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Prepare the dough balls: Flour the working surface and place the risen dough on it. Lightly knead it into a log and cut it into 4 equal pieces. Form each piece into a ball.
Roll and fill: Take 1 ball and roll it into a round disk. Place some chopped chives in the center, followed by shredded mozzarella and a sprinkle of garlic powder. Wrap the filling with the edges of the dough and pinch the seams together.
Prepare the coriander topping: Lightly wet the top surface of the ball with some water and then dip it in a plate containing chopped coriander leaves. Place the ball seam side down on the working surface and roll it into an oval shape of 5×8 inches (13×20 cm). Place the rolled dough on a lightly floured baking tray and repeat with the remaining balls.
Step 4: Cook the Naan
Heat the skillet: Heat an iron cast skillet on medium-high heat until it’s smoking.
Cook the naan: Place the rolled dough coriander side down onto the skillet and cook for 1 ½ minutes on each side or until fully cooked. Transfer to a plate and brush with some oil or melted butter. Cover with a kitchen cloth to keep warm while you cook the remaining naan breads.
Serving
Serve warm: Best served warm, these cheese-stuffed naan breads are perfect as a side dish or snack. Enjoy!
Tips
Ensure proper dough rise: Make sure to let the dough rise in a warm, draft-free environment to achieve the best texture.
Use fresh herbs: Fresh chives and coriander add a burst of flavor, but dried herbs can be used in a pinch.
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