Cheesy garlic naan is a high-protein flatbread made with Greek yogurt and self-rising flour, stuffed with shredded cheese and topped with garlic butter. This simple recipe delivers fluffy, restaurant-quality results in minutes without yeast or lengthy proofing.
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In a large bowl, combine the self-rising flour, Greek yogurt, and a pinch of salt.
Mix with a spoon until clumps form, then use your hands to bring the dough together.
Transfer the dough to a lightly floured surface and knead for 1-2 minutes until a smooth dough ball forms.
Divide the dough into 6 equal balls.
On a floured surface, roll out one dough ball into a small circle.
Place 20g of shredded low-fat cheese in the center of the dough.
Fold the edges of the dough over the cheese and pinch to seal completely.
Gently roll the stuffed dough ball back out into a flat, circular naan.
Place the naan in a non-stick pan coated with cooking spray over medium heat.
Cover with a lid and cook for 1-2 minutes.
Flip the naan, cover again, and cook for another 1-2 minutes, or until it puffs up and is golden brown on both sides.
Repeat the stuffing and cooking process for the remaining 5 naans.
Optionally, mix melted butter, minced garlic, and chopped parsley. Brush the finished naans with the garlic butter before serving.
Store cooled naan in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side or wrap in foil and warm in a 350°F oven.
non-stick skillet or cast iron · rolling pin (optional)
Yes. Store cooked naan in an airtight container in the refrigeridge for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side or wrap in foil and warm in a 350°F oven.
Plain full-fat or 2% Greek yogurt works; adjust texture as needed. Regular plain yogurt can work but may require slightly less liquid. Avoid flavored varieties.
Cook until the bottom is golden-brown and spotted (about 2 minutes per side). The naan should be soft and pliable, not crispy or hard.
Yes. Double all ingredients and work in batches on the skillet. The dough will keep refrigerated for up to 2 days.
No—this recipe calls for Greek yogurt and cheese. Dairy-free substitutes will alter texture and flavor significantly and are not recommended.
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