This spicy take on cheesy garlic naan is a must for chilli lovers. I call them Bullet Cheese Naan because they’re packed with flaming hot cheesiness. Each naan has a molten layer of chillies (both red and green) inside, as well as two types of cheese: Mozzarella and Cheddar. This combo equals amazing flavour and stretchy cheese pulls. It’s a yeast-free naan recipe which uses self-raising flour and additional baking powder for the softest cheese naan you will ever eat. Both the cheese naan stuffing and naan dough are quick simple to prepare. To bring them together is super easy, too. The process is similar to making any Indian stuffed bread, such as Aloo Paratha, Paneer Kulcha or Aloo Thepla.
What is naan?
Naan is a leavened flatbread that’s traditionally baked in a tandoor (clay oven). It’s a popular style of bread in Western Asia, the Indian subcontinent parts of East Asia and the Caribbean. It’s a wheat flour preparation with leavening like baking powder or yeast. Other common ingredients in naan can include yoghurt and/or milk, water, sugar and salt.
Where does Naan come from?
An early version of leavened bread in India/Hindustan dates back to 1300 AD, after the Egyptians introduced yeast to the subcontinent. It’s said the Naan we have now come to know through Indian cuisine was later influenced by Persia and the Mughal Empire (1526–1761). The word ‘Nan’ in Persian means bread. It was food for nobility, typically served with kebabs and other grilled meats, and mostly in the northern regions. The concept of tandoor (clay oven) cooking was also adopted. Over time, naan has been shaped into what we know it as today; A leavened flatbread that’s both soft and chewy.
The upside-down method for cooking naan
This recipe for Bullet Cheese Naan uses the upside down cooking method. It requires you to dampen the underside of the naan with water before placing it on a pre-heated tawa (flat iron, steel or aluminium pan used mostly for cooking Indian bread). You can also use a frying pan, but this method will not work on non-stick surfaces. If you do not have a suitable pan, feel free to try one of these three alternative methods for cooking naan.
3 alternative methods for cooking naan
What to eat with naan
Naan is an incredibly versatile style of bread that pairs well with curry, daal, tandoori dishes and mixed grills. You can even use naan as a pizza base! It makes for a great wrap for kebabs and salads, or cut into bite-size pieces for dunking in your favourite dips. For me, naan completes North Indian meals beautifully.
List of dishes to serve with naan
Malai Kofta Paneer Tikka Tofu Tikka Masala Daal Makhani Paneer Makhani Butter Cauliflower Saag Paneer Kadai Tofu & Vegetables Shahi Paneer
Why is my naan not fluffy?
There are a number of possible reasons why your homemade naan isn’t fluffy or soft.
How do you make naan soft?
Use a combination of yoghurt, oil and warm water to bind the dough. Knead the dough until it’s smooth and soft, then rest it (covered) for at least 30 minutes. Ensure you add enough water. I cannot stress this point enough. If you don’t add enough water, the naan will be unpleasantly chewy and hard. It’s okay if the dough is on the stickier side. Follow my recipe for naan that is soft and fluffy. If you prefer your naan to be a little chewy, roll it thinner.
Which flour should I use for naan?
Flour with a fairly high gluten content is best, since we want the naan to have good rising structure and a slight chew. I use self-raising flour for its’ added leavening properties, but you can also use plain flour (maida). Simply add an additional 1 1/2 teaspoon of baking powder (2 1/2 tsp total for the recipe) and 1/2 tsp baking soda. Some people also have success in making wholewheat naan using chapati flour (atta).
Can I use milk instead of yogurt for naan?
Yes. You can replace the yoghurt and water in this recipe for around 175ml warm milk. Add the milk gradually until you create a soft and slightly sticky dough. Be sure to knead it for at least 8 minutes. It should spring back very slowly if you press it with your finger. The dough for naan should never feel hard or dry.
Why do you add sugar to naan?
Not only does sugar improve the structure of the dough, it also helps give the naan a beautiful flavour and colour. I use icing sugar (powdered sugar) since it’s easier to incorporate into the dough. Granulated sugar and caster sugar are fine to use, however.
How long will naan dough keep?
This yeast-free naan dough will keep in the refrigerator for two days. Make sure you wrap the dough directly in cling film or place it in an airtight container. Since this recipe doesn’t use yeast, it’s best to use it within 48 hours since the baking powder will lose its’ leavening properties as time goes on. This will result in naan that’s less puffy.
Can I use this recipe to make plain butter naan?
Absolutely. Skip the stuffing in this recipe and cook the naan in the same way. Brush with your choice of butter and serve hot. Indeed, you may also just brush the finished naan with garlic butter for a delicious garlic naan recipe.
How to cook naan without a tandoor
Did you know there’s a quick and inexpensive way to give naans a beautifully-blistered surface without a tandoor. Simply heat up a tawa until smoking hot, wet the surface of the naan with water and place it water-side down on the tawa. It will begin to puff slightly. After 20 seconds, grab the pan handle (wearing a heatproof glove if the pan doesn’t have a wooden handle) and flip it upside down to cook the surface directly over the open flame.
How to make Bullet Cheese Naan: Step-by-step images
Walk through the entire process for making cheese naan with me. We’ll make the cheese filling, bind a soft but sturdy dough, and then roll them out so the filling doesn’t burst out of the sides. Finally, we’ll cook them upside down on the tawa until puffy and golden on the outside.
1. Make the naan dough
Combine the dry ingredients. Make a well in the centre and add the wet ingredients. Bind to create a soft and slightly sticky dough. Cover and rest the naan dough for at least 30 minutes at room temperature. The dough will become less sticky after resting, since this inactive time gives the flour time to hydrate. If the dough is not adequately hydrated, it will not rise. It will also be quite hard and tough.
2. Prepare the cheese stuffing
Combine the cheeses, chillies and cream. Cream will add some moisture to the filling for a gorgeously gooey cheese naan experience! Mash the mixture with the back of a spoon so it comes together easily. This will make stuffing the dough easier.
3. Stuff the dough and roll the naan
Be sure the dough covers the cheese filling completely. Any cracks will ooze cheese during the cooking process. A little oozing cheese is fine but you don’t want it all to leak out. Watch my video to see a detailed version of the technique I use.
4. Cook the naan upside down!
I love using this upside down method for cooking naan. Most of us don’t have tandoors at home so it’s a great option to get that restaurant-style tandoori finish without a tandoor.
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Bullet Cheese Naan recipe
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If you like this Bullet Cheese Naan, you’ll love my recipe for Paneer Kulcha
More Indian bread recipes you might enjoy
Love Sanjana Alternative cooking methods:
The above cooking method may not be your preference. In this case, simply skip the water step and cook the naan on both sides in a very hot frying pan. Non-stick is fine to use in this case. For extra char, you can place the naans under the grill for a few seconds. Arrange the naans on a lined baking tray and bake in a 220°C/430°F oven for 4-5 minutes.
Feel free to skip the coriander and garlic butter and brush with plain melted butter if desired. Share this recipe
