Garlic Cheese Naan Recipe – Easy Indian Flatbread with Whole Wheat

Last Updated on 6 months ago by Neha Deshmukh

Garlic Cheese Naan Recipe – Easy Indian Flatbread with Whole Wheat

Hey everyone! If you’re anything like me, you love fresh, warm naan bread with your Indian meals. But sometimes, you want something a little extra, right? That’s where this Garlic Cheese Naan comes in. It’s soft, fluffy, bursting with garlicky goodness, and has that amazing stretchy cheese pull. I first made this when I was craving something comforting and a little indulgent, and it’s been a family favorite ever since! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your average naan. We’re taking the classic Indian flatbread and giving it a seriously delicious upgrade. Here’s why you’ll adore it:

• Flavor Explosion: The combination of garlic and melted cheese is simply irresistible.
• Soft & Fluffy: The addition of whole wheat and buttermilk creates a wonderfully soft texture.
• Relatively Easy: While it takes a little time for the dough to rest, the actual process is pretty straightforward.
• Crowd-Pleaser: Perfect for parties, family dinners, or just a cozy night in.

Ingredients

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

• 2 cups whole wheat flour (approx. 250g)
• 1 cup all-purpose flour (approx. 120g)
• 1.5 teaspoons baking powder
• 0.25 teaspoon baking soda
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 tablespoons buttermilk or curd (approx. 45ml)
• 0.75 cup water (approx. 180ml)
• 3 tablespoons oil or butter (approx. 45ml)
• 10-12 garlic cloves
• 2-3 tablespoons cheddar or mozzarella cheese, grated (approx. 30-45g)
• White sesame seeds, for sprinkling
• Butter, for brushing

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Whole Wheat Flour: I love using whole wheat flour for a slightly nutty flavor and added health benefits. Don’t worry, it doesn’t make the naan heavy! You can adjust the ratio of whole wheat to all-purpose flour to your liking.
• Buttermilk/Curd: This is the secret to super soft naan. The acidity tenderizes the gluten, resulting in a lovely texture. If you don’t have buttermilk, plain yogurt works beautifully too!
• Cheese Variations: Cheddar gives a nice sharp flavor, while mozzarella is wonderfully stretchy. Feel free to experiment! A mix of both is also fantastic. My friend, Priya, swears by adding a little Monterey Jack for extra creaminess.

Step-By-Step Instructions

Alright, let’s get baking!

1. In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, sugar, and salt. Give it a good whisk to make sure everything is evenly distributed.
2. Add the buttermilk, water, and oil (or melted butter) to the dry ingredients. Start mixing with your hands, gradually bringing the dough together.
3. Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes soft and pliable. It shouldn’t be sticky, but it shouldn’t be too dry either.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest for at least 2 hours. This is crucial for developing the gluten and achieving that soft texture.
5. While the dough is resting, prepare the garlic paste. Crush the garlic cloves into a smooth paste using a mortar and pestle or a garlic press.
6. Grate your cheese and set aside.
7. Once the dough has rested, divide it into 6-8 equal-sized balls.
8. On a lightly floured surface, roll each ball into a 5-6 inch disc.
9. Spread a generous amount of garlic paste over the rolled-out dough, leaving a small border around the edges. Sprinkle with grated cheese.
10. Fold the edges of the dough towards the center to seal in the garlic and cheese filling. Gently press to secure.
11. Roll the stuffed dough into a 7-8 inch naan shape. Sprinkle with white sesame seeds.
12. Heat a skillet or griddle over medium-high heat. Once hot, carefully place the naan on the skillet.
13. Cook for 2-3 minutes per side, until puffed up and slightly charred. Don’t be afraid of those dark spots – that’s where the flavor is!
14. Brush the cooked naan with melted butter and serve immediately.

Expert Tips

• Don’t skip the resting time! It really makes a difference in the texture.
• Hot Skillet is Key: A hot skillet ensures the naan puffs up nicely.
• Gentle Pressure: When cooking, you can gently press down on the naan with a spatula to ensure even cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt instead of buttermilk and vegan cheese.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: Add a finely chopped green chili to the garlic paste for a spicy kick. My brother loves this!
• Festival Adaptation: Serve with a rich butter chicken or a flavorful chana masala for a festive meal.
• Herb Infusion: Add finely chopped cilantro or mint to the garlic paste for a fresh twist.

Serving Suggestions

Garlic Cheese Naan is amazing on its own, but it’s even better with:

• Your favorite Indian curries (butter chicken, palak paneer, dal makhani)
• Raita (yogurt dip)
• Pickles
• A simple salad

Storage Instructions

Leftover naan is best enjoyed fresh, but you can store it in an airtight container at room temperature for up to 2 days. To reheat, wrap it in a damp paper towel and microwave for a few seconds, or warm it on a skillet.

FAQs

What type of flour is best for making soft naan?

A combination of whole wheat and all-purpose flour works wonderfully! The whole wheat adds flavor and nutrients, while the all-purpose flour helps with the texture.

Can I make the dough ahead of time?

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

What is the best way to get the charred spots on the naan?

A hot skillet and a little patience are key. Don’t be afraid to let it get a little dark – those charred spots add so much flavor!

Can I use milk instead of buttermilk?

You can, but the naan won’t be quite as soft. If using milk, add a teaspoon of lemon juice or vinegar to it and let it sit for 5 minutes to curdle slightly.

What cheese options work well in this recipe besides cheddar and mozzarella?

Monterey Jack, pepper jack, or even a little parmesan would be delicious!

How can I prevent the naan from becoming too hard?

Make sure you don’t overcook it. Also, brushing it with butter immediately after cooking helps keep it soft.