Stuffed naan oozing with melted cheese
Cheese Naan
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
6 naans
Difficulty
Medium
Cost
Moderate
$$
Cheese Naan
Stuffed naan oozing with melted cheese
★4.3(12)
Soft naan bread stuffed with a gooey cheese filling that melts inside as it cooks. A popular Indo-fusion bread that is irresistible with any curry.
20m
Prep Time
15m
Cook Time
35m
Total Time
3
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Cheese naan takes the classic naan and stuffs it with a molten core of seasoned cheese. When you tear it open, the stretchy cheese inside is an absolute crowd-pleaser, especially with kids.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Cheese Naan is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, salt
- 1/2 cup warm milk and 1/4 cup yogurt, 1 tbsp oil
- 1 cup shredded mozzarella and 1/2 cup shredded cheddar
- 1 green chili, minced, and 2 tbsp cilantro
- 3 tbsp melted butter
- Extra flour for dusting
Instructions
- 1
Make naan dough with flour, leaveners, milk, yogurt, oil, and salt; knead until soft and rest 1 hour.
- 2
Mix mozzarella, cheddar, green chili, and cilantro for the filling.
- 3
Divide dough into 6 balls; flatten each, place cheese filling in center, seal, and roll gently.
- 4
Cook on a hot skillet for 2 minutes per side until golden with charred spots—the cheese melts inside.
- 5
Brush with butter and serve immediately while the cheese is still gooey.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
MozzarellaAny melting cheese
Pepper jack or Monterey Jack work well
CheddarProcessed cheese
Melts very smoothly and is traditional in Indian cheese naan
Tips & Storage
Pro Tips
Do not roll too thin or the cheese will break through and leak onto the skillet.
Serve immediately—the cheese sets as it cools and loses the stretchy quality.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best served fresh. Refrigerate for 1 day; the cheese solidifies but can be remelted.
Reheating
Warm on a skillet over medium heat, covered, so the cheese remelts.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (30mg) · 3 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates30g
Fat12g
Fiber420mg
Sugar1g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What cheese works best?
- A mix of mozzarella (for stretch) and cheddar (for flavor) is ideal.
- Can I add other fillings?
- Garlic, jalapeños, or cooked spinach mixed with the cheese are all excellent additions.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →