If you’re looking for a warm, cheesy, and flavorful side, this Cheesy Naan with Garlic Butter is the perfect addition to any meal! This homemade Naan is soft, stuffed with gooey mozzarella, and brushed with a delicious garlic butter that makes it irresistible. Whether you pair it with a curry dish, soup, or enjoy it on its own, this Naan is sure to be a hit!
Nutritional Facts
(Note: Values are approximate and depend on specific brands used.)
- Calories per Naan: 220-250 kcal
- Protein: 10g
- Carbs: 28g
- Fat: 8g
- Fiber: 1g
- Sugar: 2g
- Sodium: Varies depending on added salt
Ingredients
For the Naan:
- 1 3/4 cups self-rising flour
- 1 cup Greek yogurt
- Pinch of salt
- 1 cup low-fat mozzarella cheese
For the Garlic Butter:
- 1 stick butter, melted (I use Kerrygold Pure Irish Butter, but any choice of butter will work)
- 2 large cloves garlic, crushed
- 2 tablespoons parsley
- Pinch of salt and pepper
Note: Additional seasonings can be used for personal preference (typically only adding 1-2 tsp per seasoning added).
Instructions
Preparing the Garlic Butter:
- In a small bowl, mix together the melted butter, crushed garlic, parsley, salt, and pepper. Set aside for brushing onto the Naan once cooked.
Preparing the Naan Dough:
- In a large mixing bowl, combine the self-rising flour, Greek yogurt, and salt.
- Mix until the dough starts forming, then transfer it to a floured surface.
- Knead the dough until smooth. I typically use a tortilla press to help with the flattening.
- Divide the dough into 8 equal portions.
- Flatten each dough ball into a small circle using your hands or a tortilla press.
- Place 1 tablespoon of mozzarella in the center of each circle (more if desired).
- Pinch the edges together to enclose the cheese within the dough, then gently reflatten to form a circular shape. Sometimes, I put butter on the skillet between cooking each Naan to add a little more flavor and help with it not sticking (but this is a preference).
Cooking the Naan:
- Preheat a skillet over medium heat (I usually start with a lower setting to find the right temperature. If it’s too high, it takes longer for the skillet to cool).
- Cook each Naan for 2-3 minutes on each side, looking for a golden brown color and ensuring it’s cooked through.
- Repeat for all Naan. I usually cook them one at a time since they cook quickly.
Brushing with Garlic Butter:
- Once the Naan is cooked, transfer it to a plate.
- Using a food brush, generously brush both sides of the Naan with the prepared garlic butter while still hot. I usually brush it right off the skillet and then again a few minutes later for extra flavor.
Storage & Reheating Tips
To store the Naan, allow them to cool completely. Then, either:
- Wrap them in aluminum foil or
- Place in an airtight container
Storage Duration:
- Refrigerator: Up to 3 days
- Freezer: Up to 2 months
Reheating Instructions:
- Oven/Air Fryer: 350°F (175°C) for about 6 minutes (keep an eye on them) until heated through. If frozen, cook for 10-15 minutes.
- Microwave: From the fridge, heat for 1-2 minutes. If frozen, use the defrost setting for 1-2 minutes, then heat on high for another 1-2 minutes.
Why I Prefer Using My Air Fryer for Reheating
When it comes to reheating food, I personally prefer using my air fryer over a microwave for several reasons. While microwaves are great for quick heating, they often result in uneven heating, leaving some parts scorching hot while others remain cold. They can also make foods soggy rather than crispy, especially items like pizza, fries, or breaded foods. Additionally, microwaves use electromagnetic waves to heat food, which can degrade certain vitamins such as Vitamin C and some B vitamins, slightly reducing the nutritional value of meals.
On the other hand, air fryers use hot air circulation to reheat food, providing a more even and consistent temperature. While they take a little longer than microwaves, they help preserve more nutrients and prevent food from becoming rubbery or overly dry. Air fryers also reduce the formation of acrylamide, a potentially harmful compound found in high-heat frying, making them a better choice for reheating certain foods. Plus, they retain more texture and flavor without requiring excess grease, making leftovers taste fresh and crispy again—just like when they were first cooked!
Final Thoughts
This cheese-stuffed Naan is an absolute favorite in our home! The crispy yet soft texture, the melty cheese inside, and the buttery garlic flavor make it a perfect addition to any meal. My husband and I love pairing it with protein-based dishes, dipping it into soups, or even eating it on its own as a delicious snack. The best part? It’s made with simple ingredients that give you that indulgent, homemade feel without too much effort.
If you try this recipe, let me know how it turns out! Trust me—it’s hard to eat just one. 😉