Cheese-Stuffed Garlic Naan

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Get ready for a cheesy delight with our Cheese-Stuffed Garlic Naan! The irresistible combination of cheese and bread makes this a match made in heaven. Imagine the fluffiest bread stuffed with gooey mozzarella and tangy parmesan cheese, then cooked on a skillet to perfection and dressed in a mouthwatering garlic cilantro butter.

Cheese-Stuffed Garlic Naan

Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Course Appetizer


**For the Dough:**

  • 2 tablespoons warm water
  • 1 teaspoon white sugar
  • 2 teaspoons active dry yeast
  • 3 cups all-purpose flour add 1-2 tablespoons more if dough is sticky
  • 1/3 cup plain whole milk yogurt
  • 2/3 cup warm water
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • Vegetable oil or ghee for cooking the naan

**For the Garlic Butter:**

  • 1/4 cup unsalted butter melted
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt more to taste
  • 1 to 2 tablespoons chopped cilantro

**For the Cheese Filling:**

  • Shredded mozzarella cheese
  • Grated parmesan cheese


  • In a small bowl, combine 2 tablespoons of warm water and 1 teaspoon of white sugar. Sprinkle the active dry yeast on top. Cover and let it sit for 5 to 10 minutes until it becomes fluffy and bubbly, indicating that the yeast is activated.
  • In a large mixing bowl, mix together the all-purpose flour, plain yogurt, warm water, olive oil, salt, and the proofed yeast. Use a stand mixer with the hook attachment or a wooden spoon to bring the dough together. Knead for about 1 minute until the dough is smooth.
  • Transfer the dough to an oiled bowl, cover it with plastic wrap and a warm damp towel, and let it rise in a warm place until it doubles in size, which usually takes about 1 to 1 1/2 hours.
  • While the dough rises, prepare the garlic butter by mixing together melted butter, minced garlic, salt, and chopped cilantro in a small bowl. Set aside.
  • Once the dough has doubled in size, divide it into 7 to 8 equal portions. Flatten each portion slightly on an oiled surface and place about 1/4 cup of shredded mozzarella and a sprinkle of grated parmesan cheese in the center. Seal the edges tightly to form a ball, then roll it out thinly without tearing.
  • Heat a skillet or pan over medium heat. Cook each stuffed naan on one side until golden brown, about 2 to 3 minutes. Flip and cook the other side for another 2 to 3 minutes. Repeat with the remaining dough.
  • Brush the cooked naan with garlic cilantro butter on both sides, or just one side if preferred. Serve warm and enjoy the cheesy goodness!
  • To reheat, simply toast the naan on a hot pan for about a minute on each side. Get ready to savor every cheesy bite!

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