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A pile of cheese naan on a small pink plate with a small bowl of grated cheese and butter on the side.

2 Ingredient Dough Cheese Naan


  • Author: Kate Alexandra
  • Total Time: 15 minutes
  • Yield: 6 naan 1x
  • Diet: Vegetarian

Description

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 them by themselves!

I like to cook the naan in a large cast iron skillet because it gets very hot and retains that heat – you won’t get the lovely golden charred spots with a regular non-stick frying pan, but it will still work well.


Ingredients

Units Scale
  • 300g self-raising flour
  • 280g thick Greek yogurt
  • 2 teaspoons salt
  • 1/2 cup grated mozzarella
  • 1/2 cup grated cheddar cheese
  • 1/4 cup + 1 tablespoon flat-leaf parsley, chopped
  • 1/4 cup + 1 tablespoon mint, chopped
  • 2 tablespoons butter, for brushing
  • Extra flour, for dusting your work surface

Instructions

  1. Make the dough. Add 300g self-raising flour, 280g thick Greek yogurt and 1 teaspoon of salt into a large mixing bowl. With a large wooden spoon or spatula, mix the ingredients until a rough, shaggy dough starts to form. Go in with your hands to bring the dough together, pressing any lumps of yogurt through the flour. Give the dough a couple of quick kneads in the bowl until it comes together into a cohesive dough. It’ll look a bit lumpy, but that’s fine. Set the bowl aside.
  2. Mix the cheesy filling. Add 1/2 cup of mozzarella, 1/2 cup of grated cheddar cheese, 1/4 cup chopped mint, 1/4 cup chopped flat-leaf parsley and 1 teaspoon of salt in a bowl. Set aside.
  3. Stuff and roll out the naan. Lightly flour a flat, clean surface then transfer the dough onto it. 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 cheesy herb mixture 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. Seal the dough together, then flatten it lightly with your hands. Roll the dough out into a large (roughly) circular shape, about 15cm/6″ in diameter. Don’t worry if the naan tears a little as you do this, it won’t matter!
  4. Cook the naan. Place a large frying pan or skillet over high heat. Set a wooden board or plate, and a clean tea towel next to the stovetop so you have somewhere to put the cooked naan and keep them warm once they’re cooked. Once your pan is SUPER hot, carefully place a naan onto the pan. Cook for about 3 minutes on the first side, until you see the naan start to puff up a little. At this point, flip the naan (there should be lots of lovely golden charred spots), then cook for another minute on the other side. Transfer to the board or plate, spoon on a little butter (about 1/2 teaspoon) and spread it all over the warm naan. Cover with the tea towel and repeat with the rest of the naan. Sprinkle with the extra tablespoon of flat-leaf parsley and mint and serve while warm and gooey on the inside.

Notes

INGREDIENT NOTES: You must use thick Greek or Greek-style yogurt here, rather than regular plain yogurt. Plain yogurt is just too runny and you’ll have to use a lot more flour to be able to bring the dough together. That will result in dense, doughy naan. If you don’t have self-raising flour, you can add 2 teaspoons of baking powder to 300g of plain flour.

STORAGE INSTRUCTIONS: The naan will keep for 3 days, stored covered at room temperature. They’re best the day they’re made, so pop them in the toaster to freshen up after that. They freeze well too – I like to freeze them in zip lock bags, and then you can easily defrost them straight in the toaster.

SERVING SUGGESTIONS: These naans are PERFECT served alongside curry – try them with 30-minute chicken rogan josh, creamy butter chicken or chicken saag. You can also use them as flatbreads with dips (they’re great with hummus or sundried tomato feta dip) or enjoy them as cheesy wraps with grilled meat (miso chicken, gochujang chicken or lamb koftas are great).

  • Prep Time: 10
  • Cook Time: 5
  • Category: fakeaways
  • Method: stove top
  • Cuisine: indian

Nutrition

  • Serving Size: 1 naan

Keywords: naan recipe, cheese naan recipe