Cheese-Stuffed Garlic Naan
The only thing better than garlic naan is CHEESE-STUFFED garlic naan! The bread is super fluffy and when you tear it apart, you get the best cheese pull ever from the combo of freshly grated mozzarella and parmesan. Cooking the bread on a skillet makes it crispy on the outside and then it is brushed in the most delectable garlic and cilantro butter.
How to Make Garlic Naan
The process of making naan from scratch is actually really simple so definitely don’t be intimidated to make bread at home, especially if this is your first time! Let’s break down the steps.
1. Proof the yeast! Since the recipe calls for active dry yeast, I like to always proof it. Just add warm water to the bowl with sugar and sprinkle the yeast on top. Cover for 5 to 10 minutes until it’s puffy and bubbly. That’s how we know the yeast is alive. If you choose to use instant yeast instead of active, you can skip this step and just add the yeast directly to the dough along with all the other ingredients.
2. Form the dough. To make the dough, add the flour, yoghurt, water, olive oil, salt, and the proofed yeast to a large mixing bowl. If you have a stand mixer, use the hook attachment to mix until a dough comes together. If you don’t have a stand mixer, use a rubber spatula or a wooden spoon. Knead for 1 minute. The dough should not be too sticky but it should be elastic.
3. Rise. Once the dough is ready to go, transfer it a large oiled bowl and cover tightly. I cover it first with saran wrap and then a warm damp towel. Place it in a warm place to proof until double in size, about 1 hour to an hour and a half.
4. Make the garlic cilantro butter. While it rises, I like to prep the butter that we will brush on the outside of the cooked naan. Just mix melted unsalted butter, fresh minced garlic, salt, and chopped cilantro. Set it aside until we need it!
5. Prep the dough. After it has doubled in size, split into 7 to 8 equal pieces. Grab a plate that is completely flat. Oil the plate so the dough doesn’t stick and place one dough ball in the center. Stretch it out just a bit from the edges and add about 1/4 cup of shredded mozzarella in the center and a sprinkle of parmesan on top. Pull the edges towards each other and pinch to seal. Now roll it out from the center to the outside until it’s thin and wide. Repeat with the rest of the dough.
6. Cook. Preheat a skillet over medium heat until it’s hot. Do not skip this step. The dough won’t puff the same if the pan isn’t hot enough. Add a little oil to the skillet or pan. Transfer one piece to the skillet. Cook for 2 to 3 minutes or until there is some nice golden brown color. Flip over and cook on the other side for another 2 to 3 minutes. Repeat with the rest.
7. Brush. For the final step, brush the naan with the garlic cilantro butter we made earlier. I like to brush both sides but you can choose to just brush the tops only.
How to Store Naan and Make Ahead
If you have any leftovers, store them in a ziplock bag or airtight container and keep them in the fridge or freezer. Just warm it up in the pan or oven when you want to enjoy again.
If you’d like to make the dough ahead of time, you can pop it in the fridge after making the dough. Cover with saran wrap and keep it in the fridge until the next day. On the day you plan to cook the naan, take it out and allow the dough to come to room temperature and then double in size before dividing and preparing each piece.
Tips & Notes
- If you would like to make plain naan, just skip making the garlic and cilantro butter. You can also make half plain and half garlic.
- Instant yeast can be used interchangeably for active dry yeast. For instant yeast, you do not need to proof it in warm water and sugar. Just sprinkle it directly on top of the water and then add all the ingredients. Make sure to still add the water and sugar for proofing in the recipe if you use instant yeast!!
- Make sure your skillet is HOT before cooking the naan! A hot skillet helps the naan rise fast for fluffier bread.
- You do not need to add parmesan but I like the taste it adds. Another option is to use Monterrey jack instead of mozzarella or a blend of both.
- Serve it with some butter chicken for the perfect meal!
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
Cheese-Stuffed Garlic Naan
A fun and cheesy twist on a classic delicious naan recipe! Picture the fluffiest bread stuffed with a blend of mozzarella and parmesan cheese and then brushed on the outside with a garlic and herb butter. Enjoy it with some butter chicken for the perfect meal.
- 2 tablespoons warm water
- 1 teaspoon white sugar
- 2 teaspoons active dry yeast
- 3 cups all purpose flour add 1-2 tablespoons more if dough is sticky
- 1/3 cup plain whole milk yoghurt
- 2/3 cup warm water
- 1/4 cup olive oil
- 1 1/2 teaspoon salt
- vegetable oil or ghee for cooking the naan
- 1/4 cup unsalted butter melted
- 2 teaspoons minced garlic
- 1/4 teaspoon salt more to taste
- 1 to 2 tablespoons chopped cilantro
- mozzarella cheese shredded
- parmesan cheese grated
- To a small bowl, add the 2 tablespoons of warm water and 1 teaspoon sugar. Sprinkle the active dry yeast on top. Cover and let it sit for 5 to 10 minutes until it's fluffy and bubbly. The yeast is now alive and proofed.
- To a large mixing bowl, add the all purpose flour, plain yoghurt, warm water, olive oil, salt, and the proofed yeast. Using a stand mixer fitted with the hook attachment, mix until a dough comes together and then knead for 1 minute. You can also use a rubber spatula or wooden spoon to bring the dough together and then knead by hand just by folding it for a 1 minute.
- Transfer the dough to an oiled bowl and cover with saran wrap and then a warm damp towel. Place in a warm place until double in size, about 1 hour to an hour and a half.
- While it doubles in size, you can make the garlic butter. To a small bowl, add the melted butter, minced garlic, salt, and cilantro. Mix and set aside.
- After the dough has proofed, divide it into 7 to 8 equal portions (8 for smaller pieces, 7 for larger).
- Take a flat plate and oil it. You can also oil your clean countertops or parchment paper. Spread the dough just a little bit on the plate and then add about 1/4 cup shredded mozzarella and a sprinkle of grated parmesan in the center. Bring the edges together and seal tightly into a ball. Then roll it out as thin as possible without tearing it until it's thin and wide.
- Heat an iron skillet or pan over medium heat. Once it's hot, drop one in at a time. Cook on one side until golden brown, about 2 to 3 minutes. Flip over and cook the other side for another 2 to 3 minutes. Transfer to a tray and repeat with the rest of the dough.
- Brush the naan with the garlic cilantro butter on both sides or just one side and enjoy warm! To reheat, just toast it on a hot pan for a minute on each side.