Stuffed Garlic Cheese Naan {Without Yeast}

5 from 2 votes

Stuffed Garlic Cheese Naan {Without Yeast}

Stuffed garlic cheese naan is the ultimate accompaniment to your favorite Indian dishes. Stuffed with melty mozzarella, and brushed with a savory, garlicky butter, this naan is truly addicting.

Prep Time30

Cook Time10

Total Time40

Course: Side Dish

Cuisine: Indian

Keyword: Garlic cheese naan, stuffed cheese naan, Stuffed Garlic Cheese Naan, stuffed garlic naan

Servings: Servings

Calories: 456kcal

Author: Sunena Anand

Equipment

Ingredients

Naan Dough

2 ½ - 2 ¾ cups All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
½ tablespoon Sea salt
½ tablespoon Granulated sugar
1 Egg
½ cup Whole milk
1 tablespoon Greek yogurt
2 tablespoon Water

Filling

2 cups Mozzarella cheese shredded

Butter Topping

¼ cup Salted butter melted
2 cloves Garlic minced
2 tablespoon Cilantro minced

Instructions

Whisk together the dry ingredients for the naan. Add in the wet ingredients, and stir using a rubber spatula, until a dough has formed. Transfer the dough onto a flat surface, and knead gently with your hands until the dough is smooth. Divide the dough into 8 sections, and roll into balls. Cover with a towel.
2 ½ - 2 ¾ cups All purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ tablespoon Sea salt, ½ tablespoon Granulated sugar, 1 Egg, ½ cup Whole milk, 1 tablespoon Greek yogurt, 2 tablespoon Water
Flatten the dough ball with using your hand, and spread it out to a small circle using your thumbs.
Add ¼ cup of mozzarella cheese in the centre of the flattened dough.
2 cups Mozzarella cheese
Bring up the corners of the dough to enclose the cheese filling. Pinch the dough ball shut with your fingers.
Gently flatten the stuffed dough ball down with your hand, and roll it out lightly with a rolling pin. You will want the naan to be ⅛ of an inch thick.
In a medium-sized bowl, combine the melted butter, minced garlic and chopped cilantro. You can melt the butter in the microwave in 15 second increments, or in a sauce pan over medium-low heat. Set the butter mixture aside.
¼ cup Salted butter, 2 cloves Garlic, 2 tablespoon Cilantro
Heat up a tawa [or cast iron skillet] on medium heat. Place the naan on the tawa, and cook the bottom until it is lightly browned and it has started to bubble up.
To finish the naan, you can either flip it and cook the other side on the tawa, or you can use barbecue safe tongs and place the naan directly on a gas burner. If you use this method, be sure to constantly move the naan around so it does not burn.
Finish the naan by brushing the garlic butter on top. Serve the naan while hot, so the cheese is still melted.

Notes

Use freshly shredded cheese: Freshly shredded cheese melts better than pre-shredded. Pre-shredded cheese is usually coated in an anti-caking agent, which prevents the cheese from becoming gooey.
Knead Well: Kneading the dough thoroughly is crucial for developing the gluten, which gives the naan its chewy texture. Knead for at least 5-7 minutes until the dough is smooth and elastic.
Keep the dough covered with a towel when not in use: Naan dough can dry out very quickly. It is always best to keep it covered when you are rolling out the dough balls, or stuffing the naan.
Use a garlic press or microplane: The garlic butter mixture is not cooked. If you do not like bigger pieces of garlic, I recommend using a garlic press or a microplane to grate the garlic. This will help the garlic distribute evenly into the butter, with no big pieces.

Nutrition