Tear up the mozzarella cheese.
Destalk, peel and crush the garlic cloves.
Destalk and finely chop the coriander.
Grate the cheddar cheese.
Destalk, deseed and finely chop the green chilli.
Fit the Spiral dough tool to the machine.
Add Ingredients 1 (yeast, water) into the Mixer bowl.
Leave to rest for 5 minutes.
Add Ingredients 2 (flour, yoghurt, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
Cover with a tea towel.
Leave to prove for 1 hour, 30 minutes.
Add Ingredients 3 (mozzarella, garlic cloves, coriander, cheddar, chilli, salt & pepper) into the small bowl.
Stir with a tablespoon until combined.
Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
Divide the dough into 4 equal pieces.
Gently pull the edges into the centre.
Roll the dough over and shape into a ball.
Carefully flatten the dough with your wrist.
Roll out the dough into an oval shape about 30 cm in length, until they no longer spring back.
Spoon some of the cheese mixture from the small bowl onto half of the dough.
Fold the top edge of the dough over to the bottom to encase the cheese mixture.
Place the dough onto a floured surface and roll out again into an oval shape.
Add another spoonful of the cheese mixture, fold over and roll out again so the dough has 2 layers of cheese.
Repeat with the rest of the dough pieces.
Transfer the naans to a baking tray.
Cover with oiled plastic wrap.
Leave to prove for 30 minutes.
Pre heat the oven to 230ºC.
Remove the plastic wrap.
Brush the naans with the first item of Ingredients 4 (ghee).
Sprinkle the naans with the last item of Ingredients 4 (nigella seeds).
Bake for 10 minutes at 230ºC.
Serve.