Naan is one of the most favorite Indian breads that goes well with Indian curries. You will find it on the menu of most Indian restaurants across the world. While it is generally made in a tandoor (traditional clay oven), this recipe shows you how to make it easily in your own kitchen oven. Naan can be made with no filling (usually called plain naan) or brushed with butter (usually called butter naan). It also comes with many fillings, such as keema (minced lamb or chicken), paneer, cheese or garlic. Here, I am sharing the recipe to make cheese naan. Soft, chewy, cheesy and spicy, it is an amazing bread to serve with your curries.
4 cups (480 g) all-purpose flour, plus more for rolling
1 tbsp (8 g) dry milk powder ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tbsp (12 g) sugar
¼ cup (60 g) plain yogurt
½ cup (120 ml) warm milk
1 tbsp (15 ml) vegetable oil
1½ cups (300 g) shredded Cheddar cheese
2 tbsp (18 g) chopped garlic
3 tsp (5 g) chopped green chile
3 tbsp (6 g) chopped fresh cilantro
2 tsp (6 g) nigella seeds (see Note )
2 tbsp (30 ml) melted salted or unsalted butter, for brushing
Make the dough: In a large bowl, combine the flour, milk powder, baking soda, baking powder, salt, sugar and yogurt. Mix everything well, using your fingers. Add the milk to the bowl and mix with the other ingredients. Now, add water, 1 tablespoon (15 ml) at a time, and knead to make a soft dough. The quantity of water will depend on the quality of flour you have used. To check whether the consistency of the dough is right, just press a finger on it. It should make an indentation and the dough should spring back a little. Once the dough is ready, oil a large bowl and transfer the dough to the bowl. Coat the dough all over with the oil. Cover the bowl with a clean kitchen towel and set it in a warm place for 5 to 6 hours. The dough will ferment slightly in this time and will also increase slightly in volume.
Make the filling: In a medium-sized bowl, mix all the filling ingredients and set the bowl aside. Once the dough has rested for 5 to 6 hours, it is ready to make the naan. Divide the dough into 12 equal parts and roll each part between your palms to make a smooth ball. Now, take one ball and place it on a clean surface for rolling. Dust it gently with flour and roll out, using a rolling pin, to make a 4-inch (10-cm) circle. Place 1 tablespoon (15 g) of filling in the center of the dough round and bring the edges together to make a ball again. Prepare all the dough balls in the same manner. Keep the balls covered with a clean kitchen towel until ready to bake.
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Now, start to roll the naan. Sprinkle 1 tablespoon (15 g) of filling on the counter and place one dough ball on it. Dust the ball with flour and roll out, using a rolling pin, to make a 5- to 6-inch (13- to 15-cm) circle or oval. Transfer the rolled-out naan, filling-dusted side up, on the prepared baking sheet. Roll out three or four naan at a time and arrange them on the sheet. Bake the naan for 8 to 10 minutes, or until they are slightly browned on the sides. Now, change the oven setting to broil and broil the naan for 1 to 2 minutes, or until they are nicely browned on top. Remove the naan from the oven and generously brush butter over them. Prepare any remaining dough balls in the same manner. Serve hot with any curry of your choice.
Nigella seeds, also known as black cumin and as kalonji in India, should be available in an Indian store or online on Amazon.

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