Cheesy Herb Stuffed Naan (with no yeast option).
This homemade Cheesy Herb Stuffed Naan (with no yeast option) 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. Plus, there’s a no yeast option for any of you that are out. 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.
Just when you thought homemade naan couldn’t get any better, I went ahead and stuffed it with cheese…and spinach. And even some garlic and herbs too.
I’m sure you’re all aware, but I’m rather obsessed with my homemade naan recipe. It’s been a go-to recipe for me since the day I first made it, eight years ago now. Wow, that’s crazy to even write. Eight years is such a long time. It’s insane to look back and see how far HBH has come in that time. It’s also crazy to look at how much I’ve grown. I’m a completely different person than I was eight years ago. But one thing that’s definitely remained the same…my love for naan. It’s one of my favorite recipes.
And yours too! To this day our naan recipe is consistently in our top most popular recipes of all time. It’s truly delicious…
Which brings me up to today’s stuffed naan. This is kind of like a naan pizza, but better…because there’s melty herby cheese on the inside, plus buttery naan outside.
It’s so very good, simple to make, and as I said above, if you can’t find yeast right now…this recipe is for you!
Here’s what you need to know to make this Cheesy Herb Stuffed Naan.
First, start by making the dough. The milk and the yogurt are essential. I’ve discovered that these two ingredients, which are not always traditional in naan, are really what make this naan great. You can use a nut milk, and you can also use coconut yogurt, but I will not lie, they’re not exactly the same. If your diet allows, I highly recommend using whole milk and plain Greek yogurt.
Mix the dough up in your mixing bowl, then let it rise.
Now, a note about that yeast. If you have access to active dry yeast, please, use it. The yeast helps to create the fluffy naan we all know and love. That said, if you can’t find any yeast, you can also make this recipe without it. The dough has baking powder and baking soda, so you will still get a nice naan with these two leaveners, it just will not be quite as fluffy.
Don’t worry, it will still be delicious!
While the dough rests…
Make the filling. It’s a pretty simple mix of spinach, cheese, and herbs. And to be honest, you can use whatever mix of cheeses and herbs you love most.
I like using melty mozzarella and salty feta, but goat cheese, manchego…really any cheese will be great.
For the herbs, again, use your favorites. I personally love a mix of fresh basil, dill, and chives. But cilantro with a mix of chives is a great combination too! No fresh herbs? Don’t worry, you can also use dried! I listed out all the measurements for you in the directions.
Now, let’s roll, stuff, and cook.
Once the dough has had some time to rest, roll it out, and then stuff with a spoonful of the cheese mixture. Take the dough and enclose the cheese inside. Then roll the dough out with the cheese mixture still inside. It’s OK if some of the dough rips a little, but try and be gentle when rolling.
Just before cooking, be sure to brush the naan dough with butter. This is key to a beautiful golden naan.
The butter is essential for that melt in your mouth, roll your eyes back, delicious flavor. Trust me.
A couple of notes.
A cast iron skillet (a screaming hot one), is really what you need to create the perfect naan. Yes, this can be made in a nonstick skillet, but you will not get all those lovely pockets of air and toasted bottoms. It just won’t happen. I like to use this Staub Skillet, which conveniently comes with a clear glass lid, perfect for knowing just when to flip. It’s practically dedicated to making naan.
I love serving this up as a simple appetizer, or as an addition to our big family dinner table. Some of my favorite recipes to pair with this cheesy stuffed naan are my butter chicken meatballs – yes, please. For sure this sheet pan chicken shawarma. Oh, and definitely this sweet potato lentil soup with rice, or really any soup for that matter. Kind of like soup + grilled cheese, YUM! And as a vegan option, I’d go with this coconut butter cauliflower.
But my absolute favorite way to eat this…hot, right off the skillet…with a little extra herby butter and a drizzle of honey. Yes, honey. Melty cheese, plus herbs, plus honey is my favorite!
And guys? That’s really all you need to know. This stuffed naan is soft, fluffy, herby, a touch garlicky, nice and cheesy, and beyond words good. If you’re in need of a really great easy lunch, a simple appetizer, or a side to dinner, make this. It’s a great way to use up any wilting herbs you may have in the fridge. Trust me, there’s nothing not to love!
Lastly, if you make this cheesy herb stuffed naan, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cheesy Herb Stuffed Naan
Extra soft, doughy, chewy, and stuffed generously with cheese, spinach, and herbs. Easy to make and difficult to mess up!
Ingredients
- 1/4 cup warm water
- 1 tablespoon honey
- 3/4 teaspoon active dry yeast (optional see note)
- 3/4 cup warm whole milk
- 1 cup full fat plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 ounces frozen spinach, thawed and squeezed dry
- 1 1/2 cups shredded dry mozzarella cheese
- 8 ounces feta cheese, crumbled
- 1 cup tender mixed herbs (such as basil, cilantro, chives, and/or dill)
- 1-2 cloves garlic, grated
- 1 pinch crushed red pepper flakes
- 6 tablespoons (4 + 2 ) salted butter, melted
- honey, for serving (optional)
Instructions
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1. 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.
2. 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.
3. To make the filling. In a bowl, combine the spinach, herbs, mozzarella, feta, garlic, and a pinch of crushed red pepper flakes.
4. 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.
5. 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.
6. 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.
Recipe 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.
Our Favorite Recipes
Asparagus and Brie Quiche.
it looks delicious
Thank you so much Ruth! xTieghan
Looks yummy, but you lost me at stand mixer. Thanks for sharing the recipe and the lovely photos!
Thank you Donna! I am glad this one turned out so well for you! xTieghan
Any suggestions for using a sourdough starter?
Hi Erin,
You could use 1/3 cup of sourdough starter, although you can absolutely skip the yeast in this recipe! I hope you love the recipe! xTieghan
I actually have a lot of fresh spinach. Could I use that here instead of frozen?
Hi Helena! Yes, it should work great! I hope you love this! xTieghan
This is amazing! And a recipe I can make with things I have in my house right now with two exceptions – do you think I could sub coconut cream for the greek yogurt and/or whole milk? Not quite the same consistency I guess, but that’s what I’ve got on hand. I also have oat milk that I could sub for the whole milk and then use the fatty top part of a can of coconut cream for the yogurt maybe?
Thanks for sharing this!
Hi Aubrey,
You can use the coconut cream in place of the greek yogurt and oat milk in place of the whole milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan’s recipes always look amazing and I have been a delighful beneficiary! However, I will have to do this one over—no fault of recipe instructions. 1- My yeast didn’t cooperate resulting in my dough not rising correctly. The result ended up tasting more like a pancake. 2- I sub-layered them on a plate before putting on skillet. Big mistake. The last 3 ended up sticking together and I had a gigantic mess. I did manage to form them quickly saving some of the upset creation. The real test was serving to the ‘kids’ ages 27 yo to 16 yo. Well, I guess I’m my own worst critic because the ‘kids’ raved and begged me to make this again. Their impression was it tasted more like a calzone and they added some marinara on the side. How’s that for innovation? Maybe Tieghan would like to come over and show me step by step. Lol
Hi Kimberley! I am sorry this was a bit difficult for you, but I am glad your kids loved it! If you have any questions, please let me know! xTieghan
Is there a way to freeze half? Should I make them completely and then freeze or freeze the dough and then defrost and stuff? They look delicious!!
Hi Rachel,
I would recommend making them and then freezing. They reheat nicely in the toaster. I hope this helps, please let me know if you have any other questions! xTieghan
Can you do this without a stand mixer?
Hi Dani,
Yes you can use a wooden spoon, just put a little elbow grease into it! I hope you love the recipe! xTieghan
Can you make this without a stand mixer?
Any suggestions on what to use instead of greek yogurt? I have sour cream on hand… would that work?
Hi Karlie! Yes, it should work good! Please let me know if there are any other questions I could answer! xTieghan
This was sooo good! I drizzled some hot honey on it after cooking and it was amazing.
Thank you so much Kelsey! I am so glad this turned out so well for you! xTieghan
Hi, can you do this on a pan that’s not an iron-cast skillet?
Hi Lucia! Yes, of course you can! I hope you love this one! xTieghan
Made this today. Tested damn good !! Would like to experiment with cream cheese and spring onions next time. Love!
Thank you so much Bee! xTieghan
Do you stir the yeast, honey and water when you put them together?
Hi Sandi! Yes, you do mix them! I do it using a stand mixer. Please let me know if you have any other questions! I hope you love this! xTieghan
These were great. I only had wholemeal flour but it still tasted great. I added some lemon zest to the filling and used less cheese than I should have. I feel stupid now because less is not more when it comes to cheese. My husband was skeptical when I made them but loved them. My toddler (not quite two) ate a whole one, he loves Greek yoghurt so I drizzled extra on top for him and it was so good we all had some. I have shared the recipe with a heap of friends to try. Thanks for a great recipe.
Wow that is so amazing to hear! I am so glad you and your family loved this recipe, Emma! Thank you so much for trying it! xTieghan
Can you substitute dry herbs?
Hi Danielle! Yes, that should work great! xTieghan
Awesome recipe, my yeast wasn’t dry so that it couldn’t fluffy naan, as expect like your lovely fluffy naan. overall it’s delicious.
Thank you so much Safa! I am so glad this turned out so well for you! xTieghan
Hey T! I have active dry yeast, I still stirred it all together but it didn’t double as expected. The bread is currently rising right now. How will this affect the dough?
And I still have some active dry yeast. How can I use it next time for the recipe?
Hi Veronica,
I just want to make sure you dissolved the active yeast first? If you mixed it in like instant yeast unfortunately your dough will not rise. I hope this helps! Please let me know if you have any other questions! xTieghan
Hi, can we use plain yogurt instead of greek yogurt?
Hi Salma! I would recommend using sour cream or coconut cream if you have it! If not, I am sure it will still work well! xTieghan
Can you make this with instant yeast? It’s all I could find in this quarantine and I’m dying to make this!
Hi Jenna,
Yes you can use instant yeast, just mix in with all of the ingredients as is. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Any substitutions for the yogurt ? Extra milk or I have a little sour cream ?
Hi Macco! Sour cream should work great! I hope you love this recipe! xTieghan
Looks yummy! Might there be a gluten free substitute for the flour? Would a gluten free flour have the same results? Thank you!
Hi Edna! I have not tried this recipe with GF flour, but I have heard that cup4cup is a great alternative to regular flour! I hope you love this recipe! xTieghan
Sooo good!! The honey takes it to another level… I love making these with my kids, they love it!!!
Aw that is too sweet! I am so glad you all enjoyed this naan, Lauren! xTieghan
I wish I could give this a 10 star rating! What a great recipe, tasty, comforting, and not hard to make at all. Had it as a meal with some beef kebabs and of course some wine ;). Thank you for sharing!
Aw that is so great to hear! Thank you so much Monika! xTieghan
I used this naan recipe to make a pizza! I can’t get yeast anywhere right now so this worked out great. Rolled it out thin and added my toppings of choice. Delicious!
Thank you so much Kayti! I am so glad this turned out so well for you! xTieghan
Hi Tieghan, your recipes are giving me LIFE during quarantine! Thank you! My husband and I love naan so I was pumped to make this recipe and it came out delicious despite the fact I clearly did something wrong. I attempted the no yeast version and substituted buttermilk for whole milk but didn’t change anything else. My dough was extremely soft – too soft to knead into a ball and remained too soft after 1.5 hours to form into individual pieces of naan. I ended up pouring the entirety of the dough into the pan all at once to cook in one giant, cheesy-herby topped mega-naan. It came out as a 2-inch thick VERY fluffy savory sort of pancake. I assume this has something to do with my buttermilk substitution?
Hi Jessica,
Thanks so much for giving the recipe a try. Yes, the buttermilk caused this to happen. Next time I would recommend using whole milk or even 2% would work too! Please let me know if you have any other questions! xTieghan
Finally made this and it was just as incredible and doughy as it looks!!! May have burned my hand and set the fire alarm off on the first one haha but then I got the hang of the process. My whole family loved it!! Idea for next time…Kashmiri naan!
Thank you so much Shannon! I am so glad you all enjoyed these! I really hope your hand is okay!! xTieghan
Easy to follow recipe. Very yummy.
Ours cooked thicker than those in your photo. But they are light and delicious. We will make again.
Thank you so much Sandi! I am so glad you enjoyed this recipe! xTieghan
Made these today and they were so tasty! I was nervous that my dough was too sticky but after a few minutes resting it turned out fine. Swapped the frozen spinach with 1 cup of fresh spinach and used 1/2 all purpose flour and 1/2 whole wheat. Can’t wait to make this again!
Thank you so much! I am really glad you enjoyed this one and I hope you continue to! xTieghan
Amazing!
Thank you! xTieghan
What is the no yeast version ? Do you need to replace the yeast with baking soda / baking powder ?
Hi Shay! If you do not have the yeast, just simply omit! 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! This is written in the notes under the recipe! I hope you love this! xTieghan
Can I use bread flour instead of all purpose flour?
Thanks!
Hi Maria,
Yes that is totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I use bread flour instead of all purpose?
Thanks!
Hi there. I am partways through making this delicious-sounding recipe and like a couple of other commenters, my dough is too ‘wet’ to attempt kneading or rolling out. It’s sticky to the extent of feeling like it needs at least one extra cup of flour to make it workable. Plus it’s been sitting in a warm place for more than an hour now and there’s no sign of it increasing in size. I know my yeast is active because I used it to successfully make bread only last week. I’ve followed your recipe to the letter… any clues as to why it’s not working out?
Hi Em,
So sorry you are having issues with the dough. I am wondering what kind of yeast you used and if it was active if you dissolved in liquid first? If the dough needs more flour, definitely add the flour. Please let me know how else I can help! xTieghan
Hi Tieghan, this was the best Naan ever. Thank you for the straightforward recipe! Served it with your coconut sweet potato lentil soup! Loved it
Thank you so much Fadia! xTieghan
This was so delicious! I had to use the no yeast option because I was out and haven’t been able to get more. Without the yeast it was super dense, but it was still outstanding. The flavor is amazing! Your recipes are always easy to follow and never disappoint!
Hi Robyn! I am so glad this turned out so well for you! I hope you continue to love my recipes! xTieghan
So excited to try this tonight! Can I use coconut flour instead? If so, how would I need to adjust? Thanks!
Hi Rebekah,
So sorry, but I really think all purpose flour is your best option with the naan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello 🙂 I was contemplating my options and deciding on a bread/ naan to make. I was wondering what brand/ type of yeast you use and if I could get similar results with any type of yeast? Thank you 🙂
Hi Vanessa! You can use any type of yeast.. I use the packets, but any should work great! Please let me know if you have any other questions! I hope you love this recipe! xTieghan
YUM! I’m making lentil curry tomorrow night so I’m going to make these to go with it.
Yes!! I hope you love this recipe Gin! Thank you so much! xTieghan
I have been drooling over the picture for weeks now and today was the day. Oh my gosh, so delicious and easy. My husband has celiac so I made it with gluten free flour. I also opted to go without yeast. I needed to add a little more milk and yogurt to achieve the sticky feel. And your right, honey is such a nice topper! Im so glad I have been introduced to your website. Fresh smells and bright flavors…just what my palate needed. Thank you!
Thank you so much Pamela!! I am so glad this recipe turned out so well for you! xTieghan
Hi! If using instant yeast, what measure would be right? Thank you for the recipe, naan looks amazing!
Hi Evelyn! It would be the same as active dry yeast! I hope you love this! xTieghan
Hi! I have only instant yeast on hand, could I use this? Or would you suggest to just not use yeast at all?
Thanks!
Hi Lexi! Instant yeast will work great with this recipe! Please let me know if you have any other questions! xTieghan
I didn’t have that much cheese, but what I did have turned out to be perfect. No yeast, still delicious!
Thank you so much Diane! I am really glad this turned out so well for you! xTieghan
I am one of the people who only comment when I make the recipe. Little miffed when all the comments are how good the dish looks or can’t wait to try it.m
SO………. I made this.
Used spinach and mushrooms sautéed with garlic as vegetables. Same cheese.
Followed instructions exactly.
Stuffed half and made half plain.
Wonderful dish. Highly recommend. Another Halfbaked Harvest WINNER!
Hi Susan! Thank you so much for trying this, I am so glad you loved it!! I hope you are staying well! xTieghan
Hi! I want to make the dough in the afternoon then wait until dinner to cook it. How should I store the dough until dinner?
Hi Maggie,
Just leave it on the counter in a bowl and cover with a dish towel. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there! If making the recipe without the yeast… do I just mix all ingredients together? Or wet ingredients together, dry ingredients together then combine? Hope that makes sense. Thanks!
Hi Anne,
Yes just follow the recipe as is minus the yeast. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Omg so epic!!! I made it in a non stick pan on high heat and it worked great, still got some nice bubbles! Bless you!!
Thank you so much Anna! xTieghan
Can I use whole wheat flour (Atta)?
Hi Shalini,
I have the best results using all purpose flour! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was aaaah-maz-ing! Surprisingly easier than I thought it would be and it’s the first time I used active yeast and my dough hook stand mixer. Family loved it. My 4 yo even helped me make a tik tok out of me making it! <3
Aw that is too sweet! I am so glad this turned out so well for you, Eileen! Thank you for trying it! xTieghan
I’ve made this a handful of times sometimes with fresh herbs, sometimes dried, sometimes with fresh spinach, once with kale, and a variety of cheeses. It turns out delicious every time! I also freeze half the batch (separated with parchment paper and tightly wrapped with Saran Wrap) and after a 15 minute thaw they cook just as well as the day I made them. Excellent recipe and very adaptable to what you have on hand.
Love to hear that! Thank you so much for trying this one! xTieghan
Definitely would be even better with honey drizzled over finished naan. But great. So light and fluffy
Thank you so much Melissa! xTieghan
Hello, can i ask if i can substitute the greek yoghurt with normal yoghurt ?
Hey Jala,
Yes this is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I started with the recipe for your plain naan (wooden spoon and all) planning on serving it to my loving hubs for lunch at the covid cafe with my my lentil soup. But It was only 30 minutes into the rising and he couldn’t wait an extra half an hour after he came in from the yard. So I decided: dinner it is and moved over to this stuffed version. While yeast was no problem, I had to make do using Parmesan instead of feta, fresh spinach Instead of frozen, green onions and dried dill and the rest of your prescribed ingredients. Fingers crossed.
Mine weren’t as pretty as yours but boy they still were a m a z I n g l y delish!! I don’t know if the rising for six hours was an issue or the sugar in the plain recipe vs the honey in the stuffed, or that I just used that extra-risen dough as directed but I didn’t get the puffy bubbles as it cooked in my screaming hot cast iron frying pan. My shapes weren’t as pretty as yours but as Tieghan would say, “It’s my new favorite.” OH. SO. Delicious!
I always try to make the recipe the first time as written but these are trying times. You are one of the major food goddesses who has brightened our dinner table and I wish I’d discovered you years ago. Thank you, thank you.
Ah I am so glad these turned out so amazing for you, Linda!! Also, I am sure they looked just as amazing! I hope you are both doing well and staying healthy! xTieghan
This recipe is the cat’s meow. I have made it twice now and both times it turned out fabulous. Both times I mixed it up in my Bosch and both times my sides were ‘clean’ at a half cup shy of what the recipe asks for so I stopped adding right there.
The first time I stuffed them and they were a 10⭐ and the last time I made personal gourmet pizzas with them. (Pesto, sauteed onions, cheese, cherry tomatoes, bacon) After I took them off the skillet we put our toppings on and popped them in the oven on 450 for 3-4 minutes till the cheese was melted. They were delicious 😋. I used the leftover dough to make cinnamon rolls and put them in the fridge over night and did a quick steam rise in a warm oven the next morning and we had them for breakfast 😊. I’m going to see how this recipe turns out for bread now. Thanks for sharing it!
That is so amazing to hear, Kish! I am really glad you have been loving this one and I hope you continue to! Thanks so much! xTieghan
Nice recipe, but a link to a $250.00 cast iron skillet? Lodge cast iron has been the best, (albeit not the fanciest). Work horse, well-respected cast iron pans since pioneer/chuck wagon days. They are extremely well-built, last forever, and are CHEAP. They are even sold in many hardware stores. I’m sure they dont pay for reccomendations on a site, but they do deserve a shout out. A friend of mine is chef /owner of z very popular and well received NYC restaurant and it is what he recommends.
Yours is a great site with fab recipes. Sorry if you think k I’m being mean
Thank you Cyd! xTieghan
Every time I make these the dough is so sticky. I’ve tried using less yogurt and more flour but it makes no difference and my surfaces do not thank me for the mess! Any tips to make it not so sticky??
Hey Emily,
So sorry you are having issues with the dough! Are you adjusting the recipe at all? What kind of yeast and flour are you using? These could affect your outcome. Let me know how I can help! Happy Holidays! xTieghan
Wonderful dish. Highly recommend.
Definitely, I will try this one! So unique! Thanks for sharing your creative ideas!
Hey James,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Could I make this with buttermilk? I usually only buy non-dairy milk, but I DO buy buttermilk for my baking.
Hey Laurie,
You can use buttermilk or a non-dairy milk. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This was SO easy and tasted incredible. I had a hard time stopping myself from eating more at dinner. I am not very patient with myself but your recipes make me enjoy cooking!
Hey Erin,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
Your cheesy herb stuffed naan is looking good. Hope taste was awesome with yeast.
Thank you so much!! xTieghan
It was so delicious and yummy, My friend like it so much.
Hey Kristi,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Delish recipe! Any tips on keeping the leftovers fresh?
Hey Elizabeth,
My family loves to pop the leftovers in the toaster:) Let me know if you have any other questions! xTieghan
Heya Tieghan!
What’s the maximum amount of time you can keep the dough in the fridge before making the naans?
Thanks,
Vic
Hey Vic,
Iw Ould allow the dough to sit in the fridge for no more than 24 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So yummy!! Have you frozen the leftovers with any success?
Hey Barb,
Thanks for making this recipe! I am so glad it was a hit! Yes, we freeze the leftovers all the time. xTieghan
Tried this last night – really delicious but I did not experience the pocket bubbles that you achieved sadly. My stove at medium high burned the first few quite quickly til I turned it down to low. The only place I strayed from the recipe was I used 2% instead of whole milk. Is it possible that made the difference? Will definitely try this again – thinking of stuffing variants! Thank you!
Hey there,
Thanks for trying the recipe! Sorry you did not have the bubbles. What kind of skillet did you use? It also helps to roll the dough extremely thin! Hope this helps! xTieghan
Oh my word! Lush, lush, lush!
Thanks so much Jill! xTieghan
Wow, that sounds delicious! We’d be more than happy to offer a no yeast option for our cheesy herb stuffed naan. Could you please provide us with a few more details about what you are looking for? We’ll do our best to make sure that we fulfill your request.
This recipe is amazing! I love the combination of the soft, doughy naan with the cheesy, herby filling. The no-yeast option is also a great bonus, as it makes the recipe even easier to follow. I will definitely be making this again soon.