Cheese Stuffed Naan Bread

Homemade Cheesy Naan bread stuffed with mozzarella cheese, that is even better than what you find in restaurants. Cheese-stuffed naan is soft, slightly chewy, golden-brown on the outside, fluffy bread layers inside, and melty gooey cheese in the center.

My homemade naan bread recipe has been so popular for many years and consistently receives 5 star reviews so I decided to fill it with cheese to make out-of-this-world cheese stuffed naan! You are going to love this!

I love serving this Indian butter chicken, homemade chicken tikka masala, easy thai red chicken curry, vegetarian coconut chickpea curry, and vegetarian coconut cauliflower curry

Why you will love this Cheesy Stuffed Naan Bread:

Better than takeout – Freshly made naan at home tastes richer, softer, and more flavorful. Plus, you know all the ingredients in it!

Versatile – Enjoy it with curries, dips, soups, or just by itself.

Comfort food– Every bite has perfectly melted cheese making it the best homemade comfort food.

Homemade Cheesy Naan Ingredients:

All-purpose or bread flour – The base for a soft, chewy naan texture.
Yeast – Gives the naan its fluffy rise.
Sugar – Feeds the yeast and adds a hint of sweetness.
Greek Yogurt – Adds tanginess and softness to the dough.
Extra Virgin Olive Oil – Keeps the naan tender and helps it brown beautifully.
Salt – Balances the flavors.
Cheese – Mozzarella, cheddar, or a mix.
Butter – Brushed on top.

For extra flavor, brush with a garlic butter. Stir in minced garlic into the butter and brush over hot naan bread.

How to make the best Cheese Naan Bread:

In a small bowl, combine warm water, yeast, and sugar. Stir. Let sit for 5-10 minutes and allow the yeast to bubble and proof. *
In a large bowl, add flour, greek yogurt, oil, and salt. Stir in yeast mixture. Combine with hands. The dough may be shaggy but keep mixing until you form a ball. Once you form a ball, knead the dough for about 5-10 minutues or until the dough is smooth.
Cover and set aside in a warm place to rise for at least 1 hour. It should double in size.
Remove from the bowl and place on a counter or board sprinkled with flour. Divide dough into 8 equal portions. Roll into approximately 8″ circle or rectangle, about 1/8″ thick.
Flatten one ball, place a generous spoonful of cheese in the center, and pinch the dough closed around it. Gently roll it out into a circle or oval, about ¼ inch thick — careful not to tear the dough so cheese doesn’t leak out.
Heat skillet or cast iron skillet over medium-high heat. Drizzle pan with oil. Add each naan and reduce heat to medium. Watch for it to begin to bubble. The oil makes a difference in allowing the naan to puff up and bubble. Cook for about 3 minutes on the first side and then flip and cook for 2 minutes longer.
Watch the naan carefully as you may want to lower the heat if it becomes too brown too fast. Remove from pan and brush with melted butter and serve immediately.

Yeast Tip!

Make sure your yeast is fresh and active! Expired or inactive yeast will keep your naan from puffing up. To check, mix it with warm water (around 110°F) and a pinch of sugar, it should foam within 5–10 minutes. No foam = time for new yeast!

If you prefer a recipe without cheese I also have my homemade naan breadrecipe, it’s 5-star rated!

Each cheese filled naan has 12 grams of protein which is a nice source of extra protein.

Frequently Asked Questions (FAQ’s):

Can I make the dough ahead of time?
Yes! Store it in the fridge for up to 24 hours. Let it come to room temperature before shaping and cooking.

What’s the best cheese to use?
Mozzarella melts beautifully, but a mix of mozzarella and sharp cheddar adds more flavor. You can also try feta for a tangy twist.

Do I need a skillet?
A heavy cast iron skillet works best, but a nonstick pan will do. You can also cook naan on a pizza stone in the oven.

Can I freeze cheese-stuffed naan?
Yes! Wrap the cooled naan in foil, place in a freezer bag, and store for up to 2 months. Reheat in the oven or on a skillet.

Storage:

Store leftover naan in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat in a skillet or oven until warm. For longer storage, freeze for up to 2 months.

Main Dishes to pair with Naan:

Indian Butter Chicken

Chicken Tikka Masala

Chicken Sweet Potato Curry

Thai Red Chicken Curry

Cheese Stuffed Naan Bread

By: Modern Honey® – www.modernhoney.com Cheese-stuffed naan is soft, slightly chewy, golden-brown on the outside, fluffy bread layers inside, and melty gooey cheese in the center. Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
1 hour hour
Servings: 8

Ingredients

2/3 cup Warm Water (about 110 degrees)
2 1/4 teaspoons (1 packet) Active Dry Yeast
2 teaspoons Sugar
2 cups Flour
1/3 cup Plain Greek Yogurt
2 Tablespoons Extra-Virgin Olive Oil (plus more for cooking)
1 teaspoon Salt
8 ounces Mozzarella Cheese (grated)
4 Tablespoons Melted Butter
Garlic (optional)

Instructions

In a small bowl, combine warm water, yeast, and sugar. Stir. Let sit for 5-10 minutes and allow the yeast to bubble and proof. *
In a large bowl, add flour, greek yogurt, oil, and salt. Stir in yeast mixture. Combine with hands. The dough may be shaggy but keep mixing until you form a ball. Once you form a ball, knead the dough for about 5-10 minutues or until the dough is smooth.
Cover and set aside in a warm place to rise for at least 1 hour. It should double in size.
Remove from the bowl and place on a counter or board sprinkled with flour. Divide dough into 8 equal portions. Roll into approximately 8" circle or rectangle, about 1/8" thick.
Flatten one ball, place a generous spoonful of cheese in the center, and pinch the dough closed around it. Gently roll it out into a circle or oval, about ¼ inch thick — careful not to tear the dough so cheese doesn’t leak out.
Heat skillet or cast iron skillet over medium-high heat. Drizzle pan with oil. Add each naan and reduce heat to medium. Watch for it to begin to bubble. The oil makes a difference in allowing the naan to puff up and bubble. Cook for about 3 minutes on the first side and then flip and cook for 2 minutes longer.
Watch the naan carefully as you may want to lower the heat if it becomes too brown too fast. Remove from pan and brush with melted butter or melted garlic butter and serve immediately. May sprinkle with chopped fresh Italian parsley.

Notes

For the best meltability, use freshly grated cheese (pre-shredded cheese has a coating on it to keep it from sticking together so it ends up not melting as well).

Nutrition

Calories: 280kcal
Carbohydrates: 27g
Protein: 12g
Fat: 14g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0.2g
Cholesterol: 34mg
Sodium: 517mg
Potassium: 84mg
Fiber: 1g
Sugar: 2g
Vitamin A: 312IU
Vitamin C: 0.004mg
Calcium: 239mg
Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.