In a large mixing bowl, combine the warm water and dry yeast. Stir gently and let the mixture sit undisturbed for about 5–10 minutes until it becomes foamy and bubbly on top. This step helps activate the yeast and ensures your naan turns out soft and fluffy. If the mixture does not foam, the yeast may be expired or the water may have been too hot or too cold.

Add the whole wheat flour, plain Greek yogurt, extra virgin olive oil, and sea salt into the bowl with the activated yeast mixture. Stir everything together using a wooden spoon or your hands until a shaggy dough begins to form. If the dough feels too dry, add a small splash of warm water at a time until it comes together into a soft, workable dough.

Transfer the dough onto a lightly floured surface and knead it for approximately 6–8 minutes until smooth, elastic, and soft. The dough should feel slightly tacky but not sticky. Proper kneading helps develop the gluten structure, which gives the naan its soft and chewy texture. Avoid adding too much flour during this step or the naan may become dense.

Lightly coat a clean bowl with olive oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm area for about 1 hour, or until doubled in size. A warm environment helps the yeast work properly and creates a lighter naan texture.

Once the dough has risen, gently punch it down to release excess air. Divide the dough evenly into several portions and roll them into smooth balls. Flatten each ball slightly with your hands and place a spoonful of mozzarella or goat cheese into the center. Carefully pinch the edges together to fully seal the filling inside so the cheese does not leak out while cooking.

Place each stuffed dough ball onto a lightly floured surface and gently roll it into an oval or circular naan shape using a rolling pin. Roll slowly and evenly to prevent tearing the dough. If cheese starts pushing through the surface, lightly dust with flour and continue carefully.

Heat a cast iron skillet or heavy nonstick pan over medium-high heat until very hot. A properly heated skillet helps create the classic golden-brown spots and slightly crisp exterior that make naan so flavorful.

Place one naan onto the hot skillet and cook for approximately 2–3 minutes on the first side until bubbles form and golden charred spots appear. Flip carefully and cook the second side for another 2–3 minutes until fully cooked through and the cheese inside becomes melted and gooey. Avoid overcooking, as this can make the naan dry instead of soft and tender.

Remove the warm naan from the skillet and immediately brush lightly with extra virgin olive oil for added flavor and softness. Sprinkle freshly chopped parsley and optional minced garlic over the top while still hot so the herbs become fragrant and slightly infused into the bread.

Serve the naan warm alongside soups, curries, grilled vegetables, yogurt dips, grilled chicken, or salmon. The soft texture and cheesy filling make it especially comforting when enjoyed fresh off the skillet.