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Soft, Cheesy Garlic Butter Naan with a golden exterior and gooey mozzarella center, surprisingly simple to make and packed with protein.

I love a warm, cheesy garlic butter naan straight from a hot pan. This version is made with just a handful of ingredients and comes together faster than most takeout deliveries.

Try this if you want something that feel super rich and indulgent but meets your macros, with 30 grams of protein per naan

Soft, golden high-protein cheesy garlic butter naan stuffed with gooey mozzarella and packed with 30g protein, an easy, meal-prep-friendly flatbread that’s perfect for wraps, sides, or freezing.

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If you love bold garlic flavor, stretchy cheese, and practical meal prep recipes, this one belongs in your rotation.

Why You Will Love This Recipe

30 grams of protein per naan, making it far more filling than traditional versions
Simple dough made with just flour and Greek yogurt
Perfect for meal prep and freezer storage
Cooks quickly in a pan, no oven required
Customizable with different cheeses and herbs
Great alongside curries, grilled meats, or used as a high-protein wrap
Reheats beautifully without drying out

This recipe may not be keto or low carb due to the flour content, but it is high protein, balanced, and incredibly satisfying.

If you are tracking macros, each naan contains 42g carbs, 30g protein, and just 1g fat before butter topping adjustments.

Ingredients You Need

Self-Rising Flour (500g)

This provides structure and lift. Because it contains baking powder and salt, it helps the naan puff slightly in the pan. Do not substitute with plain flour unless you add 2½ teaspoons baking powder and 1 teaspoon salt per 500g. Using regular flour without adjustment will result in dense, flat naan.

0% Fat Greek Yogurt (520g)

This is the secret to the high-protein dough. It hydrates the flour and adds tang and protein. Use thick, strained Greek yogurt, not regular yogurt. If your yogurt is runny, your dough will become sticky and difficult to handle.

Organic Non Fat Greek Yogurt

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Garlic Salt (2 tablespoons / 30g)

Infuses flavor directly into the dough. If you only have garlic powder, you must add additional salt or the naan will taste flat.

Fat-Free Mozzarella (5 cups / 560g)

Provides the cheesy center while keeping fat lower. Be aware: fat-free mozzarella melts differently. It firms up as it cools, so seal the dough well. Full-fat mozzarella can be used but will increase calories and fat content.

Part-Skim Mozzarella

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Light Butter, Melted (4 tablespoons / 60g)

Brushed on after cooking for flavor and shine. You can substitute regular butter if preferred, but it will change the macros.

Minced Garlic (4 tablespoons / 40g)

Mixed into the melted butter for bold garlic flavor. Fresh garlic is strongly recommended. Jarred works in a pinch but is milder.

Fresh Parsley (10g)

Adds color and freshness. Do not skip unless necessary, it balances the richness of the cheese and butter.

Step-by-Step Directions

Prepare the Dough In a large mixing bowl, combine the self-rising flour, Greek yogurt, and garlic salt. Mix with your hands until a shaggy dough forms. It will look slightly rough at first—that is normal.

Knead Until Smooth Transfer the dough to a clean surface and knead for 3–5 minutes. You are looking for a smooth, slightly tacky dough that springs back when pressed. If it sticks excessively, lightly dust with flour, but do not overdo it or the naan will turn dry.

Divide and Shape Cut the dough into 10 equal pieces and roll each into a ball. Keep them covered with a towel to prevent drying.

Roll Thin Roll one ball out into a thin round, roughly 6–7 inches wide. It should be thin but not tearing. If it tears, you have rolled too aggressively.

Add the Cheese Place a generous handful of fat-free mozzarella in the center. Do not overfill, this is critical. Overstuffing leads to leakage during cooking.

Seal and Roll Again Pinch the edges together tightly to fully enclose the cheese. Flatten gently, then roll out again carefully until thin. If cheese begins to break through, patch it with a small piece of dough.

Cook in a Hot Pan Heat a dry skillet over medium-high heat. Place the naan in the pan and cook until bubbles form and the underside develops golden brown spots, about 1–2 minutes. You should see slight puffing.

Flip and Finish Flip and cook the other side until golden and cooked through. The naan should feel just firm to the touch but still soft.

Brush with Garlic Butter Mix melted light butter with minced garlic. Brush generously over the hot naan and sprinkle with fresh parsley.

Repeat and Serve or Freeze Continue with remaining dough balls. Serve immediately or cool completely before freezing.

Tips for Success

Do not skip kneading. The first time I rushed this step, the dough tore easily and leaked cheese everywhere.
Roll thin, but evenly. Thick centers stay doughy.
Seal the cheese tightly. Press seams firmly before rolling again.
Use medium-high heat. Too low and the naan dries out before browning. Too high and it burns before cooking through.
Do not overload with cheese. I learned this the messy way.
If freezing, cool completely before wrapping to prevent ice crystals.

Frequently Asked Questions

Can I use regular flour instead of self-rising flour?

Yes, but you must add baking powder and salt. Without leavening, the naan will be dense.

Can I use full-fat mozzarella?

Absolutely. It will melt more smoothly, but it will significantly increase fat and calorie content.

How do I store and freeze these?

Wrap cooled naan in aluminum foil or place in an airtight freezer bag. Freeze for up to 3 months.

How do I reheat from frozen?

Wrap in a damp paper towel and microwave for 1–2 minutes. For crisp edges, finish in a hot pan or air fryer for a few minutes.