I had cheese naan for the first time when we went to Barcelona early this year, together with my in-laws. Even before going to Barcelona, my husband had already researched on what food would be good to try there.
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You see, we live in a small city so whenever we travel to big cities we love to try new food.
That day the 5 of us decided to have Indian food and cheese naan was one of them. I know naan bread as I like to make it at home but I didn't know you could go cheese naan with it. So when I first tried it, I fell in love.
I mean, who wouldn't, right? And I knew I was going to recreate it at home. No doubt about it.
So today I'm sharing with you this soft fluffy naan coated with coriander leaves. Filled with cheesy mozzarella, garlic powder, and chives. If you're into Indian food, you have got to try this. Basic ingredients with amazing results. Enjoy!
If you love this, then you'll also love my Brazilian cheese bread and my amazing Lebanese flatbreads (Man'oushe za'atar), they're delicious!
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Recipe Video
📖 Recipe
Cheese Stuffed Naan Bread
Video
Ingredients
- 2 teaspoon instant yeast
- 1 tsp granulated sugar
- ⅔ cup milk (160 ml), warm
- 2 cup bread flour (260 gr)
- 2 tablespoon plain yogurt
- 2 tablespoon olive oil
- ½ teaspoon salt
- some chopped chives
- some chopped coriander
- some shredded mozzarella
- some garlic powder
Instructions
- Add sugar into warm milk and stir. Then sprinkle dry yeast and give it a stir also. Set aside for it to get foamy for around 5 minutes.
- In a standing mixer bowl, add in flour, yogurt, olive oil, salt and yeast mixture. Mix to incorporate everything and then knead for 10 minutes. Form the dough into a ball and place it in an oiled bowl. Coat the dough with some oil to prevent crust forming on it.
- Cover the bowl tightly with cling film and leave it in a warm and draft free place until the dough rises double its size.
- Flour the working surface and place the risen dough on it. Lightly knead it into a log and cut it into 4 equal pieces. Form each piece into a ball.
- Take 1 ball and roll it into a round disk. Put some chopped chives in the center followed by shredded mozzarella and some garlic powder. Wrap the filling with the edges of the dough and pinch the seams together.
- Lightly wet the top surface of the ball with some water and then dip it in a plate containing chopped coriander leaves. Place the ball on the working surface again, seam side down. Roll it into an oval shape of 5x8 inch (13x20 cm). Place the rolled dough on a lightly floured baking tray while you continue with the rest of the balls.
- Heat an iron cast skillet on high medium heat until it's smoking. Place the rolled dough coriander side down onto the pan and cook for 1 ½ minutes per each side or until fully cooked. Transfer to a plate and paint it with some oil or melted butter. Cover with a kitchen cloth to maintain it warm while you continue cooking the rest. Best served warm, enjoy!
James says
Excellent! Took less than an hour in total and came out beautifully. Had to use edam but tasted great and very simple recipe to follow. Will be making these regularly, thanks for sharing!
Bea & Marco says
Yay! We're happy to hear that, thanks, James!
Beth says
Thank you. We are going to attempt freezing some. Not sure how long they will last as my husband and daughter want them with every meal 😂
Amanda says
It was delicious! For clarification I used active yeast as it required a bloom in this recipe, just adding that here for the bakers who aren't sure whether to use active or instant yeast.
Bea & Marco says
So glad you enjoyed it, thank you for sharing, Amanda! 😊 We’ve since updated the recipe to specify instant yeast so it’s clearer for everyone.
Beth says
First time I have ever made naan bread. Oh my goodness it’s absolutely delicious! Without a doubt the best I have ever eaten.
Is it possible to freeze? Would you freeze once cooked? Or the dough?
Bea & Marco says
I'm happy to hear that you loved it, Beth! Yes, you can freeze them. I recommend freezing them cooked. Wrap them in cling film, put them in an air-tight container, in the freezer for up to 6 months. Thaw in the fridge and warm them in the oven for a few minutes. Hope it helps! If you don't mind, do leave us star ratings on the recipes that you've tried because it helps us in such a huge way. Thank you!
Lana says
Does it have to be bread flour specifically, would plain or self raising work just as well? Or do I need to add something extra to the flour to help in replace of bread flour?
Thank you in advance
Lana
Bea & Marco says
Hi, Lana! Different types of flour has different water absorption level. If you want to use all-purpose flour, you can, but you'd have to use more amount, and I can't promise the texture would be the same though. Hope it helps!
Breanna says
Is it possible to substitute the yogurt with sour cream?
Bea & Marco says
Yes, you can. Hope it helps!
Cami says
Hey! I’ve recently moved to Barcelona and am looking for some cheesy naan bread, do you still remember the name of the place you went to? Hope you do 🤩
Feel like finding this post was kismet!
Bea says
Hey Cami! Of course I remember the place, we went back several times over the years. Hopefully it still exists though (with everything that's been going on). It's called Masala73. It's a small restaurant, cosy and cool. Their food was delish! Hope it helps.
Evita FL says
Love this recipe 😋
Bea says
Thank you Evita! ❤️
Stefanie Wentz says
Wonderdull ! My naan bread is always dry but with this receipe is my naan perfekt, i stuff the naan with French cheese " la vache qui rit " ! Thanks
Bea says
Awesome! I'm glad that you liked it, thank you Stefanie! 😀
Razaad says
Thank you for the awesome recipe! I made it for breakfast stock. Just a slight trick to stuffed the cheese inside, because mine didn't work with your steps. Love it overall 💛
Bea says
I'm glad that you loved it Razaad! As long as the cheese goes in, it doesn't matter how right :D? Now I'm craving for some!