Cheesy Herb Stuffed Naan

This naan bread is really really good but way too time consuming in my opinion. It is a really special treat but I won’t be making this frequently. The good thing is you can freeze them. It’s great for lunch or an afternoon snack attack. I made it with Half Baked Harvest’s Moroccan Lemon Chicken Kebabs which you can find in her book HERE. That recipe is excellent!!! And I will definitely be making it lots this summer :) Anyways, I hope you guys enjoy this post about the Cheesy Naan and perhaps add it to your self-isolation cooking list ;)

Recipe Review:


  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1 hour 40 min. prep
    • Rating: Difficult
  • Ingredients & availability
    • 18-19 ingredients
    • All ingredients you should be able to find at a grocery store
    • Rating: Difficult

Equipment Required:

  • Stand mixer or mixing bowl
  • Measuring spoons/cups
  • Cheese grater
  • Plastic wrap
  • Mixing bowl (for cheese filling)
  • Rolling pin
  • Cast iron skillet & lid (can be from any pot that will cover the skillet)
  • Basting brush
  • Flipper

Time: 1 hour 40 min. prep. (including frying/cooking) + 1 hour rising = 2 hours 40 min. total

Yield: 8 naan

Calories/Naan: ~467


  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3/4 teaspoon active dry yeast
  • 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 salt
  • 227 grams frozen spinach, thawed and squeezed dry
  • 1 1/2 cups shredded dry mozzarella cheese
  • 227 grams 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


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.


*If fresh herbs are not available, you use 1/4 cup of mixed dried herbs. For example, I did 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. 

I got this recipe from Half Baked Harvest. You can find the original recipe HERE.

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