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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Divide Dough: Once risen, divide the dough into 8 equal portions. Flatten each piece into a round shape suitable for stuffing.
- Stuff Dough: Place approximately 3 tablespoons of the filling mixture into the center of each flattened dough round.
- 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.
- Preheat Skillet: Heat a cast iron skillet over medium-high heat until it is extremely hot, ready to cook the naans.
- 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.
- 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.
- 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.
- 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