The photo looks like a soft, pan-cooked garlic naan with melted cheese, browned blistered spots, butter, and fresh parsley/coriander. Here’s a homemade version designed to give you that same fluffy, stretchy texture.

 Ingredients — Makes 6 naan

For the dough

• 2½ cups (315 g) all-purpose flour
• ½ cup (120 g) plain yogurt
• ½ cup (120 ml) warm milk
• 1 tsp sugar
• 1 tsp salt
• 1 tsp baking powder
• 1 tbsp vegetable or olive oil

For the filling

• 1½ cups (150–170 g) shredded mozzarella
• ½ cup (50 g) shredded cheddar
• 2–3 garlic cloves, finely minced
• ½ tsp black pepper
• 1 tbsp chopped fresh coriander/cilantro or parsley

For topping

• 3 tbsp melted butter or ghee
• 1–2 garlic cloves, minced
• Fresh parsley/coriander
• Pinch of salt
• Optional: chili flakes

Yogurt-based naan dough is commonly used to produce a softer, more tender flatbread, while garlic butter and fresh herbs are classic toppings.

👩‍🍳 Method

1. Make the dough

1. Combine flour, salt, sugar and baking powder.
2. Add yogurt, warm milk and oil.
3. Mix until a soft, slightly sticky dough forms.
4. Knead for 5–7 minutes until smooth.
5. Cover and rest for 45–60 minutes.

Tip: Don’t add too much flour. A slightly soft dough helps produce fluffy naan rather than a dry, chewy one.

2. Prepare the cheese filling

Mix together mozzarella, cheddar, minced garlic, black pepper and herbs.

3. Stuff the naan

1. Divide dough into 6 balls.
2. Roll one ball into a small circle.
3. Place about 2–3 tbsp cheese mixture in the center.
4. Bring the edges together and pinch to seal.
5. Gently flatten and roll into a 5–6-inch round.

Don’t roll too aggressively or the cheese may break through.

4. Cook

Heat a heavy skillet or cast-iron pan over medium-high/high heat.

Place the naan in the dry hot pan. Cook for about 1–2 minutes, until bubbles appear and the underside has golden-brown spots.

Flip and cook another 1–2 minutes until puffed and nicely blistered.

A very hot cooking surface is important for the characteristic bubbles and browned spots on naan.

5. Garlic-butter finish

Mix melted butter with minced garlic and a little salt.

Brush generously over the hot naan and sprinkle with fresh coriander or parsley.

For the look in your photo: add a little extra butter immediately after cooking and let the naan sit for 1 minute—the residual heat softens the bread and melts the cheese beautifully.

 Nutrition — Approximate

For 1 of 6 naan, depending on the amount of cheese and butter:

• Calories: ~330–400 kcal
• Protein: ~11–14 g
• Carbohydrates: ~45–50 g
• Fat: ~12–16 g
• Fiber: ~2 g

For comparison, published naan recipes range around 282–335 kcal per serving, depending on size and ingredients.

 Nut & Allergen Information

Naturally nut-free: This recipe contains no peanuts or tree nuts in the listed ingredients.

Contains:

•  Wheat/gluten — all-purpose flour
•  Milk/dairy — yogurt, milk, butter, mozzarella and cheddar

Some commercial ingredients can have cross-contact with nuts, peanuts, sesame, soy or other allergens, so check individual labels if cooking for someone with a severe allergy. Published naan recipes likewise commonly identify milk and gluten as allergens.

Nut-free substitutions

For a dairy-free version, use:

• Plant-based yogurt
• Plant-based milk
• Dairy-free mozzarella
• Vegan butter

For a gluten-free version, use a certified gluten-free flour blend formulated for yeast/bread-style baking; texture will differ from traditional naan.

 Quick Q&A

Q: Can I make this without yeast?
A: Yes. This recipe uses baking powder rather than yeast, so there’s no yeast-proofing required. Yogurt-based no-yeast naan can be cooked directly on a hot skillet.

Q: Can I use only mozzarella?
A: Absolutely. Mozzarella gives the best cheese pull. Cheddar adds stronger flavor and browning.

Q: Why is my naan hard?
A: Usually too much flour, insufficient resting, or overcooking. Keep the dough soft and cook quickly over high heat.

Q: Can I make it in the oven?
A: Yes. A very hot oven and preheated baking surface can work, although a hot skillet gives excellent blistering at home.

Q: Can I prepare the dough ahead?
A: Yes. Refrigerate the covered dough and bring it toward room temperature before shaping. Longer resting/fermentation can also develop more flavor.

Q: How should I store leftovers?
A: Cool completely, wrap tightly and refrigerate. Reheat in a hot skillet for the best texture. You can also freeze cooked naan with parchment between pieces.

Q: Is this vegetarian?
A: Yes, provided the cheese and butter you use are vegetarian-friendly.

 Best Serving Ideas

Serve this hot with butter chicken, chicken tikka, dal makhani, chana masala, creamy curry, paneer curry, or simply with yogurt and a fresh salad.