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5 from 1 vote

Goat Cheese Naan

Making your own, hot, fresh cheese naan is easier than you might think.
Servings: 2
Author: Jess Smith via Inquiring Chef


  • 1 ½ cups unbleached all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup plus 2 tablespoons plain yogurt
  • ¼ cup soft fresh goat cheese
  • 2 Tbsp. vegetable oil


  • Whisk together flour, baking powder and salt. Using a wooden spoon, stir in yogurt and ¼ cup goat cheese. Knead on floured surface until smooth and elastic, about 10 minutes. Form into ball. Return to bowl; cover with plastic. Let rest 2 hours (dough will not rise).
  • Heat vegetable oil in a large pan over medium-high heat. Divide dough into 4 even pieces. Using the palm of your hand, press each piece into a flat, round disk, 6-8 inches in diameter. Gently transfer the naan to the hot pan. Cook until golden brown and crisp, about 2 minutes on each side. (The naan will bubble slightly and cook more in some spots than in others. I find that it sometimes even becomes nearly blackened in small spots, but this is part of what gives it that familiar “grilled” naan flavor.”) Serve immediately.


Adapted from Goat Cheese-Onion Naan with Mango Salsa by Chef Beverly Gannon, Bon Appétit, September 1998