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Sesame Gouda Stuffed Naan with sweet honey and sea salt. It’s extra soft, doughy, chewy, and stuffed generously with creamy, melty gouda cheese and sesame seeds. It’s one of the most delicious ways to enjoy a buttery piece of homemade naan. And truly fun to make at home! Serve alongside your favorite Indian dishes, with grilled meats, or simply enjoy it on its own. You really can’t go wrong with this melty gouda stuffed naan.
Sometimes I make bread. Not too, too often, but when I do it’s either homemade beer bread, flour tortillas (is that bread?), or naan. We all know how much my family loves naan. It’s a staple anytime I make Indian or Thai curries, which is often.
My mom and Asher are obsessed. But even my brothers can’t deny that a buttery piece of naan is good with just about any meal. I honestly can never make enough.
I’ve been thinking a lot about Super Bowl recipes, and new ones that could be fun to share. I started along the lines that cheesy bread could be awesome. Something pull-apart and easy to eat with your hands.
I have a lot of ideas, but the moment I had this simple idea for stuffed naan, I knew I’d be making it.
Is it the perfect Super Bowl recipe? Well…it’s certainly not one that would come to mind when thinking Super Bowl. But is this delicious? Holy freaking yes. Delicious y’all, and not too tricky to make either. And naan is easy to eat with your hands…much easier than pizza. In my opinion, naan is just an easier-to-make flatbread.
Details
I begin with the dough. It’s pretty basic…warm milk, honey, yeast, plain Greek yogurt, flour, baking powder, baking soda, and salt. The yogurt is my secret, it’s not included in most naan recipes, but I find the added creaminess really creates the most perfect, chewy, fluffy naan.
Mix the milk with yeast and honey. Let this sit for 5 minutes until bubbly on top. This is called proofing the yeast, which basically means you’re activating the yeast and getting it ready to make your dough rise.
It’s a sciencey thing that I could never properly explain!
When the milk has bubbles on top and smells like bread, add everything else. The yogurt, flour, baking powder, baking soda, and salt. Knead the dough into a smooth ball and let it sit in a warm place for about an hour to rise. It should easily double in size by this time.
It’s not fancy. You can also make the dough a day ahead of time and keep it in the fridge until you want to use it. I do this often.
When the dough is ready, take the shredded Gouda cheese and mix it with sesame seeds. I like to use both black and white sesame seeds, but if all you have is white sesame seeds, those work just great!
Divide the dough into 8 balls, then roll each out into a large oval. Add the cheese to the center of each, then fold the edges over the cheese.
I like to roll all the dough out before I begin cooking.
Now get a skillet super hot, brush the naan with butter and pan fry each piece until golden. Keep the naan warm in the oven, then serve with honey, sesame seeds, and sea salt.
You have to eat these while warm. Sure they’re of course good no matter when you eat them, but a fresh piece hot off the skillet is most ideal. And while the honey might not seem to be totally needed…it’s definitely needed. It’s wonderful with the sweet, melty gouda cheese.
Looking for other sweet and savory breads to make? Here are a few to try:
Salted Honey Butter Jalapeño Cheddar Rolls
Jalapeño Cheddar Popovers with Honey Butter
Soft Garlic Herb Cheddar Cheese Bread
Easy Pull Apart Garlic Parmesan Bread
Spinach and Artichoke Stuffed Soft Pretzels
Lastly, if you make this sesame gouda 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!
Sesame Gouda Stuffed Naan with Honey
Servings: 8 naan
Calories Per Serving: 798 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup warm milk
- 2 teaspoons honey
- 2 1/4 teaspoons active dry yeast
- 1 cup full fat plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 cups shredded gouda cheese
- 3 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 6 tablespoons salted butter melted
- honey for serving
Instructions
- 1. Combine the milk, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.2. Add the yogurt, flour, baking powder, baking soda, and salt. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours. If not using right away, cover overnight in the fridge.3. In a bowl, mix the Gouda with the sesame seeds. 4. When ready, punch it down and divide into 8 equal balls. Roll each round out into a 10-inch oval on a lightly floured surface. Add 1/4 cup-ish of cheese to the center. Fold up the dough around the cheese, pinching to seal it in. Gently re-roll the dough out into an 8-inch oval. 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 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 30 seconds to 1 minute, until large toasted spots appear on the underside. 6. Remove from the skillet and wrap in a clean kitchen towel. Keep warm in a 250° oven. Repeat with the rest of the naan.7. Serve the naan warm, drizzled with honey, extra sesame seeds, and sea salt.
YUMMY!!!
So good…smokey…so make certain your stove top fan is on 😂
Honey and salt topping👍🏻👍🏻
Hey there,
Happy Friday!!⛄️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
I haven’t made this yet but wondered – is it possible to make this if you don’t have a mixer?! Thanks!
Hey Caroline,
You bet, just mix with a wooden spoon and knead by hand until you have a smooth dough ball. Please let me know if you have any other questions, I hope this turns out well for you! xx
So delicious and easy! Hot, crisp, lightly cheesy and sweet. I left the sesame seeds out for the kids and they gobbled down several pieces. I even came back later for a late night snack, and even cold these were good! Will definitely be making these again.
Hey Lauren,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
This recipe is one of my new favorites! I followed it and I’m obsessed! My husband is also very excited for this recipe to be a staple now.
Hey Whitney,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Can you use sourdough starter with this recipe rather than the active dry yeast?
Hey Rachelle,
I’ve never tested that with this recipe, but you could certainly give it a try! Let me know if you have any other questions, I hope this turns out well for you! xT
Can you use cup for cup gluten free flour?
Hi Andrea,
Yes, that should work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
One dinner guest referred to this as the greatest thing they’ve ever tasted. Used a combo of 3cups Gouda and 1 cup Gruyère, cooked in a stainless steel pan. Incredible!!
Any thoughts on freezing? I haven’t rolled out the second half of the dough but do have the cheese already grated. Thinking I should go ahead and roll the cheese into it but would love your thoughts!
Hey Whitney,
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! Yes, you can totally freeze this! xT
Made this for my wife for Valentine’s Day (maybe I should have rolled some out in the shape of a heart?). We LOVED it. Served it with some pulled pork and Asian-style brussels sprouts. I have never made a bread product before except for using a bread maker, so I was pleasantly surprised by how relatively easy these were and how incredible they turned out.
Some thoughts/questions/things I had trouble with:
-Wasn’t really sure how to evenly divide the dough but that was not so big of a deal. Do you have tips on dividing dough evenly?
-Seemed like the edges of the bread remained a little doughy/thick. Is it okay if I pop bubbles in the dough while rolling it out? Should I have rolled the dough out more to make it even thickness with the rest of the naan? I was pushing 10″ after the second rolling out while doing this, so I wasn’t sure if I should keep rolling it thinner.
-I was using an electric stove (unfortunately) and found that the cast iron got plenty hot at medium heat. The test naan got a little more burnt than charred. Still delicious. I also had to keep adding fat to the pan for each naan. We used ghee instead of olive oil. Even the ghee was smoking with how hot the pan got, so I can’t imagine using olive oil in the pan for cooking.
-We didn’t get the pull-apart cheesiness that the pictures seem to show. It is more like the cheese glued the top and bottom together. Did we do something wrong?
Hey Jake,
So glad to hear that this recipe turned out well for you! Thanks so much for making it and sharing your tips! For dividing the dough, I make sure my dough is in a nice round circle and use a knife to divide into triangles (you can view the photo above for reference). Sure you can pop bubbles in the dough as needed. Was your cheese melty? What kind did you use? xx
What if I don’t have a mixer?
Hey Clarke,
Just mix with a wooden spoon and then knead by hand until you have a smooth dough ball. Please let me know if you have any other questions, I hope you love this recipe! xT
Hi Tieghan!
My dough felt very sticky (much stickier than other naan recipes I’ve made of yours)
Is this normal? I added just a little bit more flour to help.
Hey Alexandra,
Thanks for trying this recipe! Did the dough rise properly? Or when did it feel sticky? Let me know how I can help! xT
Hi Tiegan,
My dough was very sticky while kneading
I was afraid to add more flour so I just waited for it to rise to figure out the next step, eventually baked it as bread.
Hi Esther,
Thanks for giving the recipe a try! I would have just added some more flour while rolling out. I hope it tasted okay as bread! xx
This was amazing. I didn’t have black sesame seeds so I used “everything but the bagel” seasoning from Trader Joe’s. 10/10.
Hey Emily,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Can one use store bought naan instead of making it from scratch? This sounds delicious.
Hey Lois,
If you can get the dough for the naan sure, but already cooked naan won’t work for this recipe:) Please let me know if I can help in any other way! xT
Can we make this entirely by hand, kneading instead of a stand mixer?
Hey Kara,
Totally, that will work well for you! Please let me know if you have any other questions, I hope this recipe turns out well! xT
This looks amazing and I am preparing to make it this week! Is it better to only cook as much as would be eaten right away and store dough in fridge for later? Can I make all of it and eat later? If yes, do I re-hate in microwave or oven? Thanks!
Hey Shelley,
You can make these in advance and then wrap in foil to reheat in the oven:) Please let me know if you have any other questions! xT
One of the best things I’ve ever eaten. YUM! Amazing recipe- easy to follow and better than any other (non cheesy) naan recipe I’ve tried.
Hey there,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
This is SO GOOD. Cheese stuffed anything is always great but naan is one of my favorites! Pretty easy to put together too. Though YES, it is smoky! Crank the fan and maybe open a window or two.
My only issue was the recipe calls for 4 cups of shredded Gouda, but each naan only uses 1/4ish cup (and I erred on the very full side) of cheese, for 8 pieces that’s only 2 cups total. So I had an extra two cups of cheese left. That wouldn’t have been an issue except I tossed it full of sesame seeds, so now I have two cups of shredded Gouda with sesame seeds in my fridge. Maybe my math was wrong ? Maybe I missed a step? Both very possible. Regardless it’s a great recipe. I’ll definitely make it again.
Hey Marie,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:) Sorry about the cheese, I suppose if you are using exactly 1/4 cup per naan, then you would definitely have some leftover! xx
This looks amazing! How would toasted sesame seeds change the flavor of this? Do you think it would still pair well with the gouda?
Hey Sarah,
Totally, toasted sesame seeds would be just fine for you to use! Please let me know if you give this recipe a try, I hope you love it! xT
It looks like there is cheese on top that has been browned in the oven, wish you had a video on this one, it looks delicious.
Hey April,
There’s no cheese on top, it’s just the naan:) Please let me know if you have any other questions! xT
Also when you cover the cheese and sesame mixture with the dough, do you roll the dough again no it is thinner? Looks delicious in the photo!!
Yes:)