Cheese Naan bread Recipe (Stuffed with cheese)
Soft and fluffy cheese naan made on the stovetop with simple ingredients. This easy homemade naan is filled with melty cheese and perfect with curries or as a cheesy snack - with a step-by-step video tutorial included.
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.
