🧄🧀 Cheese-Stuffed Garlic Naan
Soft, pillowy, and irresistibly cheesy, this homemade Cheese-Stuffed Garlic Naan is filled with gooey mozzarella, cooked until beautifully blistered, then brushed with fragrant garlic butter and fresh herbs.
The dough is made with yogurt for extra tenderness, while the mozzarella center melts into a deliciously stretchy filling. Cooked in a hot skillet, this naan develops golden spots and a lightly charred exterior without needing a traditional tandoor.
Serve it alongside curries, grilled meats, creamy sauces, or enjoy it straight from the pan as a snack.
⏱️ Recipe Information
Prep Time: 25 minutes
Resting Time: 30 minutes
Cook Time: 20 minutes
Total Time: About 1 hour 15 minutes
Yield: 6 naan
Difficulty: Easy
Method: Stovetop
🛒 Ingredients
🫓 For the Naan Dough
- 2 cups all-purpose flour — about 250g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup plain yogurt — 120g
- ½ cup warm water, as needed — approximately 120ml
- 1 tablespoon neutral oil
🧀 For the Cheese Filling
- 1½ cups shredded mozzarella cheese — about 150g
For the best melt, use low-moisture mozzarella.
🧄 For the Garlic Butter
- 3 tablespoons unsalted butter, melted — 43g
- 3 cloves garlic, minced
- 2 tablespoons fresh coriander (cilantro) or parsley, finely chopped
👩🍳 Instructions
🫓 Make the Dough
1. Combine the Dry Ingredients
In a large mixing bowl, whisk together:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sugar
Mix until evenly distributed.
2. Add the Yogurt and Oil
Add the plain yogurt and 1 tablespoon oil.
Mix with a spoon or your hands until the flour begins to form a rough dough.
3. Add the Warm Water
Gradually add the warm water, a little at a time, while mixing.
You may not need the entire ½ cup.
Continue mixing until a soft, slightly sticky dough forms.
Avoid adding too much flour—the dough should remain soft and pliable.
4. Knead the Dough
Transfer the dough to a lightly floured work surface.
Knead for approximately 5–7 minutes, until smooth and elastic.
If the dough feels excessively sticky, lightly dust your hands or work surface with flour rather than adding a large amount directly to the dough.
5. Rest the Dough
Lightly oil the dough and place it in a bowl.
Cover with a clean kitchen towel or plastic wrap.
Let it rest at room temperature for 30 minutes.
This allows the gluten to relax, making the dough much easier to stretch and shape.
🧀 Stuff the Naan
6. Divide the Dough
Divide the dough into 6 equal portions.
Roll each portion into a smooth ball.
Keep the dough balls covered while working so they don’t dry out.
7. Flatten the Dough
Take one dough ball and flatten it with your fingers or a rolling pin.
Shape it into a circle approximately 5–6 inches (13–15cm) wide.
Keep the center slightly thicker than the edges.
8. Add the Cheese
Place approximately ¼ cup shredded mozzarella in the center.
Leave a border around the edges.
9. Seal the Filling
Bring the edges of the dough up around the cheese.
Pinch the edges firmly together to completely enclose the filling.
Gently roll the stuffed dough into a ball.
Repeat with the remaining dough and cheese.
🫓 Shape the Naan
10. Flatten Carefully
Take one stuffed dough ball and gently flatten it with your fingertips.
Using a rolling pin, carefully roll it into a 6–7-inch (15–18cm) round.
Apply gentle pressure so the cheese doesn’t break through the dough.
If the dough resists, let it rest for a few minutes before continuing.
11. Optional Traditional Shape
For a more traditional naan appearance, gently stretch the dough into an oval or teardrop shape.
Don’t worry about making every naan perfectly uniform—slightly irregular edges are part of the charm.
🔥 Cook the Naan
12. Heat the Skillet
Place a heavy skillet or cast-iron pan over medium-high to high heat.
Allow it to become very hot before cooking.
A properly heated pan is essential for creating those characteristic golden-brown spots.
13. Cook the First Side
Place one shaped naan into the dry skillet.
Cook for approximately 1–2 minutes, or until bubbles begin forming across the surface and the underside develops golden-brown spots.
14. Flip and Cook
Flip the naan.
Cook the second side for another 1–2 minutes, until cooked through and lightly charred.
The cheese inside should be completely melted.
If the naan begins browning too quickly, reduce the heat slightly.
15. Repeat
Transfer the cooked naan to a plate and loosely cover with a clean kitchen towel.
Repeat with the remaining naan.
Keeping them covered helps maintain their soft texture.
🧄 Make the Garlic Butter
16. Combine the Ingredients
While the naan cooks, combine:
- Melted butter
- Minced garlic
- Chopped coriander or parsley
Stir well.
For a milder garlic flavor, allow the garlic to sit in the warm butter for a few minutes before brushing.
17. Brush the Naan
Immediately after removing each naan from the skillet, generously brush the top with the garlic butter.
Finish with additional chopped fresh herbs.
🧀 Serve
Serve the naan hot and fresh, while the mozzarella is still gooey and stretchy.
Tear it into pieces and use it to scoop up your favorite curry or sauce.
⭐ Chef’s Tips
Keep the dough soft: A softer dough produces more tender naan.
Don’t over-flour: Too much flour can make the naan tough and dry.
Rest the dough: This makes the dough easier to stretch and prevents it from shrinking back.
Seal the cheese completely: Any gaps can allow melted cheese to escape during cooking.
Don’t overfill: Too much cheese makes sealing and rolling difficult.
Roll gently: Stuffed naan requires less pressure than regular flatbread.
Use a very hot skillet: High heat creates the beautiful browned spots associated with naan.
Don’t add oil to the pan: A dry, hot skillet gives the naan its characteristic toasted surface.
Brush immediately: Garlic butter soaks beautifully into the hot naan.
Keep cooked naan covered: This traps a little steam and keeps the bread soft.
🌶️ Easy Variations
🌿 Garlic Herb Cheese Naan
Add extra fresh parsley or coriander to the mozzarella filling.
🌶️ Spicy Cheese Naan
Add finely chopped green chili, red pepper flakes, or chili powder to the cheese.
🧀 Three-Cheese Naan
Combine mozzarella with cheddar and Monterey Jack for an extra-rich filling.
🧄 Extra Garlic Naan
Add a small amount of garlic powder to the dough and increase the fresh garlic in the butter.
🧈 Butter Cheese Naan
Brush the finished naan with an extra layer of melted butter for an especially rich finish.
🌱 Spinach Cheese Naan
Mix finely chopped, well-drained cooked spinach with the mozzarella filling.
🧅 Cheese & Onion Naan
Add finely chopped green onions or caramelized onions to the cheese mixture.
🍛 What to Serve With Cheese-Stuffed Garlic Naan
This naan is perfect with:
- Butter chicken
- Chicken tikka masala
- Tandoori chicken
- Palak paneer
- Chana masala
- Dal makhani
- Chicken curry
- Lamb curry
- Tikka kebabs
- Creamy tomato sauces
It can also be served on its own with yogurt, raita, chutney, or a simple garlic dipping sauce.
🧊 Storage
Store cooled naan in an airtight container or zip-top bag.
Refrigerate for up to 3 days.
Reheat in a dry skillet over medium heat for a few minutes or in an air fryer until warmed through.
For the best texture, avoid prolonged microwave heating.
❄️ Freezing
Allow the cooked naan to cool completely.
Place parchment paper between individual naan and transfer them to a freezer-safe bag or container.
Freeze for up to 2 months.
Reheat directly from frozen in a hot skillet or air fryer until warmed through and the cheese is melted.
🧄🧀 Final Result
This Cheese-Stuffed Garlic Naan is everything you want from homemade naan: soft and pillowy on the inside, lightly charred on the outside, bursting with gooey mozzarella, and finished with fragrant garlic butter and fresh herbs.
Pull one apart while it’s hot and watch that melted cheese stretch.
Soft bread + gooey cheese + garlic butter = pure comfort food. 🧄🧀🔥✨