Naan bread with cheese and chiles took a good thing and made it incredible. Warm, chewy, and easy to make, you don’t need more than flour, baking powder, and yogurt for the dough. Fill it with green chiles, cheddar and mozzarella. A sprinkle of sea salt and you’re ready to tuck in.
Naan is such a versatile bread, gorgeous plain but you can also add so many different flavors and textures to it. You really don’t need anything else with this naan, but you can always pair it with a curry of your choice.–Chetna Makan
Recipe Testers' Reviews
Fresh hot naan made right in your kitchen in just about 30 minutes. This recipe for naan bread with cheese and chiles is what I call a “refrigerator door recipe”—it wouldn’t have a chance to be filed away! Biting into the supple, slightly chewy flatbread filled with gooey cheddar and mozzarella (I used whole milk low-moisture, not fresh) is so addictive it is tempting to stamp this recipe “serves one.” The naan is delicious with or without salted butter, but it’s exceptional with ghee made from cultured butter. (I highly recommend making it yourself. It’s very easy and very special.)
A few pointers to note:
First, to speed things up, grate the cheeses and chop the green chile and cilantro while the dough rests for 10 minutes—no need to do this prep work in advance.
Second, have a small dish of oil nearby when kneading and rolling out the dough. If it’s too sticky, see if you can remedy it by using more oil on the palm of your hands instead of using flour. If you must flour your work surface, be very conservative. This is not a lot of dough, so it doesn’t take very much added flour to end up with drier naan. (Trust me on this. I made multiple batches because, as I said, the recipe serves one in my house...)
Third, as you pinch the filled dough, try to squeeze out as much air as possible, or you’ll risk bursting large air pockets when you roll out the dough the second time. To keep from disturbing the filled dough too much, I rolled it out mostly just in one direction to four ovals that were about 4 inches x 8 inches. (You may have some filling leftover. It’s lovely folded around an omelet.)
Lastly—and the best discovery for me personally—don’t fret if it’s too cold outside to grill or you don’t have a special indoor grill. The broiler in your oven is basically an upside-down indoor grill and it works very well here. I set the baking sheet on the highest rack, about 4 inches from the element. About 1 minute to 1 minute 15 seconds per side under the broiler (i.e., do NOT walk away) the naan cooked to perfection with beautiful slightly charred spots.
My family loves naan, it is a versatile bread to serve at mealtime and I was excited to give this recipe for naan bread with cheese and chiles a go. As a first-time naan baker, I was pleasantly surprised by the success of this recipe. For a brief moment, I thought it would be wise to attempt a plain naan before this version. I'm so glad I tried this recipe first—adding in cheese, chiles, and herbs opened up my mind to the possibilities with this bread and I will definitely make naan at home again.
Originally published July 13, 2021