Cheese Stuffed Garlic Naan is a delightful twist on traditional naan bread, generously filled with gooey cheese and cooked effortlessly on the stovetop. For an alternative, feel free to explore my recipe for garlic naan. This soft and chewy naan is perfect for stovetop preparation, making it a convenient choice for any meal.
What goes into stuffed naan
There are countless recipes for flatbread, but with this particular recipe, you’ll achieve the perfect elasticity that authentic naan is known for. This simple dough-making technique requires no machinery or strenuous kneading, making a cheese stuffed garlic naan accessible for everyone to prepare.
Blooming the Yeast
I’m using active dry yeast for this recipe. In step one, we sprinkle yeast over warm water and sugar mixture, cover it, and let it rise for 10 minutes. Instant rise yeast is usually added directly to the dough skipping step 1 but active dry yeast works better for this recipe to make it more fluffer. this method is called blooming the yeast. Once yeast becomes foamy it means it’s alive and active. Sugar acts as an energy source to help it bloom.
All-purpose flour
I used all-purpose flour for this recipe.
Salt
Use 1 tsp of salt for this recipe and you can also add any other flavoring such as garlic powder and oregano in the dough if you like for your cheesy garlic stuffed naan.
Sugar
Sugar helps the yeast to bloom quickly and also gives a sweeter taste
Olive oil
I used extra virgin olive oil for this recipe, but vegetable oil also works or you can use ghee or melted butter.
Yogurt
It would be best if you also had regular yogurt for naan. Adding yogurt makes a difference and is a key component in cheese stuffed naan making.
Water
Use lukewarm water to activate the yeast. If you use room-temperature water yeast will take more time to activate.
Garlic herb butter
To make the garlic herb butter, melt some butter, then add 2 cloves of minced garlic and freshly chopped cilantro. Garlic herb butter is a perfect complement for cheese stuffed garlicky naan.
Cheese
I used freshly grated Mozzarella cheese to stuff this naan bread. Freshly grated cheese melts beautifully compared to preshredded ones.
Must Try Recipes
- Homemade Garlic Naan
- Dubai Chocolate style stuffed dates
- Kabob Masala
- Easy Stovetop tandoori chicken
- Home Made Ghee
- Mughlai Chicken
Cooking time and heat adjustments for stuffed garlic naan
To achieve faster cooking just like a clay oven I used a cast iron skillet. Heat the skillet for about five minutes before you start cooking naan. Once it’s started to smoke it means it’s ready for cooking. It takes anywhere 60-90 seconds for the underside to cook then flip and cook from the other side. You will see bubbles on the surface and also dough becomes clear as it’s cooking. Flip the naan and cook from the other side. Remember, adjusting the heat correctly ensures a perfect cheese stuffed garlic naan.
I didn’t use any oil on the cast iron; however, if your cast iron is well-seasoned, then you don’t need any oil. Conversely, if it isn’t, you might need to brush on a little oil before cooking.
Additionally, you should adjust the heat several times during the process. If the cast iron becomes too hot, then lower the heat; on the other hand, if it feels not hot enough, move it to a higher setting.
How to Keep Cheese Stuffed Garlic Naan Fresh
You can keep fully cooked naan in the refrigerator for a week. Wrap the naan in foil paper or plastic wrap and reheat it as needed. You can also freeze naan for about a month. Keep butter paper in between the naan to avoid sticking and then put in a plastic wrap. To serve simply reheat it in the toaster oven or on stove top for that delicious cheese-stuffed experience.
Perfect Pairings
Naan is a staple along with any curry, stew, or masala dish. Some of my favorite curries are butter chicken, mutton masala, dal, karahi, and korma. My kids love cheese stuffed naan on their own; apply some garlic butter and enjoy it right off the stove.
Cheese Stuffed Garlic Naan
Equipment
Ingredients
Ingredients for Dough
- 2 cups all purpose flour
- 1 tsp salt
- 3/4 cup like warm water
- 1 tsp active dry yeast
- 1 tbsp sugar
- 3 tbsp extra virgin olive oil or melted butter
- 3 tbsp yogurt
Ingredients for stuffing
- 1 cup freshly grated mozzarella cheese
Ingredients for coating
- 1/4 cup extra virgin olive oil or melted butter
- 3 cloves garlic minced
- A few leaves parsley or cilantro
Instructions
- In a measuring cup add warm water, sugar, and yeast and set it aside.
- In another bowl, add all-purpose flour and salt mix it and set it aside.
- When yeast becomes frothy, add 3 tbsp of extra virgin olive oil and 3 tbsp of yogurt to it and mix well.
- Now, slowly add this yeast mixture to all-purpose flour and mix with a spatula or a wooden spoon until well combined.
- Transfer the flour to a smooth surface and knead until it has no lumps (5-6 minutes)
- Transfer the dough to a clean bowl, apply some olive oil, cover with a kitchen towel, and let it rest for 45 minutes to an hour in a warm place or until the dough doubles in size.
- Meanwhile, add olive oil into a bowl, add minced garlic and finely chopped parsley, and set it aside. Also, grate the cheese.
- When dough doubles in size, punch it down to release the air and transfer it to a floured surface.
- Divide the dough into 4 pieces and make dough balls.
- Flatten each dough ball a little and add 1/4 cup of cheese in the center, then grab the edge to seal it to make the dough ball again
- Roll out to make a circle. Heat a cast iron skillet until it’s very hot, put your rolled out naan carefully on the skillet and cook from one side for about 1.5 minutes then lower the heat and cook from the other side by pressing the edges with the help of a spatula to make sure it cooks evenly.
- Now apply a generous layer of garlic herb oil and enjoy.
Video
Notes
- You need to adjust the heat several times during cooking. If the cast iron becomes too hot, move it to medium or even low, and if the temperature drops, then move it to high.
- You can also make the dough in a stand mixer