Cheese Naan: What's The Secret Cheesy Ingredient?

Naan is a leavened flatbread that is traditionally cooked in a tandoor (a clay oven) but can also be roasted on a tawa or skillet. It is a well-known flatbread in Indian, Caribbean, and many other Asian cuisines. The Cheese Naan is one of the most popular naan versions in India. There are many variations of cheese naan, but they all have one thing in common: they are stuffed with melty cheese. The type of cheese used can vary, but popular options include mozzarella, parmesan, cheddar, and processed cheese.

Mozzarella, Parmesan, and other cheeses

Mozzarella Cheese Naan

Mozzarella cheese is a popular choice for cheese naan due to its stretchy, melty texture and mild flavour. When incorporated into the naan dough and cooked, it creates a delightful cheese pull that is loved by many. The soft and fluffy naan bread paired with the stretchy mozzarella makes for a satisfying and indulgent eating experience.

To make mozzarella cheese naan, follow these simple steps:

• Prepare the naan dough by mixing flour, yoghurt, water or milk, olive oil, salt, and yeast.
• Knead the dough until it forms a soft and elastic ball.
• Let the dough rise in a warm place for about an hour.
• Divide the dough into equal portions and roll each portion into a thin circle.
• Place shredded or grated mozzarella cheese in the centre of the dough, adding other ingredients like chives or garlic powder if desired.
• Bring the edges of the dough together and seal them tightly, forming a ball around the cheese.
• Roll the dough out again into a thin, wide circle.
• Heat a skillet or pan to medium heat and cook each naan for 2-3 minutes on each side until golden brown.
• Brush the cooked naan with garlic butter or oil for added flavour and texture.

Parmesan Cheese Naan

Parmesan cheese adds a distinct savoury flavour to cheese naan. While it may not provide the same stretchy texture as mozzarella, parmesan contributes a nutty, salty taste that enhances the overall flavour profile. Combining parmesan with other cheeses like mozzarella can create a more complex and indulgent cheese pull.

To incorporate parmesan into your cheese naan:

• Follow similar steps as the mozzarella cheese naan recipe above, adding shredded or grated parmesan cheese to the centre of the dough along with mozzarella or other cheeses.
• Bring the edges of the dough together, sealing them tightly to form a ball around the cheese mixture.
• Roll the dough out into a thin, wide circle.
• Cook the naan on a hot skillet or pan for 2-3 minutes on each side until golden brown.
• Brush the cooked naan with garlic butter or oil, enhancing the garlic flavour that pairs well with parmesan.

Other Cheeses for Naan

In addition to mozzarella and parmesan, there are several other cheeses that can be used in cheese naan:

• Cheddar Cheese: Cheddar provides a sharper, more pronounced flavour and melts well, making it a good choice for cheese naan.
• Processed Cheese: Some recipes call for processed cheese, such as Laughing Cow or Amul, which melts easily and has a mild, buttery flavour.
• Monterey Jack: This cheese can be used instead of or blended with mozzarella for a slightly different flavour profile.
• Cottage Cheese or Paneer: Crumbled or chopped cottage cheese or paneer can be used as a filling for a different texture and taste.

Naan dough recipes

Recipe 1: Naan with yeast

Ingredients:

• 1 tsp instant / rapid-rise yeast
• 1/2 cup warm tap water (~40°C/105°F in temperature)
• 1 tbsp white sugar
• 2 tbsp milk, full fat (low fat ok too)
• 1 1/2 tbsp whisked egg, at room temp (around 1/2 an egg)
• 1/2 tsp salt, cooking / kosher
• 1 3/4 cups bread flour, or all-purpose/plain (Note 3)
• 30g / 2 tbsp ghee or unsalted butter, melted (Note 4)
• 30g / 2 tbsp tbsp ghee or butter, melted (Note 4)
• 1 small garlic clove, for Garlic Butter option (Note 5)
• Coriander/cilantro, finely chopped
• Shredded cheese (for cheese naan) – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6)

Instructions:

• Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
• Egg and milk: Whisk milk and egg together.
• Flour: Sift flour and salt into a separate bowl.
• Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
• Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size. (Note 7)
• Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).
• Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
• Roll out: Place a round on a lightly floured work surface, flatten with your hand. Roll out into 3 – 4mm / 0.12 – 0.16" thick rounds (about 16cm / 6.5" wide).
• Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towel (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)
• Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
• Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
• Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!

Recipe 2: Naan without yeast

Ingredients:

• 2 cups (250 grams) all-purpose flour (or 1 cup wheat flour + 1 cup all-purpose flour)
• ½ cup (120 ml) plain yogurt (curd)
• 6 to 8 tablespoons luke warm milk (¼ cup + 2 tbsps) (may need more)
• 2 tablespoons oil or melted butter
• 2 teaspoons sugar
• ½ to ¾ teaspoon salt (adjust to taste)
• 1 to 1½ teaspoon grated garlic (optional)
• For Leavening (or Use ¾ Tsp Instant Yeast)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 5 to 6 garlic cloves sliced or chopped
• 3 tablespoons melted butter
• ¼ cup coriander leaves chopped finely
• 1 tsp kalonji seeds (optional)

How to cook cheese naan

Ingredients:

• Warm milk
• Sugar
• Active dry yeast
• Sour cream or yoghurt
• Melted butter
• Salt
• All-purpose flour
• Mozzarella cheese
• Garlic cloves, minced
• Coriander leaves, chopped
• Olive oil
• Garlic powder
• Chives

Method:

• In a large bowl, add the milk, sugar and sprinkle the yeast. Cover and leave for 10 minutes, or until the yeast activates.
• Once the yeast has activated, add the sour cream or yoghurt, butter and salt. Gradually introduce the flour and mix until a dough is formed. The dough should not be dry.
• Transfer the dough to a floured surface and knead for at least 5 minutes to form a soft and smooth dough.
• Place the dough in a lightly oiled bowl and turn so that it is completely coated in oil. Cover and keep in a warm place for about 1 hour 30 minutes, or until it is doubled in size.
• Transfer the dough to a floured surface and divide into 8 equal portions.
• Roll each portion into 3-4 inch diameter rounds. Place 2-3 tablespoons of mozzarella in the centre. Pull the edges towards the centre and seal the dough to form a ball. Repeat for each portion, then cover and let rest for about 10 minutes.
• Meanwhile, heat a tava or pan on a medium flame. In a small bowl, add 2 tablespoons of melted butter and coriander leaves and keep ready.
• Using a rolling pin, roll each ball to the desired thickness. Sprinkle the minced garlic on top and use the rolling pin to press it into the dough.
• Once the tava is hot, place the naan and add butter on top. Once the bottom is browned, flip and cook the other side. Each side should take about 1.5 to 2 minutes to cook, but cooking times may vary depending on the thickness of the naan.
• Baste with the butter and coriander mixture and repeat the process for the remaining portions.

Tips:

• If you like the naan to be thin, divide the dough into 16 equal portions.
• Naan can be thick or thin. Thicker naan will be fluffier, but make sure you have a good heat source. Otherwise, it will remain uncooked.
• Vary the stuffing and toppings as desired. Use any cheese of your choice and as much as needed.
• You can also prepare this in an oven or on a cast-iron skillet.
• If you love paneer, add grated paneer instead of cheese to make paneer naan bread.

Cheese naan in restaurants

Cheese naan is a popular flatbread in Indian, Caribbean, and other Asian cuisines. It is typically made with a combination of whole wheat flour and all-purpose flour, along with baking powder, baking soda, sugar, salt, buttermilk or yoghurt, water, and oil or butter. The cheese used in cheese naan can vary, but common options include cheddar, mozzarella, processed cheese, or a combination of these. Some recipes also include additional ingredients such as garlic, cilantro, or sesame seeds.

When preparing cheese naan, the dry ingredients are typically mixed together in a large bowl before adding in the wet ingredients. The dough is then kneaded and allowed to rest before being divided into smaller pieces. The cheese is placed in the centre of each piece of dough, which is then folded and rolled out into a thin disc. The naan is cooked on a hot skillet or tawa (a flat cast iron skillet) for a few minutes on each side until golden brown. It can be brushed with garlic butter or oil and served warm as a snack or alongside a curry.

In restaurants, cheese naan is often served as a side dish or appetiser, and it may be paired with a variety of curries or lentil-based dishes. The cheese naan offered in restaurants may be slightly different from the homemade version, as restaurants may use different types of cheese or include additional ingredients to enhance the flavour and texture. However, the basic preparation method remains the same, resulting in a soft and fluffy flatbread with a gooey cheesy centre.

While the specific type of cheese used in cheese naan can vary depending on the restaurant and region, some common options include:

• Cheddar cheese
• Mozzarella cheese
• Processed cheese, such as Amul cheese or La Vache Qui Rit/Laughing Cow cheese

Cheese naan variations

Cheese naan is a popular flatbread in India, often served as a side to a curry or lentil-based dish. The cheese used in cheese naan varies, as does the method of preparation.

Some recipes suggest using a blend of mozzarella and parmesan, which provides a good cheese pull when melted. Others suggest using cheddar, mozzarella, or processed cheese. One recipe recommends cottage cheese, while another recommends a mix of mozzarella and Monterey jack.

Some recipes suggest adding herbs and spices to the cheese mixture, such as garlic, cilantro, parsley, thyme, black pepper, cumin, or red pepper flakes.

The dough for cheese naan can be made with all-purpose flour, whole wheat flour, or a combination of the two. The liquid in the dough can be water, yogurt, buttermilk, or milk mixed with lemon juice or vinegar. The dough is typically flavoured with salt and may include baking powder and baking soda to ensure a light and fluffy texture.

Once the dough is prepared, it is rolled out into a thin disc, and the chosen cheese (and any additional flavourings) is placed in the centre. The edges of the dough are then folded over the cheese and sealed before the dough is rolled out again to flatten it, ensuring the cheese is enclosed. The naan is then cooked on a skillet or tawa, a flat cast-iron skillet, or in a tandoor, a traditional clay oven.

After cooking, the naan may be brushed with butter, garlic butter, or garlic and cilantro butter to add extra flavour and moisture.

Frequently asked questions