Ingredients:

  • 3/4 cup Warm Water (approx. 105–115°F)
  • 1 teaspoon Active Dry Yeast
  • 1 teaspoon Granulated Sugar
  • 2 1/2 cups All-Purpose Flour, plus extra for dusting
  • 1/2 cup Plain (Natural) Yogurt (Full Fat Recommended)
  • 1 teaspoon Salt
  • 2 tablespoons Milk (Room Temperature)
  • 4 tablespoons Unsalted Butter (softened)
  • 3 cloves Fresh Garlic (minced very finely)
  • 2 tablespoons Fresh Coriander (Cilantro), chopped
  • 1 teaspoon Nigella Seeds
  • 1 cup Low-Moisture Mozzarella Cheese (shredded)
  • 1 tablespoon Fresh Parsley (finely chopped)

Instructions:

  1. Activate the Yeast: Combine warm water, sugar, and yeast in a small bowl. Let stand for 5–10 minutes until foamy (the 'bloom').
  2. Mix the Dough: In a large bowl, whisk together flour and salt. Make a well in the centre and pour in the yeast mixture and yogurt. Mix until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic, or use a stand mixer for 4 minutes on medium-low speed.
  4. First Rise (Proofing): Lightly oil the mixing bowl, place the dough inside, cover with a towel, and leave in a warm spot for 45–60 minutes until doubled in size.
  5. Prepare the Filling & Topping: While the dough rises, mix the softened butter, minced garlic, coriander, and nigella seeds to create the Garlic Butter. Separately, mix the shredded cheese and parsley.
  6. Divide and Shape: Gently punch down the risen dough. Divide it into 6 equal pieces. Take one piece, flatten it into a 4-inch disc. Place about 1.5 tablespoons of the cheese mixture in the centre. Bring the edges up and pinch them tightly to seal the cheese inside. Flip seam-side down.
  7. Roll Out: Gently roll the stuffed ball out into an oval or teardrop shape, about 8–10 inches long and 1/4 inch thick. Be careful not to tear the dough.
  8. Cook the Naan: Heat your cast-iron skillet over medium-high heat until smoking hot (no oil needed in the pan). Lay one naan onto the dry, hot surface. Cook for 60–90 seconds until bubbles appear, then flip and cook the second side for another minute until nicely charred.
  9. Apply Topping: Immediately transfer the cooked naan to a plate and generously brush the hot naan with the prepared Garlic Butter topping. Repeat with the remaining dough.
  10. Serve Hot: Serve immediately while the cheese is gooey and the bread is fluffy.