Crispy Tandoori Garlic Cheese Naan

This crispy tandoori garlic cheese naan brings the smoky, blistered magic of a tandoor to your home stovetop. A yogurt-leavened dough is stuffed with spiced cheddar and fresh cilantro, then seared on a screaming-hot cast-iron tawa until golden and charred in spots.

Brushed with melted garlic ghee, each tear reveals a molten, herb-flecked center. The contrast of crisp exterior and gooey filling is irresistible.

Naan is a beloved flatbread, but stuffing it with cheese takes it to another level. This recipe uses a simple dough leavened with yogurt and baking powder, so no yeast or proofing is needed.

The filling is a generous 200 grams of spiced cheddar mixed with cilantro, folded into the dough and rolled thin. Cooking on a cast-iron tawa at high heat creates the characteristic blisters and smoky char. A final brush of garlic ghee adds richness and aroma.

Ingredients

Why this recipe works

The yogurt in the dough does double duty: it tenderizes the gluten and provides a slight tang, while the baking powder ensures a light, airy crumb without a long rise.

The high heat of the cast-iron tawa mimics the intense heat of a tandoor, producing dramatic blistering and a crisp exterior that contrasts with the molten cheese inside. This method delivers authentic texture in minutes.

Stuffing the cheese inside the dough, rather than sprinkling it on top, keeps the filling contained and allows the outside to become crisp while the inside melts. Rolling the stuffed dough thin ensures even cooking and a satisfying ratio of bread to filling. The cilantro adds a fresh, herbal note that cuts through the richness of the cheese and ghee.

Notes and substitutions

Spiced cheddar refers to cheddar that has been seasoned with spices like cumin, coriander, or chili. If unavailable, use sharp cheddar and add a pinch of cayenne and ground cumin to the shredded cheese. The cilantro should be chopped finely and patted dry to avoid excess moisture in the filling.

A cast-iron tawa or skillet is ideal for achieving the high heat needed for blistering. If you don't have one, a heavy stainless steel or carbon steel pan works.

The dough can be made ahead and refrigerated for up to 2 days; bring to room temperature before rolling. Garlic ghee can be made by simmering butter with garlic and straining, or use melted butter mixed with minced garlic.

• spiced cheddar cheese: Use pepper jack or Monterey Jack with a pinch of cayenne and cumin for a similar spiced, melty filling.
• plain yogurt: Greek yogurt works; thin with a tablespoon of water if needed to achieve a soft dough.
• garlic ghee: Melted butter with a minced garlic clove can replace garlic ghee for brushing.
• all-purpose flour: Bread flour yields a slightly chewier naan; reduce water by 1 tablespoon.

Equipment

• Cast-iron tawa or skillet
• Rolling pin
• Mixing bowl
• Clean kitchen towel
• Pastry brush