Sourdough cheesy garlic naan

February 13, 2025

There’s nothing quite like the irresistible combination of warm, pillowy naan infused with the rich flavors of garlic and melted cheese. Sourdough Cheesy garlic naan takes this beloved Indian flatbread to the next level with its golden, buttery exterior, gooey cheese pull, and aromatic garlic that fills the air with every bite. Whether served alongside a comforting curry, dipped into creamy sauces, or with Greek potato salad, this indulgent twist on classic naan is a must-try for any bread lover. Perfectly crispy on the edges and soft in the center, this cheesy delight is sure to become a new favorite at your table!

A close-up of freshly made cheesy garlic naan on a round wooden serving board. The naan is golden brown with crispy, charred spots and sprinkled with chopped parsley. One piece is being pulled apart, revealing a gooey, stretchy cheese filling. A bowl of creamy tomato soup is in the background, along with a bunch of fresh parsley on a marble countertop.

Ingredients for Sourdough cheesy garlic Naan

To make approximately 8 medium-sized naans, you’ll need:

1/2 cup sourdough discard: Unfed discard straight from the fridge works perfectly.
1/2 cup warm whole milk: Helps create a soft dough.
1/4 cup plain Greek yogurt: (you can use sour cream) Adds moisture and enhances the softness.
2 tablespoons olive oil or melted butter: For richness and pliability.
2 cups all-purpose flour: You can use bread flour for extra chewiness.
1 teaspoon baking powder: For added fluffiness, leavening agent
1/2 teaspoon baking soda: Works with the yogurt to create a light texture.
1 teaspoon salt: To enhance flavor.
2 cups shredded mozzarella cheese – for best results, shred a block of cheese
1 cup feta cheese- Adds flavor and saltiness

To brush on top of the naan bread:

Garlic butter: For brushing on top.
Fresh herbs like cilantro or parsley: For garnish.

What type of cheese can you use in cheese-stuffed garlic naan?

I love using mozzarella and feta cheese, but any type of cheese you like works fine as well. A few of my favorite “stringy” cheeses are mozzarella and Monterey jack. Shop this rotary cheese grater

A hand-crank rotary cheese grater is shredding mozzarella cheese onto a wooden cutting board. The freshly grated cheese is falling into a white bowl, creating a fluffy pile. In the background, a kitchen counter holds a bowl of dough, a jar of fermented ingredients, and a bowl of tomato soup. A potted plant adds a touch of greenery to the scene.

Sourdough naan recipe:

For the most part, everything stays the same as if you were to make regular garlic naan, except you need to stuff the dough in cheese before rolling it flat.

1. Combine Wet Ingredients

Whisk together the sourdough starter discard, warm milk, yogurt, and olive oil in a large mixing bowl. Make sure the mixture is smooth and well combined. This will serve as the base for your dough.

2. Mix the Dry Ingredients

Mix the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a shaggy dough forms.

3. Knead the Dough

Turn the naan dough out onto a lightly floured surface and knead for about 5 minutes. The dough should be soft, smooth, and slightly tacky but not sticky. If it’s too sticky, add a bit more flour, a tablespoon at a time.

4. Rest the Dough

Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let the dough rest at room temperature for 1-2 hours. This rest period allows the dough to relax and develop flavor.

5. Divide and Shape

After resting, use a bench scraper to divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten it into an oval or circle about 1/4 inch thick. You can use a rolling pin or press it out by hand.

Place a handful of cheese into the flattened dough, making sure not to overcrowd it. Fold the edges of the dough together and pinch to seal the dough together. You want to bring all the edges together towards the middle.

A top-down view of a kitchen countertop where homemade cheesy garlic naan is being prepared. Two flattened dough circles are on the floured surface, one of them topped with a mixture of shredded cheese and crumbled cheese. A white bowl filled with more cheese sits nearby, with a wooden spoon resting inside. A wooden rolling pin, a flour shaker, and a dough scraper are also present, indicating the naan-making process in progress.

Then, roll the dough over so the seam side faces the table. Shape it into a tight ball, forming surface tension, then flatten it slightly with your hand. Let this rest to proof again for 20 minutes.

Using a rolling pin, roll out the dough back to 1/4 inch thick. If the dough is too sticky, sprinkle some flour on the rolling pin and work surface.

6. Cook the cheese Naan

Heat a cast iron skillet or nonstick pan over medium-high heat. Place a piece of dough on the hot skillet then cook for 1-2 minutes, or until bubbles form and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough.

7. Add Finishing Touches to the cheese garlic naan

Brush the hot naan with garlic butter and sprinkle with fresh herbs. Serve immediately for the best texture and flavor. Store any left overs in an airtight container in the fridge.

Tips for Perfect Sourdough Discard Naan

Use Fresh Discard: While older discard can work, fresher discard will impart a better flavor.
Don’t Skip the Rest: Resting the dough is crucial for achieving a soft and elastic texture.
Cook Over Medium-High Heat: Too low, and the naan will become dry; too high, and it may burn.
Make It Vegan: Substitute yogurt with a plant-based alternative and use plant-based milk and butter
If the dough is too sticky when rolling out, dust with more flour.
Be patient with the dough if it feels too wet. Continue to knead and it will get easier.
Play around with the temperature of the pan, I find higher heats are better because I like the charred flavour it brings.

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FAQs

Can I Freeze Sourdough cheesy garlic Naan?

Yes! Cooked naan freezes beautifully. Let the naans cool completely, then stack them with parchment paper in between to prevent sticking. Store in a zip-top bag and freeze for up to 3 months. Reheat in a skillet or oven when ready to enjoy.

What Can I Serve with Naan?

Naan pairs wonderfully with dishes like butter chicken, lentil dal, and Greek potato salad or as a base for wraps and sandwiches. It’s also excellent with hummus, baba ganoush, or as a side for soups and stews.

Can I Make This Recipe Gluten-Free?

While traditional naan relies on gluten for its elasticity, you can experiment with a gluten-free flour blend and add a binding agent like xanthan gum.

Sourdough discard naan is a simple yet flavorful way to put your sourdough starter to good use. Whether serving it with a hearty curry or enjoying it as a snack, this versatile flatbread will surely become a favorite in your household. Try this recipe today, and let us know how it turns out in the comments below. Don’t forget to share your creations on social media and tag us!

Love sourdough? Try our other sourdough recipes!