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Chorizo, Cheese, and Garlic-Butter Stuffed Naan Bread

A close up of some food on the table

Chorizo, Cheese, and Garlic-Butter Stuffed Naan Bread

Servings 4 Servings


  • ½ cup warm water, between 105° – 110°F.
  • 1 teaspoon granulated sugar
  • 1 teaspoon instant rapid rise yeast
  • 1/3 cup warm milk
  • 1/3 cup plain Greek yogurt
  • 1 tablespoon canola oil, plus more for cooking
  • cups all-purpose flour, plus extra for dusting
  • 1 teaspoon kosher salt
  • 4 ounces ground chorizo
  • ¾ cup mozzarella cheese
  • flaky salt, for finishing
  • Garlic Butter:
  • ¼ cup butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon fresh chopped parsley


  • In a large bowl, combine together the warm water, sugar and yeast. Let sit for 10 minutes or until the mixture begins to bubble on top.
  • Add in the milk, yogurt, oil, flour, and, salt to the yeast mixture. Mix until the dough comes together with your hands. Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 8 to 10 minutes.
  • Lightly grease a mixing bowl with a little oil to coat. Transfer dough to the bowl and cover with plastic wrap or towel. Let rest in a dark and warm place like a cabinet, a powered-off clothes dryer or oven for about an hour or more, until doubled in size.
  • Melt butter in a small saucepan. Add the garlic and parsley and cook for 1 to 2 minutes. Set aside until ready to use.
  • Heat 1 tablespoon of oil in a large cast iron skillet or heavy bottomed pan, over medium-high heat. Add chorizo and cook for 5 to 6 minutes. Transfer the cooked chorizo to a plate and set aside until ready to use. Discard the rendered fat and wipe pan clean with paper-towel and set aside until ready to cook the naan.
  • When ready to cook, divide the dough in 4 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into an oval or round shape. Brush some garlic butter on the flatten dough, and fill with chorizo and cheese in the center. Fold up the dough around the filling, bundle it up then twist to seal. Turn upside down so the smooth side is up. Roll out to ¼” thick and about 6” long.
  • Heat the same pan used to cook the chorizo in and add ½ teaspoon of oil. Place one piece of the naan in the hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little garlic butter. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
  • Brush each naan with more garlic butter, if desired and finish with a sprinkle of flaky salt. Enjoy!

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