• 250g Plain Flour (plus extra for dusting)
  • 4g Salt
  • 4g Yeast
  • ½ tbsp Extra Virgin Olive Oil (plus extra for frying)
  • 160ml Water
  • 1 tsp Cumin Powder
  • 1 tsp Onion Seeds
  • 1 tsp Garlic Powder
  • ¼ tsp Coriander Powder
  • ½ tbsp Chipotle Chilli Flakes
  • 20g Cheddar Cheese
  • Butter (for serving)


  • STEP 1
    Lightly flour a dry surface
  • STEP 2
    Place a sheet of greaseproof paper on a baking tray
  • STEP 3
    Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated
  • STEP 4
    Form a well in the centre of the dry ingredients and add the Oil and Water
  • STEP 5
    Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl
  • STEP 6
    Remove from mixing bowl and place onto the floured surface
  • STEP 7
    The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces
  • STEP 8
    Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm
  • STEP 9
    Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
  • STEP 10
    Once the dough has risen, place onto a lightly floured surface
  • STEP 11
    Roll each ball out to a maximum thickness of 1cm
  • STEP 12
    Sprinkle the cheese in the centre of the dough
  • STEP 13
    Pull the edges of the dough inward and form together to seal the cheese inside
  • STEP 14
    Rollout the dough again to a maximum of 0.5cm thickness. The folds which are made from sealing the cheese in the dough should no longer be visible once rolled and there should not be any gaps where the cheese can escape from
  • STEP 15
    Heat a large, lightly oiled pan
  • STEP 16
    Once the oil has heated up, place one of rolled out naans into the pan, folded side down
  • STEP 17
    Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
  • STEP 18
    Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned
  • STEP 19
    Remove from the pan and serve, placing a small amount of butter on top

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