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High-Protein Cheesy Garlic Naan

Soft and chewy homemade naan made with protein-rich Greek yogurt, stuffed with melty mozzarella and cheddar, then brushed with fragrant garlic butter and fresh herbs. This quick, yeast-free naan cooks in a skillet and is ready in about 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 Naan
Course: Breakfast, Main Course, Side Dish
Cuisine: Indian
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Naan Dough
  • 1½ cups 180 g self-rising flour
  • 1 cup 225 g plain Greek yogurt
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 –2 tablespoons additional flour if needed
For the Cheese Filling
  • ½ cup 55 g shredded mozzarella cheese
  • ½ cup 55 g shredded cheddar cheese
For the Garlic Butter
  • 2 tablespoons unsalted butter melted
  • 2 cloves garlic finely minced
  • 1 tablespoon fresh parsley or cilantro finely chopped
  • ¼ teaspoon red pepper flakes optional

Method
 

  1. Add the Greek yogurt, self-rising flour, salt, and garlic powder to a large mixing bowl.
  2. Stir until a soft dough forms. If the dough is very sticky, add additional flour 1 tablespoon at a time.
  3. Transfer the dough to a lightly floured surface and knead gently for 1–2 minutes, just until smooth.
  4. Divide the dough into 4 equal portions and roll each portion into a ball.
  5. Flatten one dough ball and roll it into a small circle or oval.
  6. Place a portion of mozzarella and cheddar in the center, leaving space around the edges.
  7. Fold the dough over the cheese and firmly pinch the edges together to seal.
  8. Gently flatten the stuffed dough and roll it into a naan shape. Avoid rolling it too thin.
  9. Heat a dry nonstick or cast-iron skillet over medium-high heat.
  10. Place one naan in the hot skillet and cook for 2–3 minutes, until golden spots and bubbles appear.
  11. Flip and cook for another 2–3 minutes, until golden and cooked through.
  12. Repeat with the remaining naan.
  13. Combine the melted butter, minced garlic, chopped herbs, and red pepper flakes in a small bowl.
  14. Brush the warm garlic butter generously over each cooked naan.
  15. Serve immediately while the cheese is warm and melty.

Notes

Use thick Greek yogurt for a softer, easier-to-handle dough.
Add extra flour gradually rather than adding a large amount at once.
Seal the cheese filling well before rolling the naan.
Don't roll the stuffed naan too thin, or the cheese may break through.
Keep the skillet dry; no oil is needed for cooking.
Medium-high heat helps create golden spots without burning the naan.
Serve immediately for the best soft texture and melted cheese.
Pepper Jack can replace cheddar for a spicy variation.
Store leftovers in the refrigerator for up to 3 days.
Reheat in a dry skillet over medium heat for the best texture.
Freeze cooked naan between sheets of parchment for up to 2 months.