Cheese-Stuffed Garlic Naan – Soft, Cheesy & Buttery Flatbread
Cheese-stuffed garlic naan is a soft, pillowy Indian flatbread filled with gooey melted cheese and brushed with fragrant garlic butter. This easy homemade recipe delivers restaurant-style naan without the need for a tandoor. Perfect as a side for curries, soups, or even as a standalone snack!
Equipment
- Mixing bowl
- Rolling Pin
- Measuring cups and spoons
- Tawa or cast-iron skillet
- Pastry brush
- Spatula
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ cup plain yogurt
- ½ cup warm milk
- 1 tablespoon oil
- For the Cheese Filling:
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese optional
- ¼ teaspoon black pepper
- ¼ teaspoon red chili flakes optional
- 1 teaspoon chopped cilantro
- For the Garlic Butter:
- 2 tablespoons butter melted
- 2 cloves garlic minced
- 1 tablespoon fresh cilantro chopped
Instructions
- Step 1: Prepare the Dough
- In a large bowl, mix flour, baking powder, baking soda, salt, and sugar.
- Add yogurt, warm milk, and oil. Mix to form a dough.
- Knead for 5-7 minutes until smooth. Cover and rest for 1 hour.
- Step 2: Prepare the Cheese Filling
- Combine mozzarella, cheddar, black pepper, red chili flakes, and chopped cilantro in a bowl.
- Set aside until ready to use.
- Step 3: Shape & Fill the Naan
- Divide dough into 4 equal balls.
- Roll one ball into a 5-inch circle.
- Place 2-3 tablespoons of cheese filling in the center.
- Seal the edges, flatten slightly, and roll into a 6-7 inch oval.
- Step 4: Cook the Naan
- Heat a cast-iron skillet on medium-high heat.
- Place the naan on the hot skillet. Cook for 1-2 minutes until bubbles form.
- Flip and cook the other side for another 1-2 minutes.
- Remove from heat and brush with garlic butter.
- Step 5: Serve & Enjoy
- Serve hot with curries, soups, or yogurt dip.
- Enjoy fresh for the best flavor!
Notes
Use whole wheat flour for a healthier version.
Add chopped jalapeños or paneer for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on a hot skillet for the best texture.
Add chopped jalapeños or paneer for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on a hot skillet for the best texture.