Crispy Tandoori Garlic Cheese Naan Step-by-step instructions

Before you start

Before starting, measure all ingredients and shred the cheese if not pre-shredded. Have a clean, lightly floured work surface ready. The dough needs 1 hour to rest, so plan accordingly.

Preheat the cast-iron tawa or skillet over high heat for at least 2 minutes before cooking the first naan. Keep the garlic ghee melted and the pastry brush nearby.

Instructions

Dough and filling

1. 1Make the dough
   In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and warm water. Mix with your hands until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rest at room temperature for 1 hour.
   Look for The dough should be soft, smooth, and slightly sticky but not wet.
   Tip Kneading develops gluten for a chewy yet crisp texture.
2. 2Prepare the filling
   In a small bowl, combine the shredded spiced cheddar and chopped cilantro. Mix well to distribute the cilantro evenly through the cheese. Set aside at room temperature while the dough rests.
   Look for The filling should be well combined and fragrant with cilantro.
   Tip Shredding the cheese yourself ensures even melting.

After kneading, the dough should be smooth and elastic, and it should have doubled slightly after resting.

The filling should be well mixed and fragrant with cilantro. The dough should be soft and pliable, not sticky. If it springs back when pressed, it needs more rest.

Stuffing and rolling

3. 3Stuff the naan
   Divide the rested dough into 4 equal portions. On a lightly floured surface, roll one portion into a 6-inch round. Place about 50 g of the cheese-cilantro filling in the center. Gather the edges over the filling and pinch to seal. Roll the stuffed ball gently to flatten into a 7-inch oval, being careful not to tear the dough.
   Look for The filling should be fully enclosed, with no cheese exposed.
   Tip If the dough resists, let it rest a few minutes before rolling further.
4. 4Repeat with remaining dough
   Repeat the stuffing and rolling process with the remaining dough portions and filling. Keep the rolled naans on a floured baking sheet, separated by parchment or wax paper, so they do not stick together.
   Look for All four naans are rolled and ready for cooking.
   Tip Cover the rolled naans with a towel to prevent drying.

The stuffed naans should be sealed securely and rolled into even ovals. No cheese should be visible. The surface should be smooth, and the naan should be uniform in thickness. If any tears appear, patch them with a small piece of dough.

Searing and finishing

5. 5Heat the tawa
   Place a cast-iron tawa or skillet over high heat for 2 to 3 minutes until it is smoking hot. A drop of water should sizzle and evaporate immediately.
   Look for The pan is hot enough when a drop of water dances and evaporates.
   Tip A properly preheated pan gives the characteristic blisters and char.
6. 6Sear the first side
   Lay one rolled naan onto the hot tawa. Cook for 1 to 2 minutes until the bottom is golden brown and blistered. The cheese may start to melt and bubble through any thin spots.
   Look for The underside is deeply browned with charred spots.
   Tip Press gently with a spatula to ensure even contact.
7. 7Flip and cook the second side
   Flip the naan with tongs or a spatula. Cook for another 1 to 2 minutes until the second side is blistered and cooked through. The naan should puff in spots and feel firm but pliable.
   Look for Both sides are golden with charred blisters.
   Tip If the naan puffs up, press it lightly to encourage even cooking.
8. 8Brush with garlic ghee
   Remove the cooked naan from the pan and immediately brush generously with melted garlic ghee. Repeat the cooking and brushing with the remaining naans.
   Look for The ghee sizzles on contact and soaks into the hot surface.
   Tip Brushing while hot makes the naan glossy and flavorful.

The naan should have a golden-brown, blistered surface with a few charred spots. The aroma of toasted bread and garlic ghee should fill the kitchen. The naan should feel crisp on the outside and soft inside. Brush with ghee immediately for a glossy finish.

Common mistakes

A common mistake is rolling the dough too thick, which results in a doughy center and undercooked cheese. Roll to about 1/4 inch thick.

Another issue is adding too much filling, causing the dough to tear and cheese to leak out. Stick to 50 grams per naan. Also, avoid overcrowding the pan; cook one at a time to maintain high heat.

How to tell it’s done

The naan is done when both sides are deeply browned with charred blisters, and the bread feels firm but pliable. The cheese inside should be fully melted and stretchy when torn.

If using a thermometer, the internal temperature of the cheese should reach at least 160°F (71°C), though the bread itself will be well above that. The total cooking time per naan is 3 to 4 minutes.