Place a sheet of greaseproof paper on a baking tray.
Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.
Form a well in the centre of the dry ingredients and add the Oil and Water.
Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
Remove from mixing bowl and place onto the floured surface.
The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
Once the dough has risen, place onto a lightly floured surface.
Roll each ball out to a maximum thickness of 1cm.
Sprinkle the cheese in the centre of the dough.
Pull the edges of the dough inward and form together to seal the cheese inside.
Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.
Heat a large, lightly oiled pan.
Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top.