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!
Ingredients
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.
Do you have my FREE Fakeaway Favourites e-book?
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.
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2 Ingredient Dough Cheese Naan
- 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
- 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
- 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.
- 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.
- 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!
- 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
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