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Cheese Stuffed Naans

Cheese Stuffed Naans

Make easy Cheese Stuffed Naans at home in 50 mins. No yeast, just flour, yogurt, and cheese for a soft, crispy, and cheesy flatbread perfect with curry or dips.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g all-purpose flour
  • 150 g plain non-fat yogurt
  • 1.25 tsp baking powder
  • 1 tbsp olive oil
  • 100 g shredded Gruyère cheese
  • as needed lukewarm water
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Rolling pin
  • Heavy skillet or cast-iron pan
  • Spatula
  • Pastry brush (optional)

Method
 

  1. In a large mixing bowl, whisk together flour, salt, and baking powder.
  2. Add yogurt and olive oil to the mixture and combine until shaggy.
  3. Knead the dough on a floured surface for 5-7 minutes, adding lukewarm water as necessary until soft and slightly sticky.
  4. Place the dough in a bowl, drizzle with oil, cover, and let it rest for 20 minutes.
  5. After resting, punch down the dough, divide it into 4 to 6 pieces, and roll each into a ball.
  6. Roll each ball into a circle or oval, about 1/4-inch thick.
  7. Sprinkle shredded cheese over one half of each dough circle, fold the other half over, and press the edges to seal.
  8. Heat a skillet over medium-high heat, and cook each stuffed naan for 2-3 minutes on each side until golden brown.
  9. Optional: Brush with melted butter or ghee before serving.

Nutrition

Calories: 240kcalCarbohydrates: 30gProtein: 7gFat: 10gSaturated Fat: 2gCholesterol: 10mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 1IUCalcium: 10mgIron: 8mg

Notes

Adjust the cheese according to your preference; other good options include mozzarella, cheddar, or mixed cheeses. For a twist, experiment with different fillings, such as herbs, spinach, or even a cinnamon sugar mix for dessert naans. Store any leftovers in an airtight container and reheat on a skillet, not the microwave, for the best results.
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