As a true bread lover, I'm always looking for new and fun ways to level up my homemade naan, and that’s exactly how this cheese naan was born! It’s everything you love about classic naan: soft, fluffy, and golden, but with a gooey, melty cheese surprise tucked inside. Learn how to make this Indian recipe from scratch with VIDEO instructions!
You know what's the best part about this cheesy naan? You don’t need a tandoor oven—just a hot cast iron skillet and a handful of pantry staples. Whether you’re pairing it with your favorite Butter Chicken or enjoying it on its own as a cheesy snack, this recipe is guaranteed to be a crowd-pleaser!
As an Indian mom, making naan at home is one of my favorite parts of meal prep—it brings so much warmth and comfort to our table. There's something incredibly satisfying about watching the dough puff up and turn golden in a hot pan, ready to scoop up rich curries or spicy gravies. I’m always excited to explore new variations, from the plain naan to flavorful twists like garlic naan, stuffed naan, cheesy garlic naan and even cheesy versions that the kids absolutely love.
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- CHECK OUT THE Cheese stuffed NAAN RECIPE MADE FROM SCRATCH, WITH A VIDEO TUTORIAL!
- Why You’ll Love This Cheese Naan Recipe
- What to serve with cheese stuffed naan
- Ingredients and substitutions
- How to make cheese naan bread recipe in stove top
- Cheese-Stuffed Naan Variations
- Equipment
- How to Store Cheese Naan
- Top Tips for Cheese-Stuffed Naan Bread
- FAQ
- Related
- Pairing
- Cheese Naan bread Recipe (Stuffed with cheese)
CHECK OUT THE Cheese stuffed NAAN RECIPE MADE FROM SCRATCH, WITH A VIDEO TUTORIAL!
Why You’ll Love This Cheese Naan Recipe
- Simple ingredients – You only need a handful of pantry staples like flour, yogurt, and cheese—no other fancy ingredients are required.
- Perfect for meal prep – These naan reheat beautifully, making them a great make-ahead option for busy weeknights or hosting parties or potlucks.
- Soft, fluffy, and cheesy – This naan is everything you love about classic Indian bread, but with a melty cheese center that makes every bite extra comforting and crave-worthy.
- No tandoor needed – You can make it right on your stovetop in a skillet, with simple ingredients you likely already have at home.
- Versatile Recipe – Serve it with your favorite curries, soups, or enjoy it as a snack or appetizer. It’s always a hit—especially with kids!
What to serve with cheese stuffed naan
- Rich, creamy curries like Butter Chicken, Paneer Tikka Masala, Chana Masala, or Palak Paneer pair beautifully with this cheese-stuffed naan bread.
- A cool, refreshing yogurt dip like Cucumber Raita is a wonderful complement to balance the richness.
- For a fusion twist, Classic Hummus or Roasted Carrot Hummus taste amazing with the warm, cheesy naan.
- Grilled chicken or lamb skewers are perfect for wrapping inside the soft naan to make a hearty handheld meal.
- You can also use roasted carrots and cauliflower or roasted asparagus as a delicious filling layered inside the naan and enjoy it as a flavorful vegetarian option.
Ingredients and substitutions
Made with simple ingredients like plain flour and a generous filling of cheese, each naan is soft, golden, and oozing with melty mozzarella in every bite. You can roll the dough thicker for a pillowy, bread-like feel or keep it thinner if you prefer a slightly crispier texture. Let's see the ingredients needed below!
- All-purpose flour - The base of the dough, making the naan soft and tender pillowy indian flatbread. For substitutions use bread flour for a chewier texture or half whole wheat flour for a more wholesome version.
- Active dry yeast - Helps the dough rise and gives it that light, airy texture. You can also use instant dry yeast in the same amount, but no proofing needed.
- Sugar - Feeds the yeast and adds a hint of sweetness. You can always substitute it with honey or maple syrup.
- Warm water - Activates the yeast and hydrates the dough.
- Plain yogurt - Adds softness, a slight tang, and moisture to the naan dough. But you can substitute with Greek yogurt, sour cream or any non -dairy yogurt option as well.
- Oil - Adds richness to the dough and keeps the dough soft. You can substitute with melted ghee, vegetable oil or any neutral oil.
- Salt - Enhances flavor and balances the dough. You can also use sea salt instead.
- Shredded mozzarella - Melts well and gives that gooey, stretchy center we are looking for. Use a blend of mozzarella and cheddar for a twist.
- Butter - Gives a rich, glossy finish.
See recipe card for quantities.
How to make cheese naan bread recipe in stove top
Active the yeast - Start by mixing warm water, sugar, and sprinkle yeast in a small bowl. Let it sit for 5–10 minutes until it becomes foamy—this means your yeast is alive and ready to go!
Make the dough - In a large stand mixer bowl, combine the dry ingredients; flour and salt, then pour in the foamy yeast mixture along with yogurt and oil. Mix it all together until a shaggy, sticky dough begins to form.
Knead the dough - Transfer dough to a floured surface or stand mixer and knead for about 8–10 minutes. If needed add a tablespoon of warm milk (optional).You’re looking for a soft, smooth, and elastic texture that bounces back when gently pressed.
First rise - Place the dough in a lightly greased bowl and cover with a towel or cling film. Let the dough rest in a warm spot for 1 to 1.5 hours, or until it’s doubled in size and fluffy.
Divide and fill - Punch down the dough and divide it into 8–10 equal portioned balls. Use flour on a work surface and flatten each ball to a small circle, fill the center with shredded cheese, then pinch the edges of the dough and seal it lock in the filling. Cover the remaining dough with a clean towel to avoid drying.
Roll Out the Naan - Lightly roll each filled ball into an oval or teardrop shape about ¼ inch thick using a rolling pin. Be gentle—pressing too hard can cause the cheese to break through the dough.
Cook the naan - Heat a dry skillet or cast iron pan over medium heat. Cook each naan for 1–2 minutes per side until golden spots appear and it puffs up with beautiful bubbles.
Serve - Brush the hot naan with melted butter or garlic butter (grate a garlic clove in butter)as soon as it comes off the pan. Serve warm with curries, dips, or enjoy it all on its own—the melty cheese inside is irresistible! Store the leftover naan in an airtight container.
If you're a fan of favorite Indian dishes, you’re going to love this cheese-stuffed naan! Whether it’s your first timemaking naan at home or you’re just trying something new, this recipe today brings that warm, comforting vibe you'd find in your favorite Indian restaurant—right from your kitchen.
Cheese-Stuffed Naan Variations
- Garlic Cheese Naan - Add minced garlic or garlic powder to the cheese filling or mix it into melted butter before brushing. Sprinkle with chopped cilantro or coriander leaves for extra flavor.
- Spicy Cheese Naan - Add a pinch of red chili flakes, chopped green chilies, or jalapeños to the filling for a spicy kick.
- Mixed Cheese Naan - Use a cheese blend like mozzarella, cheddar, gouda, or feta for a more complex flavor and texture.
Equipment
- Measuring Cups & Spoons - For measuring the ingredients.
- Stand mixer - To knead the dough.
- Dough Scraper or Knife - To divide dough into portions.
- Cast iron skillet - To cook the naan.
- Pastry brush - To brush the melted butter on top of the naan.
How to Store Cheese Naan
At Room Temperature - Store cooled naan in an airtight container or wrap it in foil.Best enjoyed within 1–2 days.
In the Refrigerator - Store in a sealed container for up to 4–5 days. Reheat in a skillet or toaster oven. Avoid the microwave if possible, it can make the naan chewy texture or soggy.
In the Freezer - Let naan cool completely, then stack with parchment paper between each piece to prevent sticking. Place in a freezer-safe bag or container and freeze for up to 2 months. To reheat, thaw for a few minutes, then warm in a hot pan until soft and melty again. You can also reheat directly from frozen on low heat.
Top Tips for Cheese-Stuffed Naan Bread
- Make sure the water is warm—not hot—when activating yeast (around 105–110°F).
- Use room temperature ingredients for the best dough consistency.
- Don’t overstuff the cheese. Add just 2-3 tablespoons of cheese, too much can cause the filling to burst while rolling or cooking. Pinch the edges well after filling to keep the cheese from leaking out.
- Addition of yogurt yields softer bread, so don't skip this step.
- Use light pressure when rolling stuffed naan. If you press too hard, the cheese may break through the dough.
- A hot skillet or cast iron pan is key for that golden-bubbled, tandoor oven -style finish. No need for oil in the pan.
- Cheese-stuffed naan is best when served hot and fresh, so the cheese stays gooey and melty.
FAQ
Mozzarella cheese is the best option for its meltability and stretch. You can also use a blend of cheddar, gouda, feta, or your favorite melting cheese for added flavor.
Yes! You can refrigerate the dough after the first rise. Just bring it back to room temperature for 30–45 minutes before shaping and filling.
Of Course you can, but the texture will be slightly different. Use baking powder (1 tsp) and baking soda (¼ tsp) instead of yeast, and skip the rise time. The naan will be soft but less airy.
Absolutely. Let cooked naan cool completely, then freeze in a zip-top bag. Reheat on a skillet or in the oven.
It could be due to overfilling or not sealing the edges tightly. Make sure to gently roll the naan without pressing too hard, and seal the dough well before cooking.
Serve it with curries, soups, grilled chicken, or even dips like hummus or raita.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Indian cheesy naan recipe:
If you tried this Cheese Naan or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!
Cheese Naan bread Recipe (Stuffed with cheese)
Equipment
- Measuring cups and spoons
- Standing Mixer
- Sharp Knife
- Cast iron skillet
- Mixing Bowls
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast 2 ¼ tsp
- 1 teaspoon sugar
- 1 cup warm water
- ½ cup plain yogurt at room temperature
- 2 tablespoon olive oil or any neutral oils
- 1 teaspoon salt
- 2 cups mozzarella cheese shredded
- 2 tablespoons melted butter for brushing
Instructions
- In a small bowl, combine 1 cup warm water, sugar, and active dry yeast.
- Stir and let it sit for 5–10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
- In a large mixing bowl, whisk together flour and salt.
- Add the activated yeast mixture, plain yogurt, and oil (vegetable or olive oil).
- Mix with a spatula or wooden spoon until a rough, shaggy dough forms.
- Transfer the dough to a stand mixer with a dough hook, or knead by hand on a lightly floured surface.
- Knead for 8–10 minutes, until the dough is smooth, soft, and elastic.
- If the dough is too sticky, sprinkle in a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover with a clean kitchen towel or plastic wrap.
- Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the risen dough and divide it into 8–10 equal portions.
- Flatten each ball slightly, place 2–3 tablespoons of shredded cheese in the center.
- Pinch and seal dough edges tightly to enclose the cheese and form a ball.
- Gently roll each filled dough ball into an oval or teardrop shape , about ¼ inch thick. Be careful not to press too hard—this helps prevent the cheese from leaking out.
- Heat a cast iron skillet over medium-high heat until hot (no oil needed).
- Place one rolled naan onto the pan and cook for 1–2 minutes until bubbles form and the bottom is golden.
- Flip and cook the other side for 1–2 minutes until lightly charred and cooked through.
- Remove from the pan and immediately brush with melted butter or garlic butter.
- Serve the cheese naan warm with your favorite curry, dip, or enjoy as it is.
Video
Notes
- Water that’s too hot can kill the yeast. Aim for around 105–110°F to activate it properly.
- Allow the dough to rise fully, until doubled in size for the fluffiest naan texture.
- Stick to 2–3 tablespoons of cheese per naan to prevent it from bursting while rolling or cooking.
- Make sure the edges are pinched tightly after stuffing to avoid cheese leaks while rolling or cooking.
- A cast iron skillet or heavy-bottomed pan gives the naan those classic golden brown spots and light charring—like you'd get from a tandoor.
- Brush the cheese stuffed naan immediately with butter to keep the naan softer for a longer time.
- Cooked naan can be frozen. Cool completely, then store in freezer-safe bags. Reheat straight from frozen on a pan or in the oven.
Madhu says
Okay wow! Cheesy naan is always a win! Love that it’s made on the stovetop and looks so soft and melty! Definitely making this for our next curry night!
Abi Guna says
I am sure your family enjoy this cheesy naan!
Abi Guna says
You can enjoy this cheese-stuffed naan as an appetizer, snack, or even breakfast—I'm sure your kids will go crazy for this delicious naan bread!