Stuffed garlic cheese naan is the ultimate accompaniment to your favorite Indian dishes. Stuffed with melty mozzarella, and brushed with a savory, garlicky butter, this naan is truly addicting. The best part about this recipe is that there is no yeast required - that means quick, and easy!
While I recommend eating it with homemade shahi paneer, kadai paneer, dal makhani, baingan bhartha, or really any of these naan ready mains, I won't blame you if you eat them on their own, too!
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👩🏽🍳Why This Recipe Works
Great for beginners: This dough is great for beginners who want to make naan at home, but have not tried yet. You do not need to work with yeast, which makes this dough almost foolproof each and every time.
Simple ingredients: You likely already have everything you need to make the base of this recipe. No need to source anything fancy, to bring these cheesy naans together.
Versatile recipe: This dough is extremely versatile - It is the same one I recommend using in homemade aloo (potato stuffed) naan, or keema (meat stuffed) naan, too.
🥘Ingredients
- Yeast-free naan dough: This yeast-free dough is the easiest shell for these cheesy, pillowy naans. This dough uses yogurt and eggs instead of yeast for leavening. If you have time to make a yeasted naan dough, I highly recommend using my classic tandoori naan dough recipe.
- Mozzarella cheese: I like to use mozzarella cheese for the stuffing, as it is a great melting cheese that is mild in flavor. It is sure to give you that dramatic cheese pull.
- Salted butter: I recommend using salted butter for the topping, as it adds an additional layer of flavor.
- Minced garlic: Fresh garlic is always best, especially when it is the star of this garlic butter topping. You get the best, fresh and zesty flavor that is often lost with pre-minced, jarred garlic.
A full list of ingredients with measurements is located on the recipe card, below.
📖Substitutions
- Yeast-free dough: If you have some extra time on your hands, or just prefer yeasted dough in general, you can use my traditional yeasted naan dough for this recipe. Keep in mind that the preparation time will be slightly longer, to give the dough time to rise.
- Mozzarella cheese: You can substitute mozzarella cheese with practically any good melting cheese that you have on hand. Monterey jack, provolone or even pepperjack for a slight kick will work well as a stuffing.
- Cilantro: If you are not a fan of cilantro you can use fresh flat-leaf parsley in the garlic butter instead. You can leave the green out altogether if you'd like.
🔪Variations
- Spicy: Add in some red chilli flakes to the cheese filling, for a spicy twist.
- Pizza filling: Mix in your favorite pizza topping, like pepperoni, peppers or mushrooms, for a pizza-inspired filling.
- Spinach and cheese: For extra nutrition and color, mix chopped spinach with the cheese and stuff the naan.
⏲️ Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop your ingredients - Finely mince the garlic and cilantro, and set aside.
Shred the cheese - Using a box grater, shred the mozzarella cheese, and set aside.
Whisk together the dry ingredients for the naan. Add in the wet ingredients, and stir using a rubber spatula, until a dough has formed. Transfer the dough onto a flat surface, and knead gently with your hands until the dough is smooth. Divide the dough into 8 sections, and roll into balls. Cover with a towel.
Flatten the dough ball with using your hand, and spread it out to a small circle using your thumbs. [photos 1 & 2]
Add ¼ cup of mozzarella cheese in the centre of the flattened dough. [photo 3]
Bring up the corners of the dough to enclose the cheese filling. Pinch the dough ball shut with your fingers. [photo 4]
Gently flatten the stuffed dough ball down with your hand, and roll it out lightly with a rolling pin. You will want the naan to be ⅛ of an inch thick. [photo 5]
In a medium-sized bowl, combine the melted butter, minced garlic and chopped cilantro. You can melt the butter in the microwave in 15 second increments, or in a sauce pan over medium-low heat. Set the butter mixture aside. [photo 6]
Heat up a tawa [or cast iron skillet] on medium heat. Place the naan on the tawa, and cook the bottom until it is lightly browned and it has started to bubble up. [photo 7]
To finish the naan, you can either flip it and cook the other side on the tawa, or you can use barbecue safe tongs and place the naan directly on a gas burner. If you use this method, be sure to constantly move the naan around so it does not burn. [photo 8]
Finish the naan by brushing the garlic butter on top. Serve the naan while hot, so the cheese is still melted.
💭 Expert Tips
Use freshly shredded cheese: Freshly shredded cheese melts better than pre-shredded. Pre-shredded cheese is usually coated in an anti-caking agent, which prevents the cheese from becoming gooey.
Knead Well: Kneading the dough thoroughly is crucial for developing the gluten, which gives the naan its chewy texture. Knead for at least 5-7 minutes until the dough is smooth and elastic.
Keep the dough covered with a towel when not in use: Naan dough can dry out very quickly. It is always best to keep it covered when you are rolling out the dough balls, or stuffing the naan.
Use a garlic press or microplane: The garlic butter mixture is not cooked. If you do not like bigger pieces of garlic, I recommend using a garlic press or a microplane to grate the garlic. This will help the garlic distribute evenly into the butter, with no big pieces.
🍽 Make Ahead & Storage
You can make the naan dough ahead of time, and freeze it in individual sections. Store in an airtight freezer bag, and thaw before use.
If you want to make these naan ahead of time, you can cook them off and freeze them in a freezer bag. Place pieces of parchment paper between the naan so they don't stick together.
Store leftover naan in the fridge for 2-3 days, in an airtight container or ziploc bag. Reheat leftovers in a skillet, on a tawa, or in the oven.
Recipe FAQs
To make this recipe in the oven, follow the same preparation instructions to stuff the naan. Preheat your oven to 400°F with a sheet tray inside. Carefully remove the sheet tray using oven mitts. Spray with nonstick spray or drizzle with oil, and place the naan on the sheet tray. Bake until the naan is brown.
To prevent the cheese from leaking out, ensure that the edges of the naan are sealed properly when you fold and press the dough together. Avoid overfilling the naan, and use a light hand when rolling out the stuffed dough balls.
The naan is done when both sides are golden brown, and the cheese is melted. It usually takes about 2-3 minutes per side on a hot skillet.
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Stuffed Garlic Cheese Naan {Without Yeast}
Ingredients
Naan Dough
- 2 ½ - 2 ¾ cups All purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ tablespoon Sea salt
- ½ tablespoon Granulated sugar
- 1 Egg
- ½ cup Whole milk
- 1 tablespoon Greek yogurt
- 2 tablespoon Water
Filling
- 2 cups Mozzarella cheese shredded
Butter Topping
- ¼ cup Salted butter melted
- 2 cloves Garlic minced
- 2 tablespoon Cilantro minced
Instructions
- Whisk together the dry ingredients for the naan. Add in the wet ingredients, and stir using a rubber spatula, until a dough has formed. Transfer the dough onto a flat surface, and knead gently with your hands until the dough is smooth. Divide the dough into 8 sections, and roll into balls. Cover with a towel.2 ½ - 2 ¾ cups All purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ tablespoon Sea salt, ½ tablespoon Granulated sugar, 1 Egg, ½ cup Whole milk, 1 tablespoon Greek yogurt, 2 tablespoon Water
- Flatten the dough ball with using your hand, and spread it out to a small circle using your thumbs.
- Add ¼ cup of mozzarella cheese in the centre of the flattened dough.2 cups Mozzarella cheese
- Bring up the corners of the dough to enclose the cheese filling. Pinch the dough ball shut with your fingers.
- Gently flatten the stuffed dough ball down with your hand, and roll it out lightly with a rolling pin. You will want the naan to be ⅛ of an inch thick.
- In a medium-sized bowl, combine the melted butter, minced garlic and chopped cilantro. You can melt the butter in the microwave in 15 second increments, or in a sauce pan over medium-low heat. Set the butter mixture aside.¼ cup Salted butter, 2 cloves Garlic, 2 tablespoon Cilantro
- Heat up a tawa [or cast iron skillet] on medium heat. Place the naan on the tawa, and cook the bottom until it is lightly browned and it has started to bubble up.
- To finish the naan, you can either flip it and cook the other side on the tawa, or you can use barbecue safe tongs and place the naan directly on a gas burner. If you use this method, be sure to constantly move the naan around so it does not burn.
- Finish the naan by brushing the garlic butter on top. Serve the naan while hot, so the cheese is still melted.
Notes
- Use freshly shredded cheese: Freshly shredded cheese melts better than pre-shredded. Pre-shredded cheese is usually coated in an anti-caking agent, which prevents the cheese from becoming gooey.
- Knead Well: Kneading the dough thoroughly is crucial for developing the gluten, which gives the naan its chewy texture. Knead for at least 5-7 minutes until the dough is smooth and elastic.
- Keep the dough covered with a towel when not in use: Naan dough can dry out very quickly. It is always best to keep it covered when you are rolling out the dough balls, or stuffing the naan.
- Use a garlic press or microplane: The garlic butter mixture is not cooked. If you do not like bigger pieces of garlic, I recommend using a garlic press or a microplane to grate the garlic. This will help the garlic distribute evenly into the butter, with no big pieces.
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