First knead the whole wheat flour with enough water to make soft yet firm dough. Apply a few drops of oil on top and rest it for 10-15 mins.
Meanwhile add grated cheese, finely chopped onions, finely chopped coriander leaves, red chilli flakes, pepper powder and salt as needed.
Mix it well and keep it aside.
Make equal sized balls out of the prepared dough. Roll a ball of dough into a thin circle. Apply a layer of oil using a brush and then spread 1-2 tbsp of cheese onion mixture evenly over the top.
Start rolling it from one end and tightly seal the edges.
Now roll the log into a pinwheel starting on one end.
Apply some flour on both sides of the pinwheel and roll into a circle again such that the stuffing is evenly spread inside.
Cook on a hot tawa on medium flame until there are golden spots all over the Naan on both the sides. Apply butter or oil to cook the Naan evenly. Repeat this with rest of the dough. Once a few Naans are done, gently crush them from the sides so that the many layers (laccha) come out.
Serve hot with mixed veg gravy or paneer or mushroom gravy.