This homemade Cheesy Herb Stuffed Naan is a slight variation on an HBH classic. It’s extra soft, doughy, chewy, and stuffed generously with cheese, spinach, and herbs. It. Is. Delicious! And the best parts? This cheesy, herby stuffed Naan bread is so easy make, and pretty difficult to mess up. Serve alongside your favorite Indian dishes, with grilled meats, with hummus, or simply on its own…fresh off the skillet. You simply can’t go wrong with this cheesy stuffed naan.
Notes
Yeast: If you do not have access to yeast or simply cannot use, you can omit the yeast. Don't skip the rising step as the dough still needs time to rest. The naan will be a little less fluffy, but it is still going to be great! Using Dried Herbs: If fresh herbs are not available, you 1/4 cup of mixed dried herbs. For example, I would do 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.
Ingredients
- ¼ cup warm water
- 21 grams honey - 1 tablespoon
- ¾ teaspoon active dry yeast
- ¾ cup warm whole milk
- 245 grams full fat plain greek yogurt - 1 cup
- 580 grams all-purpose flour - 4 cups
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 8 ounces frozen spinach - thawed and squeezed dry
- 170 grams shredded dry mozzarella cheese - 1 ½ cups
- 225 grams feta cheese - crumbled, 8 ounces
- 1 cup tender mixed herbs - such as basil, cilantro, chives, and/or dill
- 2 cloves garlic - grated
- 1 pinch crushed red pepper flakes
- 6 tablespoons salted butter - melted, divided (4 + 2 )
Instructions
Proof the yeast:
- 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.
Make the dough:
- 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.
Make the filling:
- In a bowl, combine the spinach, herbs, mozzarella, feta, garlic, and a pinch of crushed red pepper flakes.
Roll out the dough:
- 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.
Cook the naan:
- 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.
Finish and serve:
- 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.