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Garlic Cheese Naan 

This garlic cheese naan is soft, fluffy, and packed with melty vegan mozzarella, then brushed with a garlicky herb butter for the perfect finishing touch. Made with a simple homemade naan dough using vegan yogurt and olive oil, this plant-based naan comes together in a skillet without needing a tandoor.

It’s the perfect side for your favorite curries, tikka masala, or Indian-inspired meals, but honestly, it’s delicious enough to eat straight off the skillet.

Personally, I love to know all the ingredients in my bread, so making this at home makes my heart happy because I know EVERYTHING going into it lol.

Courses ,
Time
Prep Time: 25 mins Cook Time: 20 mins Total Time: 1 hr 25 mins
Servings 5
Description


~5 naan 

Ingredients
    Dough
  • 1 Tsp Instant Yeast
  • 3/4 Cup Warm Water
  • 1 Tsp Organic Cane Sugar
  • 2 Cups All Purpose Flour
  • 1 Tsp Salt
  • 3/4 Tsp Baking Powder
  • 3 Tbsp Unsweetened Vegan Yogurt
  • 2 Tbsp Olive Oil
    • Cheese Filling
  • 1.5 Cup Shredded Vegan Mozarella
    • Garlic Herb Butter
  • 3 Tbsp Vegan Butter (Melted)
  • 2 Whole Garlic Cloves (Minced)
  • 1 Tbsp Fresh Cilantro
Instructions
  1. Activate the Yeast

    In a bowl, whisk together the warm water, sugar, and yeast
    Let sit for 5–10 mins until foamy

  2. Make the Dough

    Add the flour, salt, baking powder, vegan yogurt, and olive oil
    Mix until a sticky dough forms
    Transfer to a lightly floured surface and knead for 3–5 mins until smooth and soft
    If the dough is too sticky, add a little more flour, 1 tbsp at a time

  3. Let It Rise

    Place the dough in a lightly oiled bowl and cover
    Let rise for 30–60 mins, or until slightly puffed

  4. Make the Cheese Naan

    Divide the risen dough into 4–5 equal balls

    Working with one ball at a time, gently flatten it into a small circle

    Add about 1/3 cup shredded vegan mozzarella to the center
    Bring the edges of the dough inward and pinch them together at the top to completely seal the cheese inside
    Place seam-side down, cover, and let rest for 10 mins

  5. Roll Out the Naan

    Lightly flour the surface
    Gently roll each stuffed dough ball into an oval or circle

  6. Cook

    Add one naan to medium heat skillet
    Cook each naan for 4 mins total, with each side cooking for 2 mins total

  7. Finish

    Mix together the melted vegan butter, minced garlic, and fresh cilantro
    Brush over each naan

  8. Storage

    Store leftover cheese naan in an airtight container in the refrigerator for up to 4 days
    Reheat in a skillet for 1–2 mins per side or until warm and the cheese is melty again

Read it online: https://itsromab.com/recipe/garlic-cheese-naan/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab