An oozy, gooey, super soft cheese naan is the PERFECT side for a whole host of dishes. These take just 15 minutes, use an instant 2-ingredient Greek yogurt and self-raising flour dough and are so easy to make. Serve with your favourite curry, use them as flatbreads with dips or just enjoy by themselves!
My absolute favourite 2 ingredient dough strikes again with this truly DELICIOUS recipe for herby, cheese-stuffed naans.
Not only are they incredibly easy to make, but they also take just 15 minutes and use ingredients you probably already have in your fridge. It’s as simple as mixing the dough, rolling out and folding in the cheese (any Schitt’s Creek fans out there..!?), and then cooking for a couple of minutes in a super hot pan. Brushing them with butter and scattering over herbs as they come out of the pan makes them even more irresistible.
No curry (or fakeaway night in) is complete without the sides, and cheesy naan is perhaps my favourite. It’s like a soft, fluffy, warmed grilled cheese and is just so perfect for mopping up curry sauces. Try it with 30-minute chicken rogan josh, creamy butter chicken or chicken saag!
Nothing is hard to find here – and there are a couple of easy swaps you can make if needed.
- Self-raising flour. If you don’t have or can’t find self-raising flour, just use plain flour and add 2 teaspoons of baking powder.
- Greek yogurt. You must use a thick Greek-style yogurt in this recipe – regular plain, natural yogurt is just too runny. If you do use a runny yogurt, you’ll find you need to add a lot more flour to your dough, which will result in dense, doughy naan. Low or zero fat Greek yogurt is fine, and sour cream also works.
- Cheese. I’m using a mix of mozzarella and cheddar for maximum flavour and stretchiness – but you could skip the cheddar if you like, or add in another cheese like gruyere or Havarti. Pre-grated mozzarella is fine here.
I LOVE to spoon over roasted garlic butter while the naan are still warm, but you just use regular butter.
How to make them
Mix your self-raising flour, Greek yogurt and salt in a large mixing bowl, until a rough dough forms. Get your hands in there and give the dough a quick knead, then cover and set aside.
Mix the cheese, chopped herbs and a little salt in a bowl. Divide the dough into 6 roughly equal pieces (weigh them if you want to get precise here). Roll a piece out so it’s about 5cm/2″ in diameter, then pile a heaped tablespoon of the cheese mix into the middle of the dough. Fold the edges of the dough circle up over each other, so the cheese mix is encased in the middle. Flatten with your hands, then use a rolling pin to roll the dough out into a large (roughly) circular shape, about 15cm/6″ in diameter.
Set a large skillet or frying pan (I’m using a cast iron skillet) over high heat. When it’s super hot, add a piece of naan. Cook for a couple of minutes, until little bubbles are appearing on the exposed side, then flip and cook for another minute on the other side. You may see the naan puff up in the pan. Transfer the cooked naan to a board or plate, then cover it with a clean tea towel to keep soft and warm. Spoon over a little butter (or roasted garlic butter for even more flavour) while the naan are still warm, then enjoy while the cheese is gooey and melty.
Three curries to serve the naan with
Got a question?
You need to use a thick, Greek style yogurt here – regular plain yogurt is too runny and you’ll need to use a lot more flour to form a dough. More flour will make your naan dense and doughy, so ideally you want to stay away from that kind of yogurt. Low or zero-fat Greek yogurt is perfectly fine as well.
Just mix 2 teaspoons of baking powder with 300g of plain flour!
They’re best the day they’re made – but will last for 3 days, stored in a covered container at room temperature. I like to toast them to freshen them up after the first day. They also freeze well. Freeze in zip lock bags, then defrost in the toaster.
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It’s filled with my absolute favourite takeaway dishes you can make at home!
From a quick pad thai and saag paneer, to Korean fried chicken, beef rendang and chicken satay, you’ll love exploring the book.
1 Dough, Many Ways
If you like the recipe, I’ve created lots more that use this same, brilliant 2 ingredient dough you might enjoy.
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print