Crispy Tandoori Garlic Cheese Naan Tips, FAQ & printable recipe

Tips for success

For the best blisters, make sure the pan is smoking hot before adding the naan. A dry pan is essential; do not oil the pan.

The high heat causes the dough to puff and char in spots, creating that tandoori look. Press down gently with a spatula if the naan balloons too much.

Serve the naan immediately after brushing with ghee to enjoy the crisp texture. If making a batch, keep cooked naans warm in a 200°F (95°C) oven covered with foil.

Reheat any leftovers in a dry skillet over medium heat until hot and crisp, then brush with a little more ghee if desired.

Variations

• Spicy Jalapeño: Add 1 finely chopped jalapeño to the cheese filling for extra heat. Omit the cilantro if desired, or add a handful of chopped scallions for a milder onion flavor.
• Paneer Naan: Replace the cheddar with crumbled paneer mixed with 1 teaspoon garam masala and the cilantro. Paneer holds its shape and adds a different texture.
• Garlic Butter Herb: Mix 2 tablespoons of chopped fresh herbs (such as mint or dill) into the filling. Brush with plain melted butter mixed with minced garlic instead of ghee.
• Cheese and Onion: Add 1/4 cup finely chopped red onion to the cheese filling. Sauté the onion briefly to soften before mixing, to avoid raw onion crunch.

Storage and make-ahead

Fridge

Store leftover naan in an airtight container in the refrigerator for up to 5 days. Reheat in a dry skillet or oven to restore crispness.

Freezer

Freeze cooked naan in a zip-top bag for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven for 5-7 minutes.

Reheat

Reheat naan in a dry skillet over medium heat for 1-2 minutes per side, or in a 350°F (175°C) oven for 5 minutes.

Store leftover naan in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, place in a dry skillet over medium heat for 1-2 minutes per side until hot and crisp. Avoid microwaving, as it makes the naan chewy.

The dough can be prepared up to 2 days ahead and stored in the refrigerator. Let it come to room temperature before rolling.

The stuffed, unbaked naans can also be assembled a few hours ahead, covered with plastic wrap, and refrigerated. Cook directly from the fridge, adding a minute to the cooking time.

Serving ideas

Serve the naan hot, torn into pieces, as a side to curries, dal, or grilled meats. The cheese and cilantro filling makes it a satisfying snack on its own.

A squeeze of lemon or a dollop of raita would complement the richness, though the video does not include them.

For a complete meal, pair with a simple lentil soup or a tomato-based curry. The crisp, cheesy naan also works as a base for sandwiches or wraps, though its best enjoyed fresh from the pan. Store any leftovers properly and reheat to restore crispness.

Frequently asked questions

Recipe card

Crispy Tandoori Garlic Cheese Naan

Prep 20 minCook 15 minRest 1 hTotal 1 h 35 minServes 4

Ingredients

• 2 cups all-purpose flour
• 1/2 cup plain yogurt
• 1/3 cup warm water
• 1 tsp baking powder
• 1/2 tsp salt
• 200 g spiced cheddar cheese, shredded
• 1/2 cup fresh cilantro, chopped
• 3 tbsp garlic ghee, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Remove the cooked naan from the pan and immediately brush generously with melted garlic ghee. Repeat the cooking and brushing with the remaining naans.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

16 g

Carbohydrates

48 g

Fat

18 g

Fiber

2 g

Sugar

3 g

Automatic estimate from the ingredient list, not laboratory-verified.