Cheese Naan

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Fresh warm cheese naan is hard to beat. My homemade version uses Greek yogurt for a soft dough and mozzarella for a stretchy center, all cooked on the stovetop. No oven and no special equipment needed in this Indian-inspired bread with a cheesy twist.

This cheesy flatbread is my homemade, Indian-inspired version of naan, adapted for a home kitchen. Traditional naan is cooked in a tandoor, but this stovetop method gives you a similar soft texture and bubbly surface using a skillet instead.

Inspired by: This recipe is inspired by traditional cooking methods but adapted for a home kitchen without specialized equipment.

If you enjoy making breads inspired by traditional recipes, you might also like my Serbian butter bread, another soft, enriched dough adapted for a home kitchen.

Ingredients

See the recipe card for exact amounts.

• Flour: Use all-purpose flour. I weigh my flour for consistency
• Yeast: I use Red Star Active Dry Yeast in this recipe. This yeast does require proofing! If you use instant yeast, it can be added right to the dry ingredients without proofing it in warm water first.
• Cheese: I like mozzarella for this recipe for its stretchiness, but you can use another shredded cheese like Gouda, Havarti, Monterey Jack, or cheddar.

Not sure about using yeast? Try my easy no-yeast flatbread recipe.

Tips for Making Stuffed Naan

• If the dough springs back while rolling, let it rest for 5 minutes
• Keep cooked naan wrapped in a clean towel to stay warm

Instructions

Step 1: Mix the Dough

In a large bowl, whisk together the flour, instant yeast, salt, and sugar. Add the Greek yogurt and warm water. Mix until a shaggy dough forms, then knead until smooth and elastic, about 8 to 10 minutes by hand or 5 minutes in a stand mixer.

Cover and let the dough rise until doubled in size, about 1 hour.

Tip: If you are using active dry yeast instead of instant, proof it first in the warm water and sugar until foamy, then add it to the flour with the yogurt.

Step 2: Divide and Fill

Punch down the dough and divide it into 8 equal pieces.

Roll each piece into a small circle. Place about 1/4 cup of shredded mozzarella in the center. Bring the edges up and pinch to seal, like a pouch.

Gently flatten and roll into an oval or circle, being careful not to tear the dough.

Step 3: Cook the Naan

Heat a large skillet (or two!) or cast iron pan over medium heat.

Cook each naan for about 3 minutes on the first side until bubbles form, and the bottom is golden. Flip and cook for another 2 minutes until the cheese is melted and the naan is cooked through.

Repeat with remaining naan.

Storage

Store leftover naan in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.

What to Serve With Cheese Naan

Cheese naan pairs well with saucy dishes and bold flavors. Try serving it with:

• Homemade curry or lentil stew
• Chickpea dishes or creamy soups
• A simple tomato-based sauce for dipping
• It also makes a great base for flatbread-style pizzas.

FAQs

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