Cheese stuffed Garlic Naan
Soft and pillowy naan, stuffed with gooey mozzarella cheese and topped with a delicious garlic, cilantro, and ghee mixture <𝟑
Ingredients
Yeast mixture✮⋆˙
- 4 oz water, lukewarm
- 1 1/2 tsp active dry yeast
- 1 tsp sugar
Rest of dough ingredients✮⋆˙
- 340 grams all-purpose flour 2 3/4 cup
- 1 tsp fine kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 120 grams greek yogurt, whole fat 1/2 cup
- 2 tbsp olive oil
Garlic topping✮⋆˙
- 115 grams ghee or 1/2 cup of butter (1 stick)
- 1 tbsp garlic powder
- 5 grams cilantro, freshly chopped 3 tbsp
Filling✮⋆˙
- 16 oz freshly grated mozzarella
Instructions
Mix together your yeast mixture✮⋆˙
- In a measuring, add in your yeast mixture. Cover with a damp cloth and let it rest for 10 minutes.
Add the rest of your ingredients & Knead✮⋆˙
- After 10 minutes, combine the rest of your ingredients in a large mixing bowl. You can either use a stand mixer or knead the dough with your hands. Knead until the dough comes together and forms a smooth ball. About 10 minutes.
- If you're kneading the dough by hand, on a floured surface, knead the dough for 10–15 minutes until it's smooth and elastic. The dough should not stick to your hands or the surface. If you’re kneading with a stand mixer and find your dough may need a bit more flour, add only one tbsp at a time until you are satisfied with the texture.
Rise✮⋆˙
- Place the dough in a lightly floured bowl and cover it with a damp cloth. Let it rise in a warm place for 1 1/2 - 2 hours until it doubles in size.
- One helpful tip to make sure your naan dough rises properly is to preheat your oven to 175°F, then turn it off. Once the oven is simply just warm and not hot, cover your dough and place it inside to rise. The warm, draft-free environment will help your dough to rise to well.
Divide, stuff with cheese, rest, and roll✮⋆˙
- After your dough has doubled in size, punch down the dough and divide it into equal portions. Each one of my dough balls weighed around 85 grams
- Stuff each dough ball with freshly grated mozzarella; Pinch your dough closed.
- Roll each portion into a ball, cover your dough balls and allow them to rest for 15 minutes.
- Flatten it into a disk on a lightly floured surface. Use a rolling pin to roll out the dough into an oval shape, about 1/4 inch thick. The cheese-stuffed naan that I’m used to (at my local Indian restaurant) is always thin, so we’re more so using the cheese for flavor instead of aiming for a gooey cheese pull.
- After you've rolled out your dough nice and thin, let them rest for 10 minutes before adding to your hot cast iron or stainless steel pan.
Don't forget your garlic butter✮⋆˙
- While they are resting, this is where I like to quickly mix together my garlic ghee/butter mixture
Time to cook✮⋆˙
- Preheat a cast iron/ stainless steel pan for 5 minutes on medium heat before adding your dough to it. Do not add any oil to your pan, and be careful of using too high of a heat
- Cook your naan for about 2 minutes on each side until it's golden brown and slightly charred. Flip the naan using a spatula and cook the other side.
And you're done✮⋆˙
- Remove the naan from the skillet and brush it with your Ghee mixture.
- And you're done :,)