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Sesame Gouda Stuffed Naan with Honey Recipe
Ash Tyrrell

Sesame Gouda Stuffed Naan with Honey Recipe

I recently tried making this sesame gouda stuffed naan, and honestly, I couldn’t stop at just one. The combination of melty cheese, soft naan, and a drizzle of honey felt like the perfect balance of savory and sweet. I love how simple ingredients come together to create something so comforting and special.
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour – gives the naan its soft chewy texture
  • 1 teaspoon salt – enhances overall flavor
  • 1 teaspoon sugar – helps activate the yeast and adds mild sweetness
  • 1 teaspoon instant yeast – essential for a light fluffy dough
  • ¾ cup warm water – activates yeast; make sure it’s not too hot
  • 2 tablespoons plain yogurt – adds softness and slight tang
  • 1 tablespoon olive oil – keeps the dough tender and easy to work with
  • 1 cup gouda cheese freshly grated – melts beautifully and gives a rich flavor
  • 2 tablespoons sesame seeds – adds crunch and nutty aroma
  • 2 tablespoons butter melted – brushed on top for flavor and shine
  • 2 tablespoons honey – balances the savory cheese with sweetness
  • Fresh herbs like thyme or parsley – optional, for added freshness

Method
 

  1. Start by mixing flour, salt, sugar, and yeast in a bowl. Add warm water, yogurt, and olive oil, then knead until a soft dough forms. Let it rest in a warm place until it doubles in size.
  2. Grate the gouda cheese fresh for the best melt and flavor. Mix it lightly with sesame seeds to create a nutty, cheesy filling. This step ensures every bite has even flavor.
  3. Divide the dough into equal portions and roll each into a small circle. Place cheese filling in the center, then seal and gently flatten. Roll again carefully to avoid tearing.
  4. Heat a skillet over medium-high heat and cook each naan until golden bubbles appear. Flip and cook the other side until nicely browned. The cheese inside will melt beautifully.
  5. Brush the hot naan with melted butter and drizzle honey on top. Sprinkle extra sesame seeds or herbs if you like. Serve immediately while warm and gooey.

Notes

  • I always grate cheese fresh—it melts smoother and tastes richer
  • Let the dough rest fully; it makes the naan softer and fluffier
  • I prefer cooking on a cast-iron pan for better texture and char
  • Don’t overfill the naan, or it might break while rolling
  • I like adding a little garlic butter at the end for extra flavor