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Sourdough cheesy garlic naan

5 from 1 vote
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
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Prep Time 10 minutes
Cook Time 6 minutes
2 hours 20 minutes
Total Time 2 hours 36 minutes
Servings: 8
Course: bread
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 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 tbl olive oil or melted butter: For richness and pliability.
  • 2 cups `all-purpose flour: You can use bread flour for extra chewiness
  • 1 tsp baking powder: For added fluffiness, leavening agent
  • 1/2 tsp baking soda: Works with the yogurt to create a light texture.
  • 1 tsp To enhance flavor.
  • 2 cups shredded mozzarella cheese – for best results, shred a block of cheese
  • 1/2 cup feta cheese- Adds flavor and saltiness
  • Garlic butter: For brushing on top.
  • Fresh herbs like cilantro or parsley: For garnish.

Method
 

1. Combine Wet Ingredients
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.
    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
  1. 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
  1. 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. 

Notes

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.