Put the bread flour, cake flour, yeast, granulated sugar and salt (keep it away from the yeast) in a bowl. Pour the lukewarm water over the yeast.
Knead for a little while and add the vegetable oil. Keep kneading for 10 minutes. Add the grated cheese, and knead for another 5 minutes.
Form into a smooth ball, seams down in a lightly oiled bowl, and cover the bowl with plastic wrap or a tightly wrung moistened kitchen towel.
Use the oven's dough-rising setting or put the bowl in a warm place, and let it rise for 40 to 60 minutes.
When the dough has doubled in volume, and you've poked your finger in the middle, deflate it lightly. Divide into 4, round off each portion and rest for 10 minutes.
Form the dough into teardrops, and flatten with a rolling pin or stretch with your hands.
Put the naan in a heated frying pan, cover with a lid and cook for 6 to 8 minutes over low heat. Flip the naan over and cook on the other side for 3 to 4 minutes. Repeat the same steps with the remaining portions.
Serve freshly cooked naan with curry, or eat on its own. If it gets cold, reheat it in a toaster oven to make it crispy-light again.
Story Behind this Recipe
In our home, we occasionally make naan to eat with curry. After making them many times, I settled on this recipe since it has a flavor and texture that my family loves.
In Step 6, instead of using a rolling pin, you can just stretch out the dough with your hands. In Step 7, adjust the cooking time depending on your stove and frying pan. I put a thin film of oil in the pan, but you can omit the oil if you prefer.