This Cheesy Naan Recipe Is a Fun (and Tasty) Take on an Indian Classic
When ICE Chef-Instructor Ravindra “Ravi” Verma fires up the tandoor, people notice.
The heat, aroma and quick transformation of dough into a blistered, golden flatbread always draws a crowd.
This cheesy naan is one such flatbread recipe: at once familiar and fresh.
A Cheesy Twist on Traditional Naan
Chef Ravi, a Pastry & Baking Arts Chef-Instructor at ICE’s New York campus, brings both technical precision and global perspective to the school's professional-grade kitchens.
While naan is typically stuffed with ingredients like potato, onion or cauliflower, this version leans in a different direction.
“This naan is more like pizza — an American interpretation,” Chef Ravi says.
Its dough is stuffed with cheddar, chiles, cilantro and garam masala, then rolled and baked in a hot tandoor until lightly charred and fluffy.
🔥 Related:Learn How to Use a Tandoor Like a Pro
Technique First, Then Variation
In culinary school's classrooms, making recipes like this provide a means of building core skills — understanding heat, working with enriched doughs and developing consistency through repetition.
From there, variation comes naturally.
At the Institute of Culinary Education, that progression is intentional. Students train in environments designed to reflect real kitchens, while drawing on global techniques and traditions.
For first-time naan makers, Chef Ravi keeps the process approachable.
“You don’t have to knead the dough — just mix the ingredients together, and let it rest,” he says. “After 30 minutes to an hour, the dough becomes tender and easy to shape.”
That resting period does much of the work, allowing the dough to hydrate and relax before shaping. Try Chef Ravi’s cheesy naan at home with the full recipe below.
Discover professional training at ICE in Pastry & Baking Arts.
Ingredients
- 1 kilogram all-purpose flour
- 20 grams salt
- 25 grams sugar
- 15 grams baking powder
- 150 grams yogurt
- 200 grams water
- 200 grams milk
- 25 grams oil
- 450 grams shredded cheddar cheese
- 25 grams chopped green chile pepper
- 30 grams chopped cilantro
- ½ teaspoon garam masala
- Salt, to taste
Directions
- Combine first 8 ingredients and knead into a smooth dough. Place in a bowl, cover with a damp towel, and set aside 30 minutes.
- Divide dough into 16 equal pieces. Shape into balls and place on a greased, parchment-lined sheet tray. Cover with plastic wrap.
- In a separate bowl, mix cheddar, chile, cilantro, and garam masala. Season with salt.
- Flatten each dough ball and place 40 to 50 grams of filling in center. Enclose tightly and reshape into a ball.
- Roll each stuffed ball into an 8" to 10" disc. Using a baking cushion or tandoor gaddi, transfer to the tandoor. Bake until golden brown.
- Remove carefully with metal skewers. Brush generously with butter, cut into wedges, and serve immediately.
