Cheesy Herb Stuffed Naan (with no yeast option).
This homemade Cheesy Herb Stuffed Naan (with no yeast option) is a slight variation on an HBH classic. It’s extra soft, doughy, chewy, and stuffed generously with cheese, spinach, and herbs. It. Is. Delicious! And the best parts? This cheesy, herby stuffed Naan bread is so easy make, and pretty difficult to mess up. Plus, there’s a no yeast option for any of you that are out. Serve alongside your favorite Indian dishes, with grilled meats, with hummus, or simply on its own…fresh off the skillet. You simply can’t go wrong with this cheesy stuffed naan.
Just when you thought homemade naan couldn’t get any better, I went ahead and stuffed it with cheese…and spinach. And even some garlic and herbs too.
I’m sure you’re all aware, but I’m rather obsessed with my homemade naan recipe. It’s been a go-to recipe for me since the day I first made it, eight years ago now. Wow, that’s crazy to even write. Eight years is such a long time. It’s insane to look back and see how far HBH has come in that time. It’s also crazy to look at how much I’ve grown. I’m a completely different person than I was eight years ago. But one thing that’s definitely remained the same…my love for naan. It’s one of my favorite recipes.
And yours too! To this day our naan recipe is consistently in our top most popular recipes of all time. It’s truly delicious…
Which brings me up to today’s stuffed naan. This is kind of like a naan pizza, but better…because there’s melty herby cheese on the inside, plus buttery naan outside.
It’s so very good, simple to make, and as I said above, if you can’t find yeast right now…this recipe is for you!
Here’s what you need to know to make this Cheesy Herb Stuffed Naan.
First, start by making the dough. The milk and the yogurt are essential. I’ve discovered that these two ingredients, which are not always traditional in naan, are really what make this naan great. You can use a nut milk, and you can also use coconut yogurt, but I will not lie, they’re not exactly the same. If your diet allows, I highly recommend using whole milk and plain Greek yogurt.
Mix the dough up in your mixing bowl, then let it rise.
Now, a note about that yeast. If you have access to active dry yeast, please, use it. The yeast helps to create the fluffy naan we all know and love. That said, if you can’t find any yeast, you can also make this recipe without it. The dough has baking powder and baking soda, so you will still get a nice naan with these two leaveners, it just will not be quite as fluffy.
Don’t worry, it will still be delicious!
While the dough rests…
Make the filling. It’s a pretty simple mix of spinach, cheese, and herbs. And to be honest, you can use whatever mix of cheeses and herbs you love most.
I like using melty mozzarella and salty feta, but goat cheese, manchego…really any cheese will be great.
For the herbs, again, use your favorites. I personally love a mix of fresh basil, dill, and chives. But cilantro with a mix of chives is a great combination too! No fresh herbs? Don’t worry, you can also use dried! I listed out all the measurements for you in the directions.
Now, let’s roll, stuff, and cook.
Once the dough has had some time to rest, roll it out, and then stuff with a spoonful of the cheese mixture. Take the dough and enclose the cheese inside. Then roll the dough out with the cheese mixture still inside. It’s OK if some of the dough rips a little, but try and be gentle when rolling.
Just before cooking, be sure to brush the naan dough with butter. This is key to a beautiful golden naan.
The butter is essential for that melt in your mouth, roll your eyes back, delicious flavor. Trust me.
A couple of notes.
A cast iron skillet (a screaming hot one), is really what you need to create the perfect naan. Yes, this can be made in a nonstick skillet, but you will not get all those lovely pockets of air and toasted bottoms. It just won’t happen. I like to use this Staub Skillet, which conveniently comes with a clear glass lid, perfect for knowing just when to flip. It’s practically dedicated to making naan.
I love serving this up as a simple appetizer, or as an addition to our big family dinner table. Some of my favorite recipes to pair with this cheesy stuffed naan are my butter chicken meatballs – yes, please. For sure this sheet pan chicken shawarma. Oh, and definitely this sweet potato lentil soup with rice, or really any soup for that matter. Kind of like soup + grilled cheese, YUM! And as a vegan option, I’d go with this coconut butter cauliflower.
But my absolute favorite way to eat this…hot, right off the skillet…with a little extra herby butter and a drizzle of honey. Yes, honey. Melty cheese, plus herbs, plus honey is my favorite!
And guys? That’s really all you need to know. This stuffed naan is soft, fluffy, herby, a touch garlicky, nice and cheesy, and beyond words good. If you’re in need of a really great easy lunch, a simple appetizer, or a side to dinner, make this. It’s a great way to use up any wilting herbs you may have in the fridge. Trust me, there’s nothing not to love!
Lastly, if you make this cheesy herb stuffed naan, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cheesy Herb Stuffed Naan
Extra soft, doughy, chewy, and stuffed generously with cheese, spinach, and herbs. Easy to make and difficult to mess up!
- 1/4 cup warm water
- 1 tablespoon honey
- 3/4 teaspoon active dry yeast (optional see note)
- 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, and/or dill)
- 1-2 cloves garlic, grated
- 1 pinch crushed red pepper flakes
- 6 tablespoons (4 + 2 ) salted butter, melted
- honey, for serving (optional)
1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top.
2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size. If not using right away, cover overnight in the fridge.
3. To make the filling. In a bowl, combine the spinach, herbs, mozzarella, feta, garlic, and a pinch of crushed red pepper flakes.
4. When ready to cook divide the dough into 8 equal balls. Flatten each ball out into a round. Add about 3 tablespoons of the cheese mixture to the center. Fold up the dough around the cheese, pinching to seal it in. Using a rolling pin, roll each piece of dough into a large oval, about 5-6 inches long, and 1/2-inch thick. Repeat with the remaining dough.
5. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with 4 tablespoons of melted butter. Drizzle the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work.
6. Brush 2 tablespoons melted butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.
Yeast: If you do not have access to yeast or simply cannot use, you can omit the yeast. Don't skip the rising step as the dough still needs time to rest. The naan will be a little less fluffy, but it is still going to be great!
Using Dried Herbs: If fresh herbs are not available, you 1/4 cup of mixed dried herbs. For example, I would do 2 tablespoons dried basil, 1 tablespoon dried chives, and 1 tablespoon dried dill. Feel free to use your favorite combination of herbs, or even just your favorite herb.
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