Cheese-Filled Garlic Naan Bread with Mozzarella
Soft, pillowy naan bread stuffed with melted mozzarella cheese and fragrant minced garlic creates an irresistible Indian-inspired flatbread. The yogurt and ghee in the dough produce an incredibly tender texture, while the high-heat cooking method delivers the signature charred spots that make naan so appealing. Perfect as a side dish for curries, soups, or enjoyed on its own as a satisfying snack. This homemade version allows you to control the cheese filling and garlic intensity, making it far superior to store-bought alternatives.
Ingredients
Instructions
- 1
Combine warm milk and sugar in a bowl
- 2
Gently stir in yeast and let sit for 15 minutes
- 3
Add flour, yogurt, ghee and salt
- 4
Mix with wooden spatula until flour is well incorporated
- 5
Oil the bowl and bring dough together with hands
- 6
Cover and let rise in warm area for 1 1/2 to 2 hours until doubled
- 7
Turn dough onto floured surface and punch out air
- 8
Knead briefly and shape into log
- 9
Divide into 8 balls and place on floured baking sheet
- 10
Cover and rest for 30 minutes
- 11
Roll each ball flat on floured surface
- 12
Place 3-4 tablespoons cheese in center and seal edges
- 13
Shape back into ball then roll into teardrop shape about 1/4 inch thick
- 14
Sprinkle garlic on dough and press in with rolling pin
- 15
Spread with melted butter
- 16
Heat cast iron pan over medium high heat until almost smoking
- 17
Cook naan for 1 1/2 to 2 1/2 minutes until bottom browns
- 18
Flip and cook second side for 1 to 1 1/2 minutes until charred
- 19
Brush with more butter if desired
Tips
Use gravity to help stretch the naan by picking up one end and letting it dangle - this prevents tearing while achieving the traditional teardrop shape.
Heat your cast iron pan until almost smoking before adding the naan to get those characteristic charred spots that give authentic flavor.
If the dough springs back while rolling, let it rest a few minutes - this relaxes the gluten and makes shaping much easier.
Good to Know
Freeze naan for future use. Store at room temperature for 2 days wrapped in cloth.
Dough can be made day ahead and refrigerated. Bring to room temperature before shaping.
Serve immediately while warm and cheese is still melted. Stack in towel-lined basket to keep warm.
Common Mistakes
Heat pan until almost smoking to avoid pale, tough naan.
Don't skip the resting time or dough will be difficult to roll.
Use enough flour when rolling to prevent sticking and tearing.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this in a regular oven instead of stovetop?
Yes, preheat a baking sheet to 500F for 30 minutes then bake naan for 3-4 minutes, though stovetop gives better texture.
How long will leftover naan keep?
Store at room temperature for 2 days or freeze for up to 3 months. Reheat wrapped in foil or on low heat in a pan.
Can I use a different cheese for the filling?
Absolutely - cheddar, paneer, or any melting cheese works well. Use about 3-4 tablespoons per naan for best results.