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Close-up of soft cheese naan brushed with melted butter and sprinkled with black sesame seeds.

Cheese Naan Recipe

Soft homemade naan filled with melted mozzarella, cooked in a skillet, and brushed with butter. This fluffy cheese naan is made without yogurt and requires no special oven.
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Prep Time 30 minutes
Cook Time 20 minutes
rising time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings: 5 large cheese naan
Course: bread, Side Dish
Cuisine: Indian-Inspired
Calories: 590
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Naan Dough
  • 4 cups all-purpose flour plus more for rolling (480 g)
  • ¾ cup warm water approximately 105–110°F (180 ml)
  • ½ cup warm whole milk 120 ml
  • 1 large egg lightly beaten
  • 2¼ teaspoons instant yeast or one standard packet 7 g
  • 1 tablespoon granulated sugar 12 g
  • 1¼ teaspoons fine salt 7 g
  • 4 tablespoons unsalted butter melted and divided (56 g)
Filling and Topping
  • 2 cups shredded low-moisture mozzarella cheese 226 g
  • 1 tablespoon black sesame seeds or nigella seeds optional (9 g)

Equipment

  • Large mixing bowl
  • Small bowl
  • Measuring cups and spoons
  • Wooden spoon or dough whisk
  • Clean kitchen towel or plastic wrap
  • Rolling Pin
  • Heavy nonstick or cast-iron skillet
  • Spatula
  • Pastry brush
  • Cooling rack

Method
 

  1. Add the warm water, sugar, and instant yeast to a small bowl. Stir and leave for approximately 5 minutes, until lightly foamy.
  2. Beat the egg in a separate small bowl.
  3. Add the flour and salt to a large mixing bowl and stir to combine.
  4. Pour in the yeast mixture, warm milk, beaten egg, and 3 tablespoons of melted butter.
  5. Mix until a rough, shaggy dough forms.
  6. Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.
  7. Add additional flour only one tablespoon at a time when the dough is too wet to handle. It should remain slightly tacky.
  8. Place the dough in a lightly greased bowl and turn it once to coat the surface.
  9. Cover and leave in a warm place for 60 to 90 minutes, or until approximately doubled in size.
  10. Gently press the air from the risen dough.
  11. Divide the dough into five equal portions and shape each portion into a smooth ball.
  12. Cover the dough balls and let them rest for 10 to 15 minutes.
  13. Flatten one ball into a round approximately 5 inches wide.
  14. Place about ⅓ cup shredded mozzarella in the center, leaving a clean border around the edge.
  15. Bring the edges of the dough over the cheese and pinch firmly to seal.
  16. Turn the filled dough seam-side down and gently roll it into a 7- to 8-inch round. Avoid pressing hard enough to tear the surface.
  17. Preheat a heavy skillet over medium to medium-high heat.
  18. Place the naan in the dry skillet and cook for 2 to 3 minutes, until bubbles form and the underside develops golden brown spots.
  19. Flip and cook the second side for another 2 minutes, or until the dough is cooked and the cheese has melted.
  20. Adjust the heat as necessary so the outside does not burn before the center cooks.
  21. Transfer the naan to a cooling rack or plate.
  22. Brush immediately with some of the remaining melted butter.
  23. Sprinkle with black sesame seeds or nigella seeds, when desired.
  24. Repeat with the remaining dough and cheese.
  25. Serve the cheese naan warm.

Nutrition

Calories: 590kcalCarbohydrates: 79gProtein: 20gFat: 21gSaturated Fat: 12gCholesterol: 84mgSodium: 720mgFiber: 3gSugar: 4g

Notes

  • Cheese: Low-moisture mozzarella melts well without releasing too much liquid. A mozzarella and mild cheddar mixture can also be used.
  • Seal the dough carefully: Pinch the seam firmly before rolling so melted cheese does not escape into the skillet.
  • Roll gently: Apply light, even pressure. Small air bubbles are normal, but exposed cheese may stick to the pan.
  • Liquid temperature: The water and milk should feel warm, not hot. Very hot liquid can prevent the yeast from working correctly.
  • Instant yeast: Instant yeast does not technically require proofing, but the short rest helps confirm that it is active.
  • Soft dough: Avoid adding large amounts of extra flour. A slightly tacky dough creates softer naan.
  • Hot skillet: Preheat the skillet before cooking the first naan.
  • Dry skillet: Do not add a large amount of oil to the pan. Brush the naan with melted butter after cooking.
  • Keep it soft: Place the cooked naan under a clean kitchen towel.
  • Garlic variation: Add one finely grated garlic clove to the finishing butter.
  • Herb variation: Add chopped cilantro or parsley to the melted butter.
  • Storage: Refrigerate cooled naan in an airtight container for up to 4 days.
  • Freezing: Separate the naan with parchment paper and freeze for up to 2 months.
  • Reheating: Warm in a dry skillet over medium-low heat until the cheese softens again.

 

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