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Sesame Gouda Stuffed Naan with sweet honey and sea salt. It’s extra soft, doughy, chewy, and stuffed generously with creamy, melty gouda cheese and sesame seeds. It’s one of the most delicious ways to enjoy a buttery piece of homemade naan. And truly fun to make at home! Serve alongside your favorite Indian dishes, with grilled meats, or simply enjoy it on its own. You really can’t go wrong with this melty gouda stuffed naan.
Sometimes I make bread. Not too, too often, but when I do it’s either homemade beer bread, flour tortillas (is that bread?), or naan. We all know how much my family loves naan. It’s a staple anytime I make Indian or Thai curries, which is often.
My mom and Asher are obsessed. But even my brothers can’t deny that a buttery piece of naan is good with just about any meal. I honestly can never make enough.
I’ve been thinking a lot about Super Bowl recipes, and new ones that could be fun to share. I started along the lines that cheesy bread could be awesome. Something pull-apart and easy to eat with your hands.
I have a lot of ideas, but the moment I had this simple idea for stuffed naan, I knew I’d be making it.
Is it the perfect Super Bowl recipe? Well…it’s certainly not one that would come to mind when thinking Super Bowl. But is this delicious? Holy freaking yes. Delicious y’all, and not too tricky to make either. And naan is easy to eat with your hands…much easier than pizza. In my opinion, naan is just an easier-to-make flatbread.
Details
I begin with the dough. It’s pretty basic…warm milk, honey, yeast, plain Greek yogurt, flour, baking powder, baking soda, and salt. The yogurt is my secret, it’s not included in most naan recipes, but I find the added creaminess really creates the most perfect, chewy, fluffy naan.
Mix the milk with yeast and honey. Let this sit for 5 minutes until bubbly on top. This is called proofing the yeast, which basically means you’re activating the yeast and getting it ready to make your dough rise.
It’s a sciencey thing that I could never properly explain!
When the milk has bubbles on top and smells like bread, add everything else. The yogurt, flour, baking powder, baking soda, and salt. Knead the dough into a smooth ball and let it sit in a warm place for about an hour to rise. It should easily double in size by this time.
It’s not fancy. You can also make the dough a day ahead of time and keep it in the fridge until you want to use it. I do this often.
When the dough is ready, take the shredded Gouda cheese and mix it with sesame seeds. I like to use both black and white sesame seeds, but if all you have is white sesame seeds, those work just great!
Divide the dough into 8 balls, then roll each out into a large oval. Add the cheese to the center of each, then fold the edges over the cheese.
I like to roll all the dough out before I begin cooking.
Now get a skillet super hot, brush the naan with butter and pan fry each piece until golden. Keep the naan warm in the oven, then serve with honey, sesame seeds, and sea salt.
You have to eat these while warm. Sure they’re of course good no matter when you eat them, but a fresh piece hot off the skillet is most ideal. And while the honey might not seem to be totally needed…it’s definitely needed. It’s wonderful with the sweet, melty gouda cheese.
Looking for other sweet and savory breads to make? Here are a few to try:
Salted Honey Butter Jalapeño Cheddar Rolls
Jalapeño Cheddar Popovers with Honey Butter
Soft Garlic Herb Cheddar Cheese Bread
Easy Pull Apart Garlic Parmesan Bread
Spinach and Artichoke Stuffed Soft Pretzels
Lastly, if you make this sesame gouda 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!
Sesame Gouda Stuffed Naan with Honey
Servings: 8 naan
Calories Per Serving: 798 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup warm milk
- 2 teaspoons honey
- 2 1/4 teaspoons active dry yeast
- 1 cup full fat plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 cups shredded gouda cheese
- 3 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 6 tablespoons salted butter melted
- honey for serving
Instructions
- 1. Combine the milk, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.2. Add the yogurt, flour, baking powder, baking soda, and salt. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours. If not using right away, cover overnight in the fridge.3. In a bowl, mix the Gouda with the sesame seeds. 4. When ready, punch it down and divide into 8 equal balls. Roll each round out into a 10-inch oval on a lightly floured surface. Add 1/4 cup-ish of cheese to the center. Fold up the dough around the cheese, pinching to seal it in. Gently re-roll the dough out into an 8-inch oval. 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 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 30 seconds to 1 minute, until large toasted spots appear on the underside. 6. Remove from the skillet and wrap in a clean kitchen towel. Keep warm in a 250° oven. Repeat with the rest of the naan.7. Serve the naan warm, drizzled with honey, extra sesame seeds, and sea salt.
This looks delicious! I haven’t tried it yet – but dare I ask a question? Can I substitute store-bought naan instead of making my own. For those times when I’m in a hurry? It looks doable, but what do you think? Am I completely banned from this website now that I dared ask this question? lol (I am just kidding)
Hi Yolanda,
Lol I would totally say yes, but I’m just not sure how you would get the cheese inside of the naan:) For this recipe, you put the cheese inside of the dough and then roll it out to the naan shape. I hope this helps! xT
What do you do with the extra 2 cups of cheese? (Recipe calls for 4 cups but only 2ish cups is used). Thanks!
Hi Elizabeth,
I like to have extra on hand in case I am filling them with a little extra cheese:) I hope you love this recipe! xx
This was so delicious and easy to make! It was a big hit. We had some leftovers and I warmed up the bread and dipped it in some Nutella- reminded me of a dessert I had in Egypt!
Thanks so much Jordan!! Love to hear that this dish turned out well for you and I appreciate you making it:) xT
Can you use any alternative to milk here? Like almond milk or coconut?
Hi there! I haven’t ever used a milk alternative here! So sorry!
Can I substitute whole wheat flour for all-purpose flour here? Thank you!!
Hi Abigail,
Sure, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
***So delish!!! But math is wrong on the cheese***
I made this with the HBH curry cashew chicken dish and they were to die for. *But* I cooked four first to eat fresh with dinner following the 1/4c per naan instruction and was bummed that they weren’t very cheesy. Then made the last four to store and wondered why I had so much cheese for the second half. 4c of cheese divided by 8 naan is roughly 1/2c each (not 1/4 cup).
Also, I’ll throw in that my grocery store had blocks of chipotle Gouda and using that was *bomb*. It also cooks up just as deliciously with olive oil only (if you’re trying to be healthier). I also agree that the “screaming hot” skillet burned the heck out of my first naan, but they turned out great after I turned the heat down. And, lastly, I prepped the last four and made a little parchment paper packet for each and put them in a ziplock in the freezer. Looking forward to having these ready to defrost and pop on the skillet when I need some comfort food. Yum.
Hey Cristyn,
Happy Sunday!! 🍉🍓🫐 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your comment! Sorry about the cheese! xT
Great recipe, although I did not try it with honey since I was serving it as a side for Indian cuisine. A few thoughts:
– I toasted my sesame seeds before adding to the recipe. I think it adds a little more warmth and dimension to the recipe, and it takes just a few minutes.
-I actually froze half the dough since I’m only cooking for two and was worried about how leftovers might re-heat. Leftovers actually turned out OK out of the microwave (not as good as straight out of the pan, but still pretty good!). The dough thawed beautifully after being stored in an airtight container for about three weeks.
Docked a star because I think the dough could use a little more seasoning… maybe a bit of garlic salt if you’re not using honey? I would still make again.
Hi Suzanne,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! Thanks for sharing your notes:) xx
Just made these now. Super delicious! My “screaming hot” cast iron skillet scorched the first one so badly it was inedible. Turned the pan down to medium and they cooked beautifully exactly as directed. Next time (and there WILL be a next time) I’ll put aside a small piece of dough and do a tester before I put the first one in.
Please keep the fabulous recipes coming.
Hey Nadene,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
I would love to make this with Sourdough! And I have some beautiful black garlic honey I can use too x
Perfect!! I hope you love this recipe Kathleen, let me know if you give it a try! xx
good meal
Thanks!
Fantastic! I made this recipe with an amazing gluten free flour I found from Italy. This was so delicious and easy. I reheat them in an iron skillet. Just about as good as they are fresh. Thank you thank you thank you!
Hey Tia,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT