This cheese-stuffed naan bread is a cheesy variation of classic Indian naan bread. These breads are filled with a combination of cheddar cheese and parmesan cheese, which gives it more flavor than the classic. The result? Soft, pillowy naan with a cheesy center.
To make it, you add your dry ingredients such as flour, salt, yeast to your wet ingredients such as yogurt, oil, water, then mix, let the dough rest, fill it, and bake. As easy as that! You’ll love how delicious and filling they are!
How To Make Cheese-Stuffed Naan Bread
Start by mixing the yeast with warm water and sugar, and set aside until foamy (about 10 minutes). Once the mixture is foamy, mix it with the rest of the ingredients and knead to form a dough. Allow the dough to rest for 1 hour.
Divide the dough into pieces, then flatten slightly with a rolling pin. Fill with the two cheese and close the ball, pinching the edges. Flatten the ball again with a rolling pin, and bake until golden.
Brush the baked naan breads with a mixture of oil, minced garlic, salt, and parsley. Mix all together and brush the naan bread with the garlic mixture on both sides.
Tips For Making Cheesy Naan Bread
Make the recipe gluten-free by using a gluten-free flour blend.
For a stretchy cheese, use mozzarella instead of cheddar.
How To Store Cheese-Stuffed Naan Bread
Store the cooked naan bread in an airtight container (at room temperature) for up to 2 days, closed in an airtight container or plastic bag. The naan can be left at room temperature when stored in one of these ways. The naan will keep for 3 days when stored in an airtight container before it needs to be consumed.
The unbaked naan bread can be frozen. Place on a baking sheet and freeze for two hours. Then transfer to a resealable plastic bag and freeze for up to 3 months. Cook in a hot pan.
More Recipes You'll Like
- Garlic naan
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Ingredients
for leavening
Warm water
30 ml (2 tbsp)
Sugar
4 g (1 tsp)
Dry yeast
7 g (2 tsp)
for the dough
Flour
450 g (3 cups)
Olive oil
60 ml (1/4 cup)
Yogurt
80 g (1/3 cup)
Warm water
160 ml (2/3 cup)
for the filling
Cheese
Parmesan cheese, grated
for the dressing
Instructions
Step 1
Step 1
Into a small bowl, add the warm water and sugar.
Into a small bowl, add the warm water and sugar.
Step 2
Step 2
Add in the active dry yeast. Mix everything, cover with a cloth and let it sit for 10 minutes.
Add in the active dry yeast. Mix everything, cover with a cloth and let it sit for 10 minutes.
Step 3
Step 3
In a bowl add the flour and oil.
In a bowl add the flour and oil.
Step 4
Step 4
Stir in the yogurt.
Stir in the yogurt.
Step 5
Step 5
Pour in the warm water, salt.
Pour in the warm water, salt.
Step 6
Step 6
Add the proofed yeast.
Add the proofed yeast.
Step 7
Step 7
Mix with a spatula.
Mix with a spatula.
Step 8
Step 8
Go on mixing until a dough comes together and then knead for 1 minute.
Go on mixing until a dough comes together and then knead for 1 minute.
Step 9
Step 9
Cover the dough with clean film and let it rest for 1 hour until double in size.
Cover the dough with clean film and let it rest for 1 hour until double in size.
Step 10
Step 10
After the time has elapsed, divide it into 7 to 8 equal portions (8 for smaller pieces, 7 for larger).
After the time has elapsed, divide it into 7 to 8 equal portions (8 for smaller pieces, 7 for larger).
Step 11
Step 11
Shape them into balls.
Shape them into balls.
Step 12
Step 12
Spread the dough just a little bit on the working surface.
Spread the dough just a little bit on the working surface.
Step 13
Step 13
Add the cheddar cheese.
Add the cheddar cheese.
Step 14
Step 14
Sprinkle the grated parmesan in the center.
Sprinkle the grated parmesan in the center.
Step 15
Step 15
Bring the edges together and seal them tightly into a ball.
Bring the edges together and seal them tightly into a ball.
Step 16
Step 16
Then roll it out with the rolling pin as thin as possible without tearing it until it's thin and wide.
Then roll it out with the rolling pin as thin as possible without tearing it until it's thin and wide.
Step 17
Step 17
Heat the pan over medium heat. Once it's hot, drop one in at a time.
Heat the pan over medium heat. Once it's hot, drop one in at a time.
Step 18
Step 18
Cook on one side until golden brown and flip over and cook the other side for another 2 to 3 minutes.
Cook on one side until golden brown and flip over and cook the other side for another 2 to 3 minutes.
Step 19
Step 19
In a small bowl, add the oil and parsley.
In a small bowl, add the oil and parsley.
Step 20
Step 20
Stir in the minced garlic and salt. Mix all together.
Stir in the minced garlic and salt. Mix all together.
Step 21
Step 21
Brush the naan bread with the garlic mixture on both sides.
Brush the naan bread with the garlic mixture on both sides.
Step 22
Step 22
Serve and enjoy!
Serve and enjoy!
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