Cheese & Garlic Naan

5 Jul

So many things to be grateful for this week!  First, we must say thank you Nicole over at Baking Bites for including us in her ‘Bites from other blogs.’  It’s like a ‘best of’ from our tastebuds, so if you haven’t seen her site, check it out!

{Contest time!}  Next up is a super fun giveaway for our readers!  One of the affiliates we work with, Pinch of Yum {check the ad in our sidebar}, has ever so graciously provided us with a free copy of their ebook, Tasty Food Photography! So, if you’ve been itching to figure out how to create beautiful food images or even want to up your game on instagram, now’s your chance!  Here’s what you need to do:  leave a comment at the bottom of this post telling us what recipe we should feature in a future post {simple!}.  Bonus entry for following both Pretty Little Dishes and Pinch of Yum on Facebook and following Pretty Little Dishes on Pinterest.  If you take us up on the bonus entry, please let us know you did that in your comment.  You have a week, so leave your comment by July 12!

Also – if you’ve had your eye on the ebook regardless, Pinch of Yum is also giving our readers a discount code for Tasty Food Photography that expires July 8.  So, click the ad on our sidebar to order and use discount code: newversion30 at check out.

naan dough prepOk…now down to the business of cooking this week…

This post was originally a {Sunday Scrap} idea as there were lentils lying around the house begging to be used.  The lentils turned out to be tasty, but the naan stole the show.  And I don’t mean a little bit…I mean in an, ‘and the Oscar goes to…,’ kind of way where the lentils weren’t even nominated.  We hope you enjoy this scene stealer as much as we did.

{Kristen’s Take}
This was the first time I’ve ever made flat bread and this recipe made it very easy!  It was perfect for our 4th of July celebration…using the grill cheese stuffed naanwithout having to heat up the house.  I made two versions of this recipe, one with cheese and one without, both of which were good.  I used buttermilk as my milk and only needed 4 cups of bread flour.  The optional garlic was added to enhance the flavor.  My favorite part of making this recipe was how fun it was to watch as the bread would bubble on the grill {yay…I did it right!}.  Including the time needed for the bread to rise, it took about 2 hours total to make.  If you are looking for an easy bread to make that can be grilled during your family outing, make naan!

{Gina’s Take}

grilling naanThis is seriously the best tasting naan I’ve ever had and I love, love, love Indian food.  I’ve never made naan before, but I make a lot of bread, so I had a good handle on how this was supposed to go down.  Plus, my husband was really excited to fire up the grill and take all the credit {smile}.  I substituted So Delicious Dairy Free Vanilla Coconut Milk (we almost never have real milk in the house) for the milk, but I did everything else as outlined in the recipe below.  I used organic mozzarella, organic cheddar, and regular ole’ Philly Cream Cheese in my cheese stuffing.  I think lower fat options would have worked fine too.  It plated naantook me 1 or 2 dough balls to get the hang of the stuffing, but I liken it to making hand pies…stuff, pinch, make round, flatten.  Once I got the rolling pin pressure correct – you want them as thin as you can get without the cheese busting through – it was smooth sailing.  The grilling process was simple.  We didn’t use all of the butter, so depending on how much you like, you could scale up or down.  You could easily mix in some herbs with the cheese or sprinkle them on post buttering so they stick.  We had TONS of leftovers, so this could be a good recipe to prep ahead and then impress your friends grill side.

Recipe adapted from,

{Pretty Little Sisterly Tip}

Not a fan of cheese – this recipe can double satisfy a sweet tooth too!  Omit the garlic and mix some cinnamon and sugar in a bowl.  After you flip the bread and butter the second side, sprinkle some sweetness on top! Instant dessert!

Garlic and Cheese Naan

5.0 from 1 reviews
Cheese & Garlic Naan
Recipe type: Bread
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10
A delicious naan recipe. Naan can be made with or without the cheese stuffing.
  • 1 cup warm water
  • ¼ cup sugar
  • 1 package (0.25 oz) active dry yeast
  • 3 Tbsp milk
  • 1 egg
  • 2 tsp salt
  • 2 tsp garlic (optional)
  • 4½ cups bread flour
  • 1 Tbsp vegetable oil (for greasing)
  • 4 oz plain cream cheese, room temperature
  • ½ cup shredded mozzarella
  • ½ cup shredded cheddar
  • 3 Tbsp butter, melted
  1. In a large measuring cup or medium bowl, stir together water and sugar until dissolved, then add yeast.
  2. Allow yeast mixture to stand until foamy, about 10 minutes.
  3. In the meantime, using your kitchen aid stand mixer bowl, add milk, salt, egg, & garlic, whisk together. If you do not have a stand mixer, whisk together in a large bowl.
  4. Then add yeast mixture to mixer or bowl, and incorporate flour, ½ cup at a time. If using a mixer, use the dough hook, add/knead dough until smooth. If by hand, knead for 6-8 minutes on a lightly floured surface, until smooth.
  5. Place dough in a large greased bowl, cover with a damp cloth, and let rise until dough has doubled in volume, about 1 hour.
  6. Once dough has risen, punch down, pinch off golf ball sized handfuls of dough, roll them in a ball, and place on parchment paper lined cookie sheet. Do this until you use all the dough.
  7. Cover with a damp cloth and let rise again until doubled, about 30 minutes.
  8. During the second rise, prepare the cheese stuffing, lightly oil the grill grates, and heat the grill to medium heat.
  9. For the cheese stuffing, combine the 3 cheeses with a fork, in a medium bowl.
  10. Once the dough has risen, create a cavity in the dough, take about 1-2Tbsp of cheese, fill the cavity, fold over, and gently reshape into a small ball.
  11. With a rolling pin, gently roll the dough in to small, flat circles, applying enough pressure to flatten the dough without the cheese oozing out. If you are not stuffing the naan, just roll the dough in to small, flat circles. The thinner the better the 'bubbling' result on the cooked bread.
  12. Place dough on heated grill and cook for ~ 2 minutes, until puffy and lightly browned. Lightly brush uncooked side with butter and turn over.
  13. Brush cooked side with butter and cook until browned, another ~2 minutes, then remove from grill.
  14. Continue the process until all the naan has been prepared.


3 Responses to “Cheese & Garlic Naan”

  1. Ash- foodfashionparty July 7, 2013 at 2:00 pm #

    This naan looks so delicious and grilling seems like a nice idea.

  2. Jenny July 8, 2013 at 7:45 am #

    I’m totally obsessed with soups!! You should feature some good old fashioned chicken noodle or savory lobster bisque.. mmm

    Looking forward to seeing more of your recipes on Facebook & Pinterest!!

    Your newest follower :]

  3. Virginia Mabry August 23, 2013 at 1:13 pm #

    I was nervous about making this but it turned out wonderfully! I didn’t stuff the Naan or add the garlic. Some of the Naan varied in size, but it all tasted the same, delicious! I also had to use my grill pan, since it was raining outside. I would highly recommend grilling this outside if you can. My grill pan worked great though.

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