The BEST Garlic Chilli Cheese Naan Soft, Cheesy & Ready in Minutes

Let's make garlic chilli cheese naan. Was that hot? It was very hot. Bismillah. Let me put my glove on quickly. Clean hands. I washed them as well. So I've got here self-raising flour and we are going to weigh this out and we're just going to go in with 260 grams of self-raising flour. 262 grams which is perfectly fine, don't panic over that please anybody and we have here gulangi which is called nigella seeds. The packet is empty because we eat this. Very good for your health, good health benefits and black seed oil is made from this and this is what the restaurants use so a little goes a long way. Don't be tempted to put a tablespoon into this because you can't see these little black things inside. So yeah, that's a bit too much as well but anyway, a quarter of a teaspoon of nigella seeds. Now I'm going to reset the scales again because I'm going in with 200 grams of greek yogurt. 206 grams, doesn't matter. So just pop that to the side and then just bring that all together. The reason why I'm wearing gloves before anybody else, it's easy to knead the flour and you want to knead this for approximately five minutes just to bring all of that dry flour together to make a lovely dough. If the dough is dry then just wet your hands slightly and just knead it and it will come together but this seems okay actually and the beauty of this dough is that it doesn't need to be left to rise. You can actually start making the naan straight away if you wanted to but leaving it to rest for say five to ten minutes is going to help all those ingredients work their magic together. I'll see you guys back in ten minutes time. Ten minutes later, welcome back everybody. So the dough has rested for ten minutes, I'm just going to lightly flour the surface here and transfer this dough. We are now going to divide this into equal dough balls. Should I do four? Four would look nice on camera, won't they? Yes, we'll do that. Forget the six then, we're doing four. If you want to do six or eight or you want to make mini naans, oh they'll be so cute with the kiddos, you can do that as well but yeah, we'll go with four. So makes it easy actually to portion this out and again, if one dough ball is slightly bigger than the other, just take the dough from the other one and just make it the same size and then you just want to roll them on the surface and I shouldn't have floured that surface because they're not rolling but I'm going to use my hands now and do them the desi way. So make sure you bring everything into the middle and you don't want any opening there, you want that area closed completely because that's what's going to allow the naan to puff up so bring it together, pinch it in the middle and then put it on the surface and do that or you could just do it with your hands which I can do but I don't know why I did that. Right, so when your dough balls are ready, clearly just put the three of them to the side and we're now working with one. So push down like that, flatten it, in fact I'm going to roll it a little bit because I want it to be quite flat, I want a little bit of surface space there and now I'm going to add two more ingredients to this to make it even more wonderful. I've got here a mix of cheddar and, well grated cheddar and mozzarella. Now you can use mozzarella if you wanted to, that's perfectly fine but I'm using a mix of cheddar and mozzarella to give it an even more luxurious, cheesy taste to this and also the pull as well. So good handful of that and do you know what, don't be stingy with your cheese, add it in and now the chilli flakes, these are optional but I like to add a little bit of chilli flakes into this and if you're really brave and you want more heat then finely slice some red or green chillies and add them in, they're going to make the ultimate cheesy chilli garlic naans, well garlic is going to come later into the equation. And now just bring everything together and just make sure you just bring everything to the middle and just pinch and have all of that cheese encased in that wonderful little naan. There you are, look at that and then just roll it over so you have your surface which is floured, flatten it down a little bit, there'll be air bubbles in there, don't panic and now just roll and you can have them whatever shape you fancy and I just tend to do them like round chapatis to be honest because it's just easier, that's how I like to make them. Right, let me introduce you to the tawa, the tawa is what we use at home to make chapatis, burratas, naan, any kind of flatbreads really. Really heavy, this is a solid one, I picked this up from Morrisons which had an Asian aisle, a South Asian aisle and they used to sell these, I've not seen them since I've actually picked one of these but you can get them from any local Asian supermarket that does like pots and pans and things like that. You can use a heavy bottomed pan, it'll work on that as well. This is how we test if the tawa is ready okay, but don't do that, just water and that is ready. So I'm just going to turn it down now to a medium and then I'm going to take the naan and I'm just going to pop it on, it'll take about a minute, a minute and a half. Right, once you see that this has started to rise on the surface, you know the naan is ready to be flipped over, so we flip it over and we just let that side cook again for the same amount of time but you can help it a little bit by just pressing it down gently with a spatula, oh that cheese is oozing out, that is literally absolutely ready and we are now going to allow that for about three to four minutes and now pick it up, bring it over to the plate. We've got just butter, I've got salted butter, we've got some coriander and we've got some garlic so we're going to throw that in, throw that in as well and take that, mix it together oh and now look at this, just look at that, ready, bismillah, oh that's a cheesy naan Let's continue making all of them. If you've liked what you've seen, give it a thumbs up and make sure you try the recipe out and let me know in the comments how you found it, thank you for watching.