Cheesy Halloumi Naan in a Pan
Description:
This Cheesy Halloumi Naan is a quick and indulgent twist on classic naan bread, stuffed with melty halloumi and herbs. Cooked in a pan (no oven needed), it’s perfect as a snack, light meal, or side dish for curries and dips. The golden crust and gooey cheese filling make it irresistible!
Time Required:
Prep Time: 15 minutes
Rest Time (for dough): 30 minutes
Cook Time: 15 minutes
Total Time: ~1 hour
Servings:
Makes 4 stuffed naan
Ingredients:
For the Dough:
1½ cups all-purpose flour (plus extra for dusting)
½ tsp baking powder
½ tsp salt
½ tsp sugar
2 tbsp plain yogurt
¼ cup warm water (adjust as needed
1 tbsp oil or melted butter
For the Filling:
150g halloumi cheese, grated or finely chopped
½ cup shredded mozzarella (optional, for extra melt)
1 green chili, finely chopped (optional)
1 tbsp chopped fresh coriander or parsley
¼ tsp black peppe
Pinch of chili flakes (optional)
For Cooking:
2–3 tbsp butter or ghee, for brushing and pan-cooking
nstructions:
Step 1: Make the Dough
In a mixing bowl, combine flour, baking powder, salt, and sugar.
Add yogurt and mix, then gradually add warm water to form a soft, non-sticky dough.
Knead for 3–5 minutes until smooth
Cover with a damp towel and let rest for 30 minutes.
Step 2: Prepare the Filling
In a bowl, mix halloumi, mozzarella (if using), chili, herbs, pepper, and chili flakes.
Taste and adjust seasoning. No need to add salt (halloumi is salty).
Step 3: Assemble the Naan
Divide the dough into 4 equal balls.
Roll each ball into a 6-inch circle on a floured surface.
Place 2–3 tablespoons of cheese filling in the center.
Bring the edges together to seal like a pouch, then gently flatten and roll into a 6–7 inch round again.
Step 4: Cook the Naan
Heat a non-stick or cast-iron pan over medium heat.
Place the naan in the dry pan. Cook 2–3 minutes per side, until golden and puffed.
Brush each side with butter or ghee after flipping.
Repeat with remaining naan.
Optional Toppings:
Extra melted butter or garlic butter
Chopped cilantro
Nigella seeds or sesame seeds
Serving Suggestions:
Serve warm with mint yogurt dip, chutney, or spiced tomato sauce.
Pairs well with curries like butter chicken, chana masala, or tandoori vegetables.
Nutritional Info (Per Stuffed Naan – Approximate):
Nutrient Amount
Calories 310 kcal
Protein 13 g
Carbohydrates 35 g
Fat 14 g
Saturated Fat 7 g
Fiber 1 g
Sodium 600 mg
Calcium 200 mg
Note: Values vary based on exact cheese and flour used.
FAQs:
Q: Can I make it without yogurt?
A: Yes, substitute with milk or plant-based yogurt for a similar result.
Q: Can I use store-bought naan?
A: You can, but the cheesy stuffing must be added beforehand—so this recipe is with fresh dough.
Q: Can I bake instead of pan-cook?
A: Yes! Bake at 220°C (430°F) for 10–12 minutes on a hot tray or pizza stone.
Q: How do I store leftovers?
A: Wrap in foil and refrigerate for up to 2 days. Reheat
in a pan or toaster oven.