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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.

overhead photo of Cheesy Herb 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!

prep photo of Cheesy Herb Stuffed Naan before baking

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!

prep photo of Cheesy Herb Stuffed Naan cooking on skillet

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.

overhead close up photo of Cheesy Herb Stuffed Naan

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.

overheard photo of Cheesy Herb Stuffed Naan

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!

overhead close up photo of Cheesy Herb Stuffed Naan

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!

Cheesy Herb Stuffed Naan

Prep Time 20 minutes
Cook Time 30 minutes
rising time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 naan
Calories Per Serving: 594 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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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  1. 5 stars
    This was SO easy and tasted incredible. I had a hard time stopping myself from eating more at dinner. I am not very patient with myself but your recipes make me enjoy cooking!

    1. Hey Laurie,
      You can use buttermilk or a non-dairy milk. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  2. Wonderful dish. Highly recommend.
    Definitely, I will try this one! So unique! Thanks for sharing your creative ideas!

  3. Every time I make these the dough is so sticky. I’ve tried using less yogurt and more flour but it makes no difference and my surfaces do not thank me for the mess! Any tips to make it not so sticky??

    1. Hey Emily,
      So sorry you are having issues with the dough! Are you adjusting the recipe at all? What kind of yeast and flour are you using? These could affect your outcome. Let me know how I can help! Happy Holidays! xTieghan

  4. Nice recipe, but a link to a $250.00 cast iron skillet? Lodge cast iron has been the best, (albeit not the fanciest). Work horse, well-respected cast iron pans since pioneer/chuck wagon days. They are extremely well-built, last forever, and are CHEAP. They are even sold in many hardware stores. I’m sure they dont pay for reccomendations on a site, but they do deserve a shout out. A friend of mine is chef /owner of z very popular and well received NYC restaurant and it is what he recommends.
    Yours is a great site with fab recipes. Sorry if you think k I’m being mean

  5. This recipe is the cat’s meow. I have made it twice now and both times it turned out fabulous. Both times I mixed it up in my Bosch and both times my sides were ‘clean’ at a half cup shy of what the recipe asks for so I stopped adding right there.
    The first time I stuffed them and they were a 10⭐ and the last time I made personal gourmet pizzas with them. (Pesto, sauteed onions, cheese, cherry tomatoes, bacon) After I took them off the skillet we put our toppings on and popped them in the oven on 450 for 3-4 minutes till the cheese was melted. They were delicious ?. I used the leftover dough to make cinnamon rolls and put them in the fridge over night and did a quick steam rise in a warm oven the next morning and we had them for breakfast ?. I’m going to see how this recipe turns out for bread now. Thanks for sharing it!

    1. That is so amazing to hear, Kish! I am really glad you have been loving this one and I hope you continue to! Thanks so much! xTieghan

  6. 5 stars
    I started with the recipe for your plain naan (wooden spoon and all) planning on serving it to my loving hubs for lunch at the covid cafe with my my lentil soup. But It was only 30 minutes into the rising and he couldn’t wait an extra half an hour after he came in from the yard. So I decided: dinner it is and moved over to this stuffed version. While yeast was no problem, I had to make do using Parmesan instead of feta, fresh spinach Instead of frozen, green onions and dried dill and the rest of your prescribed ingredients. Fingers crossed.
    Mine weren’t as pretty as yours but boy they still were a m a z I n g l y delish!! I don’t know if the rising for six hours was an issue or the sugar in the plain recipe vs the honey in the stuffed, or that I just used that extra-risen dough as directed but I didn’t get the puffy bubbles as it cooked in my screaming hot cast iron frying pan. My shapes weren’t as pretty as yours but as Tieghan would say, “It’s my new favorite.” OH. SO. Delicious!
    I always try to make the recipe the first time as written but these are trying times. You are one of the major food goddesses who has brightened our dinner table and I wish I’d discovered you years ago. Thank you, thank you.

    1. Ah I am so glad these turned out so amazing for you, Linda!! Also, I am sure they looked just as amazing! I hope you are both doing well and staying healthy! xTieghan

    1. Hey Jala,
      Yes this is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. Definitely would be even better with honey drizzled over finished naan. But great. So light and fluffy

  8. 5 stars
    I’ve made this a handful of times sometimes with fresh herbs, sometimes dried, sometimes with fresh spinach, once with kale, and a variety of cheeses. It turns out delicious every time! I also freeze half the batch (separated with parchment paper and tightly wrapped with Saran Wrap) and after a 15 minute thaw they cook just as well as the day I made them. Excellent recipe and very adaptable to what you have on hand.

  9. 5 stars
    This was aaaah-maz-ing! Surprisingly easier than I thought it would be and it’s the first time I used active yeast and my dough hook stand mixer. Family loved it. My 4 yo even helped me make a tik tok out of me making it! <3

    1. Aw that is too sweet! I am so glad this turned out so well for you, Eileen! Thank you for trying it! xTieghan

    1. Hi Shalini,
      I have the best results using all purpose flour! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. Omg so epic!!! I made it in a non stick pan on high heat and it worked great, still got some nice bubbles! Bless you!!

  11. Hi there! If making the recipe without the yeast… do I just mix all ingredients together? Or wet ingredients together, dry ingredients together then combine? Hope that makes sense. Thanks!

    1. Hi Anne,
      Yes just follow the recipe as is minus the yeast. I hope you love the recipe, please let me know if you have any other questions! xTieghan