In a large mixing bowl, add the whole wheat flour, baking powder, sea salt, and turmeric. Use a whisk or spoon to mix everything together thoroughly so the turmeric and baking powder are evenly distributed throughout the flour. This step helps create consistent flavor and texture in every bite. The turmeric also gives the naan a subtle warm color and earthy depth that pairs beautifully with the cheese and garlic.

Add the Greek yogurt and olive oil to the dry ingredients. Begin mixing everything together using a wooden spoon or clean hands until the dough starts forming into rough clumps. The yogurt helps create soft, tender naan while adding slight tanginess and richness without making the dough heavy. Olive oil keeps the texture moist and prevents dryness during cooking.

If the dough feels too dry or crumbly, slowly add warm water one tablespoon at a time while continuing to mix. Avoid pouring all the water in at once because whole wheat flour absorbs moisture differently depending on the brand and humidity. Continue mixing until the dough becomes soft, pliable, and easy to handle. It should feel slightly tacky but not sticky enough to cling heavily to your hands.

Transfer the dough onto a lightly floured surface and knead it gently for about 5–6 minutes. Push the dough forward with the heel of your hand, fold it back over itself, and repeat until smooth and elastic. Try not to add too much extra flour while kneading because excess flour can make the naan dense instead of soft. The finished dough should feel supple and smooth with a soft texture.

Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Let it rest for 20–30 minutes at room temperature. This resting time is important because it allows the flour to fully hydrate and relaxes the gluten, making the naan easier to roll out later. Rested dough also creates softer, fluffier naan after cooking.

While the dough rests, prepare the cheese filling. In a small bowl, combine the shredded mozzarella cheese with half of the minced garlic and a little chopped parsley. Stir everything together until evenly mixed. The garlic adds savory flavor throughout the melted cheese, while the parsley gives freshness and color. Freshly shredded mozzarella melts much better than pre-packaged shredded cheese and creates a creamier filling.

Once the dough has rested, divide it into equal-sized portions using a knife or dough scraper. Roll each piece gently into a smooth ball. On a lightly floured surface, roll each dough ball into a small circle about 4–5 inches wide. Keep the thickness even so the naan cooks uniformly without raw spots in the center.

Spoon a portion of the cheese filling into the center of each dough circle, making sure not to overfill. Carefully lift the edges of the dough toward the center and pinch them tightly together to fully seal the cheese inside. Sealing properly prevents the cheese from leaking into the skillet during cooking.

Gently flatten the stuffed dough ball with your hands, then carefully roll it out again into an oval or round naan shape. Roll slowly and evenly to avoid tearing the dough or pushing the cheese through the surface. If the dough sticks, lightly dust the surface with flour, but avoid using too much since it can dry out the naan.

Heat a cast-iron skillet or heavy pan over medium-high heat for several minutes until properly hot. A fully heated skillet helps create the signature golden spots and light char that give naan its authentic flavor. Do not grease the pan heavily because dry heat helps develop better texture and browning.

Carefully place one naan onto the hot skillet and let it cook undisturbed for about 2–3 minutes. As it cooks, small bubbles should begin forming across the surface, and the underside should develop golden brown spots. Avoid flipping too early because the naan needs enough time to puff slightly and cook through properly.

Flip the naan carefully using tongs or a spatula and cook the second side for another 2 minutes until lightly charred and fully cooked. If desired, gently press the naan with a spatula to encourage puffing and help the cheese melt evenly inside. Keep an eye on the heat level to prevent burning while still achieving those beautiful toasted spots.

In a small bowl, mix the remaining minced garlic with olive oil and chopped parsley. As soon as each naan comes off the skillet, brush the warm garlic herb oil generously over the surface. The heat from the naan helps release the aroma of the garlic and herbs, creating an incredible flavor and glossy finish.

Allow the naan to cool for just a minute or two before serving so the cheese settles slightly without losing its soft melted texture. Serve warm while the inside is still gooey and stretchy. Pair with soups, curries, grilled meats, hummus, yogurt dips, or roasted vegetables for a cozy and satisfying meal.