Cheese-Stuffed Naan Bread: A Fluffy, Cheesy Delight

Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine warm milk and sugar, stirring until dissolved.
2. Sprinkle yeast over the milk and let it sit for 5 minutes until frothy.

Step 2: Prepare the Dough

1. In a stand mixer bowl, mix bread flour, yogurt, olive oil, salt, and the yeast mixture.
2. Knead for 10 minutes until smooth and elastic.
3. Shape into a ball, place in an oiled bowl, and coat lightly with oil.
4. Cover with cling film and let rise in a warm place until doubled in size (~1 hour).

Step 3: Shape & Fill the Naan

1. On a floured surface, divide the dough into 4 equal balls.
2. Roll out one ball into a disk, then add chives, mozzarella, and garlic powder in the center.
3. Seal the edges tightly, shaping it back into a ball.
4. Lightly wet the top, press into chopped coriander, then roll into an oval (5×8 inches / 13x20cm).
5. Repeat for remaining dough balls.

Step 4: Cook the Naan

1. Heat a cast-iron skillet on medium-high until smoking.
2. Cook each naan coriander-side down for 1½ minutes per side until golden.
3. Brush with melted butter or oil and keep warm under a cloth.

Serving Suggestions

• Enjoy warm as a side dish, snack, or with dips like raita or hummus.

Tips for Success

✔ Let dough rise properly—a warm, draft-free spot ensures fluffiness.
✔ Fresh herbs enhance flavor, but dried herbs work in a pinch.
✔ Don’t overstuff—too much cheese can leak during cooking.