Cheese And Cilantro Stuffed Naan

Name: Cheese And Cilantro Stuffed Naan
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 1 portion naan dough; 1/2 cup shredded cheddar cheese; 1 tbsp fresh cilantro, chopped; all-purpose flour, for dusting; 1 tbsp water; 1 tbsp melted butter

This cheese and cilantro stuffed naan is a tandoor-baked Indian bread loaded with melted cheddar and fresh herbs, finished with a butter brush. It's the ideal complement to curries like butter chicken.

🌍Indian 🏷️Cheese naan 🏷️Naan 🏷️Indian food 🏷️Flatbread Cheese

🏷️

🏷️Butter chicken

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devourpoweronTikTok

Total

7 min

Servings

1

Difficulty

Hard

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by devourpower

-0:00

devourpoweronTikTok

Ingredients

1 portion naan dough
1/2 cup shredded cheddar cheese
1 tbsp fresh cilantro, chopped
all-purpose flour, for dusting
1 tbsp water
1 tbsp melted butter

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Instructions

1
On a floured surface, flatten a portion of naan dough into a small disc.
2
Pile a generous amount of shredded cheese and chopped cilantro onto the center of the dough.
3
Gather the edges of the dough up and around the filling, pinching to seal it into a ball.
4
Press the stuffed dough ball flat and, using a rolling pin, roll it out into a large, thin circle.
5
Lightly pat the surface of the naan with water.
6
Slap the naan onto the inside wall of a hot tandoor oven and bake until puffed and golden with some charred spots.
7
Using metal skewers, remove the cooked naan from the tandoor.
8
Immediately brush the hot naan with melted butter.
9
Slice the naan into wedges and serve immediately.

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Tips & Notes

Pro tips

Distribute cheese and cilantro evenly throughout the center of the dough; avoid piling filling near the edges where it can leak during cooking.
Preheat your tandoor, skillet, or griddle until it's very hot before cooking; this ensures a well-set exterior before the cheese begins to ooze.
Brush the naan with melted butter immediately after removing from heat so it absorbs while the bread is still hot.
If cheese starts leaking, lower your heat slightly and cover the naan partially with a lid or foil to trap steam and cook the dough faster without over-charring.

Substitutions

Cheddar cheese → Mozzarella or paneer (softer melt; mozzarella will be stretchier)
Fresh cilantro → Fresh mint or parsley (different herbal note but same bright effect)
All-purpose flour for dusting → Rice flour or cornmeal (prevents sticking without toughening the dough)

Storage & make-ahead

Store cooled stuffed naan in an airtight container in the refrigerator for up to 2 days; reheat in a skillet or oven at 350°F for 2–3 minutes until warm and cheese softens again.

Equipment

tandoor oven (or cast-iron skillet, griddle, or grill as alternative)

Common Questions

Can I make this naan without a tandoor oven?

Yes. Use a very hot cast-iron skillet, cast-iron griddle, or a grill set to high heat. The crust won't be as charred, but the cheese will melt and the flavor will still be excellent.

How do I prevent the cheese from leaking out while cooking?

Seal the edges of the dough tightly around the filling. Use wet fingers to pinch and press the seams closed before cooking, and avoid overfilling.

Can I prepare these in advance?

Yes. Stuff and shape the naan up to 4 hours ahead, then cover and refrigerate. Cook just before serving for the best texture and melted cheese.

What cheese works best for this recipe?

Cheddar is traditional and melts well. Mozzarella, paneer crumbles, or a blend of mild cheeses also work; use any cheese that melts smoothly without burning.

How do I know when the naan is done?

Look for light golden-brown to charred spots on both sides, and the dough should feel firm and cooked through. A slight spring-back when pressed indicates it's ready.