Ingredients:

  • 1 teaspoon Active Dry Yeast
  • 1/2 cup Warm Water (about 105°F/40°C)
  • 1 teaspoon Granulated Sugar
  • 3 cups All-Purpose Flour, plus extra for dusting
  • 1/2 cup Plain (Unsweetened) Greek Yogurt
  • 1 teaspoon Salt
  • 2 tablespoons Vegetable Oil, plus more for oiling the bowl
  • 6 tablespoons Unsalted Butter, divided
  • 4 large cloves Fresh Garlic, finely minced
  • 1/4 cup Fresh Coriander (Cilantro), finely chopped
  • 1 1/2 cups Shredded Cheese Blend (Mozzarella and Cheddar mix)

Instructions:

  1. Activate the Yeast: Combine warm water, sugar, and yeast in a small bowl. Let stand for 5–10 minutes until foamy.
  2. Mix the Dough: In a large bowl, whisk together flour and salt. Add the yeast mixture, yogurt, and 2 tablespoons of oil. Mix until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
  4. First Proof: Place dough in an oiled bowl, cover with cling film, and let rise in a warm spot for 1.5–2 hours, or until doubled in size.
  5. Prepare the Filling: While dough rises, brown 2 tablespoons of the butter in a small saucepan over medium heat until nutty and fragrant. Remove from heat, stir in minced garlic and half of the chopped coriander. Set aside.
  6. Divide and Shape: Gently punch down the risen dough. Divide it into 6 equal pieces. Lightly dust your surface.
  7. Stuff the Naan: Take one piece, flatten it into a disc. Place a generous spoonful of the cheese mixture in the centre. Bring the edges up and pinch them tightly together to seal securely. Gently flatten and roll the stuffed ball into an oval or teardrop shape (about 8 inches long). Repeat for all pieces.
  8. Cook the Naan (Skillet Method): Heat a cast iron skillet over medium-high heat until smoking hot. Cook the naan for 2–3 minutes per side until large bubbles form and char marks appear.
  9. Final Glaze: While the naan is hot, melt the remaining 4 tablespoons of butter. Brush generously over the cooked naan. Sprinkle with the remaining garlic-coriander mix and a pinch of flaky salt.