There are some cookbook titles that tell you everything you need to know before you’ve even turned the first page. Shelina Permalloo’s What to Cook When Everyone’s Hungry is one of them. Shelina understands that moment all too well: you’ve been working all day, hungry mouths are waiting, time is not on your side, and you still want to put something joyful on the table.
That’s where this Quick Cheesy Naan comes in. Bread and cheese? What could be better! It’s perfect for tearing, dipping, or stuffing with whatever happens to be in the fridge. Better yet, it’s ready in no time—ideal for those long summer evenings when the last place you want to be is standing over a hot stove.
At this point in the season, all I want is to eat outside. Bare feet on the grass, a table full of little dishes, and warm bread passed from hand to hand. Bliss!
✨ Find other delicious recipes on Shelina’s Instagram.
Bread has a way of making any meal feel complete, doesn’t it?
My No-Knead Rye Bread is the loaf I love having on hand all summer long. It asks very little of you, yet rewards you with thick, hearty slices ready for anything—from picnic sandwiches to a generous smear of butter while it’s still warm.
When everyone’s hungry, a good homemade loaf gets everyone to the table. My advice? Never be without one.
Check out my full recipe video:
{v, nf}
SERVES 6
250g self-raising flour, plus extra for dusting
200g Greek-style full-fat yoghurt
½ tsp salt
150g mozzarella cheese, grated
75g butter
In a bowl, combine the self-raising flour, yoghurt and salt, mixing until a dough forms. If it’s sticky, add a little more flour.
Split the dough into 6 equal pieces. Flatten each piece into a small circle, place a portion of mozzarella in the centre of each, then bring up the edges of the dough to form a parcel around the cheese and seal by pinching the edges together to make 6 balls.
On a lightly floured work surface, gently roll out each stuffed dough ball into a naan shape about 5mm thick.
Heat a dry frying pan over a medium heat. Cook the naans, one at a time, for 2–3 minutes on each side until golden brown and puffed up.
Once each naan comes out of the pan, grab your butter straight from the packet and generously wipe it over both sides of the bread, then cover with a clean tea towel to keep warm while you cook the rest. Make sure to butter each one as soon as it comes out.
Serve warm with curry, chutney or on their own.
Abbreviations:
v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.
Reprinted with permission from What to Cook When Everyone’s Hungry by Shelina Permalloo. Copyright © Shelina Permalloo 2026. Photography © Danielle Wood 2026
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