Pin it
Quick cheese naan is a clever twist on traditional Indian flatbread, perfect for satisfying spontaneous cravings for homemade naan. This smart recipe transforms basic pantry ingredients into soft, pillowy bread with a deliciously melted cheese center, skipping the usual dough proofing time.
This quick version was shared during a cooking workshop and has become my go-to solution for last-minute naan cravings. The yogurt creates a tenderness that guests always notice.
Essential Ingredients
- All-purpose flour: Choose type 45 or 55 for light, airy texture
- Plain yogurt: Cleverly replaces milk and adds suppleness
- Cream cheese: Its unique meltability ensures proper filling
- Baking powder: Provides instant rise without waiting
- Egg: Essential for proper texture
- Salt: Enhances flavor and improves dough structure
Step-by-Step Instructions
- 1. Perfect Dough
- - First combine dry ingredients for even distribution
- Gradually add wet ingredients
- Knead until smooth and elastic
- Dough should be supple but not sticky - 2. Careful Shaping
- - Divide into equal portions by weight
- Gently flatten center for cheese filling
- Carefully seal edges to contain cheese
- Check for holes that could affect puffing
[Quick Cheese Naan continues...]
- 3. Strategic Chilling
- - Space dough balls apart to prevent sticking
- Cover with slightly damp cloth
- Cold temperature sets the cheese
- Use this time to prepare cooking station - 4. Controlled Cooking
- - Roll each naan individually just before cooking
- Maintain steady skillet temperature
- Watch for characteristic bubbles forming
- Flip at proper moment for optimal puffing
Cream cheese is truly the secret ingredient that makes this recipe special. After testing many cheese varieties, none match its ability to melt while staying contained within the dough. Its mild, creamy flavor perfectly complements the bread's texture.
Pin it
Temperature Mastery
Heat control is crucial for perfect naan. Too hot burns the outside while leaving the inside raw. Too cool prevents the signature puffing that makes this bread special. Look for the first bubbles and a matte surface as signs to flip.
Keys to Success
Patience during rolling is essential. Dough that's too thin or has holes won't puff properly. The cheese must stay completely sealed inside to create the steam pocket needed for dramatic puffing.
This quick recipe has become my secret weapon for impressing last-minute guests. Watching the naan puff up like balloons never gets old. It proves that with the right ingredients and technique, you can create kitchen magic even when short on time.
Frequently Asked Questions
- → Can I swap out the cheese for something else?
- Absolutely! Use cream cheese like Philadelphia or shredded cheese if you prefer, but Laughing Cow melts best.
- → Can I freeze these cheese naan?
- Yes, freeze them before cooking once the dough has rested. When you're ready, thaw in the fridge and cook.
- → How do I make sure the naans stay fluffy?
- Don’t overcook them, and spread butter on them as soon as they're out of the pan. Keep them covered to lock in softness.
- → What if my dough is too sticky?
- Sprinkle small amounts of flour and knead until the dough is smooth and just slightly tacky.
- → How can I reheat them?
- Pop them in the microwave for a few seconds or warm them gently in a pan, but they’re best fresh out of the pan.