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Naan Bread with Cheese and Chiles

Three cheese and chile naan bread, drizzled with butter, in a metal dish on a wooden table, beside pieces of naan.
I have made these cheese and chile naan many times—they're absolutely scrumptious served warm slathered with butter.
Chetna Makan

Prep 30 mins
Cook 10 mins
Total 40 mins
4 large naan
429 kcal


For the dough

  • 1 1/2 cups (7 ounces) all-purpose flour plus more for rolling
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/3 cup (2 1/2 oz) store-bought or homemade plain yogurt
  • 4 to 5 tablespoons water
  • A few drops mild vegetable oil

For the filling

  • Scant cup (3 1/2 oz) Cheddar cheese grated
  • Scant 1/2 cup (1 3/4 oz) mozzarella cheese grated
  • 1 green chile* such as jalapeño or serrano, finely chopped
  • Handful of fresh cilantro finely chopped
  • Salted butter to serve


Make the dough

  • In a large bowl, mix together the flour, salt, sugar, baking powder, and yogurt. Gradually add just enough of the measured water, or a little more if needed, to bring the mixture together into a dough.
  • Knead the dough on a work surface for a few seconds. Put a few drops of oil in the palms of your hands and knead the dough for a final time, then return to the bowl, cover, and let rest for 10 minutes.

Make the filling

  • Meanwhile, in a medium bowl, mix the Cheddar and mozzarella cheese, chile, and cilantro together.
  • Preheat a grill, grill pan, or broiler to medium.
  • Divide the dough into 4 portions. Roll out each portion to form a 3-to-4-inch (7.5 to 10 cm) circle. Place one-quarter of the filling (about 1/3 cup) in the center of each circle, then gather up the edges and pinch together to seal in the filling.
  • Roll each naan in a little flour and gently press flat with your fingertips, then roll out into 9-to-10-inch (23 to 25 cm) circles, or any shape you like of equivalent size. Place on a rimmed baking sheet.
  • Cook on the grill or under the broiler until golden, 1 to 4 minutes, then turn the naan over and cook until golden on the other side, 1 to 4 minutes more. Spread some salted butter on top and serve warm.


*Can I used dried chile powder?

Actually, you can. One of our testers tried it and the recipe came out just fine. You might find that you miss the pop of heat that a diced, fresh pepper gives you, but in a pinch or just for preference, it will work. This is especially good to know if you have a particular kind of chile that you'd like to try—come on, we all have our favorites.