Cheesy Herb Stuffed Naan Recipe

Introduction

Cheesy Herb Stuffed Naan is a delicious twist on traditional Indian bread, filled with a flavorful mixture of spinach, herbs, and two kinds of cheese. This soft, buttery flatbread is perfect for sharing and pairs wonderfully with a drizzle of honey for a sweet finish.

Ingredients

• 1/4 cup warm water
• 1 tablespoon honey
• 3/4 teaspoon active dry yeast
• 3/4 cup warm whole milk
• 1 cup full fat plain Greek yogurt
• 4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 8 ounces frozen spinach, thawed and squeezed dry
• 1 1/2 cups shredded dry mozzarella cheese
• 8 ounces feta cheese, crumbled
• 1 cup tender mixed herbs (such as basil, cilantro, chives, or dill)
• 1-2 cloves garlic, grated
• 1 pinch crushed red pepper flakes
• 6 tablespoons salted butter, melted
• Honey for serving (optional)

Instructions

1. Step 1: In the bowl of a stand mixer, combine the warm water, honey, and yeast. Let sit for 5-10 minutes until it bubbles.
2. Step 2: Add the warm milk, yogurt, flour, baking powder, baking soda, and salt. Mix using the dough hook for 2-4 minutes until fully incorporated.
3. Step 3: Dust a surface with flour and knead the dough into a smooth ball by hand. Cover with plastic wrap and let rise in a warm place for 1 hour until doubled in size.
4. Step 4: In a mixing bowl, combine the thawed spinach with mixed herbs, mozzarella cheese, feta cheese, grated garlic, and crushed red pepper flakes. Mix well.
5. Step 5: Divide the risen dough into 8 equal balls. Flatten each ball into a round shape.
6. Step 6: Place about 3 tablespoons of the filling mixture in the center of each round.
7. Step 7: Fold the edges up around the filling and pinch to seal. Roll each filled piece into an oval about 5-6 inches long.
8. Step 8: Heat a cast iron skillet over medium-high heat until very hot.
9. Step 9: Brush both sides of each naan with melted butter before placing it in the skillet.
10. Step 10: Cover immediately with a lid and cook for about 1 minute until bubbles form on the surface.
11. Step 11: Flip carefully and cook uncovered for 1-2 minutes until you see toasted spots on the underside.
12. Step 12: Remove from heat and wrap the naan in a clean kitchen towel to keep warm while cooking the remaining breads.
13. Step 13: Brush the warm naan with additional melted butter and serve with honey on the side, if desired.

Tips & Variations

• Try swapping the mixed herbs for fresh mint or parsley to change the flavor profile.
• Use part whole wheat flour for a nuttier naan with more fiber.
• Add finely chopped jalapeño or smoked paprika to the filling for a spicy kick.
• For a vegetarian version, ensure the cheese is rennet-free.
• If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth.

Storage

Store leftover naan wrapped tightly in foil or an airtight container at room temperature for up to 2 days. For longer storage, freeze individually wrapped naans for up to 1 month. Reheat gently in a skillet or oven, brushing with butter to keep them soft and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Just wilt it lightly in a pan, squeeze out any excess moisture, and proceed with the recipe as usual.

Is it necessary to cover the naan while cooking?

Covering the naan during the first side helps trap steam, which creates bubbles and a soft texture. It’s recommended for best results but can be skipped if you prefer a crisper bread.

Cheesy Herb Stuffed Naan Recipe

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★★★★★

4.6 from 75 reviews

• Author: Naomi
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This recipe for Cheesy Herb Stuffed Naan offers a delightful fusion of soft, pillowy Indian flatbread filled generously with a flavorful blend of spinach, mozzarella, feta cheese, fresh herbs, and garlic. Perfectly cooked on a hot cast iron skillet and brushed with melted butter, these naans provide a warm, aromatic snack or accompaniment that’s crispy on the outside and irresistibly cheesy inside.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1/4 cup warm water
• 1 tablespoon honey
• 3/4 teaspoon active dry yeast
• 3/4 cup warm whole milk
• 1 cup full fat plain Greek yogurt
• 4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt

Filling Ingredients

• 8 ounces frozen spinach, thawed and squeezed dry
• 1 1/2 cups shredded dry mozzarella cheese
• 8 ounces feta cheese, crumbled
• 1 cup tender mixed herbs (such as basil, cilantro, chives, or dill)
• 1–2 cloves garlic, grated
• 1 pinch crushed red pepper flakes

Finishing Ingredients

• 6 tablespoons salted butter, melted
• Honey for serving (optional)

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Instructions

1. Activate Yeast: In the bowl of a stand mixer, combine the warm water, honey, and active dry yeast. Let this mixture sit for 5-10 minutes until it becomes bubbly and foamy, indicating the yeast is active.
2. Prepare Dough: Add the warm whole milk, full-fat Greek yogurt, all-purpose flour, baking powder, baking soda, and kosher salt to the yeast mixture. Using a dough hook attachment, mix for 2-4 minutes until all ingredients are fully incorporated and a sticky dough forms.
3. Knead and Proof Dough: Lightly dust your working surface with flour and knead the dough into a smooth ball by hand. Cover the dough with plastic wrap and place it in a warm area to rise for 1 hour, or until it doubles in size.
4. Make Filling: In a separate mixing bowl, combine thawed and drained spinach with the mixed tender herbs, shredded mozzarella, crumbled feta, grated garlic, and crushed red pepper flakes. Mix well to create a flavorful stuffing.
5. Divide Dough: Once risen, divide the dough into 8 equal portions. Flatten each piece into a round shape suitable for stuffing.
6. Stuff Dough: Place approximately 3 tablespoons of the filling mixture into the center of each flattened dough round.
7. Seal and Shape: Fold the edges of each dough round upwards around the filling, pinching to seal completely, then roll gently into an oval shape about 5 to 6 inches long, ensuring the filling is enclosed.
8. Preheat Skillet: Heat a cast iron skillet over medium-high heat until it is extremely hot, ready to cook the naans.
9. Butter and Cook First Side: Brush both sides of each stuffed naan with melted salted butter. Place one naan into the hot skillet, cover immediately with a lid, and cook for about 1 minute until bubbles form on the surface.
10. Flip and Cook Second Side: Carefully flip the naan to the other side and cook uncovered for 1-2 minutes, or until toasted golden brown spots appear on the bottom.
11. Keep Warm: Remove the cooked naan from the skillet and wrap it in a clean kitchen towel to keep warm. Repeat the cooking process with the remaining naans.
12. Final Butter and Serve: Brush the warm naans with additional melted butter before serving. Optionally, serve with honey for a sweet contrast.

Notes

• Make sure the water and milk are warm but not hot to avoid killing the yeast.
• Thoroughly squeeze excess water out of thawed spinach to prevent soggy dough.
• Use a hot cast iron skillet to achieve excellent browning and bubbles on the naan.
• Covering the naan while cooking the first side traps steam, helping it puff properly.
• Store leftovers wrapped in foil and reheat gently in a skillet or oven to maintain softness.
• Feel free to swap in other fresh herbs or cheeses according to preference.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Keywords: cheesy naan, stuffed naan, spinach naan, Indian bread, homemade naan, cast iron naan, cheesy herb naan