Cheese Naan Recipe

Cheese Naan is a delicious twist on traditional Indian naan, filled with gooey, melty cheese and cooked until golden and puffy. This soft and flavorful flatbread pairs perfectly with curries, or it can be enjoyed on its own as a savory snack or appetizer.

Why You’ll Love This Recipe

• Soft and fluffy with a cheesy, melted center
• Cooked on a skillet—no tandoor needed
• Easy to prepare with common ingredients
• Customizable with herbs, garlic, or your favorite cheese blend
• A perfect side for Indian meals or a stand-alone indulgence

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Instant or active dry yeast
• Baking powder and baking soda
• Plain yogurt
• Sugar and salt
• Warm water
• Butter or oil (plus extra for brushing)
• Shredded mozzarella or a blend of melting cheeses
• Optional: garlic, chopped cilantro, chili flakes

Directions

this recipe

1. In a bowl, mix flour, yeast, baking powder, baking soda, sugar, and salt.
2. Add yogurt and warm water gradually, mixing to form a soft dough. Knead for about 8–10 minutes until smooth.
3. Cover and let rise in a warm place for 1 hour or until doubled in size.
4. Divide the dough into equal balls. Flatten one, place cheese in the center, and fold the edges over to seal. Gently roll out again.
5. Heat a skillet or tawa over medium-high heat. Place the naan cheese-side down and cook for 1–2 minutes until bubbles appear. Flip and cook the other side.
6. Brush with melted butter (add garlic and herbs if desired).
7. Serve hot with curry or enjoy on its own.

Servings and Timing

• Makes: 4–6 cheese naans
• Prep time: 20 minutes
• Rise time: 1 hour
• Cook time: 10 minutes
• Total time: 1 hour 30 minutes

Variations

• Garlic Cheese Naan: Add minced garlic to the butter or directly into the dough
• Spicy Cheese Naan: Mix chopped green chilies or chili flakes with the cheese
• Herb Cheese Naan: Add chopped cilantro or chives to the filling
• 3-Ingredient Quick Naan: Use self-raising flour, yogurt, and cheese for a fast no-yeast version

Storage / Reheating

• Store in an airtight container at room temperature for 1 day
• Refrigerate for up to 2 days, reheat before serving
• Reheat on a skillet or in a 350°F oven for 2–3 minutes
• Freezing not recommended as texture may change

FAQs

What’s the best cheese for naan?

Mozzarella is ideal for its meltability. You can also use cheddar, Monterey Jack, or a blend.

Can I make naan without yeast?

Yes. Use self-raising flour or add more baking powder to replicate the rise.

How do I keep the cheese from leaking?

Don’t overfill and make sure to seal the edges well before rolling out.

Can I bake cheese naan?

Yes, but stovetop cooking gives a better texture and char.

Is this gluten-free?

No. Use a gluten-free flour blend if needed and adjust the liquid content.

Can I add herbs or garlic?

Absolutely. Mix into the dough or add to the butter used for brushing.

How thin should I roll the naan?

About ¼ inch thick—thin enough to cook through but thick enough to hold the cheese.

Can I prepare the dough ahead of time?

Yes. Refrigerate after the first rise and let come to room temperature before shaping.

Do I need a tandoor?

No. A hot skillet or griddle works perfectly for home cooking.

What dishes pair best with cheese naan?

It pairs wonderfully with butter chicken, palak paneer, dal, or even as a pizza base.

Conclusion

Cheese Naan brings together the best of both worlds: the comforting softness of naan and the indulgent richness of melted cheese. It’s easy to make at home and endlessly adaptable to your flavor preferences. Serve it fresh and hot for an unforgettable addition to your meal or a cheesy treat all on its own.

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