The other day I posted an Easy Chicken Curry Recipe my daughter had requested I make for dinner. She said when we were planning our meal, how about we make some naan bread. Naan is probably my wife’s favorite part of the meal anyways. To heck with our gluten free diet we need to make some Cheese Naan Bread.
My daughter is pretty fearless in the kitchen. Like me, she is willing to try just about anything. She always comes up with good ideas to try and I love when she sends me recipes she sees and would like to try or thinking that I would like the recipe. She is always right on. When she suggested we needed naan, like me, that meant we were going to make more than one type of naan. We made a basic naan and this version with cheese added.
Naan is made like you would make any other bread. If we were in an Indian kitchen, we would have a clay oven that is used to get that familiar char on the bread. Living in an American house, we used the next best thing, a cast iron skillet. The cast iron skillet worked perfectly to create that char. The naan is baked to get it to rise and then finished off on each side in the skillet for the browning. To make the cheese version, all you do is top the dough with the cheese and roll it into the dough with a rolling pin.
Mixing the dough ingredients and rolling into balls.
The cheese added to the rolled out dough.
The rolling of the cheese into the dough.
The Cheese Naan Bread plated.
Cheese Naan Bread
- 2 Cups All Purpose Flour
- 1 Tsp Yeast
- 1 Tbsp Sugar
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1/2 Cup Warm Coconut Milk
- 1/2 Cup Coconut or Canola Oil
- 1/2 Cup Mozzarella or Gouda cut
- 3 Tbsp Fat-free Greek Yogurt
In the bowl of a stand mixer (or a large mixing bowl) combine the flour, yeast, sugar, baking soda, baking powder, and salt together.
Pour in the warm coconut milk, yogurt, and oil and mix on medium-low speed for about 5 minutes, or until the dough comes together in a very smooth ball.
Cover the bowl with a damp towel and let it rest in a warm place until it doubles in bulk, about an hour.
Gently knead the dough out to deflate it and roll into a ball. Divide into 4 equal pieces.
Take one of the dough pieces and flatten it slightly between your hands.
Place chunks of cheese on one side of the dough piece and fold over. Place the dough on a lightly floured surface and roll out with a rolling pin in one direction to make the dough into a long oval. Set aside and repeat the filling and shaping step with each dough piece. Roll the dough until the cheese has blended into the dough.
Heat a large cast iron skillet over high heat.
Place the naan in the hot skillet. Check it after about 1 minute and flip it to the opposite side when the bottom turns nice and brown. Cook on the opposite side for another minute or two until it browns. Remove to a platter and repeat with the other naan.
Serve and enjoy!