How to Make Naan Bread Stuffed With Cheese

Adding a cheese filling to naan makes a tasty variation of this traditional flatbread from India and Central Asia. Indian recipes traditionally use paneer, a soft and mild white cheese. If you can't locate paneer in your grocery store, you can also use goat cheese or any mild soft cheese instead. You can also add onions and green chilies for a spicier version.

Things You'll Need

• 2 1/2 cups all-purpose flour
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 cup milk
• 2 tbsp. vegetable oil
• 1/4 cup paneer cheese
• 1/2 small onion, optional
• 1 or 2 green chilies, optional
• 1 tbsp. melted butter
• 2 mixing bowls
• 10" to 12" pan or cast iron skillet

Instructions

1. Mix the flour, sugar, salt and baking powder in a mixing bowl.

2. Mix the milk and oil in another mixing bowl.

3. Make a large hole in the center of the dry ingredient mixture and add the liquid ingredients into the hole.

4. Stir all the ingredients together into a soft dough.

5. Sprinkle flour over a cutting board and cover your hands with flour. Dump the dough onto the floured area to knead it.

6. Knead the dough with the heels of your hands for 8 to 10 minutes. Add more flour if the dough is too sticky to handle.

7. Oil a bowl and place the dough into the bowl. Cover it with a damp kitchen towel and let it sit for 10 to 15 minutes.

8. Chop the onions and green chilies into small pieces if you want to include them in the naan filling.

9. Crumble the cheese. Mix it with the onions and chilies if you decide to include them in your filling.

10. Divide the dough into five balls and roll out each ball with a rolling pin. The resulting circles of dough should each be about 1/8 inch in thickness.

11. Sprinkle a single layer of crumbled cheese mixture over half of a dough circle, leaving an uncovered 1/2-inch border around the edges. Fold the dough over, press the edges together and roll with the rolling pin again. Repeat this process with each dough circle.

12. Heat a 10" to 12" pan or cast iron skillet over a burner set to high heat. Test the pan by adding a drop of water; if it sizzles immediately, the pan is ready to use.

13. Sprinkle both sides of naan with water and place in the pan. Cook for about 2 minutes, then flip with a spatula and cook on the other side for the same amount of time. Next, place the cooked naan on a cooling rack. Repeat with each piece.

14. Melt the butter and brush it over one side of the hot naan.

Tips & Warnings

• For another variation, add a clove or two of minced garlic to the filling.

• Naan can also be grilled or baked in an oven set to its highest temperature; the cooking time should be about the same.

• Watch the naan carefully when it is cooking, as it can go from brown to burnt quickly. If your stovetop gets very hot, it may require less than 2 minutes of cooking time per side.

References

• BBC Food Recipes: Naan Bread
• All Healthy Recipes: Spicy Paneer Naan Recipe
• "Bernard Clayton's New Complete Book of Breads, Soups, and Stews;" Bernard Clayton; 2003

Resources

• Rice University: Paneer