My Bullet Naan recipe is perfect for creating a soft, spicy, and delicious Indian flatbread. Melty cheese, fresh coriander, and green chilies, all wrapped inside a warm, chewy dough and cooked until lightly charred in a hot pan.
Jump to:
Bullet Naan is a flavorful twist on classic Garlic Naan - Indian Flatbread you usually find in Indian restaurants.
They pair wonderfully with my delicious Chicken Handi, Creamy Chicken Korma, and Butternut Squash and Chickpea Curry.
Why This Recipe Works
- Homemade bullet naan bread is soft, fluffy, and has a chewy texture.
- It is easy to make without a tandoor oven.
- Filled with melty cheese and fresh chilies.
- They are cooked in a simple skillet or frying pan.
- This spicy naan bread works as both a side dish and a snack.
- They taste like restaurant-style naan made at home.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Ghee - Ghee is clarified butter that adds a rich, nutty flavour to the dough and helps create soft, golden naan. It also works well for brushing the cooked bread. If you don’t have ghee, regular butter is a good substitute.
- Flour - All-purpose flour works best for bullet naan. It creates a soft, stretchy dough that cooks evenly. Whole wheat flour can be used, but it will make the naan denser.
- Yeast - Fast-action dry yeast helps the dough rise quickly and creates a light texture. You can also use active dry yeast or fresh yeast.
- Yogurt - Plain yogurt adds softness and a slight tang to the dough, helping create that classic naan texture.
- Chilies - Green chilies are most commonly used, but you can adjust based on your spice preference. Red chilies or even mild varieties work well.
- Baking Powder - It gives the bullet naan some extra rise and softness.
- Cheese - Use your favorite melty and gooey cheese, such as cheddar, mozzarella, or Monterey Jack.
How to Make Bullet Naan Bread
Prepare the Dough
Pour the lukewarm water, yeast, and half of the flour together in a large bowl.
Mix all the ingredients, cover the bowl, and let it rest in a warm place for 30 minutes.
Blend the yogurt into the mixture, then add the remaining flour, salt, and baking powder. Use your hands to combine until a sticky and soft dough forms.
Add 2 teaspoons of ghee or butter, rubbing it over the dough. Gently squeeze the dough a few times, then cover the bowl with cling film or a clean damp kitchen cloth.
Allow it to rise for another 15 minutes. After resting, add another teaspoon of ghee or melted butter to the dough, gently spreading it all over.
Then, transfer the dough onto a work surface and knead for 30 seconds. Place the dough back in the bowl, cover it, and allow it to rise for 15 minutes in a warm spot.
During this time, the dough will noticeably become smoother.
Shape the Naan and Cook
After the dough has risen, softly knead it on an oiled surface for a minute, then split it into four equal portions. Shape each portion into a ball and lightly dust them with flour. Cover the dough balls and let them rest for 5 minutes before shaping.
Preheat a cast-iron skillet or frying pan over medium heat while the dough balls are resting. Roll out one of the dough balls using a rolling pin until it reaches the size of a small plate.
While working on this dough ball, make sure to keep the others covered. Put a quarter of the grated cheese in the center of the rolled-out dough, sprinkle on a few slices of chilies, and ½ tablespoon of chopped coriander.
Lift the edges and seal them to reshape it into a ball.
Sprinkle the ball with a little flour, then use your fingers or a rolling pin to form it into an oval or teardrop shape, approximately 3 mm (⅛ inch) thick.
Once the skillet is extremely hot, put the naan in it. Cook until it turns golden brown, then flip it using tongs. Put it on a plate and brush the top of the naan with some ghee or butter. Sprinkle extra chilies and chopped coriander (cilantro) on top before serving.
Keep it wrapped in a clean cloth while you roll out and cook the remaining naan bread.
Top Tips From the Chef
- The best flour type for making naan dough is all purpose flour; using alternatives like whole wheat flour will yield less soft and denser bread.
- Use the dough right away. If making it ahead, reduce the yeast to ¼ teaspoon and refrigerate until ready to use.
- Patience is key; while minimal kneading is required, a few "knead and rise" cycles are needed for a smooth dough.
- Naan bread sizes and shapes vary at different restaurants. It's crucial to achieve a soft and fluffy texture, so avoid making them too thin. On the other hand, if they're too thick, you might end up with an uncooked, doughy center.
- To achieve bubbly tops, ensure your skillet is extremely hot, mimicking the intense heat of tandoor ovens.
- Brush the bullet naans with ghee right after cooking for the best flavour.
- Adjust the spiceness to your taste by reducing the amount of chilies.
Common Mistakes to Avoid
- Dough too dry (results in tough naan).
- Not sealing the filling properly.
- Cooking on low heat (prevents puffing).
- Rolling uneven thickness.
- Overloading filling.
Serving Suggestions
The soft, cheesy, spicy bread works as both a side and a stand-alone snack.
Serve them with your favorite curries, soups, or dips. It pairs well with Indian dishes like Spicy Tandoori Chicken, Dal Palak (Spinach Dal), or Hyderabadi Mutton Biryani.
A refreshing yogurt-based side, such as Onion Raita or Cacik (Turkish Yogurt Dip), can complement the rich and spicy flavors of the naan and the accompanying dishes.
Storage and Reheating the Leftovers
To store leftover naan, let them cool down to room temperature and place them in an airtight container or wrap them in cling film. Refrigerate for up to 2-3 days or freeze for up to 3 months.
To reheat, unwrap the naan and warm in a preheated oven at 180°C (356°F) for 5-7 minutes or until heated through.
Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side. Enjoy!
Recipe FAQs
Yes, you can freeze the prepared dough. Thaw it in the refrigerator before bringing it to room temperature for use.
Perfecting the consistency of the dough is crucial for achieving soft naan bread. Consider the amount of flour in this recipe as a guide; the dough should be soft and slightly sticky. If needed, you can adjust the flour quantity in the recipe.
Naan is a leavened Indian flatbread that is traditionally cooked in a tandoor oven or on a Tava (griddle).
It is made from wheat flour, water, yeast, yogurt, and sometimes includes additional ingredients like ghee or butter for flavor.
Naan has a soft and fluffy texture and is often served as a side dish with various Indian dishes, such as curries and kebabs.
It can also be enjoyed on its own or used to scoop up sauces and dips.
Related Recipes
For more deliciously soft and chewy naan bread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this soft and chewy Bullet Naan - Spicy Indian Flatbread With Cheese as much as you enjoy eating it! 🙂
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Bullet Naan
Ingredients
For the Dough
- 2 cups plain white flour / all-purpose flour (250 grams)
- ⅔ cup water (150 ml)
- 1 ½ teaspoon yeast
- 3 tablespoon plain natural yogurt
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 3 teaspoon melted ghee
For the Filling
- 1 cup cheddar cheese (grated)
- 2 chillies (sliced)
- 2 tablespoon coriander leaves (chopped)
Instructions
Preparing the Dough
- Pour the lukewarm water, yeast, and half of the flour together in a large bowl.
- Mix all the ingredients, cover the bowl, and let it rest in a warm place for 30 minutes.
- Blend the yogurt into the mixture, then add the remaining flour, salt, and baking powder. Use your hands to combine until a sticky and soft dough forms.
- Add 2 teaspoons of ghee or butter, rubbing it over the dough. Gently squeeze the dough a few times, then cover the bowl with cling film or a clean damp kitchen cloth. Allow it to rise for another 15 minutes.
- After 15 minutes, add another teaspoon of ghee or melted butter to the dough, gently spreading it all over.
- Then, transfer the dough onto a work surface and knead for 30 seconds. Place the dough back in the bowl, cover it, and allow it to rise for 15 minutes in a warm spot.
- During this time, the dough will noticeably become smoother.
Shaping and Cooking the Naan
- After the dough has risen, softly knead it on an oiled surface for a minute, then split it into four equal portions.
- Shape each portion into a ball and lightly dust them with flour. Cover the dough balls and let them rest for 5 minutes before shaping.
- Preheat a cast-iron skillet or frying pan over medium heat while the dough balls are resting.
- Roll out one of the dough balls using a rolling pin until it reaches the size of a small plate. While working on this dough ball, make sure to keep the others covered.
- Put a quarter of the grated cheese in the center of the rolled-out dough, sprinkle on a few slices of chilies, and ½ tablespoon of chopped coriander.
- Lift the edges and seal them to reshape it into a ball.
- Sprinkle the ball with a little flour, then use your fingers or a rolling pin to form it into an oval or teardrop shape, approximately 3 mm (⅛ inch) thick.
- Once the skillet is extremely hot, put the naan in it. Cook until it turns golden brown, then flip it using tongs.
- Put it on a plate and brush the top of the naan with some ghee or butter.
- Sprinkle extra chilies and chopped coriander or cilantro on top before serving.
Notes
- The best flour type for making naan dough is all purpose flour; using alternatives like whole wheat flour will yield less soft and denser bread.
- Use the dough right away. If making it ahead, reduce the yeast to ¼ teaspoon and refrigerate until ready to use.
- Patience is key; while minimal kneading is required, a few "knead and rise" cycles are needed for a smooth dough.
- Naan bread sizes and shapes vary at different restaurants. It's crucial to achieve a soft and fluffy texture, so avoid making them too thin. On the other hand, if they're too thick, you might end up with an uncooked, doughy center.
- To achieve bubbly tops, ensure your skillet is extremely hot, mimicking the intense heat of tandoor ovens.
- After cooking the bullet naan bread, brush the top with some butter/ghee for extra flavor and serve them straight from the pan.
- Adjust the spiceness to your taste by reducing the amount of chilies.
Kenny says
This recipe was so perfect, my family couldn’t keep their hands off of it!
Ayla Clulee says
I am so happy to hear that Kenny!