Ingredients
Equipment
Method
Preparation Steps
- In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the all-purpose flour and yogurt. Add the activated yeast mixture and oil. Stir until combined, then knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the garlic butter by mixing the melted butter with the minced garlic. Set aside.
- Once the dough has risen, punch it down to release air. Divide the dough into about 6-8 pieces. Roll each piece into a ball and then roll out into a teardrop or oval shape.
- Brush the rolled-out naan with the garlic butter mixture. Sprinkle shredded cheddar cheese on one half, fold the other half over the cheese, and press down gently to seal.
- Heat a skillet or griddle over medium-high heat and lightly grease it with oil. Carefully place the stuffed naan onto the skillet. Cook for about 2-3 minutes on one side until golden brown, then flip and cook for another 2-3 minutes. Repeat with remaining pieces.
- Once cooked, brush the hot naan with more garlic butter and sprinkle with chopped cilantro. Serve immediately for the best taste!
Notes
- Use fresh yeast for the best rise.
- Plain yogurt can be substituted with Greek yogurt for a thicker consistency.
- Experiment with different cheeses for unique flavors.