Mix water, instant yeast, sugar, oil, buttermilk and salt in a large mixing bowl.

Add half of the flour to the large bowl, stirring to combine.

Reserving ½ cup flour, add the other 2 cups of flour to the large mixing bowl and start to stir it with a spatula. I do this so that flour doesn’t fly everywhere when I transfer it all to the mixer. Move the bowl over to a mixer with a dough hook attachment.

Gradually add the remaining ½ cup of flour, kneading until the dough starts forming into a cohesive, elastic ball and pulls away from the sides of the bowl. You should end up with smooth dough that slightly stick but still manageable.

Shape flatbread dough ball and place back in the bowl. Cover and let rest 45 minutes to 1 hour or until doubled in size.

Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface.

Divide dough into 8 roughly equal pieces and roll into balls.

Cover and let rest for 15 minutes. Meanwhile, unwrap cheese triangles and set on a plate or in a bowl.

After 15 minutes, take a portion of dough and flatten slightly into a disc with the palm of your hands on a lightly floured surface. Dust top of disc with more flour and smooth onto the dough. Using a rolling pin, start to flatten the dough, so you have a large enough circle to place 2 cheese triangles into the middle of the dough. Pull sides of dough up and around the cheese. Then, gently roll the dough on the counter to shape it into a ball again. Repeat with remaining dough portions.

Once each portion is filled with cheese, heat a large non-stick skillet on medium-high heat.

While heating the large skillet, start rolling naan into thin circles (6-inch circle or 7-inch circle) on a lightly floured work surface. Prepare a small bowl of neutral oil, such as vegetable or canola.

Once the pan is hot, brush with oil. Place a dough round in the skillet. When it puffs up and you start to see lot of little air bubbles, flip it over and cook the other side. Repeat until each portion of dough has been cooked.

Cheese stuffed flatbread (or naan), is best eaten fresh, while still warm because of the melty cheese. I reheat over an open flame on my stovetop, but you can also reheat in a skillet or the microwave.

Optional: brush with melted butter and top with a little green onion, parsley or other fresh herbs. Keep naan warm by covering them with a tea towel.