Sure is Phil and it is very popular as well. Almost all restaurants and T/As have it on the menu and it is often listed as Shahi Naan.  Searching for Shahi Naan does not find cheese naan recipes though so this name is a bit at odds.  A Google video search for "Cheese Naan" provides many matches for it. I've just watched another 2 tawa cooked versions and one guy flips his over but only cooks it inverted for a short time (probably not done) while a lady just flips the naan and cooks both sides on the tawa.

I found the best cheese to use is a 50/50 mix of cheddar and mozzarella.
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I rate this recipe. Worth the effort and you don't really need to do the ferment if you don't want to.  It does produce a flavoursome bread.

Naga, the first stage of fermentation with yeast is growth, so putting too much in really isn't too big a problem. If you had put the correct amount in, the yeast colony would have grown anyway during the pre-ferment initial stages.

I've now made this recipe using both short and long pre-ferment (4 hours and over 24 hours refridgerated) as well as just doing a full ingredient batch without any pre-ferment (as shown in the video).  They were slightly different in flavour profile but all 3 made naan that is fluffy, soft, flexible, well-coloured and tasty.  As I've said previously, this naan recipe is the closest I've ever come to making naan that is like the ones bought in restaurants and takeaways (here in Australia).  It is my go to recipe from now on.  Only one other recipe I've tried is comparable. but I won't say any more than it is a full dairy, + egg, SR flour and fresh yeast, UK Deluxe Naan. No water. 

The 3 times I made this as mentioned above, I used actual buttermilk, but I've now also made this recipe using milk and yogurt instead and the results are equally as good.  Buttermilk is just cultured milk anyway so there is very little difference. 

As for time frame, H4ppy Chris' video instruction spans 24 hours or so if followed to the T.  I think you could get this UKSoAF naan down to about 5 or 6 hours and still achieve very good results.  From my last batch I had 4 leftover doughballs in the fridge and cooked one on day 5, The dough was just starting to get spots (didn't put my glasses on to examine further) but it cooked and tasted fine.  The next day the remaining 3 were rubbish.

BobDylan, in my experience "store bought" packaged naan are dreadful.  There is no comparison to a fresh one.  This recipe may not be what you buy in your local Takeout over there, but it is very good. Give it a try and tell us what you think.  This recipe produces naan like the ones I buy in Takeaways over here.  You will find plenty of anecdotal evidence in this forum that Australian Indian Restaurant and British Indian Restaurant food are not the same, but this recipe is like the ones we get out here.

I've had no joy with any naan in an oven. The pizza cooker works to a point but the tawa is good. Now I have a tandoor oven I have to learn to control the heat to get even cooking.

Hi thank you for displaying your trials Naga, I can see the dough is quite dense in comparison to British restaurants Naan. The issue with lack of bubbles is at a guesstimate more down to the ingredients, bread flour is heavy when combining with yeast as is buttermilk. True British Naan should hardly weigh anything when cooked,with a light crispy crunch and bubbly interior.