I recently tried my hand at this homemade cheese-stuffed naan and I’m delighted with how it turned out. Think soft, slightly chewy naan bread, golden-brown on the outside, fluffy inside and with melty, gooey cheese in the center. I’ve made a few notes and tweaks along the way so here’s the article version of the recipe for you. Cheese Stuffed Naan Bread

Why You’ll Love This Recipe

I love this recipe because it turns plain naan into something extraordinary. The cheese filling gives each piece that irresistible pull-apart, gooey texture that makes it fun to eat. The dough itself is simple — just flour, yogurt, oil, yeast and salt — but the result is rich and satisfying. Plus, it’s a nice way to make bread feel like a treat, whether as a snack, appetizer or side dish. And once you’ve made it once, you’ll want to make it again.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2/3 cup warm water (about 110 °F / ~43 °C)
2 ¼ teaspoons (1 packet) active dry yeast
2 teaspoons sugar
2 cups all-purpose flour
1/3 cup plain Greek yogurt
2 Tablespoons extra-virgin olive oil (plus more for cooking the naan)
1 teaspoon salt
8 ounces mozzarella cheese (grated)
4 Tablespoons melted butter (for brushing)
Garlic (optional, for flavored butter)

Directions

In a small bowl, I combined the warm water, yeast and sugar, stirred and let it sit for 5-10 minutes until it bubbled (this proves the yeast is active).
In a large bowl I added the flour, Greek yogurt, olive oil and salt. Then I stirred in the yeast mixture. I used my hands to bring the dough together — while it was initially shaggy, I kneaded it for about 5-10 minutes until it was smooth and elastic.
I covered the bowl and set it in a warm place to rise for at least 1 hour, until the dough roughly doubled in size.
Once risen, I placed the dough on a lightly floured surface and divided it into 8 equal portions. I rolled each ball into roughly an 8-inch circle or rectangle, about ⅛ inch thick.
For each piece, I flattened the dough, placed a generous spoonful of cheese in the centre, pinched the edges closed around it, then gently rolled the filled ball into a circle or oval about ¼ inch thick, being careful not to tear the dough (so the cheese wouldn’t leak).
I heated a skillet or cast-iron pan over medium-high heat, drizzled a little oil, then reduced to medium and placed the naan on it. I cooked for about 3 minutes on the first side, then flipped and cooked for another ~2 minutes until golden-brown and puffed. I watched closely so it didn’t burn.
As soon as it came off the pan, I brushed it with melted butter (or garlic butter if using) and served immediately.

Servings and Timing

Yields: 8 naan pieces.
Prep time: ~20 minutes (mixing & kneading)
First rise: ~1 hour
Cook time: ~20 minutes (total across all naan)
Total time: approx 1 hour 40 minutes (including rise)

Variations

I can mix in some sharp cheddar with the mozzarella for more flavour.
For a garlic-butter version, I stir minced garlic into the melted butter I brush on.
I’ve also thought about adding chopped fresh herbs (like cilantro or parsley) inside the dough or sprinkled on top.
You could try a different cheese (e.g., feta, gouda) or add a pinch of chili flakes for a spicy twist.
For a vegetarian filling, consider mixing cooked spinach and herbs with the cheese before stuffing.

Storage/Reheating

Leftover naan can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm them in a skillet or oven until the cheese is melty again. For longer storage, you can freeze cooked naan (once cooled) for up to ~2 months; to reheat from frozen, thaw briefly then warm in a pan.

FAQs

What kind of cheese works best for the stuffing?

Mozzarella is excellent because it melts well and gives that stretchy, gooey texture I was aiming for. If I want more flavour, I’ll mix in some sharp cheddar or even crumbled feta for a tangy note.

Can I make the dough ahead of time?

Yes. I’ve stored the dough in the fridge for up to 24 hours after the first rise. When ready, I let it come to room temperature, then shape and cook as usual.

Do I need a skillet or can I bake it in the oven?

A heavy skillet (preferably cast iron) works best for getting those golden-bubbled spots and a satisfying chew. That said, you could bake it on a hot pizza stone or in the oven; the texture will be slightly different.

Why didn’t my naan puff up or get bubbles?

Often this happens if the yeast wasn’t active (so the proof step is critical), or if the pan wasn’t hot enough or didn’t have oil (the oil helps the naan puff up and bubble). Also, if rolled too thick or dough too dense, the puff will be minimal.

Can I freeze the cooked stuffed naan?

Absolutely. I let them cool fully, then stack them with parchment between and freeze in a freezer-safe bag. When ready, I reheat in a hot skillet — the cheese melts beautifully that way.

Conclusion

I thoroughly enjoyed making this cheese-stuffed naan — it was fun, flavorful and turned a simple bread into something indulgent. Whether I serve it alongside a curry or just as a cheesy snack, it hits the spot. If you like melty cheese and homemade bread, this recipe is a winner. I’m already looking forward to making it again with new flavour twists.

Cheese Stuffed Naan Bread