Homemade Cheese Naan – Easy, Fluffy Recipe Without Yogurt
Craving a soft and gooey cheese naan just like in your favorite Indian restaurant? This homemade cheese naan recipe is ultra-easy, requires no yogurt, and is perfect for beginners. You’ll get warm, pillowy naan bread with a golden crust and a melty cheese center — made right in your kitchen!
Ingredients to make cheese naan (Makes 6–8 cheese naans, ~15–16 cm diameter)
For the Dough:
- 6 g instant dry yeast (rapid-rise)
- 170 ml warm water (~40°C / 105°F)
- 20 g white sugar
- 30 g whole milk
- 1 small egg, beaten
- 3 g salt
- 360 g all-purpose flour or T55 flour
- 40 g ghee or melted unsalted butter
Cheese Filling:
- 150 g grated cheese (Cheddar, Gruyère, Emmental — grate it yourself for best results)
Finishing:
- 60 g ghee or melted butter
- 2–3 garlic cloves, finely minced or pressed
- Fresh cilantro, finely chopped
Instructions
1. Activate the Yeast
In a small bowl, mix the yeast, warm water, and sugar. Cover and let sit for 10 minutes until bubbly and frothy.
2. Mix the Liquid Ingredients
In another bowl, whisk together the milk and beaten egg.
3. Prepare the Dry Ingredients
Sift the flour and salt into a large mixing bowl.
4. Make the Dough
Create a well in the center of the flour. Pour in the yeast mixture, melted butter, and egg-milk mixture. Stir with a spatula until it starts to come together, then knead by hand into a soft, smooth dough. No need to knead for long.
5. First Rise
Cover the bowl with plastic wrap or a clean towel. Let rise in a warm place for 1 to 1½ hours, or until doubled in size.
6. Divide the Dough
Place the dough on a floured surface. Divide into 6–8 equal pieces. Shape each into a smooth ball by folding the edges underneath.
7. Second Rise
Place the dough balls on a lightly floured plate or tray. Cover with a towel and let rest for 15 minutes. They should puff up slightly.
8. Flatten the Naans
On a floured surface, roll each ball into a circle about 3–4 mm thick (~15–16 cm wide).
9. Fill with Cheese
For each naan, place about 25 g of grated cheese in the center. Pull the edges over the filling to create a pouch, pinch to seal, then flip and gently roll out into a thick disc (6–7 mm). Don’t press too hard or the cheese will burst out.
10. Cook the Cheese Naans
Heat a cast iron skillet or heavy-bottomed pan over high heat until slightly smoking. Lightly oil if needed. Cook one naan at a time for about 1 minute 30 seconds on the first side until golden and puffed, then flip and cook the other side for another 45 seconds to 1 minute.
11. Garlic Butter Finish
Brush the hot naan with melted garlic butter and sprinkle with fresh cilantro. Serve immediately while hot and melty.
Ingredient Substitutions
- Cheese: Try mozzarella, gouda, or emmental. Avoid overly salty cheeses like parmesan.
- Flour: T55 or all-purpose flour works great. Bread flour gives a fluffier result.
- Egg: Can’t eat eggs? Swap for 30 g of plain yogurt or 20 ml milk for a vegetarian-friendly version.
Related Recipes You Might Enjoy
To diversify your side dishes, explore these delightful options:
- Mac & Cheese with Three Cheeses
A gourmet take on the classic macaroni and cheese, enriched with three melting cheeses. - Homemade Caesar Salad
A fresh and crunchy salad, perfect to accompany your main courses.
Why You Should Grate Your Own Cheese
For the perfect melty cheese naan, always grate your own cheese instead of using pre-shredded bags. Here’s why:
- Better Melting: Store-bought shredded cheese is often coated with anti-caking agents like cellulose or starch, which prevent it from melting smoothly. Freshly grated cheese melts creamier and more evenly — essential for that gooey, stretchy cheese pull!
- More Flavor: When you grate cheese from a block, you preserve its natural oils and moisture, giving your naan a richer taste and better texture.
- More Economical: Buying cheese in blocks is usually cheaper per gram and more versatile in the kitchen.
- No Additives: Grating your own means no preservatives, no powdered coatings — just pure cheese goodness.
If you want that classic, melty cheese center in your naan — the kind that stretches and oozes — grating it yourself is the secret!
Tips & Tricks for the Best Homemade Cheese Naan
- Use cast iron: It retains high heat for those signature bubbles and crispy edges.
- Sticky dough? Lightly flour your hands and surface, but don’t overwork the dough with extra flour.
- Make ahead: Reheat cooked naans in a 180°C (350°F) oven for 5–7 minutes.
- Freeze it: Once fully cooked and cooled, wrap tightly and freeze for up to 2 months.
- Cold weather rise: Let your dough rise in the oven with the light on — it’s the perfect warm spot!
FAQ – Cheese Naan Recipe Without Yogurt
Can I make this recipe without eggs?
Yes! Replace the egg with 30 g of plain yogurt or 20 ml milk. The texture will be slightly different, but still delicious.
Can I bake these in the oven instead of a pan?
Not recommended. A hot skillet gives the best texture and puffed bubbles. If you try the oven, use a pizza stone at maximum heat.
How long can I store the dough?
You can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping.
Can I make mini cheese naans?
Absolutely! Divide the dough into 10–12 smaller balls for bite-sized cheese naan perfect for parties or appetizers.
Cheese Naan (No Yogurt, Easy Recipe!)
Ingredients
For the dough:
- 6 g instant dry yeast rapid-rise
- 170 ml warm water ~40°C / 104°F
- 20 g white sugar
- 30 g whole milk
- 1 small egg beaten
- 3 g salt
- 360 g all-purpose flour or T55 flour
- 40 g ghee or unsalted butter melted
For the filling:
- 150 g grated cheese cheddar, gruyère, or emmental — grate it yourself for best results
For finishing:
- 60 g ghee or melted butter
- 2 to 3 garlic cloves finely minced or pressed
- Fresh cilantro finely chopped
Instructions
Activate the yeast
- In a small bowl, mix the yeast, warm water, and sugar. Cover with plastic wrap and let sit for 10 minutes until frothy.
Prepare the wet ingredients
- In a second bowl, whisk together the milk and the beaten egg until well combined.
Prepare the dry ingredients
- Sift the flour and salt into a large mixing bowl to aerate.
Make the dough
- Create a well in the center of the flour. Add the yeast mixture, melted butter, and milk–egg mixture. Stir with a spatula until a dough begins to form, then finish by hand until it comes together in a soft ball. No need to knead extensively.
First rise
- Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm place for 1 to 1.5 hours, until doubled in size.
Divide the dough
- Place the dough on a lightly floured surface. Divide into 6 to 8 equal portions. Shape each piece into a smooth ball by folding the edges underneath.
Second rise
- Place the balls on a floured tray or plate. Cover with a towel and let rest at room temperature for 15 minutes, until slightly puffy.
Roll out the naans
- On a floured surface, roll each ball into a 3–4 mm thick circle (about 15–16 cm in diameter).
Fill with cheese
- Place about 25 g of grated cheese in the center of each round. Bring the edges together to form a pouch, pinch to seal, then flip over (seam-side down) and gently roll into a disk about 6–7 mm thick.
Cook on the stove
- Heat a cast iron or heavy-bottomed skillet over high heat until lightly smoking. Lightly oil if needed. Cook each naan for 1.5 to 2 minutes on the first side, until golden and bubbly. Flip and cook the other side for 45 seconds to 1 minute.
Finish and serve
- Immediately brush the hot naan with garlic butter and sprinkle with fresh cilantro. Serve hot and melty!
Video
Notes
Tips & Tricks for the Best Homemade Cheese Naan
- Use cast iron: It retains high heat for those signature bubbles and crispy edges.
- Sticky dough? Lightly flour your hands and surface, but don’t overwork the dough with extra flour.
- Make ahead: Reheat cooked naans in a 180°C (350°F) oven for 5–7 minutes.
- Freeze it: Once fully cooked and cooled, wrap tightly and freeze for up to 2 months.
- Cold weather rise: Let your dough rise in the oven with the light on — it’s the perfect warm spot!
FAQ – Cheese Naan Recipe Without Yogurt
Can I make this recipe without eggs?Yes! Replace the egg with 30 g of plain yogurt or 20 ml milk. The texture will be slightly different, but still delicious. Can I bake these in the oven instead of a pan?
Not recommended. A hot skillet gives the best texture and puffed bubbles. If you try the oven, use a pizza stone at maximum heat. How long can I store the dough?
You can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping. Can I make mini cheese naans?
Absolutely! Divide the dough into 10–12 smaller balls for bite-sized cheese naan perfect for parties or appetizers.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Easy and Quick Pancake Recipe
Light and tasty pancakes, ideal for breakfast or a snack. - Moist Apple Cake
A moist and flavorful cake, perfect for dessert or tea time. - Ultra-Rich Chocolate Mousse
A creamy and intense chocolate mousse, a true delight for chocolate lovers.
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