Name: Sourdough Cheese-Stuffed Naan
Prep time: 20 min
Cook time: 6 h 32 min
Total time: 6 h 52 min
Yield: 6
Cuisine: Indian
Ingredients: 300 g bread flour about 2 ½ cups; 20 g granulated sugar about 1 ½ tablespoons; 10 g salt about 1 ¾ teaspoons; 125 g active sourdough starter about ½ cup; 60 g plain full-fat yogurt room temperature (about ¼ cup); 25 g extra virgin olive oil about 2 tablespoons; 115 g warm water about ½ cup; 225 g shredded mozzarella cheese about 2 cups; rice flour for dusting; 42 grams melted butter 3 tablespoons; 3 grams garlic salt 1/2 teaspoon; 5 grams finely chopped fresh parsley or cilantro 1-2 tablespoons

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Sourdough Cheese-Stuffed Naan is a delightful twist on traditional Indian naan, infused with the tangy flavor of sourdough and melted cheese oozing from its warm, pillowy center. This recipe allows you to create a fluffy, cheesy bread that feels like a warm hug on a plate. Not only does the sourdough provide a wonderful depth of flavor, but it also makes the naan incredibly soft with a slight chew—a perfect match for dipping into your favorite curry or enjoying on its own.

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This naan is particularly special because it can be made the same day, so you can enjoy its warm goodness without the long fermentation times associated with typical sourdough recipes. Whether you’re hosting a gathering or just craving some comfort food, Sourdough Cheese-Stuffed Naan promises to impress your family and friends. I’m genuinely excited for you to try this recipe!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Cheese-Stuffed Naan
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Cheese-Stuffed Naan

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in under 6 hours, including prep and dough rise.
Irresistible Flavor: The tanginess of the sourdough perfectly complements the creamy, gooey mozzarella cheese.
Eye-Catching Appeal: Stuffed and golden brown, these naans are sure to impress anyone at the dinner table!
Flexible Serving: Great as a side to curries, a snack on its own, or even for breakfast.
Diet-Friendly Options: Gluten-free flour can be used for those avoiding gluten to make a delicious alternative.

Ingredients You’ll Need

300 g bread flour (about 2 ½ cups): Provides structure and chewiness to the naan. All-purpose flour can be a substitute, but bread flour yields a better texture.
20 g granulated sugar (about 1 ½ tablespoons): Adds a touch of sweetness to balance the salt and enhances browning.
10 g salt (about 1 ¾ teaspoons): Enhances flavor and strengthens the dough’s structure.
125 g active sourdough starter (about ½ cup): The star of the show, it gives the naan its tangy taste. Use a recently fed starter for best results.
60 g plain full-fat yogurt (room temperature, about ¼ cup): Adds moisture and tenderness to the dough.
25 g extra virgin olive oil (about 2 tablespoons): Helps keep the naan soft and adds richness.
115 g warm water (about ½ cup): Activates the sourdough and helps bring the dough together.
225 g shredded mozzarella cheese (about 2 cups): Melts beautifully, creating gooey pockets of flavor. Feel free to mix in other cheeses for variety.
Rice flour for dusting: Prevents sticking while rolling out the naan.
42 grams melted butter (about 3 tablespoons): For brushing on the finished naans for added flavor.
3 grams garlic salt (about ½ teaspoon): Infuses a delightful garlic flavor into the butter for brushing.
5 grams finely chopped fresh parsley or cilantro (1-2 tablespoons): Fresh herbs enhance the visual appeal and flavor of the naan, balancing its richness.

How to Make Sourdough Cheese-Stuffed Naan

Mix the Dough: In a large mixing bowl, combine 300 g bread flour, 20 g granulated sugar, 10 g salt, 125 g active sourdough starter, 60 g plain full-fat yogurt, 25 g extra virgin olive oil, and 115 g warm water. Mix everything together with a spoon or your hands until you form a shaggy dough ball.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. If it feels sticky, sprinkle a touch more flour onto the surface to help with kneading.
First Rise: Place the kneaded dough back into the bowl, cover with plastic wrap or a damp kitchen towel, and let it ferment for 4–6 hours, until nearly doubled in size.
Divide and Shape: After the dough has risen, turn it onto a floured surface and divide it into 6 equal portions. Shape each portion into a ball.
Stuff the Naan: Flatten one dough ball into a small disc, then place a generous handful of 225 g shredded mozzarella cheese in the center. Bring the edges of the dough up and pinch them together to seal in the cheese. Gently roll it into a smooth ball again, adding rice flour if it becomes sticky. Repeat with the remaining dough.
Rest the Stuffed Balls: Place the stuffed dough balls onto a baking sheet, cover with a kitchen towel, and allow them to rest for 30 minutes.
Preheat the Skillet: About 15 minutes into the resting period, preheat a well-seasoned cast iron skillet over medium heat.
Roll the Naan: Lightly dust your work surface and the dough with rice flour. Roll each dough ball into a 6–7 inch round or oval.
Cook the Naan: Place one rolled naan onto the hot skillet. Cook for 1–2 minutes until it begins to bubble and develop golden brown spots. Flip and cook the other side for another 1–2 minutes. Repeat with the remaining naan.
Brush with Garlic Butter: In a small bowl, mix together 42 grams melted butter, 3 grams garlic salt, and 5 grams finely chopped fresh parsley or cilantro. Brush the warm naan generously with the garlic butter mixture before serving.

Storing & Reheating

To store your Sourdough Cheese-Stuffed Naan, place it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to 5 days. For freezing, wrap the naan tightly in foil or plastic wrap, then place it in a freezer-safe bag for a maximum of 3 months. When ready to enjoy, simply reheat the naan in a skillet over medium heat for about 2-3 minutes on each side, allowing the cheese to melt back into its gooey goodness. Keep in mind that while the flavor remains delicious, the texture may become slightly firmer, so a quick brush of butter can refresh it beautifully.

Chef’s Helpful Tips

Ensure your sourdough starter is active and bubbly for the best rise in the naan.
Kneading is essential! Make sure your dough is smooth and elastic before letting it rise to avoid dense naan.
If you have time, let the stuffed naan sit for up to 1 hour for an even better flavor development.
For those who love garlic, feel free to add minced garlic directly into the dough for an extra punch of flavor.
Experiment with fillings! Try adding cooked spinach, herbs, or spices alongside the cheese for delightful variations.

Sourdough Cheese-Stuffed Naan not only delivers on flavor but also brings comfort to the table. The combination of warm, cheesy goodness and the tangy bite from the sourdough is simply irresistible. I encourage you to get creative with your fillings and toppings; the possibilities are deliciously endless! Share your creations with friends or enjoy them as a special treat during the week. Treat yourself and your loved ones to this scrumptious recipe that’s easy to whip up and incredibly satisfying.

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the naan may be slightly less chewy compared to using bread flour. Bread flour has a higher protein content, providing better structure and elasticity.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it rise in the fridge overnight. Just allow it to come to room temperature before rolling and stuffing to ensure the best texture.

What other cheeses work well in the naan?

Besides mozzarella, you could use a combination of cheeses like cheddar for sharp flavor, or feta for a salty kick. Just keep in mind that different cheeses will melt and taste differently.

How do I know when my naan is done cooking?

Look for bubbling on the surface and golden brown spots on the underside. The naan should puff up nicely, signaling that it’s ready to be flipped and finished cooking on the other side.

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