Cheesy Garlic Naan

Soft, fluffy homemade naan stuffed with gooey melted cheese and brushed with buttery garlic-herb butter. This cheesy garlic naan is perfect with curry, soup, grilled chicken, or as a delicious snack on its own!

Prep Time: 20 minutes (+ 1 hour rising) · Cook Time: 15–20 minutes · Total Time: About 1 hour 40 minutes · Servings: 6 naan
Ingredients
For the Naan Dough

• 3 cups (375 g) all-purpose flour
• 2¼ teaspoons instant yeast (1 packet)
• 1 tablespoon sugar
• 1 teaspoon salt
• ¾ cup (180 ml) warm milk
• ½ cup (120 g) plain yogurt
• 2 tablespoons olive oil or melted butter
• 2–4 tablespoons warm water, as needed
  For the Cheese Filling
• 1½ cups shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 1 tablespoon chopped fresh cilantro
• ¼ teaspoon black pepper
• A pinch of chili flakes (optional)
  For the Garlic Butter
• 4 tablespoons butter, melted
• 4 cloves garlic, finely minced
• 2 tablespoons fresh cilantro, chopped
• ¼ teaspoon salt, or to taste
  Instructions

1. Make the Dough
   In a large bowl, combine the flour, instant yeast, sugar, and salt. Add the warm milk, yogurt, and olive oil. Mix until a soft dough forms.

Knead for 8–10 minutes by hand, or 5–7 minutes with a stand mixer. Add warm water a little at a time if the dough feels too dry. The dough should be soft and slightly tacky.
2. Let the Dough Rise
Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Leave in a warm place for about 1 hour, or until doubled in size.
3. Prepare the Cheese Filling
Combine the mozzarella, cheddar, cilantro, black pepper, and optional chili flakes in a bowl.
4. Divide and Fill
Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a small circle.

Place about ⅓ cup of the cheese mixture in the center. Gather the edges over the filling and pinch firmly to seal. Gently flatten and roll into an oval or round naan, taking care not to tear the dough.
5. Cook the Naan
Heat a heavy skillet or cast-iron pan over medium-high heat. Lightly brush the pan with oil if needed.

Place one naan in the hot pan. Cook for approximately 2–3 minutes, until bubbles form and the underside develops golden-brown spots. Flip and cook for another 2–3 minutes, until cooked through and the cheese has melted.

Repeat with the remaining naan. Adjust the heat as needed to prevent the outside from burning before the inside cooks.
6. Make the Garlic Butter
Mix the melted butter with minced garlic, chopped cilantro, and salt.
7. Brush and Serve
Brush each hot naan generously with garlic butter. Serve immediately while the cheese is warm, stretchy, and melted.
Tips for Perfect Cheesy Garlic Naan

• Use low-moisture mozzarella: It melts beautifully without releasing too much liquid.
• Seal the filling well: Pinch the dough closed before rolling to prevent cheese from leaking.
• Avoid overfilling: Too much cheese can make the naan difficult to roll.
• Keep the dough soft: A slightly tacky dough produces softer naan.
• For extra garlic flavor: Add a little garlic powder to the cheese filling.
• Oven option: Bake on a preheated baking steel or heavy tray at 475°F (245°C) until puffed and golden, approximately 5–8 minutes. Watch closely because oven performance varies.
  Nutrition Information
  Estimated per naan, assuming 6 servings.
• Calories: 430
• Protein: 15 g
• Carbohydrates: 53 g
• Fat: 17 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 600–750 mg
  Values are estimates and vary with the cheese, butter, and flour brands used.
  Nut Information & Allergens
• Tree nuts: No tree nuts are included in the standard recipe.
• Peanuts: Not included.
• Dairy: Contains milk, yogurt, butter, mozzarella, and cheddar.
• Gluten: Contains wheat flour.
• Other allergens: Check yeast, flour, and cheese packaging for possible cross-contact warnings.
• Nut allergy precaution: If preparing for someone with a nut allergy, check all ingredient labels and use clean utensils and cookware to avoid cross-contact.
  Q&A
  Q1: Can I make cheesy garlic naan without yeast?

Yes. You can use a quick yogurt-based flatbread dough with baking powder instead of yeast. The naan will have a slightly different texture and will not need rising time.

Q2: Which cheese is best for cheesy naan?

Mozzarella is ideal for its stretchy texture. Cheddar adds a stronger flavor, while a little Monterey Jack also works well.

Q3: Can I prepare the dough ahead of time?

Yes. Cover the dough and refrigerate it overnight. Let it sit at room temperature for about 30–45 minutes before shaping.

Q4: Can I freeze cheesy garlic naan?

Yes. Cook the naan, let it cool completely, and freeze with parchment paper between pieces in an airtight freezer bag for up to 2 months for best quality.

Q5: How do I reheat leftover naan?

Warm it in a covered skillet over low heat for a few minutes, or heat it in a 350°F (175°C) oven until warm. Brush with a little fresh garlic butter if desired.

Q6: Can I make this recipe vegan?

Yes. Use unsweetened plant-based milk, dairy-free yogurt, vegan butter, and a good-melting dairy-free cheese.

Q7: Why is my naan tough instead of soft?

The dough may be too dry, over-kneaded, or overcooked. Keep it soft, allow enough rising time, and cook over sufficiently high heat for a short time.

Q8: What should I serve with cheesy garlic naan?

It pairs beautifully with butter chicken, chicken tikka masala, chickpea curry, lentil dal, creamy tomato soup, or grilled vegetables.
Serving Suggestions
Serve hot with extra garlic butter, chopped cilantro, and a little chili flakes. Cut into wedges for sharing, or serve whole alongside your favorite curry.