1Begin by mixing together the yeast mixture, covering it with a damp cloth, and letting it rest for 10 minutes.
2Begin by mixing together the yeast mixture, covering it with a damp cloth, and letting it rest for 10 minutes.
3Begin by mixing together the yeast mixture, covering it with a damp cloth, and letting it rest for 10 minutes.
4During the 10 minutes the yeast mixture is resting, add the rest of the ingredients into a large bowl.
5During the 10 minutes the yeast mixture is resting, add the rest of the ingredients into a large bowl.
6During the 10 minutes the yeast mixture is resting, add the rest of the ingredients into a large bowl.
7Once the 10 minutes are up and your yeast is frothy, add it into the rest of the ingredients and roughly mix it together.
8Once the 10 minutes are up and your yeast is frothy, add it into the rest of the ingredients and roughly mix it together.
9Once the 10 minutes are up and your yeast is frothy, add it into the rest of the ingredients and roughly mix it together.
10Knead the dough by hand on a counter with a little bit of flour, or with a stand mixer.
11Knead the dough by hand on a counter with a little bit of flour, or with a stand mixer.
12Knead the dough by hand on a counter with a little bit of flour, or with a stand mixer.
13Allow the dough to rise for an hour and a half.
14Allow the dough to rise for an hour and a half.
15Allow the dough to rise for an hour and a half.
16Punch down the dough gently.
17Punch down the dough gently.
18Punch down the dough gently.
19Divide the dough into about 6 to 8 dough balls, each weighing about 85 grams.
20Divide the dough into about 6 to 8 dough balls, each weighing about 85 grams.
21Divide the dough into about 6 to 8 dough balls, each weighing about 85 grams.
22Stuff the dough balls with cheese and let them rest for 15 minutes.
23Stuff the dough balls with cheese and let them rest for 15 minutes.
24Stuff the dough balls with cheese and let them rest for 15 minutes.
25Flatten the dough into a disc on a lightly floured surface using a rolling pin to roll out the dough into an oval shape about a quarter of an inch thick.
26Flatten the dough into a disc on a lightly floured surface using a rolling pin to roll out the dough into an oval shape about a quarter of an inch thick.
27Flatten the dough into a disc on a lightly floured surface using a rolling pin to roll out the dough into an oval shape about a quarter of an inch thick.
28Let the rolled out dough rest for 10 minutes.
29Let the rolled out dough rest for 10 minutes.
30Let the rolled out dough rest for 10 minutes.
31While the dough is resting, mix together the garlic ghee mixture.
32While the dough is resting, mix together the garlic ghee mixture.
33While the dough is resting, mix together the garlic ghee mixture.
34Preheat a cast iron or a stainless steel pan for 5 minutes on medium heat before adding any dough to it.
35Preheat a cast iron or a stainless steel pan for 5 minutes on medium heat before adding any dough to it.
36Preheat a cast iron or a stainless steel pan for 5 minutes on medium heat before adding any dough to it.
37Do not add any oil to your pan and be careful of using too high of a heat because we don't want it to burn.
38Do not add any oil to your pan and be careful of using too high of a heat because we don't want it to burn.
39Do not add any oil to your pan and be careful of using too high of a heat because we don't want it to burn.
40Cook the naan for 2 minutes on each side using a spatula to remove it.
41Cook the naan for 2 minutes on each side using a spatula to remove it.
42Cook the naan for 2 minutes on each side using a spatula to remove it.
43Brush with the garlic ghee mixture and serve.
44Brush with the garlic ghee mixture and serve.
45Brush with the garlic ghee mixture and serve.
Ingredients
4 oz water, lukewarm
4 oz water, lukewarm
4 oz water, lukewarm
1.5 tsp active dry yeast
1.5 tsp active dry yeast
1.5 tsp active dry yeast
1 tsp sugar
1 tsp sugar
1 tsp sugar
340 grams all-purpose flour
340 grams all-purpose flour
340 grams all-purpose flour
1 tsp fine kosher salt
1 tsp fine kosher salt
1 tsp fine kosher salt
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp baking powder
120 grams greek yogurt, whole fat
120 grams greek yogurt, whole fat
120 grams greek yogurt, whole fat
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
115 grams ghee or butter
115 grams ghee or butter
115 grams ghee or butter
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp garlic powder
5 grams cilantro, freshly chopped
5 grams cilantro, freshly chopped
5 grams cilantro, freshly chopped
16 oz freshly grated mozzarella
16 oz freshly grated mozzarella
16 oz freshly grated mozzarella
Equipment
damp clothlarge bowlstand mixer (optional)rolling pincast iron panstainless steel panspatula
Tips
Do not add any oil to the pan when cooking the naan.
Be careful of using too high of a heat to prevent burning.
The cheese in this recipe is to elevate the flavor profile, not to create a gooey, cheesy pull-apart bread.