How to make Paneer Naan
- Combine the yeast, sugar, and water in a measuring cup.
- Let sit for 10 minutes.
- Mix the flour, baking soda, and baking powder in a large bowl.
- Whisk together the yeast mixture, yogurt, and milk to form the dough.
- Stir in the dry ingredients.
- Knead with your hands until the dough forms a smooth, soft ball.
- Place the dough in an oiled bowl.
- Cover with plastic wrap.
- Leave at room temperature until the dough doubles in size (about 2 hours).
- Remove the dough from the bowl.
- Turn onto a well-floured surface.
- Knead the dough briefly.
- Divide the dough into 12 equal portions.
- Roll into ¼ inch thick ovals – approximately 6 inches wide.
- Heat a cast-iron skillet at a moderately high temperature.
- Brush the skillet with melted butter.
- Place the dough in the skillet.
- Cook for 1 minute or until the dough puffs up.
- Flip the naan, cover the pan, and cook for another minute.
- Remove the dough from the pan.
- Brush both sides with butter and sprinkle with salt.
- Place on a baking sheet and top with crumbled paneer.
- Cook in the oven for 2 minutes until the cheese just begins to melt and the naan turns golden brown.
There are various types of paneer that are made by draining the curds to a larger or lesser extent.