Description
Soft, chewy naan flatbread with melted mozzarella and garlic. A delicious twist on a classic!
Ingredients
Units
Scale
- 1 1/2 cups (315 ml) warm milk
- 2 tsp sugar
- 1 tbsp active dry yeast
- 4 cups (480 g) all-purpose flour
- 1/2 cup (118 ml) yogurt, room temperature
- 1/4 cup (60 ml) ghee or melted butter
- 1 tsp salt
- 2 cups (473 ml) shredded mozzarella cheese
- 10 garlic cloves, finely minced
- 2 tbsp butter, melted
- Fresh cilantro, chopped (optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 (177°C)) or gently in a pan on low heat.
Notes
- For a richer flavor, use a combination of mozzarella and parmesan cheese.
- To prevent sticking, lightly dust your work surface and rolling pin with semolina flour instead of all-purpose flour.
- Reheat leftover naan in a dry skillet over medium heat for best results, achieving a crispy texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 20