Cheesy Garlic Naan: The Perfect Soft Indian Flatbread

If you’ve never had freshly made naan, you’re in for a treat. This soft, pillowy Indian flatbread is traditionally cooked at high temperatures in a tandoor oven, giving it that signature char and irresistible chew. It’s similar to pita, but richer, thanks to the addition of yogurt and milk—which also help keep it incredibly soft and flavorful.

This particular naan recipe has an 85% hydration level, meaning it’s got a high ratio of liquid to flour. The best part? No kneading required! Just mix everything together, let it rest, and let time do the work for you. The result is a dough that’s soft, stretchy, and perfect for creating naan that’s as close to tandoor-baked as you can get at home.

To make it, we mix the ingredients until just combined, then let the dough rest so the gluten can develop naturally. Once it’s risen, we divide it into portions and gently stretch or roll them out. And because we’re going all out, we stuff each one with a generous filling of cheese and garlic before sealing them up. Instead of a tandoor, we cook them on a hot skillet, where they puff up beautifully, forming those gorgeous charred spots and crisp, golden edges. Straight off the pan, brushed with melted butter or ghee, this naan is awesome!

Step by Step Guide to Making Cheese and Garlic Naan:

Step 1: Activate the Yeast

In a bowl, combine warm milk and sugar.

Sprinkle yeast into the mixture, stir gently, and let it sit for about 15 minutes until frothy.

Step 2: Prepare the Dough

Add flour, yogurt, ghee, and salt to the yeast mixture.

Mix thoroughly with a wooden spoon or spatula. The dough will be sticky and wet.

Step 3: First Rise

Coat your hands and the bowl lightly with oil to prevent sticking.

Shape the dough into a ball and cover the bowl with a clean kitchen towel.

Place in a warm, draft-free area and let rise for 1½–2 hours, until doubled in size.

Step 4: Divide and Shape Dough

Transfer dough to a lightly floured surface.

Punch dough gently to release air, then briefly knead and shape it into a log.

Divide dough into 8 equal portions, roll into balls, and place them on a lightly floured baking sheet.

Cover again and rest for another 30 minutes.

Step 5: Fill and Shape Naan

Flatten each dough ball on a floured surface.

Place 3–4 tablespoons shredded mozzarella cheese in the center.

Seal dough edges tightly around the cheese and gently shape back into a ball.

Using a rolling pin, flatten into a teardrop shape, approximately ¼-inch thick.

Sprinkle minced garlic over each naan and gently press it into the dough with the rolling pin.

Brush the surface lightly with melted butter.

Step 6: Cook the Naan

Preheat a cast iron pan over medium-high heat until very hot.

Carefully transfer naan onto the hot skillet. Cook without oil for 1½–2½ minutes until the bottom side is nicely browned or slightly charred.

Flip and cook the other side for 1–1½ minutes.

Brush with more melted butter and sprinkle chopped cilantro if desired.

Step 7: Serve or Store

Serve naan warm. Keep them warm by stacking them in a towel-lined basket.

Recipe Notes

Adjust garlic quantity based on preference.

Dough can be refrigerated overnight after first rise; just bring to room temperature before shaping.

Roll thinner naan for crispier texture or thicker naan for softer bread.

Leftover naan can be frozen; sprinkle lightly with water and reheat wrapped in foil in the oven (4–5 mins at 350°F) or gently in a pan on low heat.

Naan – FAQ

Can I make naan without yeast?
Yes, but yeast provides a softer, fluffier texture.

Why is my naan dough sticky?
It should be slightly sticky for soft naan. Use flour lightly when shaping.

Can I use whole wheat flour?
Yes, but the naan will be denser.

How long does naan stay fresh?
Naan is best eaten fresh but can be stored up to 2 days in airtight containers.

Can I bake naan in the oven?
Yes, preheat oven at highest temperature (500°F/260°C) and bake 3–4 minutes, but the texture might differ.

How to Cheesy Garlic Naan: The Perfect Soft Indian Flatbread

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5 from 11 reviews

• Author: Ai Ping Sia
• Total Time: 2 hours 40 minutes
• Yield: 8 Naan 1x

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Description

This naan is flavored with garlic and butter, beautifully charred and crisp on the outside, yet soft, chewy with melting cheese waiting for you on the inside.

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Ingredients

Units USM Scale 1x2x3x

1 1/2 cups (10.6 oz / 315 ml) warm milk

2 tsp sugar

1 tbsp active dry yeast

4 cups (17 oz / 480 grams) all-purpose flour

1/2 cup yogurt, room temperature

1/4 cup ghee or melted butter

1 tsp salt

2 cups shredded mozzarella cheese

10 garlic cloves, finely minced

2 tbsp butter, melted

Fresh cilantro, chopped (optional)

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Instructions

Step 1: Activate the Yeast

• In a bowl, combine warm milk and sugar.
• Sprinkle yeast into the mixture, stir gently, and let it sit for about 15 minutes until frothy.

Step 2: Prepare the Dough

• Add flour, yogurt, ghee, and salt to the yeast mixture.
• Mix thoroughly with a wooden spoon or spatula. The dough will be sticky and wet.

Step 3: First Rise

• Coat your hands and the bowl lightly with oil to prevent sticking.
• Shape the dough into a ball and cover the bowl with a clean kitchen towel.
• Place in a warm, draft-free area and let rise for 1½–2 hours, until doubled in size.

Step 4: Divide and Shape Dough

• Transfer dough to a lightly floured surface.
• Punch dough gently to release air, then briefly knead and shape it into a log.
• Divide dough into 8 equal portions, roll into balls, and place them on a lightly floured baking sheet.
• Cover again and rest for another 30 minutes.

Step 5: Fill and Shape Naan

• Flatten each dough ball on a floured surface.
• Place 3–4 tablespoons shredded mozzarella cheese in the center.
• Seal dough edges tightly around the cheese and gently shape back into a ball.
• Using a rolling pin, flatten into a teardrop shape, approximately ¼-inch thick.
• Sprinkle minced garlic over each naan and gently press it into the dough with the rolling pin.
• Brush the surface lightly with melted butter.

Step 6: Cook the Naan

• Preheat a cast iron pan over medium-high heat until very hot.
• Carefully transfer naan onto the hot skillet. Cook without oil for 1½–2½ minutes until the bottom side is nicely browned or slightly charred.
• Flip and cook the other side for 1–1½ minutes.
• Brush with more melted butter and sprinkle chopped cilantro if desired.

Step 7: Serve or Store

• Serve naan warm. Keep them warm by stacking them in a towel-lined basket.
• Leftover naan can be frozen; sprinkle lightly with water and reheat wrapped in foil in the oven (4–5 mins at 350°F) or gently in a pan on low heat.

Notes

Adjust garlic quantity based on preference.

Dough can be refrigerated overnight after first rise; just bring to room temperature before shaping.

Roll thinner naan for crispier texture or thicker naan for softer bread.

• Prep Time: 140 mins
• Cook Time: 20 mins
• Category: Bread
• Method: Baking
• Cuisine: Indian

Nutrition

• Serving Size: 1 naan
• Calories: 320
• Sugar: 2g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 2g
• Cholesterol: 30mg

If you like this recipe, check out some of our other favorite Indian recipes:

Punjabi Paneer Masala – A Classic Vegetarian Indian Dish

How to Make Indian Curry Paste

Indian Spiced Plum Granita

Bhindi Fry – Indian Okra Stir Fry