Cheese And Cilantro Stuffed Naan
This cheese and cilantro stuffed naan is a tandoor-baked Indian bread loaded with melted cheddar and fresh herbs, finished with a butter brush. It's the ideal complement to curries like butter chicken.
This cheese and cilantro stuffed naan is a tandoor-baked Indian bread loaded with melted cheddar and fresh herbs, finished with a butter brush. It's the ideal complement to curries like butter chicken.
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On a floured surface, flatten a portion of naan dough into a small disc.
Pile a generous amount of shredded cheese and chopped cilantro onto the center of the dough.
Gather the edges of the dough up and around the filling, pinching to seal it into a ball.
Press the stuffed dough ball flat and, using a rolling pin, roll it out into a large, thin circle.
Lightly pat the surface of the naan with water.
Slap the naan onto the inside wall of a hot tandoor oven and bake until puffed and golden with some charred spots.
Using metal skewers, remove the cooked naan from the tandoor.
Immediately brush the hot naan with melted butter.
Slice the naan into wedges and serve immediately.
Store cooled stuffed naan in an airtight container in the refrigerator for up to 2 days; reheat in a skillet or oven at 350°F for 2–3 minutes until warm and cheese softens again.
tandoor oven (or cast-iron skillet, griddle, or grill as alternative)
Yes. Use a very hot cast-iron skillet, cast-iron griddle, or a grill set to high heat. The crust won't be as charred, but the cheese will melt and the flavor will still be excellent.
Seal the edges of the dough tightly around the filling. Use wet fingers to pinch and press the seams closed before cooking, and avoid overfilling.
Yes. Stuff and shape the naan up to 4 hours ahead, then cover and refrigerate. Cook just before serving for the best texture and melted cheese.
Cheddar is traditional and melts well. Mozzarella, paneer crumbles, or a blend of mild cheeses also work; use any cheese that melts smoothly without burning.
Look for light golden-brown to charred spots on both sides, and the dough should feel firm and cooked through. A slight spring-back when pressed indicates it's ready.
