If you’ve ever had cheese naan at an Indian restaurant, you know just how addictive this cheesy, fluffy flatbread can be. And while the cheese naan is a popular dish worldwide, you might be surprised to learn that its origins aren’t as traditional as you’d think. In fact, this beloved snack might have a surprising twist to its history—one that includes Paris, not India. Despite the confusion about its exact birthplace, one thing’s for sure: cheese naan is a global sensation, and you can easily make it at home in under 20 minutes.
A Surprising Origin Story
Cheese naan, often the first thing that comes to mind when we think of Indian food, isn’t a traditional recipe that’s been passed down for generations. In fact, many food experts argue that cheese naan, as we know it, didn’t even originate in India. Some believe it was invented in Paris in the late 1960s before making its way into Indian restaurants worldwide. The fusion of cheese and naan quickly gained popularity, blending the flavors of Indian curry and creamy cheese into something irresistible.
This combination of warm, soft bread stuffed with melty cheese became a huge hit, often served as an appetizer or alongside rich curries. So, while it might not have the centuries-old tradition of some other dishes, cheese naan is a perfect example of how food evolves and adapts, blending cultures and flavors.
Making Cheese Naan at Home
As much as we love going out for a restaurant-quality cheese naan, there’s something special about making it at home. The good news is, it’s easier than you might think to recreate this popular dish in your own kitchen. You don’t need a tandoor oven to get that perfect texture and flavor. A regular skillet works just fine, and it only takes about 16 minutes to whip up a batch of cheesy naan that will rival any restaurant.
Here’s what you’ll need to make 6 cheese naans:
- 300 g of flour (about 2½ cups)
- 5.5 g baking powder (1 tsp)
- 1 plain yogurt (around ¾ cup)
- 1 tbsp neutral oil (vegetable or sunflower)
- A pinch of salt
- 200 g grated cheese (like Gruyère)
- 3 cheese portions (like Vache qui Rit or any soft cheese)
- Warm water
Step-by-Step to Cheesy Perfection
Start by combining the flour and baking powder in a large mixing bowl. Add the yogurt, oil, and salt, and mix everything together until it starts to come together. You may need to add a bit of warm water, just enough to make the dough soft and pliable. Once the dough is ready, cover it with a clean kitchen towel and let it rest for about 10 minutes.
After the dough has rested, divide it into 6 equal portions. Roll each piece into a ball, then flatten it out with a rolling pin into small discs. Here’s where the magic happens: Place a small spoonful of Vache qui Rit in the center of each disc, then sprinkle a generous amount of grated cheese on top. Fold the dough over to create a little parcel, then gently roll it out again, being careful not to press too hard. The cheese will stay inside, melting as it cooks.
Heat a non-stick skillet over medium heat (no oil or butter needed) and place one naan at a time into the pan. Cook for about 3 minutes per side, or until the naan is golden brown and puffy. The cheese will melt perfectly inside, and the naan will have a delightful, crispy exterior. Once they’re done, serve them immediately while they’re still warm and gooey.
The Secret to Perfect Cheese Naan
There’s something so comforting about biting into a warm cheese naan. The combination of the soft, pillowy bread with the rich, gooey cheese is the perfect balance of textures and flavors. And since this recipe only takes 16 minutes from start to finish, it’s easy to make whenever you’re craving that cheesy indulgence.
The great thing about this recipe is its versatility—you can experiment with different types of cheese to suit your preferences. Whether you prefer a sharp cheddar or a softer, milder cheese, you can customize the filling to make it your own.
Next time you’re craving something warm and comforting, give this easy cheese naan recipe a try. You won’t regret it!
