Cheese Naan
Published Jul 26, 2011•Updated May 13, 2025
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This Cheese Naan Recipe is warm, pillowy, and just a little bit indulgent, making the perfect side for dinner. My version is made with just 6 ingredients, creating a soft, chewy dough with crispy edges and a rich, creamy goat cheese filling. With no yeast required, it’s quick and simple to prepare!
This has quickly become one of my favorite back-pocket recipes for when dinner needs a little something extra. The inspiration came from a version I tried at a local Indian restaurant years ago. However, I simplified the recipe a bit, eliminating the need for fancy ingredients or special equipment. All you need is a skillet, and you can have soft, fluffy, cheesy, restaurant-worthy naan with simple steps!
If, like me, you can’t get enough Indian-inspired meals in your life, try Indian Chicken Burgers, Chickpea and Sweet Potato Masala, and Aloo Bahji.
What is Cheese Naan?
Cheese naan is a fun twist on traditional Indian naan bread, featuring soft, gooey cheese inside the fluffy bread. In this version, I mix creamy goat cheese directly into the dough. This gives it a subtle, tangy taste and rich flavor that pairs wonderfully with the warm spices in many Indian dishes. However, it’s so tasty, my kids enjoy it on its own as a snack.
What You’ll Love
No Yeast, No Fuss – This is a quick, no-yeast naan that doesn’t require proofing or rising.
Soft and Chewy – Thanks to the yogurt and goat cheese, the dough turns out soft with a satisfying chew and just the right amount of crispness on the exterior.
Restaurant-Style at Home – This recipe has all the toasty, charred bits you’d expect from naan cooked in a tandoor, but cooks quickly on the stovetop in a skillet!
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Six simple ingredients are all you need!
- All-Purpose Flour – This forms the base of the dough. I haven’t tested this recipe with gluten-free flour, but I think it would work if you use a 1:1 gluten-free all-purpose flour. I’d love to know how it goes if you try it out!
- Baking Powder – Make sure it’s fresh to achieve a soft, fluffy consistency!
- Salt – Enhances the rest of the ingredients.
- Plain Yogurt – Full-fat yogurt will create the richest flavor, but low-fat will also work.
- Goat Cheese – I use plain goat cheese, but herbed goat cheese is a fabulous way to add extra flavor and depth.
- Vegetable Oil – This works well for high-heat cooking.
Possible Variations
Feel free to get creative with different ingredients and mix-ins to make this recipe your own! Swap the goat cheese for shredded mozzarella, sharp white cheddar, or feta. Add a sprinkle of garlic powder, fresh chopped herbs like cilantro or parsley, or include a dash of red pepper flakes for a kick of heat. You can even stir in minced garlic, caramelized onions, or sautéed spinach for a heartier, savory twist.
How to Make Naan Bread with Cheese
- Combine – Whisk the dry ingredients in a bowl. Then, use a wooden spoon to stir in the yogurt and cheese.
- Knead – Transfer the dough to a lightly floured work surface, and knead until it’s smooth and elastic. Cover it with plastic wrap and set it aside to rest. It won’t rise like other recipes!
- Portion – Divide the dough into 4 equal pieces, and press them into flat rounds.
- Cook – Gently transfer the naan to a hot pan, and cook in oil until golden brown and crisp. Enjoy!
Common Mistakes to Avoid
- Using Too Much Flour – For the best results, measure the ingredients with a food scale. If that’s not an option, fluff the flour and spoon it into measuring cups.
- Skipping the Resting Time – Trust me on this. It’s worth the wait. This allows the gluten in the flour to relax, which prevents the cheese naan from becoming dense or tough.
- Overcrowding the Pan – Work in batches, if needed, leaving space between each naan piece to allow for even cooking on all sides.
Frequently Asked Questions
There’s not much this recipe doesn’t pair well with, but I love to serve it alongside saucier dishes to soak up every last drop. Some of my favorite pairings include Butternut Squash and Carrot Soup, Lentil Salad, and Instant Pot Chickpea Curry.
How should I store leftover cheese naan?
Once cool, you can transfer leftovers to an airtight container and store them in the refrigerator for up to 3 days.
You can also freeze leftovers for up to 3 months. To do so, let the naan cool completely. Then, wrap each piece tightly with plastic wrap, and transfer them to a sealable bag or an airtight container.
Can I make a vegan cheese naan recipe?
I haven’t tested it, but I’m sure you could! Swap the yogurt for your favorite plant-based alternative. Then, use a creamy vegan cheese in place of the goat cheese, and follow the instructions as normal.
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Cheese Naan
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup plain yogurt
- 1/4 cup soft goat cheese
- 2 Tablespoons vegetable oil
Instructions
- Whisk together flour, baking powder and salt. Using a wooden spoon, stir in yogurt and 1/4 cup goat cheese. Knead on floured surface until smooth and elastic, about 10 minutes. Form into ball. Return to bowl; cover with plastic. Let rest 2 hours (dough will not rise).
- Heat vegetable oil in a large pan over medium-high heat. Divide dough into 4 even pieces. Using the palm of your hand, press each piece into a flat, round disk, 6-8 inches in diameter. Gently transfer the naan to the hot pan. Cook until golden brown and crisp, about 2 minutes on each side. (The naan will bubble slightly and cook more in some spots than in others. I find that it sometimes even becomes nearly blackened in small spots, but this is part of what gives it that familiar “grilled” naan flavor.”) Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This naan is fabulous! We ate it with a cucumber-cashew dip. Great recipe – thanks!
Jenn – I’m so glad you liked it! I’d love to try that cucumber-cashew dip!
My in-laws would love you!
Lol – I don’t think I would ever dare try to make naan in their presence though.
Looks amazing girl! You are so talented!! Impressed – as always! xoxo from Trinidad
Corey do you have a Roti Skin recipe?
Michael on Oahu.