Indian restaurant cheese and garlic or "combo" naan
naan dosent usually call for yeast, i know. but this is the way i make it and i feel that it makes the naan light and fluffy as opposed to stiff and crunchy.
Using the yeast dosent mean you have to wait ages either, sometimes i make this naan with 20 minutes notice to get it in the pan and oven :)


  • dough-

  • 2 cups of plain flour

  • 1 pkt yeast (sachet)

  • pinch of salt

  • pinch of sugar

  • warm/hot water to combine

  • filling-

  • crushed garlic to taste, i use about a tablespoon per naan

  • 2 cups quality tasty cheese or vintage, slices or grated (you can use paneer if you like)

  • garnish-

  • fresh corriander, sesame, poppy or nigella seeds to decorate

  • 2 tsp butter

  • spray oil


  • 1.

    Pre heat oven to 180 c and oil, spray or grease a baking tray and place in the oven

  • 2.

    Mix all the "dough" ingredients together and add warm water slowly until it makes a nice soft dough ball

  • 3.

    If its too sloppy just add a little extra flour and vice versa

  • 4.

    Turn out onto a floured surface and knead about 5 mins

  • 5.

    Flour the ball of dough and set aside in a warm place for a few mins, you can leave it for up to an hour but its not that important if youre pressed for time like i somethimes am.

  • 6.

    Cut cheese slices or grate.

  • 7.

    Cut the dough into 4 pieces and roll or press each into a disc shape, you dont need to be too particular as long as they are roughly the same size, the dough discs should be around 1/2 cm in thickness

  • 8.

    Place a tablespoon of garlic onto one disc, sprinkle some parsley over and 1 cup of cheese, top with a second disc and join around the edges by pinching the dough together.

  • 9.

    Repeat with the second naan

  • 10.

    Spinkle with your choice of garnish or seeds

  • 11.

    Heat 1 tsp butter in a frying pan

  • 12.


  • 13.

    Add one naan cook on either side for around 3-5 mins each till golden brown patches appear

  • 14.

    Place in the oven on the oiled tray

  • 15.

    Repeat with second naan

  • 16.

    Cook in oven appx 5-10 minutes

  • 17.

    Remove from oven and wrap individually in foil for about 3 minutes to steam a little and make the naan soft

  • 18.

    Cut and serve


you can do any traditional nann fillings like kashmiri naan or just shape and use dough alone for plain naan

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Posted by COOKING_MAMA™Report
yes, i had indian friends that said it can only be done in a tandoor...... i dont think sooooo
Posted by NB2Report
I made this last night to accompany my Aloo Matar (potato & Pea curry). I've made naan a handful of times but this had to be the easiest and most successful of recipes. I like the idea of par cooking in the pan and then finishing off in the oven. I only had a cup of Plain flour so I used a cup of self raising too and continued with the recipe. They turned out soft and delicious. I'll keep this recipe. Thanks :)
Posted by COOKING_MAMA™Report
oh thanks heaps, i agree the fluffier the better. and no waiting.... even better
Posted by Sylvia72Report
Thank you I will give it a try