Garlic Cheese Naan Recipe – Easy Indian Flatbread with Oregano

Last Updated on 4 months by Neha Deshmukh

Garlic Cheese Naan Recipe – Easy Indian Flatbread with Oregano

Hey everyone! If you’re anything like me, you love a good naan. Soft, fluffy, and perfect for scooping up all that delicious curry… what’s not to love? I’ve been experimenting with different naan recipes for ages, and this Garlic Cheese Naan is a total winner. It’s got that classic naan texture, but with a cheesy, garlicky, oregano-infused twist that takes it to a whole new level. Trust me, once you try this, you’ll be making it again and again!

Why You’ll Love This Recipe

This isn’t your average naan recipe. It’s surprisingly easy to make at home, even if you’ve never worked with yeast before. The combination of garlic, cheese, and oregano is just divine – it’s a little bit Indian, a little bit Italian, and 100% delicious. Plus, the aroma while it’s baking? Seriously heavenly. It’s perfect for a weeknight dinner, a weekend gathering, or honestly, just when you’re craving something comforting and flavorful.

Ingredients

Here’s what you’ll need to make these amazing Garlic Cheese Naans:

• 2 cups All Purpose Flour (Maida) – about 250g
• 3 tablespoons All Purpose Flour (Maida) – for dusting and kneading, about 37.5g
• ?? Sugar – 1 tablespoon
• ?? Dry Yeast – 1 teaspoon (about 3g)
• 1 teaspoon Salt
• 1.5 tablespoon Oil
• as needed Milk and Butter – for brushing
• 75 grams Butter, softened
• 3 tablespoons Crushed Garlic
• 2 tablespoons Oregano
• as required Chili Flakes (optional)
• as desired Grated Cheese – mozzarella, cheddar, or a blend!

Ingredient Notes

Let’s talk ingredients for a sec. Using maida (all-purpose flour) is key for that authentic, soft naan texture. Don’t worry if you’re new to yeast – we’ll walk through activating it together. I always use active dry yeast because it’s readily available, but instant yeast works too!

And that Italian herb blend? Don’t be scared to mix things up! I love the oregano, but a little basil or thyme would be lovely too. It’s a fun way to play with flavors and make it your own. The cheese is really up to you – I usually go for mozzarella because it melts beautifully, but cheddar or a mix of cheeses works great too.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, we need to wake up our yeast. In a small bowl, mix about 1/2 cup (120ml) of warm water with the sugar and yeast. Give it a little stir and let it sit, covered, for about 10 minutes. It should get nice and frothy – that means the yeast is alive and kicking! If it doesn’t, don’t worry, we’ll talk about that in the FAQs.
2. On a clean surface, mound the 2 cups of flour and salt. Make a well in the center, like a little volcano. Pour in the yeast mixture.
3. Gradually add the remaining warm water (about 3/4 cup or 180ml), kneading it into the flour. Add the oil and continue kneading for a good 15 minutes. You want a soft, smooth dough that’s slightly sticky.
4. Transfer the dough to a lightly greased bowl, coat it with a little butter (this prevents it from drying out!), cover it, and let it rise in a warm place for about an hour, or until it’s doubled in size.
5. If your dough isn’t rising, don’t panic! Sometimes it needs a little extra time. Let it proof for another 30 minutes. If it still doesn’t rise, it’s okay to use it to make parathas instead – they’ll still be delicious!
6. Once the dough has risen, gently punch it down to release the air. Add 1 tablespoon of flour and knead for another 2-3 minutes.
7. Divide the dough into two equal parts. Roll each part into an 8-inch circle, dusting with flour as needed to prevent sticking.
8. Now for the fun part! Spread each circle with softened butter, then sprinkle generously with crushed garlic, oregano, and chili flakes (if you’re using them). Top with your favorite grated cheese.
9. Fold each circle in half to form a semi-circle, then slice into 7-8 wedges. Brush the tops with melted butter and sprinkle with a little more oregano.
10. Preheat your oven to 200°C (392°F). Brush the naan with a little milk (this helps it brown beautifully) and bake for 20-25 minutes, or until golden brown and bubbly.
11. Remove from the oven, brush with melted butter, and let cool slightly before serving.

Expert Tips

• Don’t skip the kneading! It’s what develops the gluten and gives the naan its lovely texture.
• Warm water is key for activating the yeast. Too hot, and you’ll kill it. Too cold, and it won’t activate.
• A warm environment helps the dough rise. I like to place it in a slightly warmed oven (turned off, of course!).

Variations

• Vegan Adaptation: Swap the butter for vegan butter and use a vegan cheese alternative.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: If you’re not a fan of spice, skip the chili flakes altogether. Or, add a pinch of cayenne pepper for a little extra kick!
• Festival Adaptations: This naan is amazing with a rich butter chicken or a flavorful lamb rogan josh during festivals like Diwali or Eid.

Serving Suggestions

Serve this Garlic Cheese Naan warm with your favorite Indian curries, dips like raita or hummus, or even just on its own as a delicious snack. My family loves it with a simple dal makhani.

Storage Instructions

Leftover naan can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a dry skillet or in the oven for a few minutes to restore its softness.

FAQs

What type of flour is best for making naan?

Maida (all-purpose flour) is traditionally used for naan because it gives it that soft, chewy texture.

Can I make the dough ahead of time?

Yes! You can make the dough a day ahead and store it in the refrigerator. Just let it come to room temperature before rolling it out.

What if my yeast doesn’t activate?

Make sure your water isn’t too hot or too cold. If it still doesn’t activate, your yeast might be old and you’ll need to get a fresh batch.

Can I cook this naan on a tawa (griddle) instead of baking it?

Absolutely! Cook it on a medium-high heat tawa, brushing with butter. Flip when bubbles start to form and cook until golden brown on both sides.

What dips pair well with garlic cheese naan?

Raita, hummus, mint chutney, or even a simple yogurt dip are all fantastic choices.

How can I adjust the garlic flavor?

Use more or less crushed garlic to suit your taste. You can also roast the garlic before adding it to the naan for a milder, sweeter flavor.

Enjoy! I really hope you give this recipe a try. Let me know in the comments how it turns out for you!