This Cheese Naan recipe is easy and obsessively delicious, with lush melty cheese stuffed into a warm, buttery garlic naan.
My Indian husband grew up on Cheese Naan like this and I can see why he’s crazy about it. The warm, stretchy, gluten-y, cheese-stuffed flatbread makes me weak in the knees.
Just like Adarsh himself.
Ewww, Jenn. Stop being so CHEESY. (Heh 🤓)
- I love to scoop it up with yogurt as a snack, with warm butter chicken sauce as an appetizer, or serve it with my fav curries when I’m feeling extra.
- Cheese naan is perfect as part of your Indian spread—soft, fluffy, pull-apart naan bread with melty cheese and herbs. You’ll fall hard for this recipe.
5 Common Mistakes when Making Cheese Naan
I’m a food scientist and I love to share my science-based tips. Here are the most common mistakes for this recipe:
- Adding too much flour: Adding extra flour when the dough seems sticky will lead to a dense, dry dough. Trust the recipe and avoid adding extra flour. The dough will become more manageable as you knead it and let it rise.
- Not letting the dough rise properly: Allow the dough to rise for the full hour or until it has doubled for a light and airy texture.
- Overfilling with cheese is tempting, but no. Adding too much cheese causes it to leak out during cooking.
- Cooking at incorrect temperature: Preheat the skillet over medium-high heat. Test the temperature with a few drops of water—they should sizzle and evaporate immediately.
- Skipping the butter brushing: This not only adds flavor but keeps the naan soft and moist.
Here’s What You Need
Round up these basics to make your own DIY naan bread with cheese:
Ingredients
Honestly, you can make these with a handful of basic ingredients, here’s what you’ll need:
- All-purpose flour: This flour gives the naan a stretchy texture and good structure.
- Instant dry yeast: Use a fresh batch of instant yeast for a good rise.
- Kosher salt: Seasoning the dough well improves the cheese and yogurt flavor. I love using Kosher salt because it’s not too harsh.
- Baking powder and baking soda: These work alongside the yeast to provide extra leavening, making sure the naan is light and fluffy.
- Plain yogurt or buttermilk: Adds moisture and a slight tang to the dough.
- Melted butter: Adds richness and flavor to the naan, creating a soft and tender texture.
- Shredded mozzarella cheese: Provides a gooey, cheesy filling that melts beautifully when the naan is cooked.
- Minced cilantro: Classic herb and garnish in Indian food. You can also use parsley or fresh thyme.
Substitutions and Variations
Change up this recipe with the following swaps and add-ins:
- Flour swaps: Use whole wheat flour for a heartier, more nutritious naan. You may need to adjust the water amount.
- Yogurt or buttermilk: Use Greek yogurt for a thicker, creamier texture. Substitute with milk mixed with a teaspoon of lemon juice or vinegar if you don’t have yogurt or buttermilk.
- Butter: Use ghee or a plant-based butter for a different flavor or to make the naan dairy-free.
- Mozzarella cheese: Substitute with other melty cheeses like cheddar, fontina, or a mix of your favorites.
- Spicy naan: Add finely chopped green chilies or red pepper flakes to the dough.
- Vegan naan: Use a plant-based yogurt or milk alternative with lemon juice for the dough and plant-based butter for brushing. Ensure the cheese is dairy-free.
Tools to Grab
Stand mixer with paddle and dough attachments: For dough-making.
Rolling pin: To roll out the dough balls.
Cast-iron skillet: To cook the naan in.
How to Make Cheese Naan: An Easy Guide
Here is how to make this out-of-this-world cheesy naan bread:
Prepare the dough
Mix flour, yeast, salt, baking powder, and baking soda on low until well combined in a stand mixer with a paddle attachment.
Add yogurt and warm water. Mix on low until a rough dough forms.
Knead the dough
Switch to the dough hook attachment. Knead on medium-low for about 4 minutes. The dough will start to get sticky but will become more manageable. Avoid adding extra flour.
Shape the dough
Generously flour a work surface. Turn out the dough and sprinkle with more flour. Knead briefly to form a smooth ball.
Divide the dough into 8 equal pieces. Shape each piece into a ball.
Oil and rise
Place dough balls on oiled parchment paper, coating them with oil. Cover with another piece of parchment paper and let rise for 1 hour.
Fill and roll the naan
On a floured surface, roll each ball to about ¼ inch thick. Lightly flour as needed.
Add cheese
Place shredded mozzarella in the center of each piece. Fold edges over cheese and pinch to seal. Gently roll or press to flatten, ensuring the cheese is enclosed. Let rest for 10 minutes.
Cook the naan
Heat a cast iron skillet over medium-high for about 5 minutes. Test heat by sprinkling water; it should sizzle and evaporate immediately.
Place a naan in the skillet. Cover and cook until bubbles appear (30-60 seconds). Flip and cook until it starts to char (about 30 seconds more).
Finish and serve
Transfer cooked naan to a plate and cover with a towel to keep warm. Melt butter and mix with minced cilantro, if using. Brush the naan with the butter mixture immediately to lock in moisture and softness.
Make Ahead and Storage
Here’s how to keep leftovers, plus what to do if you want to save time and prepare in advance:
Make ahead
- Prepare the dough and let it rise. After rising, divide and shape the dough into balls. Place the dough balls on a lightly oiled baking sheet lined with parchment paper.
- Cover the tray with plastic wrap and refrigerate for up to 24 hours. Let the dough come to room temperature before rolling and cooking.
- After the initial rise, divide and shape the dough into balls. Wrap each ball individually in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months.
- To use, thaw the dough balls in the refrigerator overnight, then let them come to room temperature before rolling and cooking.
Storing Leftover Naan
Leftover cooked naan can be stored at room temperature for up to 2 days in an airtight container or resealable plastic bag.
For longer storage, refrigerate for up to 5 days.
Once completely cooled, wrap each naan in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months.
Reheating Cheese Naan
Here are 3 ways to reheat leftovers:
- In a skillet: Add the naan and cook on each side for 1-2 minutes until warmed.
- Oven: Preheat the oven to 350°F (175°C). Wrap the naan in aluminum foil and bake for 10-15 minutes or until heated through.
- Microwave: Place the naan on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until warm.
How to Serve this Cheese Naan Recipe
Naan is delicious alongside curries and other Indian dishes. Try it with Amma’s special Masoor Dal and this Indian Chickpea Curry Recipe. It’s also perfect with Paneer Butter Masala, Saag Paneer, Malai Kofta or Palak Paneer.
This life-changing Chicken Korma also deserves a steaming side of cheese naan. Make my Best-Ever Creamy Butter Chicken or this veggie version: Easy Homemade Butter Paneer for other curries to serve with this cheese naan.
FAQs About Cheese Naan
Just skimming this post? Don’t miss these often-asked queries:
Yes, use a plant-based yogurt or milk alternative mixed with lemon juice for the dough and plant-based butter for brushing. Ensure the cheese is dairy-free
Yes, you can use a regular non-stick skillet or griddle. Ensure it is preheated well to achieve the desired char and texture.
If the naan doesn’t puff up, it might be because the pan isn’t hot enough or the dough is not being rolled evenly. Make sure the skillet is hot enough, and roll the dough to an even thickness.
You can use active dry yeast. Dissolve it in warm water with a pinch of sugar and let it sit for about 5 minutes until it becomes frothy, then add it to the dry ingredients.
The dough may seem sticky initially, but it will become more manageable as you knead it. Avoid adding extra flour during the initial mixing. If it remains too sticky to handle, lightly flour your hands and work surface.
Yes, you can mix and knead the dough by hand. Combine the dry ingredients in a large bowl, then add the wet ingredients and mix until a rough dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
Other Naan Articles You’ll Love
In love with naan? I know (sigh), me too. Nothin’ to do but make more of it. Here’s my bank of must-try and must-know things about naan:
- This butter naan exploded online; it’s a must-make recipe. You should also try it’s BFF, garlic naan.
- How delicious does aloo naan sound? This naan dough gets packed with spiced potato.
- Make keema naan bread – next-level delicious lamb-stuffed naan bread. HOLD ME BACK!
- Wanna know the difference between paratha vs naan? Let’s go.
- And then roti vs naan … here’s the lowdown.
Cheese Naan
Video
Ingredients
- 4 cups all-purpose flour
- 1 tbsp instant dry yeast
- 2 tsp kosher salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup plain yogurt or buttermilk
- 1 cup warm water
- 4 tbsp butter melted
- 2 cups shredded mozzarella cheese
- 1 tbsp minced cilantro optional
Instructions
- Combine flour, yeast, salt, baking powder, and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until the dry ingredients are well combined. Add the yogurt and warm water. Mix on low speed until a rough dough forms. Switch to the dough hook attachment and knead on medium-low for about 4 minutes. The dough may seem very sticky at first but will become more manageable as it kneads. Avoid adding extra flour.
- Flour a work surface generously. Turn the dough out onto it and sprinkle with more flour. Knead briefly to form a smooth ball. Divide the dough into 8 equal pieces and shape each into a ball. The dough will be quite sticky, so dampen your hands to handle it more easily. If it is too sticky, incorporate a bit more flour.
- Flour a piece of parchment paper and place the dough balls on it. Flour the tops of the dough balls. Cover with another piece of parchment paper and let rise for 1 hour.
- On a floured surface, roll each dough ball flat with a rolling pin to about ¼ inch thick, or slightly thinner. Lightly flour as needed. Place a small handful of shredded mozzarella in the center of each dough piece. Fold the edges over the cheese. Twist the ends together and pinch to seal. Place the seam-side down and gently roll the dough again to flatten, making sure the cheese remains enclosed. Let the dough rest for 10 minutes.
- Preheat a cast iron skillet over medium-high heat for about 5 minutes. To test the heat, sprinkle a few drops of water in the pan; if they sizzle and evaporate immediately, the pan is ready. Place a naan into the hot skillet. Cover and cook until bubbles appear on the top (about 30-60 seconds). Flip and cook until the dough loses its raw appearance and starts to char in spots (about 30 seconds more).
- Transfer the cooked naan to a plate and cover with a towel to keep warm. Melt the butter and mix with minced cilantro, if using. Brush the warm naan with the butter mixture immediately to lock in moisture and ensure softness.
- Wait a few minutes before serving because the cheese inside will be hot like lava when fresh off the pan! Keep naan warm in a serving dish covered with a clean towel.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It is okay to prepare the naan a day before and keep it in the fridge, and then cook it for the first time on the day?
Hi David, yes that’s totally fine. Just let it fully come to room temperature before you cook it – up to an hour. This will make sure it doesn’t burn on the outside and remain doughy inside.
If you’re storing it in the fridge on a pan, be sure to line it with parchment paper and flour it generously. More flour on top of the naan before wrapping in plastic. It’s a sticky dough that gets sticker as it sits.
Hi Jenn! Your Cheese Naan recipe looks so delicious! I can see myself eating way too much of it…lol. 🙂