Cheese naan

Cheese naan: a soft Indian flatbread stuffed with melting cheese, perfect with a curry or dal. Made at home in a frying pan, it is much better and free of additives.

Preparation: 20 min  |  Cooking: 15 min  |  Servings: 6  |  Difficulty: Medium

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 235 kcal · 8 g protein · 37 g carbohydrate · 6 g fat

Ingredients

• 300 g flour
• 1 pot of yoghurt
• 1 sachet of dried yeast
• 12 cl warm water
• 6 portions of melting cheese
• 1 pinch of salt

Method

1. Mix the flour, yeast, yoghurt, salt and water, knead and leave to rise for 1 hour.
2. Divide the dough and roll out each portion.
3. Place cheese in the centre, fold over and gently roll out again.
4. Cook for 2 to 3 minutes per side in a hot frying pan.

Nutritional benefits

Homemade, cheese naan avoids additives and lets you control the amount of cheese. The yoghurt in the dough makes it soft without too much butter. Serve with a vegetable and pulse curry for a complete, balanced meal.

Variations and substitutions

• With garlic and coriander.
• With goat’s cheese.
• Semi-wholemeal flour.
• Plain (no cheese).

Storage and making ahead

Best freshly cooked; reheat in a frying pan. Can be frozen.

💡 Good to know

Cook them in a very hot, dry frying pan (no fat): they puff up and develop lovely golden blisters, just like in a tandoor oven.

Read more

Discover more vegetarian recipes.

The foods in this recipe: flour · yoghurt · cheese · salt.

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