Cheese Stuffed Naan Bread

Homemade Cheesy Naan bread stuffed with mozzarella cheese, that is even better than what you find in restaurants. Cheese-stuffed naan is soft, slightly chewy, golden-brown on the outside, fluffy bread layers inside, and melty gooey cheese in the center.

5 from 1 vote

Cheese Stuffed Naan Bread

Cheese-stuffed naan is soft, slightly chewy, golden-brown on the outside, fluffy bread layers inside, and melty gooey cheese in the center.

Prep Time20

Cook Time20

Course: Appetizer

Cuisine: Indian

Keyword: cheese filled naan bread, cheese stuffed naan bread

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

2/3 cup Warm Water (about 110 degrees)
2 1/4 teaspoons (1 packet) Active Dry Yeast
2 teaspoons Sugar
2 cups Flour
1/3 cup Plain Greek Yogurt
2 Tablespoons Extra-Virgin Olive Oil (plus more for cooking)
1 teaspoon Salt
8 ounces Mozzarella Cheese (grated)
4 Tablespoons Melted Butter
Garlic (optional)

Instructions

In a small bowl, combine warm water, yeast, and sugar. Stir. Let sit for 5-10 minutes and allow the yeast to bubble and proof. *
In a large bowl, add flour, greek yogurt, oil, and salt. Stir in yeast mixture. Combine with hands. The dough may be shaggy but keep mixing until you form a ball. Once you form a ball, knead the dough for about 5-10 minutues or until the dough is smooth.
Cover and set aside in a warm place to rise for at least 1 hour. It should double in size.
Remove from the bowl and place on a counter or board sprinkled with flour. Divide dough into 8 equal portions. Roll into approximately 8" circle or rectangle, about 1/8" thick.
Flatten one ball, place a generous spoonful of cheese in the center, and pinch the dough closed around it. Gently roll it out into a circle or oval, about ¼ inch thick — careful not to tear the dough so cheese doesn’t leak out.
Heat skillet or cast iron skillet over medium-high heat. Drizzle pan with oil. Add each naan and reduce heat to medium. Watch for it to begin to bubble. The oil makes a difference in allowing the naan to puff up and bubble. Cook for about 3 minutes on the first side and then flip and cook for 2 minutes longer.
Watch the naan carefully as you may want to lower the heat if it becomes too brown too fast. Remove from pan and brush with melted butter or melted garlic butter and serve immediately. May sprinkle with chopped fresh Italian parsley.

Notes

For the best meltability, use freshly grated cheese (pre-shredded cheese has a coating on it to keep it from sticking together so it ends up not melting as well).

Nutrition