Olive Magazine
Cheese Naan Bread Recipe

Cheese naan bread

Published: October 13, 2015 at 9:31 am
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  • Preparation and cooking time
    • Total time
    • + proving
  • Easy
  • Makes 4

Not strictly authentic, but we love cheese naan bread. This recipe takes it to the next level, using two different cheeses and adding a kick of chilli

Nutrition:
NutrientUnit
kcal658
fat19.1g
saturates10.7g
carbs90.1g
fibre3.3g
protein29.8g
salt2.7g
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Looking for a naan bread recipe? Try this cheesy twist or check out our plain naan bread and sesame naan bread. We've also got plenty more fabulous flatbread recipes, including homemade chapati and roti.

Ingredients

  • 7g fast-action dried yeast
  • 100g natural yogurt
  • 500g strong white bread flour, plus more for dusting
  • 1½ tsp  fine salt
  • 1 ball mozzarella
  • 1 green chilli, seeded and finely diced
  • 2 cloves garlic, crushed 
  • a small bunch coriander, finely chopped
  • 100g cheddar, grated 
  • black onion seeds (nigella) or sesame seeds
  • clarified butter or ghee

Method

  • STEP 1

    Mix the yeast with the yogurt and 250ml water. Tip the flour and salt into another bowl, and stir the liquids into the dry ingredients.

  • STEP 2

    Knead until the dough comes together, then tip out onto a worksurface and knead for 10 minutes, or 5 minutes in a mixer with the dough hook, until really smooth. Put back into a clean bowl, cover with oiled clingfilm and leave for 2 hours, or until doubled in size.

  • STEP 3

    Drain the mozzarella, tear into small pieces and drain again on kitchen paper. Mix the chilli, garlic, coriander, cheddar and mozzarella. Season with a little salt and lots of black pepper.

  • STEP 4

    When the dough is ready, knead briefly on a floured worksurface. Cut into 4 pieces and roll them out in an oval until they no longer spring back, about 30cm long.

  • STEP 5

    Cover half of the dough with half the cheese mix and fold them over. Roll again.

  • STEP 6

    Repeat with more cheese mix, fold over and roll gently again, so you get two layers of cheese between the dough.

  • STEP 7

    Lay onto oiled baking sheets, repeat with the other dough balls. Cover with oiled clingfilm and leave for 30 minutes until puffy.

  • STEP 8

    Heat the oven to 240C/fan 220C/gas 7. Heat another baking sheet in the oven. Scatter a few onion seeds or sesame seeds onto the breads.

  • STEP 9

    Transfer them, two at a time, onto the hot baking sheet. Cook for 5-10 minutes, until the dough starts to bubble and the bottom looks golden. Press them gently back down if they’ve domed too much. Brush the breads with butter or ghee to serve.

Use your naan to mop up one of our vegetarian curry recipes...

Sri Lankan Vegetarian Curry Recipe

Looking for the perfect loaf? Check out more of our brilliant bread recipes...

Sourdough, part 2
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