Cheese-Stuffed Naan Bread: the delicious recipe you’ll love

Total time: 30 Min + 1H Rising
Difficulty: Medium
Serves: 6 people
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By Cookist

This cheese-stuffed naan bread is a cheesy variation of classic Indian naan bread. These breads are filled with a combination of cheddar cheese and parmesan cheese, which gives it more flavor than the classic. The result? Soft, pillowy naan with a cheesy center.

To make it, you add your dry ingredients such as flour, salt, yeast to your wet ingredients such as yogurt, oil, water, then mix, let the dough rest, fill it, and bake. As easy as that! You’ll love how delicious and filling they are!

How To Make Cheese-Stuffed Naan Bread

Start by mixing the yeast with warm water and sugar, and set aside until foamy (about 10 minutes). Once the mixture is foamy, mix it with the rest of the ingredients and knead to form a dough. Allow the dough to rest for 1 hour.

Divide the dough into pieces, then flatten slightly with a rolling pin. Fill with the two cheese and close the ball, pinching the edges. Flatten the ball again with a rolling pin, and bake until golden.

Brush the baked naan breads with a mixture of oil, minced garlic, salt, and parsley. Mix all together and brush the naan bread with the garlic mixture on both sides.

Tips For Making Cheesy Naan Bread

Make the recipe gluten-free by using a gluten-free flour blend.

For a stretchy cheese, use mozzarella instead of cheddar.

How To Store Cheese-Stuffed Naan Bread

Store the cooked naan bread in an airtight container (at room temperature) for up to 2 days, closed in an airtight container or plastic bag. The naan can be left at room temperature when stored in one of these ways. The naan will keep for 3 days when stored in an airtight container before it needs to be consumed.

The unbaked naan bread can be frozen. Place on a baking sheet and freeze for two hours. Then transfer to a resealable plastic bag and freeze for up to 3 months. Cook in a hot pan.

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for leavening
Warm water
30 ml (2 tbsp)
4 g (1 tsp)
Dry yeast
7 g (2 tsp)
for the dough
450 g (3 cups)
Olive oil
60 ml (1/4 cup)
80 g (1/3 cup)
Warm water
160 ml (2/3 cup)
for the filling
Parmesan cheese, grated
for the dressing
Extra virgin olive oil


Into a small bowl, add the warm water and sugar.

Add in the active dry yeast. Mix everything, cover with a cloth and let it sit for 10 minutes.

In a bowl add the flour and oil.

Stir in the yogurt.

Pour in the warm water, salt.

Add the proofed yeast.

Mix with a spatula.

Go on mixing until a dough comes together and then knead for 1 minute.

Cover the dough with clean film and let it rest for 1 hour until double in size.

After the time has elapsed, divide it into 7 to 8 equal portions (8 for smaller pieces, 7 for larger).

Shape them into balls.

Spread the dough just a little bit on the working surface.

Add the cheddar cheese.

Sprinkle the grated parmesan in the center.

Bring the edges together and seal them tightly into a ball.

Then roll it out with the rolling pin as thin as possible without tearing it until it's thin and wide.

Heat the pan over medium heat. Once it's hot, drop one in at a time.

Cook on one side until golden brown and flip over and cook the other side for another 2 to 3 minutes.

In a small bowl, add the oil and parsley.

Stir in the minced garlic and salt. Mix all together.

Brush the naan bread with the garlic mixture on both sides.

Serve and enjoy!

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