4. Cook the naan:
Heat a skillet or cast-iron pan over medium-high heat. Cook one naan at a time — about 1–2 minutes per side, until puffed and golden. Optionally, you can finish it under the broiler or directly over a gas flame for a charred look.
5. Brush with garlic butter:
Combine melted butter and minced garlic; brush over hot naan. Sprinkle with parsley or cilantro.
6. Serve warm — the cheese should be perfectly gooey and stretchy inside!
Tips:
• Try filling variations: feta & spinach, cheddar & jalapeño, or mozzarella & herbs.
• Serve with butter chicken, tikka masala, or even on its own as a cheesy snack.
• Store leftovers in foil and reheat in a pan or toaster oven for best results.
