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Cheesy Garlic Naan - homemade naan topped with garlic and cheddar cheese. Cheesy, buttery, garlicky naan that you can't stop eating!
I love naan, I go to Indian buffet to stuff myself silly with naan.
However, I always wanted the cheesy garlic naan on the menu, which means I have to pay for them on top of the buffet.
Well, that doesn’t always work out so I have decided to develop this cheesy garlic naan recipe and make them myself.
Unlike regular naan, which is already delicious, this cheesy garlic naan elevates the plain naan to the next level.
First they are brushed with melted garlic butter, then topped with shredded cheddar cheese.
As the naan are hot off the skillet, the cheese melts into gooey cheesy mess…yummy!
Try this recipe, homemade naan is very easy to make, and you can serve them as an appetizer, before a meal, or go with an Indian meal.
Enjoy!
Frequently Asked Questions
This recipe is only 533 calories per serving.
What To Serve With Cheesy Garlic Naan
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Cheesy Garlic Naan
Ingredients
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 oz (10g) active dry yeast, 2 1/4 teaspoons
- 2 1/4 cups all-purpose flour
- 1/2 cup plain yogurt
- 1 tablespoon oil
- Some oil, for greasing the skillet
- 4 tablespoons salted butter, melted
- 4 cloves garlic, finely minced
- 1 cup cheddar cheese, shredded
- 2 tablespoons chopped cilantro
Instructions
- In a small bowl, combine the sugar, warm water, and yeast. Stir well and let sit until the yeast is activated and becomes foamy, about 10 minutes. Meanwhile, transfer the flour to a flat surface and make a well in the center.
- Add the yeast mixture, yogurt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example, beside the stovetop or in a warm oven) until it doubles in size, about 1 hour.
- Divide the dough into 8 equal portions. Roll each portion into an 8-inch circle using a rolling pin.
- Heat a skillet (cast iron preferred) over high heat and lightly grease the surface with oil to prevent the dough from sticking. Place the dough in the skillet. When it puffs up and bubbles form with some burnt spots, flip it over and cook the other side. Repeat until all the dough is cooked.
- Mix the melted butter (warm it in the microwave briefly) with the garlic. Stir to combine well.
- Generously brush each naan with the garlic butter, then top with some cheese. Garnish with chopped cilantro and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How big is a cup…???? I have small medium and big cups
American measuring cup.
Thank you very much for the recipe i ran out of my store bought naan this is a great help be safe out there. :)
I’d give this more points but not fitting your whole recipe to one page, or at least an option to exclude the fluff to save paper for the X times your viewers makes me deduct 2 stars. Recipe is great.
Thanks.
I’ve tried making this last week. They were good but a little bland to be eaten on their own, the cheese and butter should be there otherwise it lacks flavor. My 4 year old who loves naan breads was a bit disappointed..i guess this isn’t the recipe for her then but thank you for sharing!
Thanks.
I used wheat flour in this recipe .We had this with beef curry and my family really enjoyed it.I will definitely be doing it again. Thanks for sharing.
Thanks!
Thanks for this, I’ve made it several times. Quick question — above, it says to add the cheese after you cook. But when I downloaded the recipe card it says to add cheese before you cook it. Which is correct? Also can you recommend a good time to freeze? After cooking or after rising the dough?
I love NAAN bread – and love eating garlic infused NAAN – if you haven’t add finely minced garlic to the dough when mixing and you will love it..
Thanks!
I’ve made this twice, to accompany a butter chicken recipe. This is simple, and good. The dough isn’t super easy to knead (very sticky), but it cooks well. I will be making this again.
Awesome!
It’s so good! Thin and crispy! Fragrant and tasty!!
This is the thin version.
If I want to make a bit thicker n more fluffy, do I Need to proof another round after dividing into 8 balls?
I tried to make it thicker. It’s nice but the texture is diff from what I eat in restaurant.
Thank you!
Just make the dough bigger and roll out the same way, it will be thicker.
It’s so good! Thin and crispy! Fragrant and tasty!!
This is the thin version.
If I want to make a bit thicker n more fluffy, do I Need to proof another round after dividing into 8 balls?
I tried to make it thicker. It’s nice but the texture is diff from what I eat in restaurant.
Thank you!