Cheese Stuffed Naan Bread – This variation of Indian naan bread is filled with a combination of cheddar and parmesan cheese, making it a flavorful and cheesy treat. The dough is made by mixing dry ingredients like flour, salt, and yeast with wet ingredients like yogurt, oil, and water. After letting the dough rest, it is filled with cheese, flattened, and baked to a golden finish.
To add even more flavor, brush the baked naan bread with a mixture of oil, minced garlic, salt, and parsley on both sides.
For those with dietary restrictions, the recipe can be made gluten-free by using a gluten-free flour blend. Additionally, mozzarella can be used instead of cheddar for a stretchy cheese filling.
Store cooked naan bread in an airtight container at room temperature for up to two days, or freeze unbaked naan bread for up to three months. When ready to enjoy, cook in a hot pan and savor the soft, pillowy texture and cheesy center.
To prepare the recipe, begin by mixing dry ingredients such as flour, salt, and yeast with wet ingredients like yogurt, oil, and water. After letting the dough rest, fill it with cheese and bake it to perfection. Once cooked, brush the naan bread with a garlic, oil, salt, and parsley mixture for added flavor.
Here’s a step-by-step guide to making Cheese Stuffed Naan Bread:
Ingredients:
Warm water (30 ml/2 tbsp)
Sugar (4 g/1 tsp)
Dry yeast (7 g/2 tsp)
Flour (450 g/3 cups)
Olive oil (60 ml/1/4 cup)
Yogurt (80 g/1/3 cup)
Warm water (160 ml/2/3 cup)…
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Learn how to make delicious cheese stuffed naan bread with this easy recipe. Soft, pillowy bread filled with cheddar and parmesan cheese, brushed with garlic and parsley oil. Perfect as a side dish or a snack.
This Cheese Stuffed Naan Bread presents a cheesy twist on traditional Indian naan bread. The naan is filled with a combination of cheddar and parmesan cheese for an enhanced flavor. The result is soft and pillowy naan bread with a delicious cheesy center.
Here’s a step-by-step guide to making Cheese-Stuffed Naan Bread:
Ingredients:
- Warm water (30 ml/2 tbsp)
- Sugar (4 g/1 tsp)
- Dry yeast (7 g/2 tsp)
- Flour (450 g/3 cups)
- Olive oil (60 ml/1/4 cup)
- Yogurt (80 g/1/3 cup)
- Warm water (160 ml/2/3 cup)
- Parmesan cheese, grated (for the filling)
- Cheddar cheese (for the filling)
- Extra virgin olive oil (for the dressing)
- Parsley (for the dressing)
- Garlic (for the dressing)
Instructions:
- In a small bowl, combine warm water and sugar.
- Add dry yeast to the mixture, mix well, cover with a cloth and let it sit for 10 minutes.
- In a separate bowl, mix flour and oil.
- Stir in yogurt and warm water, and add salt.
- Add the proofed yeast mixture to the bowl and mix with a spatula.
- Knead the dough for 1 minute.
- Cover the dough with cling film and let it rest for 1 hour until it doubles in size.
- Divide the dough into 7 to 8 equal portions.
- Shape each portion into a ball.
- Spread each ball slightly on a working surface.
- Add cheddar cheese in the center of each ball.
- Sprinkle grated parmesan on top of the cheddar cheese.
- Bring the edges together and seal them tightly into a ball.
- Roll out the dough with a rolling pin until it’s thin and wide.
- Heat a pan over medium heat and cook the naan bread on one side until golden brown.
- Flip the bread over and cook the other side for 2 to 3 minutes.
- In a small bowl, mix olive oil, minced garlic, salt, and parsley.
- Brush the naan bread with the garlic mixture on both sides.
- Serve and enjoy!
Tips:
- Use a gluten-free flour blend to make the recipe gluten-free.
- Substitute cheddar cheese with mozzarella for a stretchy cheese.
- Store the cooked naan bread in an airtight container at room temperature for up to 2 days. The unbaked naan bread can be frozen for up to 3 months.