Cheese naan bread: the easiest recipe ever

Total time: 30 + rising time
Difficulty: Low
Serves: 4 people
By Cookist

The soft, chewy texture and subtle flavors make it the perfect accompaniment to any curry or dish. But have you ever tried adding cheese to your naan bread? It’s super easy to make. Simply make your dough (no yeast required), fill it with mozzarella cheese cubes, and fry in a pan until puffed up and golden brown. The result is a deliciously cheesy, gooey, and indulgent treat that's perfect for satisfying those comfort food cravings. Try this recipe today and you wouldn’t want to eat Naan in any other way.

Cheese Naan Bread

Flour – Plain or all-purpose flour will work for this recipe.

Yogurt – Yogurt not only adds flavor but also works together with baking soda as a leavening agent.

Baking soda – This acts as a leavening agent and gives the naan an airy texture.

Mozzarella – This is what makes the cheesy filling


If you want to make smaller naan breads, you can do so by diving the dough into 12 pieces, instead of eight.Use full-fat Greek yogurt for the best results.A heavy-bottomed pan (like cast iron) will work best for this recipe as it retains heat well. This is necessary for the thick flatbreads to be cooked thoroughly.

How to Store Cheese Naan Bread

Store the naan bread in the fridge for up to 3 days. You can also store the uncooked dough in the fridge for about 3 days. Alternatively, the dough balls can be frozen for up to 3 months. Just make sure to wrap them tightly with plastic wrap.

Can You Freeze Naan Bread

Yes, you can! Allow the naan to cool completely, then transfer them to resealable Ziploc bags or an airtight container, and store in the freezer for up to 2 months.

When you want to serve the Naan Breads, allow them to thaw and reheat in the microwave.

Baking soda
1/2 tsp
Sea salt
Greek Yogurt


In a bowl add the flour, baking soda, salt, and Greek yogurt.

Mix the ingredients with the spatula until the mixture starts to come together. Then knead the dough with your hands until smooth and elastic. Transfer the dough to the bowl, cover with cling film, and let it rest for 30 minutes.

After the dough has rested, divide it into eight equal pieces.

Flatten each one with your hands.

Put the cheese in the middle and fold the dough over to close it.

Flatten the dough ball slightly with your rolling pin.

Cook in a pan over medium heat. As soon as a few bubbles start to form, turn the bread over. Repeat the process until the naan is completely puffed up.

Serve and enjoy!

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