No Knead Garlic Cheese Naan

Amazing flavors of garlic & butter, beautifully charred & crisp outside yet insanely soft, chewy with melting cheese inside. Best part is, no kneading required.

Amazing flavors of garlic & butter, beautifully charred & crisp outside yet insanely soft, chewy with melting cheese inside. Best part is, no kneading required.

When someone cuts in line right in front of me, I’d yell Karma really loud. Only I wish I really yelled. Just in my head, I did.

If I’m lucky, that person would step on a banana peel that wasn’t even there 5 seconds ago, slip and fall and land with a pie originally intact but has now made a beautiful art work on the face area. I have to say though, I’m never this lucky.

Nevertheless, I still believe in Karma.

I lied a lot throughout my lifetime.

My first lie was told to my mom. I was 5. It was the stupidest lie any five year old could have ever told. She found some coins in my bag and asked where I got them. I actually had the guts to say “Uhmm, I save them up”. “Oh really? And who gave them to you?”, my mom asked. I knew I was busted.

She took all the coins away and that was the end of my extravagant ice cream buying after kindergarten sessions.

But Karma didn’t only work in my favor. I started to get lied to as well. Of course, when that happens, I don’t go ‘Oh hey karma, nice to see you’. Instead I’d always throw the biggest fit and give my most dramatic being lied to performance.

Sane enough to connect the dots now, I realize of course that it was all Karma working its magic.

I remember the day I was told the worst lie of my life. I was at Steven’s Corner – a popular Mamak place. Mamak place is a stall or restaurant run by Indian Muslims in Malaysia. Mostly opened 24 hours a day and have plenty of delicious and affordable food, Malaysians would go to there to appease their non-stop insatiable appetite.

Amazing flavors of garlic & butter, beautifully charred & crisp outside yet insanely soft, chewy with melting cheese inside.

To cut to the chase, it was a boyfriend type of lie that ended with a broken relationship, fast forward half a year later, I was with Mr. V and the rest was history. No regrets. No harm done. In fact, there wasn’t much fits or dramatic performances at all. Instead, all there was really… was cheese naan. Steven Corner’s Cheese Naan. A lot of it. It’s embarrassing to say this, but that was my first time eating it. I honestly have no excuse for my late discovery. No clue what took me so long.

Like I said before, I believe in Karma. Life sort of stripped me off everything that day but instantly filled it up with cheese naan. And to think that nothing could get any better than cheese naan. It certainly can.

Amazing flavors of garlic & butter, beautifully charred & crisp outside yet insanely soft, chewy with melting cheese inside. Best part is, no kneading required.

Garlic Cheese Naan.

Amazing naan flavored with garlic and butter, beautifully charred and crisp on the outside yet soft, chewy with melting cheese waiting for you on the inside. Naan in its perfection.

For those who may not know, naan is a type of Indian leavened bread traditionally cooked in a Tandoor (oven). It resembles a pita bread. This naan recipe has a 85% hydration. It doesn’t require kneading. The high percentage moisture in the dough, the use of yogurt and milk are the reasons why this naan is insanely soft and chewy inside.

What better thing to go with naan than some smoky, roasted Tandoori Chicken.  The flavors are so bold as they are marinated in yogurt & plenty aromatic spices. And let’s not forget the mint chutney.

Tandoori Chicken Wings

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Do you believe in karma?


No Knead Garlic Cheese Naan
Recipe type: Appetizer
Cuisine: Indian
Serves: Makes 8 naan (8"long 4"wide)
  • 1⅓ cup (10.6 oz) warm milk
  • 2 tsp sugar
  • 1 tbs active dry yeast
  • 4 cups (17 oz) all purpose flour
  • ½ cup yogurt, room temperature
  • ¼ cup ghee or melted butter
  • 1 tsp salt

  • 2 cups shredded mozzarella
  • 10 garlic cloves, finely minced
  • 2 tbs butter, melted
  • Cilantro, chopped (optional)
  1. In a bowl, combine the milk and sugar. Gently stir in the yeast. Let sit for 15 minutes.
  2. Add the flour, yogurt, ghee and salt. Using a wooden spatula, mix until flour is well incorporated. It will be extremely wet and sticky.
  3. Swirl some oil on and around the bowl. Use your hands and bring the dough together especially the bottom so that the dough doesn't stick to the bowl. Cover with a clean cloth and let rise in a warm, draft free area for 1½ - 2 hours or until double in size.
  4. Turn the dough onto a floured surface. Gently punch the air out. Knead it briefly and shape it into a log. Divide and shape the dough into 8 balls and place them on a lightly floured baking sheet. Cover with a clean cloth and let them rest for 30 minutes.
  5. Take each ball and place it on a lightly floured surface. Lightly flour the dough and rolling pin. Flatten each dough and place 3-4 tablespoons of cheese. Pull the edges and seal the dough.
  6. Gently shape it into a ball, and using a rolling pin, flatten and shape the ball into a teardrop shape. The thickness you're looking at is about ¼" or a little less. Take heed this time when rolling it as dough may tear. Pick up the dough on one end and let the other end dangle downwards. Let gravity help you stretch the naan a little more. If it doesn't budge or shrinks back, let it rest and try again a few minutes later.
  7. Set the naan back on the surface. Sprinkle some garlic on the dough and use the rolling pin to gently press the garlic into the dough. Spread the top with melted butter.
  8. Heat a cast iron pan over medium high heat until very hot - almost smoking. Gently place the naan on the pan (no oil needed). Cook for 1½ - 2½ minutes or until bottom has browned (almost charred). Flip and cook the second side for 1 - 1½ minutes or until beautifully browned or charred.
  9. Brush more melted butter after if you wish. To keep naan warm, place them stacked on a towel lined basket or plate.
1. If you like your naan thinner, roll it to ⅛" thick and you'll need a bigger pan. Alternatively, divide the dough to 16 balls instead of 8. Thickness is just a matter of preference.

2. You can make naan in the oven too. I've tried it but I find that it makes a stiffer naan. If using oven, place a baking sheet or stone in the oven and preheat to 500 F or your highest setting for at least 30 minutes. Bake naan for 3-4 minutes or until brown or charred.

3. I've tried both the knead (less liquid) and no knead version. The difference in both naan is negligible. The only difference is the no knead dough requires more dusting of flour when rolling and shaping.

4. You can freeze the naan for future consumption. To reheat naan, sprinkle water on it, wrap it in aluminum and toast or broil for 4-5 minutes or until hot. To reheat on a pan, heat each side on low for 2-4 minutes or until hot.


16 Responses

  1. Brandon J. Li

    We have made your recipe a number of times now (probably a dozen) and they are
    always fantastic and incredibly versatile. Great just eating them plain as a snack but also wonderful with soups and stews, salads, mini pizzas and making sandwiches. If I had to choose just one it would be eating them with Shakshuka, Mergez sausage (either lamb or lamb and beef) and some cooked greens like broccoli rabe (rapini), Chinese broccoli or broccolini (a broccoli and gai lan, also known as Chinese kale hybrid). Something about the way your garlic cheese naan compliments the gooey egg yolk and spicy tomato vegetable sauce that makes me want to just never stop eating 🙂
    We usually cook them over a charcoal grill or one of our outdoor wood ovens which drives everyone nearby crazy from the wonderful smell that results.

    All in all this recipe is a total keeper and thank you so much for sharing it with the world :-)))

    • AiPing

      Hey Brandon.
      Thanks for the super kind words. I’m glad you guys enjoy it. Those are all fantastic ideas you’ve just shared of what to eat the naans with. Love em!. Thanks again.

  2. Stine

    I made mine in the oven at very high heat and they turned out SO soft and delicious , I actually only made naan of half the dough and made rolls from the other half and those turned out perfect as well, and the rolls kept soft for 2 days wich is a lot for rolls with butter and milk in them.
    About to make rolls and burger buns with this recipe again right now

    • AiPing

      Hi Stine. I’m so happy that you enjoyed these. I’m craving for em as I type this. 🙂 And what a great idea to make rolls of out this dough. Woo hoo!!

      • Stine

        I was lazy and bought the buns, but I would just skip the garlic and cheese(or maybe not) like I do with the rolls and make 8 flattened buns, let the, rise and bake for 10-15 minutes maybe, at 400f.
        The rolls I let rise till doubled in size and bake at 400f for 20 minutes and I make 16

    • K. Grotegut

      Haha, I’m also craving them as I type this 🙂

      I was wondering how the hamburger buns turned out and if you changed anything in the recipe, if you made 8 of them, how you shaped them, details, details!!

      Thanks in advance for any response, and thanks Ai Ping. See what you started ? 🙂


  3. K Grotegut

    Went the 16 route rather than 8, and apparently had the heat too high on the skillet so made them on an upended roasting pan (bottom up) in a 500 degree oven (which is how we do pizza too, btw :). What an excellent recipe! Thanks! Had it with a Masamun (sp?) Thai curry. We were thinking of trying to stuff these next time with a not too moist palak paneer…sound good? 🙂

    Thanks again so much.

    • K Grotegut

      P.S. Ever try making steamed Tibetan momos with this dough? We’re thinking it would work nicely.

      • AiPing

        I’ve never heard of Tibetan momos so I did a quick google on it. It’s similar to the Chinese dumpling which I’ve never made the wrap from scratch before. I’m now super eager to try it. With the dough a lil tacky, it might be tricky to roll them but I too bet it will be delicious. Thanks for sharing the idea. 🙂

    • AiPing

      Hi there. Yes well 16 is a great idea. They don’t last, do they? 🙂 I’ve tried them in the oven at 500f like pizza too. It’s pretty good but to get a good char the insides might get a tad dry. If you do try to make this again, try it on a cast iron skillet and see which method you prefer. With regards to which cheese to use, as long as it’s your favorite cheese, it’s going to be excellent. Massaman curry is to die for. Yum!

  4. Theresa Marcone

    I love your recipes but don’t have a cast iron skillet any substitutions? tcmarcone@gmail .com

    • AiPing

      Thanks Theresa. The reason why I use cast iron skillet is because it’s safe to heat it to a high temperature and is non stick. To make the naan crisp on the outside without drying the inside, it needs a high temperature. Non-stick pans like teflon will not work in this case because they can’t take high temperature. Stainless steel pans can take high temperature but I don’t use them to cook rice and pastry things like naan as it may stick to the pan. Carbon steel pans will work if they have been seasoned well and have become non-stick. Hope this helps.

  5. Nagi@RecipeTinEats

    I totally believe in karma! I’m not religious but I believe there is a greater power somewhere out there and karma is all about that 🙂

    You had me jumping on this. No knead naan? The world needs to know! 🙂 (And I can’t wait to try this!)

    PS I am obsessed with your site. You share the most interesting recipes!

    • AiPing
      Ai Ping

      I attribute the ‘no knead’ factor to my laziness. Now I can safely say, see mom… things do come out of laziness. :p

  6. Melinda @ RecipeFiction

    I change my mind about karma but I don’t think I’ll change my mind about wanting some of this bread. I want Steve’s Corner on my corner! It looks (and sounds) delicious. Can’t wait to try it.

    • AiPing
      Ai Ping

      Lol Melinda. We all need a lil Steven’s Corner on our corner, don’t we? I hope you do try them. If I may say so, it’s as good if not better than the one at Steven’s Corner.


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