Brown Butter Garlic Naan Cheese (Printable)

Soft naan toasted in fragrant brown butter, filled with melted mozzarella, garlic, and fresh herbs.

# What You’ll Need:

→ Dairy

01 - 4 tablespoons unsalted butter
02 - 1.5 cups shredded mozzarella cheese

→ Bread

03 - 2 large naan breads

→ Herbs & Aromatics

04 - 2 cloves garlic, finely minced
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh cilantro, chopped

→ Seasonings

07 - 0.5 teaspoon sea salt
08 - 0.25 teaspoon freshly ground black pepper

# How-To Steps:

01 - In a medium skillet over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma, approximately 3 to 4 minutes.
02 - Stir the minced garlic into the brown butter and cook for 30 seconds until fragrant. Remove the skillet from heat.
03 - Brush one side of each naan bread with the garlic-infused brown butter.
04 - Place one naan, buttered side down, on a cutting board. Evenly spread the mozzarella cheese over the naan, leaving a small border around the edges. Sprinkle with salt, pepper, parsley, and cilantro.
05 - Top with the second naan, buttered side up, pressing gently to seal.
06 - Heat the skillet over medium-low heat. Carefully transfer the filled naan sandwich to the skillet. Cook for 3 to 4 minutes per side, pressing gently, until the cheese is melted and the naan is golden and crisp.
07 - Remove from the skillet, let rest for 1 minute, then slice and serve warm.

# Expert Hints:

01 -
  • The brown butter does something magic that regular butter never could, turning a simple sandwich into something that smells irresistible.
  • Naan's slight chewiness and pillowy texture becomes crispy on the outside while staying tender inside, creating the perfect textural contrast.
  • It comes together in under 20 minutes, making it ideal for those moments when you want something special without the fuss.
02 -
  • Don't walk away while browning the butter, even for a second, because it can go from golden to burnt faster than you'd expect.
  • If your naan is cold from the fridge, let it come to room temperature first so it toasts evenly instead of cooking unevenly on the outside while staying cold inside.
03 -
  • Keep the skillet heat at medium-low so the outside gets golden and crispy before the inside gets too hot and the cheese separates.
  • If you're making this for a crowd, brown your butter ahead of time and store it in a small container so you're ready to assemble and cook without the wait.
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