Cheese Stuffed Garlic Naan
What started as a spontaneous weeknight experiment to jazz up a curry night quickly became one of the most requested things I make. It’s warm, cheesy, garlicky, and absolutely irresistible—think comfort food with a little flair!
I first made this naan on a rainy Tuesday when everyone needed a bit of cheering up. I had some shredded cheese, garlic, and leftover dough—and that’s all it took to create something magical. The smell alone brought everyone to the kitchen before I could even finish the last batch. Now, whenever I make it, I double the recipe. It disappears that fast!
What I adore most is how simple and forgiving it is. Whether I’m pairing it with Butter Chicken or just serving it with soup or salad, it always feels like a treat. And let’s be honest: busy moms need recipes like this. Ones that bring big smiles with minimal fuss. This naan hits every note—crisp on the outside, gooey inside, with bursts of garlicky flavor and a sprinkle of herbs that makes it look just as good as it tastes. Let’s get into it, shall we?
Questions I Often Get Asked About This Recipe
Can I use store-bought dough?
Absolutely! If you’re short on time, store-bought pizza dough or naan dough works great.
Which cheese is best for stuffing?
A mix of mozzarella and cheddar is perfect—melty with just enough sharpness. Feel free to experiment with your favorites.
Can I bake instead of using a skillet?
Yes, though a hot cast iron skillet gives the best golden spots. If you’re baking, use a pizza stone or a very hot oven (500°F).
Is this recipe freezer-friendly?
Definitely. Cooked naans can be frozen and reheated in a hot skillet or oven until warm.
Can I make it without yeast?
Yes! You can use baking powder and yogurt to make a quick no-yeast version, though the texture will be slightly different.
What You Need to Make Cheese Stuffed Garlic Naan
Ingredients:
2 ½ cups all-purpose flour
1 tsp instant yeast
1 tsp sugar
½ tsp salt
⅓ cup plain yogurt
¾ cup warm water (more if needed)
2 tbsp olive oil (plus extra for brushing)
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
4 cloves garlic, finely minced
2 tbsp fresh cilantro or parsley, chopped
2 tbsp melted butter
Tools:
Mixing bowl
Rolling pin
Cast iron skillet or heavy-bottomed pan
Pastry brush
Clean towel or plastic wrap (for proofing)
How to Make Cheese Stuffed Garlic Naan
Make the Dough
In a large bowl, mix flour, yeast, sugar, and salt. Stir in yogurt, olive oil, and warm water until a soft dough forms. Knead for 5–7 minutes until smooth. Cover and let rise in a warm place for 1–1.5 hours or until doubled.
Prep the Filling
In a bowl, mix mozzarella and cheddar together. In a separate dish, combine the minced garlic, chopped herbs, and melted butter.
Divide and Fill
Once risen, divide dough into 6–8 balls. Flatten each ball into a small circle, add 2–3 tbsp of cheese filling in the center, then pinch edges to seal. Gently roll into a flat disc, being careful not to let cheese spill out.
Cook the Naan
Heat a skillet over medium-high heat. Place naan in the dry skillet and cook for 1–2 minutes until bubbles form. Flip and cook another 1–2 minutes until golden brown spots appear. Repeat for remaining dough.
Garlic Butter Finish
Brush each hot naan with garlic-herb butter as soon as it’s off the skillet. Serve warm!
Tips for Making the Best Cheese Stuffed Garlic Naan
Don’t overstuff! Too much cheese will leak out during cooking.
Seal well. Pinch the edges tightly so the cheese stays inside.
Use high heat. A hot skillet gives those beautiful brown spots and puffy texture.
Double the batch. These reheat beautifully and are freezer-friendly.
No cast iron? Use a nonstick pan, just keep it hot and dry.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Wow! This naan was a hit with my whole family. We dipped it in tomato soup and there were zero leftovers. Making again this weekend!”
⭐️⭐️⭐️⭐️ “Great flavor and super easy! I might try adding a little chili next time for a kick.”
⭐️⭐️⭐️⭐️⭐️ “Better than restaurant naan! The cheese inside is genius, and that garlic butter on top… chef’s kiss.”
⭐️⭐️⭐️⭐️ “Perfect for busy nights. I used store-bought dough and it worked like a charm!”
⭐️⭐️⭐️⭐️⭐️ “I made a double batch and froze some. Reheated perfectly in the oven. Lifesaver on crazy weeknights.”
Printable Recipe
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Cheese Stuffed Garlic Naan
This Cheese Stuffed Garlic Naan is the ultimate comfort food—soft, fluffy naan filled with gooey cheese and brushed with fragrant garlic herb butter. Perfect as a side, appetizer, or snack, it’s a crowd-pleaser that’s surprisingly easy to make. Whether you’re serving it with curry, soup, or just eating it straight from the pan (we’ve all done it), this recipe will quickly become a household staple.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- ⅓ cup plain yogurt
- ¾ cup warm water (more if needed)
- 2 tbsp olive oil (plus extra for brushing)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 4 cloves garlic, finely minced
- 2 tbsp fresh cilantro or parsley, chopped
- 2 tbsp melted butter
- Tools:
- Mixing bowl
- Rolling pin
- Cast iron skillet or heavy-bottomed pan
- Pastry brush
- Clean towel or plastic wrap (for proofing)
Instructions
- Make the Dough
In a large bowl, mix flour, yeast, sugar, and salt. Stir in yogurt, olive oil, and warm water until a soft dough forms. Knead for 5–7 minutes until smooth. Cover and let rise in a warm place for 1–1.5 hours or until doubled. - Prep the Filling
In a bowl, mix mozzarella and cheddar together. In a separate dish, combine the minced garlic, chopped herbs, and melted butter. - Divide and Fill
Once risen, divide dough into 6–8 balls. Flatten each ball into a small circle, add 2–3 tbsp of cheese filling in the center, then pinch edges to seal. Gently roll into a flat disc, being careful not to let cheese spill out. - Cook the Naan
Heat a skillet over medium-high heat. Place naan in the dry skillet and cook for 1–2 minutes until bubbles form. Flip and cook another 1–2 minutes until golden brown spots appear. Repeat for remaining dough. - Garlic Butter Finish
Brush each hot naan with garlic-herb butter as soon as it’s off the skillet. Serve warm!
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