• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Sassy Foodie
  • Game Day
  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Game Day
  • Recipes
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Game Day
  • Recipes
  • About
  • Contact
  • Subscribe
×

The Sassy Foodie » Recipes » Side Dishes

Stuffed Garlic Cheese Naan {Without Yeast}

Published: Jul 6, 2022 by Sunena Anand · This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. · Leave a Comment

  • Share
Jump to Recipe Print Recipe

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. While I recommend eating it with homemade shahi paneer, kadai paneer, dal makhani, or really any of these naan ready mains, I won't blame you if you eat them on their own, too!

Stuffed cheese naan served on a board, garnished with cilantro.
Jump to:
  • Why This Recipe Works
  • Ingredient Notes
  • Substitutions
  • Variations
  • Step-by-Step Instructions
  • Expert Tip
  • Make Ahead & Storage
  • Recipe FAQs
  • More Indian Flatbread Recipes
  • Stuffed Garlic Cheese Naan {Without Yeast}
  • 💬 Comments

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, or any fancy equipment to bring this dough together.

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! If you're feeling really ambitious, use these cheese naans as a shell for chicken kathi rolls!

Ingredient Notes

Ingredients for naan labelled on a sheet tray.
  • Yeast-free naan dough: My yeast free naan recipe is the perfect shell for these keema 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 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 some additional flavor. Unsalted butter can be a little bit bland, especially on a neutral flavored dough.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

  • Yeast-free dough: Feel free to use a traditional yeasted naan dough if you prefer.
  • Mozzarella cheese: You can substitute mozzarella cheese with any good melting cheese that you have on hand. Monterey jack or provolone cheese will work well!
  • Cilantro: If you are not a fan of cilantro (like me!) 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.

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.

First four steps to prepare cheese naan, in a collage.

In a large mixing bowl, mix together the dough for the naan. Whisk together the dry ingredients. Add in the wet ingredients, and stir until a dough has formed. 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 our 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. [photos 2&3]

Bring up the corners of the dough to enclose the potato filling. Pinch the dough ball shut with your fingers. [photo 4]

Last four steps to prepare garlic naan, in a collage.

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. You do not need to worry about making these naans perfectly round - they are often served in an oval shape too! [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 Tip

Use freshly shredded cheese! Freshly shredded cheese truly does melt better than pre-shredded. If you are going for a dramatic cheese pull, freshly shredded is the way to go.

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

Make Ahead Instructions

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.

Storing Leftovers

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.

Naan opened in half to show melted cheese.

Recipe FAQs

Can you make cheese naan in the oven?

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.

What kind of cheese is used in cheese naan?

Melting cheeses like mozzarella or Monterey jack are ideal for stuffing naan. They are mild in flavor, and give a great cheese pull. You can use any cheeses that you have on hand, as long as you like the way they taste and they are not too hard.

More Indian Flatbread Recipes

  • Easy Stuffed Spicy Cheese Paratha
  • Keema Stuffed Naan {On Tawa}
  • Aloo Naan {Spicy Potato Stuffed Naan}
  • Tandoor Style Tawa Naan {Garlic and Plain}

Looking for more meal inspiration? Subscribe to our newsletter for weekly recipe roundups, straight to your inbox! Follow us on our socials, on Instagram, Pinterest and Facebook! If you try one of our recipes, let us know how it was by rating and commenting!

Stuffed Garlic Cheese Naan {Without Yeast}

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.
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 Servings
Estimated Calories: 456kcal
Author: Sunena Anand

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

Equipment

  • Mixing bowls
  • Box grater
  • Rolling Pin
  • Cast iron skillet or Tawa

Instructions

  • Prepare the dough: In a large mixing bowl, mix together the dough for the naan. Whisk together the dry ingredients. Add in the wet ingredients, and stir until a dough has formed. 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
  • Stuff the naan: Flatten the dough ball with our 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
  • Enclose the filling: Bring up the corners of the dough to enclose the potato filling. Pinch the dough ball shut with your fingers.
  • Roll the naan: 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.
  • Make the topping: 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
  • Cook the naan: 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.
  • Brown the top: 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.
  • Finish: Finish the naan by brushing the garlic butter on top.

Notes

  • Use freshly shredded cheese! Freshly shredded cheese truly does melt better than pre-shredded. 
  • 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! If you do not like bigger pieces of garlic, I recommend using a garlic press or a microplane to grate the garlic. 

Estimated Nutrition

Calories: 456kcal | Carbohydrates: 65g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 863mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 0.3mg | Calcium: 211mg | Iron: 4mg
Course: Side Dish
Cuisine: Indian
Have You Tried This Recipe?Don’t forget to leave a comment and rate the recipe! Take a picture and tag @the.sassy.foodie on Instagram for a chance to be featured on our socials!
« Upside-Down Peach Cobbler Pound Cake
Chicken Kathi Rolls {Street Style} »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Sunena! I am a law student by day, and a homecook with a passion for food, by night! Welcome to my online kitchen, where I make easy, quick recipes that are tried and true family favourites!

  • Instagram
  • Facebook
  • Pinterest

More about me →

Game Day Recipes

  • Spicy Harissa Pepper Hummus {Cava Copycat}
  • Close-up shot of baked antojito pinwheels in a mini skillet.
    Jalapeno Cream Cheese Pinwheels {Montana's Antojito Copycat}
  • Buffalo Chicken Pretzel Bites stacked on top of each other on a wooden board lined with parchment paper
    Buffalo Chicken Pretzel Bites
  • Loaded Greek Feta Fries
  • Loaded Air Fryer Chaat Fries
  • Aloo Tikki Chaat

Popular Recipes

  • Greek Style Potatoes [Spicy Tomato Sauce!]
  • Easy Creamy Lemon Caper Pasta
  • Yellow Shawarma Rice {Halal Cart Copycat}
  • La Scala Copycat Salami Chopped Salad
  • Red Lobster Copycat Brussel Sprouts {Air Fryer}
  • Roasted Eggplant Dip (No Tahini!)

Footer

↑ back to top

Resources

  • Privacy Policy
  • Cookie Policy
  • Accessibility Policy

Connect

  • Subscribe
  • Pinterest
  • Instagram
  • Facebook

Contact

  • Contact
  • Collaborate

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 The Sassy Foodie