This bread is a treat for all garlic and cheese lovers. Feel free to use any melting cheese or even grated paneer as a filling and top with as much garlic as desired. Cooking this naan is also super simple. I have not used any oven or cast-iron skillet, instead I have used a non-stick pan and this gives amazing results too. If you are baking for small family of 2, I would say prepare it on cast iron skillet or non stick pan. But if you are serving naan bread for big family, large crowd or for parties, making naan in oven is the best. It’s saves lot of time because you can cook multiple naan breads at once. These naan breads remain soft for a very long time, so they travel well in a picnic basket or in a lunch box or tailgating events. I love both NAAN & PITA BREAD. Making of both naan and pita bread dough is similar except that for naan dough, yogurt or sour cream, butter is added which makes it more rich, soft and moist. Pita dough is made using basic ingredients like flour, salt, water, yeast and olive oil.
Any Indian dish or curry tastes great with naan bread or any flatbread. This stuffed naan bread can be served alone or with any soup or curry of your choice. Some of my favorite accompaniments
Grilled meats like Tikka and kebabs Hummus Chicken tikka masala -NEW Paneer Butter Masala - NEW Butter Chicken Mushroom Butter masala –popular on blog Chana Masala (chole or chickpeas curry) Chicken Tikka Paneer Tikka Masala (Tofu Tikka Masala) Spicy Garlic mushrooms – popular on blog Mushroom in black pepper sauce (mushroom kali mirch) Tandoori Gobi (Oven Roasted Cauliflower) Palak Paneer
You can reheat it on oven, microwave or cast iron skillet or non stick pan.
Preheat the oven to 400 degree F. Place the naans on baking tray and heat it for 2 to 3 minutes. You can reheat in a microwave for 30 seconds to 1 minute till heated through. If you are reheating on pan, heat each side on low flame for 2 to 3 minutes till it becomes hot.
Follow me on instagram and tag me with #cookwithkushi so that I get a chance to see all the recipes you make and give it a ♥. Preparation time : 2 hours 30 minutes Serves : 8 Naan bread Warm whole milk - 1 ½ cup Sugar - 2 tsp Active dry yeast - 1 packet ( 2 ¼ tsp) Sour cream or Yogurt - 4 tbsp Melted butter - 3 tbsp Salt - 1 tsp All purpose flour / Maida - 4 cups + more or less as needed For the topping and filling Mozzarella cheese grated - 2 ½ to 3 cups Garlic cloves minced - 10 to 12 Melted butter - 4 tbsp Coriander leaves / Cilantro chopped - 3 tbsp
In a large bowl, add whole milk, sugar and sprinkle yeast. Cover it and keep it undisturbed for about 10 minutes or until the yeast activates.
Once the yeast has activated, add sour cream or yogurt, butter, and salt. Introduce flour in increments and mix till a dough is formed. The dough should not be dry. Transfer the dough to a working surface and knead it for at least 5 minutes to form a soft and smooth dough. Place the dough in a lightly oiled bowl and turn so that it is completely coated in oil. Cover it and keep it in a warm place for about 1 hour 30 minutes or until it is doubled in size.
Transfer the dough to a floured working surface. Divide the dough into 8 equal portions. Roll each portion into 3 to 4 inch diameter rounds. Place 2 to 3 tablespoon of mozzarella cheese at the center. Pull the edges towards the center and seal the dough to form a ball. Repeat it for each portion. Cover this and let it rest for about 10 minutes. Meanwhile you can heat the tava or pan on a medium flame. In a small bowl, add 2 tablespoon of melted butter and coriander leaves and keep it ready.
Using a rolling pin, roll each ball to desired thickness (Check the tip section). Now sprinkle the minced garlic on top and using the rolling pin, just press it into the dough. Once the tava is hot, on a medium high flame place the naan and add butter on top of it. Once the bottom is browned, flip it and cook on other side. Each side should take about 1 ½ to 2 minutes to cook, however the cooking times may vary depending on the thickness of your naan. Baste it with the butter cilantro mixture and repeat the process for remaining portions. Garlic Cheese Naan is ready. Serve and enjoy.
If you like the naan to be thin then divide the dough into 16 equal portions. Naan can be thick or thin. Thicker naan will be fluffier but make sure you have very good heat source. Else it will remain uncooked. Vary the stuffing and toppings as desired. Use any cheese of your choice and use as much as needed. You can also prepare this in an oven or on a cast-iron skillet. If you love paneer, then add grated paneer instead of cheese to make paneer naan bread.
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