of 5x8 inch (13x20 cm). Place the rolled dough on a lightly floured baking tray while you continue with the rest of the balls.
- Heat an iron cast skillet on high medium heat until it's smoking. Place the rolled dough coriander side down onto the pan and cook for 1 ½ minutes per each side or until fully cooked. Transfer to a plate and paint it with some oil or melted butter. Cover with a kitchen cloth to maintain it warm while you continue cooking the rest. Best served warm, enjoy!