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Cheese Naan

- Makes 10 - 12
​Love your cheese and naan? Then, you are in for a real treat with my crispy cheese naan filled with ooey-gooey aged cheddar. Just remember to use quality mature cheddar (I love using aged Irish cheddar) or any good cheese of your choice; the recipe itself is quite simple and easy to follow. Enjoy this crispy, cheesy flatbread with Chicken Tikka Masala or Butter Chicken - happy cooking!

Ingredients for Cheese Naan

3 cups or 375g all purpose flour or extra-fine whole wheat flour
7g sachet or 2.5 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon caster sugar
handful chopped coriander leaves 
1/3 cup greek yoghurt or plain natural yoghurt, at room temperature
2-3 tablespoons coconut oil or ghee
3/4 cup warm water
1.25 cups grated mature cheddar 
3 tablespoon melted butter for brushing, optional

Recipe
  1. Combine flour, yeast, salt, sugar and coriander leaves in a large bowl. Stir in yoghurt and oil. Adding little water at a time, mix all ingredients together until you get a soft pliable dough. Knead the dough for 5 minutes or until smooth. This makes the dough pliable and easy to roll.
  2. Cover and set aside in a warm place for 1 hour or until the dough has doubled in size.
  3. Meanwhile, preheat your oven to 250°C for about 40 minutes placing a large baking tray in the middle rack. 
    OR
    To roast Naan on a skillet, heat skillet for 5 minutes on medium flame. 
  4. Punch down dough then divide it into 10-12 equal portions.
  5. Rolling out Cheese Naan:
    To make cheese Naan, roll out each portion of dough on a lightly floured surface into a round shape. Sprinkle cheese on half of the rolled out naan, fold over to form a semi circle, press it down and fold again to form a triangle. Now roll it out again on a lightly floured surface to form a thin triangle. 
  6. Roasting Cheese Naan: OVEN:  Place 2 naans on a hot baking tray for 2-3 minutes until puffed and lightly golden along the edges. If naan doesn't brown on top flip it and let it roast for 10 more seconds.
  7. SKILLET: Place Naan on a hot skillet and roast for about 15 seconds until bubbles appear. Flip and roast the other side for 15 more seconds. Flip again and cook both sides for 5 more seconds each until well roasted on both sides. 
  8. Brush with melted butter (optional) and place in aluminum foil to keep warm.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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