Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) instant dry yeast
  • 1 teaspoon (6g) granulated sugar
  • 1 teaspoon (5g) salt
  • ¾ cup (180ml) lukewarm milk
  • 2 tablespoons (30ml) plain yogurt
  • 2 tablespoons (30ml) vegetable oil
  • 8 ounces (225g) paneer, crumbled
  • 4 ounces (115g) cheddar cheese, shredded
  • 2 tablespoons (30ml) finely chopped cilantro
  • 1 green chili, finely chopped
  • 1 teaspoon (5g) ginger-garlic paste
  • ½ teaspoon (2.5g) garam masala
  • ¼ teaspoon (1.25g) red chili powder (optional)
  • Salt to taste
  • 2 tablespoons (30g) unsalted butter, melted, for brushing

Instructions:

  1. Prepare the Dough: Combine dry ingredients (flour, yeast, sugar, salt). Add wet ingredients (milk, yogurt, oil). Knead until smooth and elastic. Cover and let rise until doubled in size.
  2. Make the Filling: Combine crumbled paneer, shredded cheese, cilantro, green chili, ginger-garlic paste, garam masala, red chili powder (if using), and salt in a bowl. Mix well.
  3. Divide and Shape: Punch down the dough and divide it into 6 equal portions. Roll each portion into a ball.
  4. Stuff the Naan: Roll each ball into a small circle. Place a generous amount of the paneer and cheese filling in the center. Bring the edges of the dough up and pinch to seal, forming a ball again.
  5. Roll Out: Gently roll out each stuffed ball into an oval or oblong shape, about ¼ inch thick. Be careful not to tear the dough.
  6. Cook the Naan: Heat a cast iron skillet or tawa over medium-high heat. Cook each naan for 2-3 minutes per side, until golden brown and slightly charred in spots.
  7. Brush with Butter: Immediately brush the cooked naan with melted butter.
  8. Serve Immediately: Serve hot and enjoy!