Naan Sosis (نان سوسیس) — Persian-Style Stovetop Sesame Sausage Rolls
Soft, pillowy Persian-style sausage rolls cooked on the stovetop until golden, finished with sesame crunch. Served with a classic mayo-mustard sauce and melted cheese for nostalgic street-food comfort.
Printable Recipe Card
Servings: 6 · Total: 110 min · Difficulty: medium
Ingredients (quick list)
- 360 g All-purpose flour (plus extra for dusting)
- 7 g Instant yeast
- 12 g Granulated sugar
- 6 g Fine salt
- 210 ml Warm water (about 38–40°C / 100–104°F)
- 80 g Plain yogurt (full-fat preferred for softer crumb)
- 30 ml Neutral oil (such as sunflower or canola, plus extra for the bowl)
- 6 Beef or chicken sausages (about 60 g each; fully cooked or uncooked (see instructions))
- 120 g Mozzarella cheese (shredded)
- 60 g Cheddar cheese (shredded, for sharper flavor)
- 90 g Mayonnaise
- 30 g Yellow mustard
+ 7 more in the full ingredients section below.
Steps (summary)
- Make the dough: In a bowl, whisk flour, instant yeast, sugar, and salt. Add warm water, yogurt, and oil. Mix until a shaggy dou…
- Prepare sausages and sauce while the dough rises. If sausages are uncooked, simmer them in gently bubbling water for 8 minutes,…
- Divide and shape: Turn dough onto a lightly floured surface and gently deflate. Divide into 6 equal pieces (about 115 g each).…
- Fill and seal: Sprinkle a line of mozzarella and cheddar down the center of each rectangle, leaving 2 cm clear at the ends. Pla…
- Egg wash and sesame: Whisk egg with milk until fully blended. Brush the tops and sides of each roll evenly (avoid pooling on th…
- Stovetop toast: Heat a large nonstick skillet or lidded pan over medium-low for 2 minutes. Add butter and swirl to coat. Place…
+ 1 more steps in the full instructions section below.
Cultural Background
Naan Sosis is a popular modern Iranian snack often found at casual gatherings, school buffets, and street-food counters. It reflects the adaptation of bakery-style dough and sausages into a convenient handheld roll, commonly served with simple sauces like mayonnaise and mustard.
Equipment
💡 Tips
- For extra-soft rolls, keep the pan on medium-low and always cook covered; the trapped steam helps the dough bake through on the stovetop.
- If your sausages are already fully cooked, skip simmering; simply warm inside the roll during toasting.
- To prevent cheese leaks, leave a clear border, roll tightly, and pinch the seam; placing seam-side down first helps seal it.
- If sesame seeds fall off, brush a second thin layer of egg wash, then re-sprinkle and press gently before cooking.
- For a street-food style finish, serve with sliced pickles and extra mustard alongside the dipping sauce.
⚠️ Common Mistakes
❌ Cooking on high heat to brown faster
💡 Why: The outside browns before the dough cooks through, leaving a dense or raw center.
✅ Fix: Use medium-low heat, keep the pan covered, and extend cooking time; slow browning equals fully cooked bread.
❌ Overfilling with cheese
💡 Why: Cheese melts and leaks, burning in the pan and preventing even browning.
✅ Fix: Use the stated amounts, keep a 2 cm border, and pinch seams firmly; briefly toast seam-side down first to seal.
❌ Skipping the rest after dividing the dough
💡 Why: Tight gluten makes the dough spring back and tear, leading to uneven thickness and splits.
✅ Fix: Rest dough portions 10 minutes before rolling; if it still resists, rest another 5 minutes.
❌ Using cold sausages straight from the fridge
💡 Why: The bread can over-brown before the sausage heats through and cheese fully melts.
✅ Fix: Let sausages sit at room temperature 10 minutes, or pre-warm briefly by simmering (for uncooked) or microwaving 20 seconds (for cooked).
🧊 How to Store
Cool completely, then refrigerate in an airtight container up to 3 days. Reheat covered in a skillet over low heat 6–8 minutes, turning once, or in a 160°C oven for 8–10 minutes. Freeze wrapped rolls up to 2 months; thaw overnight in the fridge before reheating.
📅 Make Ahead
Prepare dough and shape rolls up to the proofing stage, then refrigerate covered up to 12 hours. Bring to room temperature 30–40 minutes, apply egg wash and sesame, and cook as directed. Sauce can be made up to 3 days ahead and kept refrigerated.
🍽️ Pairs Well With
- Shirazi salad
- Pickled cucumbers or mixed pickles
- Black tea
- Tomato and cucumber slices
Regional Variations
- Tehran-style snack countersOften served with a stronger mustard-forward sauce and extra sesame, sometimes with sliced pickles tucked inside before rolling for crunch and acidity.
- Home-party version across Iranian diasporaFrequently made smaller as bite-size rolls for platters, sometimes with mixed cheeses and a richer egg wash for deeper color, then reheated in a covered skillet before serving.
Ingredients
- 360 gAll-purpose flour (plus extra for dusting)
- 7 gInstant yeast
- 12 gGranulated sugar
- 6 gFine salt
- 210 mlWarm water (about 38–40°C / 100–104°F)
- 80 gPlain yogurt (full-fat preferred for softer crumb)
- 30 mlNeutral oil (such as sunflower or canola, plus extra for the bowl)
- 6Beef or chicken sausages (about 60 g each; fully cooked or uncooked (see instructions))
- 120 gMozzarella cheese (shredded)
- 60 gCheddar cheese (shredded, for sharper flavor)
- 90 gMayonnaise
- 30 gYellow mustard
- 10 mlLemon juice (fresh)
- 1 gGarlic powder
- 0.5 gBlack pepper (freshly ground)
- 1 largeEgg
- 15 mlMilk (to thin egg wash)
- 18 gSesame seeds (about 2 tablespoons)
- 15 gButter (for pan toasting (or use 15 ml oil))
🔄 Substitutions
- Plain yogurt→ Buttermilk (80 ml) or milk (80 ml) plus 5 ml lemon juice
- Beef or chicken sausages→ Plant-based sausages
- Mozzarella and cheddar→ Monterey Jack or gouda
Instructions
- 1
Make the dough: In a bowl, whisk flour, instant yeast, sugar, and salt. Add warm water, yogurt, and oil. Mix until a shaggy dough forms, then knead 8–10 minutes by hand (or 6 minutes in a mixer) until smooth and elastic. Lightly oil the bowl, cover, and let rise 60 minutes at 24–27°C until doubled.
- 2
Prepare sausages and sauce while the dough rises. If sausages are uncooked, simmer them in gently bubbling water for 8 minutes, then drain and cool 5 minutes; this ensures they heat through without over-browning the bread. Stir mayonnaise, mustard, lemon juice, garlic powder, and black pepper until smooth; refrigerate until serving.
- 3
Divide and shape: Turn dough onto a lightly floured surface and gently deflate. Divide into 6 equal pieces (about 115 g each). Cover with a towel and rest 10 minutes to relax gluten. Roll each piece into a rectangle about 18×12 cm. Keep the remaining dough covered so it does not dry out.
- 4
Fill and seal: Sprinkle a line of mozzarella and cheddar down the center of each rectangle, leaving 2 cm clear at the ends. Place one sausage on top. Roll tightly, tucking ends in like a burrito to prevent cheese leakage. Pinch the seam firmly and place seam-side down. Cover and proof 15 minutes at room temperature.
- 5
Egg wash and sesame: Whisk egg with milk until fully blended. Brush the tops and sides of each roll evenly (avoid pooling on the pan-contact side). Sprinkle sesame seeds over the egg-washed surface, pressing lightly so they adhere. Let the rolls sit 5 minutes; the coating sets and reduces seed loss during flipping.
- 6
Stovetop toast: Heat a large nonstick skillet or lidded pan over medium-low for 2 minutes. Add butter and swirl to coat. Place rolls seam-side down, leaving space between them. Cover with a lid and cook 6–7 minutes, then turn and cook 6 minutes more, adjusting heat so they brown slowly without burning.
- 7
Finish and serve: Turn rolls onto their sides for 1–2 minutes per side to evenly color and fully warm the sausage and melt the cheese. Internal temperature should reach 74°C / 165°F if using uncooked sausages. Rest 3 minutes before slicing. Serve warm with the mayo-mustard sauce for dipping.
🪪 Recipe Passport
Cultural Background
Naan Sosis is a popular modern Iranian snack often found at casual gatherings, school buffets, and street-food counters. It reflects the adaptation of bakery-style dough and sausages into a convenient handheld roll, commonly served with simple sauces like mayonnaise and mustard.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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