This Vegan Cheese Stuffed Naan Bread is absolutely delicious! Pillowy soft bread stuffed with vegan feta and mozzarella cheese then cooked on a stove top until golden brown. UGH, so good!! You’re gonna love this.
Naan bread is an incredibly popular recipe made from yeast and yogurt and is cooked on a dry hot skillet until bubbly and golden. There are different types of flatbreads like naan bread in Asia but the one that is the most well known is the one from India. I live in America so my introduction to naan bread has been from Indian Restaurants. They usually are not vegan because they are made with yogurt but I’ve always wanted to make it from scratch at home. Making the switch from non-vegan to vegan is quite simple and tastes just as pillowy and soft as the non-vegan version.
You can serve this Vegan Cheese Stuffed Naan Bread with just about everything! Soups, stews, curry, masala, or straight off the pan to just name a few. You’ll never want to eat an Indian inspired dish without it again. It really is that good. The best part?! It’s SO simple! Make the dough, stuff with cheese, roll it out, and cook it on the stove top. That’s it! The hardest part is waiting for the dough to double in size.
Things you need to know about this recipe:
- The flour must be properly measured by spooning the flour in to the measuring cup and leveling off. Alternatively, you could scoop from the bag but be sure to fluff the flour and don’t overpack. If you pack the flour in to the cup, the dough will be stiff and the naan won’t be as soft and pillowy.
- You can use active dry yeast instead of instant yeast but be sure to activate the yeast first by following the instructions on the package. I prefer instant yeast because you can mix it in with your dry ingredients.
- I highly recommend getting a thermometer to test the temperature of the wet mixture. This is an investment that is completely worth it if you bake with yeast often. If the mixture is too cold, the yeast won’t activate. If the mixture is too hot, it will kill your yeast. Getting a thermometer will remove the worry that it isn’t the right temperature.
- Freeze your leftovers and reheat them in the oven! They will taste just as delicious this way.
Vegan Cheese Stuffed Naan Bread
- 3 Cups All Purpose Flour, see note
- 2 tsp Instant Yeast
- 1 1/2 tsp Salt, less if desired
- 1 tbsp Organic Coconut Sugar, or Cane Sugar
- 1/2 cup Unsweetened Plant Milk, warm
- 2 tbsp Vegan Butter
- 5oz Container of Unsweetened Vegan Yogurt, I use Kite Hill
- Vegan Feta Cheese, I used Violife
- Vegan Mozzarella Shreds, I used 365 Brand
- Melted Vegan Butter, for cooking
Cheese Stuffed Naan Bread
- Properly measure the all purpose flour by spooning the flour in to a measuring cup. This ensures that you aren’t over packing the cup. Add flour to a large bowl along with the instant yeast, salt, and sugar. Whisk to combine.
- Add the unsweetened plant milk, container of yogurt, and vegan butter in to a small pot. Whisk until the butter is melted and the temperature of the mixture is approximately 125F-130F.
- Pour the wet mixture in to the dry and stir until combined with a wooden spoon. When the mixture is crumbly, bring it together with your hands. You might need 1-2 tbsps more of plant milk. Turn the dough on to a clean surface and knead in to a smooth ball.
- Place the dough in a lightly oiled bowl and cover with plastic wrap. Place in a warm place for 1 hour.
- Lightly flour a clean surface and divide the dough in to 6 even pieces. Roll each piece in to a ball and flatten with your hands. See video for reference.
- Add a decent amount of feta and mozzarella cheese in the center and fold all the sides over to close the cheese in the dough. See video for reference. Flip over and roll out the dough. You want it to roughly be 6-7in in length and about 1/2in thick.
- Heat a large cast iron skillet on medium-high heat. Melt a few tbsp of vegan butter and brush on both sides of the naan bread. When the pan is really hot, cook the naan bread for about 2 minutes or until the bread bubbles and turns golden brown. Flip and cook for another 1-2 minutes. Continue until all the naan bread has been cooked. Turn down heat as needed.
- Serve immediately so the cheese stays warm and melty!