
Stuffed naan oozing with melted cheese
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
6 naans
Difficulty
Medium
Cost
Moderate
$$
Stuffed naan oozing with melted cheese
Soft naan bread stuffed with a gooey cheese filling that melts inside as it cooks. A popular Indo-fusion bread that is irresistible with any curry.
20m
Prep Time
15m
Cook Time
35m
Total Time
3
Servings
Medium
Difficulty
Moderate $$
Cost
(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.
Make naan dough with flour, leaveners, milk, yogurt, oil, and salt; knead until soft and rest 1 hour.
Mix mozzarella, cheddar, green chili, and cilantro for the filling.
Divide dough into 6 balls; flatten each, place cheese filling in center, seal, and roll gently.
Cook on a hot skillet for 2 minutes per side until golden with charred spots—the cheese melts inside.
Brush with butter and serve immediately while the cheese is still gooey.
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
Pepper jack or Monterey Jack work well
Melts very smoothly and is traditional in Indian cheese naan
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeDo 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.
Best served fresh. Refrigerate for 1 day; the cheese solidifies but can be remelted.
Warm on a skillet over medium heat, covered, so the cheese remelts.
Per serving (30mg) · 3 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
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.
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