This recipe uses this easy dough recipe that gets the best fluffy naan bread result using only 3 ingredients. A complete no-fuss recipe that takes no time at all. Stuffed full of oozing cheese and fresh chili, these Chili Cheese Naans are irresistible and unbelievably easy. A perfect accompaniment to a 30 minute curry! Prepare yourself a takeaway in less time than it takes to deliver.
About This Chili Cheese Naan Recipe
For the dough: This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.
For the filling: This recipe stuffs this easy naan dough full of gooey mozzarella cheese, fresh chillies and a touch of cream. After a quick 2 minute fry in a hot pan, you'll have perfectly oozy chili cheese naans.
Ingredients
Using the freshest ingredients in this Chili Cheese Naan recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Self Raising Flour
- Full Fat Yoghurt
- Baking Powder
- Mozzarella cheese
- Fresh red and green chillies
- Cream
- OPTIONAL
- Salt
- Sugar
- Melted Butter
- Chopped Garlic
- Coriander
See recipe card for quantities.
Instructions
It's very easy to make these 3 Ingredients Naan Breads. No rising time needed.
- Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
- Step 2: One spoonful at a time, add the yoghurt and stir to combine.
- Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
- Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls.
- Step 5: Add your cheese, chopped chillies and cream to a bowl and mix well.
- Step 6: With your hands, carefully flatten the dough into a rough disk and add a quarter of your chili cheese mixture.
- Step 7: Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
- Step 8: Using your hands, carefully flatten out your chili cheese naan to your desired shape and thickness.
- Step 9: Brush off any excess flour to avoid burning. Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
- Step 10: Top with a garlic butter mixture and extra chopped chillies. Dig in!
Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.
Roughly 1-1 ratio
This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!
Variations
There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give these chili cheese naans a go and one of the below options and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.
- Keema Naan - Use cooked, well-seasoned minced meat (lamb, beef, or even veggie mince). Make sure it’s not too wet. Dryish keema works best. Spoon a little onto the centre of your rolled dough, fold the edges over to seal, then gently flatten and roll again. Fry as usual.
- Peshwari Naan - For a sweet version, mix desiccated coconut, chopped nuts (like almonds or pistachios), and a little sugar or honey. Add raisins if you like. Use the same folding and rolling technique as above to keep the filling inside.
Equipment
Non-stick frying pan – for easy, even cooking
Rolling pin – to roll the dough out nice and thin
Pastry brush – for brushing melted butter or ghee on top
Serving Size (Makes 4)
This recipe is written to make 4 Chili Cheese Naans. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
To refrigerate, allow to cool completely, transfer to an airtight container and keep in the fridge for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.
To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each chili cheese naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.
Top Tip
Brush off any excess flour to avoid burning your chili cheese naans.
FAQ
The most common cheese used in Chili Cheese Naan is mozzarella, due to its melting properties and mild flavor. Some variations may also use cheddar or a blend of different cheeses for added flavor.
The level of spice depends on the amount of chili you use. You can adjust the heat by using milder green chillies or removing the seeds. If you're sensitive to spice, you can reduce the number of chillies or opt for milder chillies.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chili Cheese Naans:
Recipe
Chili Cheese Naan
A complete no-fuss recipe that takes no time at all. Stuffed full of oozing cheese and fresh chili, these Chili Cheese Naans are irresistible and unbelievably easy.
Ingredients
- 2 cups (about 240g) self raising flour
- 2 cups (about 490g) full fat yoghurt
- 1 teaspoon baking powder
- 1 ½ cups (150g) Mozzarella
- 3 green finger chillies and 2 red chillies
- 3 tablespoons heavy cream
- OPTIONAL
- 1 teaspoon salt
- 2 tablespoon olive oil
- 2 tablespoon melted butter
- 3 garlic cloves (finely chopped)
Instructions
- Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
- One spoonful at a time, add the yoghurt and stir to combine. Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
- Split the dough into 4 larger dough balls.
- Add your cheese, chopped chillies and cream to a bowl and mix well.
- With your hands, carefully flatten your doughball into a rough disk and add a quarter of your chili cheese mixture.
- Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
- Using your hands, carefully flatten out your chili cheese naan to your desired shape and thickness. Brush off any excess flour to avoid burning.
- Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
- Top with a garlic butter mixture and extra chopped chillies. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 456Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 764mgCarbohydrates: 60gFiber: 3gSugar: 9gProtein: 13g
Have you tried this Chili Cheese Naan recipe?
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