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Stuffed Flatbread: Halloumi Naan

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Indian naan stuffed with halloumi and herbs. 15 minutes preparation plus 30 minutes resting time. Makes 4 fluffy flatbreads.
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Rehan Magic House Recipes
Updated on Fri, 04 Apr 2025 19:24:33 GMT
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Stuffed Skillet Bread Recipe: Halloumi Naan | magichouserecipes.com

A stuffed naan combines fluffy yeast dough with savory halloumi for an aromatic flatbread. The combination of melted cheese, fresh herbs, and crispy baked dough makes it a special variant of the classic Indian bread.

Essential Ingredients

  • Flour and yeast: For fluffy dough
  • Yogurt: Makes the dough smooth
  • Halloumi: For salty flavor
  • Fresh herbs: For aroma
  • Garlic butter: As finish
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Stuffed Flatbread – Soft Halloumi Naan with Cheese Center | magichouserecipes.com

Path to Perfect Naan

Developing dough:
Mix flour with yeast and baking powder. Work in yogurt and milk. Let the dough rest.
Preparing filling:
Finely grate the halloumi. Mix with chopped herbs, chili, and spring onions. Distribute the mixture evenly on the rolled-out pieces of dough.
Perfect forming:
Divide the dough into equal portions. Roll each piece into a circle, fill, and carefully seal the edges. Gently flatten again.
Baking in the pan:
Heat a heavy pan well. Bake the naans over medium heat until golden brown. Press lightly with a cloth for optimal rising.

These stuffed naans combine traditional baking technique with innovative filling for an aromatic pastry.

Creative Variations

The filling can be adapted in many ways. Sun-dried tomatoes and basil for Mediterranean note. Spinach and feta for Greek version. Potatoes and cumin for Indian aroma.

Serving Suggestions

Serve with various dips. Serve with curry or lentil dishes. Fill as a wrap with salad and hummus.

Halloumi Naan – Soft, Stuffed Flatbread to Enjoy Pin it
Halloumi Naan – Soft, Stuffed Flatbread to Enjoy | magichouserecipes.com

Storage and Usage

Wrapped in a cloth, the naans stay fresh for several hours. Reheat in a pan or toaster. Frozen keeps up to three months.

Troubleshooting

  • Dough too dry: add more yogurt
  • Filling leaks out: seal edges better
  • Too thick: carefully roll out again
  • Too pale: let pan get hotter

These stuffed naans are a creative interpretation of the classic Indian bread. The combination of fluffy dough and savory halloumi filling makes them a special taste experience.

Frequently Asked Questions

→ Why should the yogurt be at room temperature?
Room temperature yogurt allows the yeast to work better. This makes the dough rise better and become fluffier.
→ Can I use other cheese?
Yes, feta or grated mozzarella also work. However, halloumi gives the typical savory flavor.
→ How does the naan become especially fluffy?
Knead the dough well, let it rest sufficiently, and press it lightly when baking. The baking powder gives extra fluffiness.
→ Can I prepare the dough in advance?
Yes, up to 24 hours in the refrigerator. Bring to room temperature before using.
→ How do I store leftover naan?
Wrapped in foil for 1-2 days in the refrigerator. Briefly warm in the pan before serving.

Naan with Halloumi Filling

Traditional naan bread with savory halloumi filling. Freshly baked in a pan and brushed with garlic butter.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Reham


Difficulty: Intermediate

Cuisine: Indian-Pakistani Fusion

Yield: 4 Servings (4 stuffed naan breads)

Dietary: Vegetarian

Ingredients

→ For the dough

01 2 cups (260g) all-purpose flour
02 1 teaspoon baking powder
03 1 teaspoon active dry yeast
04 1 teaspoon salt
05 7 tablespoons (100g) plain yogurt, at room temperature
06 1/3 cup (80ml) lukewarm milk
07 3 tablespoons (40g) melted butter or neutral oil

→ For the filling

08 7 ounces (200g) halloumi cheese
09 1 green chili pepper, finely chopped
10 2 tablespoons fresh cilantro, chopped
11 1 green onion, finely sliced

→ For the topping

12 2 tablespoons fresh herbs (like parsley or mint), chopped
13 2 tablespoons butter, melted
14 2 garlic cloves, minced

Instructions

Step 01

In a large bowl, mix together the flour, baking powder, yeast, and salt. Add the melted butter or oil, lukewarm milk, and yogurt. Knead for about 5 minutes until you have a smooth, elastic dough. Cover with a damp cloth and let rest for 30 minutes in a warm place.

Step 02

While the dough is resting, grate the halloumi cheese using the large holes of a box grater. In a bowl, combine the grated cheese with the chopped cilantro, finely chopped green chili, and sliced green onion.

Step 03

Divide the dough into 4 equal portions and roll each into a ball. On a lightly floured surface, roll each ball into a 6-inch disc. Place a quarter of the cheese mixture in the center, then bring the edges up and pinch to seal. Gently flatten and roll out again to about 7-8 inches in diameter, being careful not to tear the dough.

Step 04

Heat a large, heavy skillet or cast iron pan over medium-high heat. Cook each naan for 2-3 minutes per side until golden brown spots appear and it puffs up. Meanwhile, mix the minced garlic into the melted butter. Brush each hot naan with this garlic butter, sprinkle with fresh herbs, and serve immediately.

Notes

  1. The addition of baking powder along with yeast makes these naan breads extra fluffy and light.
  2. After rolling out the stuffed naan, press gently with a kitchen towel to help them rise evenly when cooking.

Tools You'll Need

  • Large heavy skillet or cast iron pan
  • Rolling pin
  • Large mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (wheat flour)
  • Contains dairy (yogurt, butter, halloumi cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 493
  • Total Fat: 28 g
  • Total Carbohydrate: 45 g
  • Protein: 18 g