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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!
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!
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.
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 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.
Hi! I want to make the dough in the afternoon then wait until dinner to cook it. How should I store the dough until dinner?
Hi Maggie,
Just leave it on the counter in a bowl and cover with a dish towel. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am one of the people who only comment when I make the recipe. Little miffed when all the comments are how good the dish looks or can’t wait to try it.m
SO………. I made this.
Used spinach and mushrooms sautéed with garlic as vegetables. Same cheese.
Followed instructions exactly.
Stuffed half and made half plain.
Wonderful dish. Highly recommend. Another Halfbaked Harvest WINNER!
Hi Susan! Thank you so much for trying this, I am so glad you loved it!! I hope you are staying well! xTieghan
I didn’t have that much cheese, but what I did have turned out to be perfect. No yeast, still delicious!
Thank you so much Diane! I am really glad this turned out so well for you! xTieghan
Hi! I have only instant yeast on hand, could I use this? Or would you suggest to just not use yeast at all?
Thanks!
Hi Lexi! Instant yeast will work great with this recipe! Please let me know if you have any other questions! xTieghan
Hi! If using instant yeast, what measure would be right? Thank you for the recipe, naan looks amazing!
Hi Evelyn! It would be the same as active dry yeast! I hope you love this! xTieghan
I have been drooling over the picture for weeks now and today was the day. Oh my gosh, so delicious and easy. My husband has celiac so I made it with gluten free flour. I also opted to go without yeast. I needed to add a little more milk and yogurt to achieve the sticky feel. And your right, honey is such a nice topper! Im so glad I have been introduced to your website. Fresh smells and bright flavors…just what my palate needed. Thank you!
Thank you so much Pamela!! I am so glad this recipe turned out so well for you! xTieghan
YUM! I’m making lentil curry tomorrow night so I’m going to make these to go with it.
Yes!! I hope you love this recipe Gin! Thank you so much! xTieghan
Hello 🙂 I was contemplating my options and deciding on a bread/ naan to make. I was wondering what brand/ type of yeast you use and if I could get similar results with any type of yeast? Thank you 🙂
Hi Vanessa! You can use any type of yeast.. I use the packets, but any should work great! Please let me know if you have any other questions! I hope you love this recipe! xTieghan
So excited to try this tonight! Can I use coconut flour instead? If so, how would I need to adjust? Thanks!
Hi Rebekah,
So sorry, but I really think all purpose flour is your best option with the naan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so delicious! I had to use the no yeast option because I was out and haven’t been able to get more. Without the yeast it was super dense, but it was still outstanding. The flavor is amazing! Your recipes are always easy to follow and never disappoint!
Hi Robyn! I am so glad this turned out so well for you! I hope you continue to love my recipes! xTieghan
Hi Tieghan, this was the best Naan ever. Thank you for the straightforward recipe! Served it with your coconut sweet potato lentil soup! Loved it
Thank you so much Fadia! xTieghan
Hi there. I am partways through making this delicious-sounding recipe and like a couple of other commenters, my dough is too ‘wet’ to attempt kneading or rolling out. It’s sticky to the extent of feeling like it needs at least one extra cup of flour to make it workable. Plus it’s been sitting in a warm place for more than an hour now and there’s no sign of it increasing in size. I know my yeast is active because I used it to successfully make bread only last week. I’ve followed your recipe to the letter… any clues as to why it’s not working out?
Hi Em,
So sorry you are having issues with the dough. I am wondering what kind of yeast you used and if it was active if you dissolved in liquid first? If the dough needs more flour, definitely add the flour. Please let me know how else I can help! xTieghan
Can I use bread flour instead of all purpose?
Thanks!
Can I use bread flour instead of all purpose flour?
Thanks!
Hi Maria,
Yes that is totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
What is the no yeast version ? Do you need to replace the yeast with baking soda / baking powder ?
Hi Shay! If you do not have the yeast, just simply omit! 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! This is written in the notes under the recipe! I hope you love this! xTieghan