Sourdough Cheese-Stuffed Naan (Same Day Recipe!)
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Soft, pillowy sourdough naan stuffed with melty mozzarella cheese and cooked in a hot cast-iron skillet until golden and bubbly. This homemade sourdough naan is naturally fermented with sourdough starter, a rich dough thanks to yogurt and olive oil, and finishes with a buttery garlic herb glaze. Perfect served alongside curries, soups, or enjoyed on its own while warm.
I knew this sourdough naan was going to be a hit with my family, so I immediately doubled the recipe. I recommend you do the same because even if you don’t eat them all right away, you’ll have leftovers!
The possibilities are endless when it comes to naan. While they make a great side dish for dinners such as butter chicken (yum), they also make a great pizza crust for simple at-home pizza, and they’re great for wraps or to use alongside soups and stews. I also love dipping the naan in tzatziki!
And since I’m from the Midwest and we can’t help but add cheese to everything, I snuck some shredded mozzarella cheese in the middle of the dough. After rolling, it gets embedded within the naan bread, and the flavor is just *heavenly*.
I feed my starter the night before I want to make this naan, so I can mix everything in the morning, and it will be risen and ready to make by dinner time!
Alright, let’s get into it. I’ve broken down the steps along with the process pictures below. Let me know what you think of this recipe if you make it!
Looking for other sourdough appetizers? Check these out!
- sourdough cheesy pepperoni pull-apart bread
- sourdough focaccia
- sourdough pretzels
- sourdough brioche dinner rolls
- sourdough fry bread
Ingredients for Sourdough Naan
- Bread flour – you can use all-purpose flour if that’s all you have. Costco’s Kirkland brand is what I use because it has a higher protein percentage similar to that of bread flour!
- Granulated sugar – Just a bit is needed. Alternatively, you can substitute honey or brown sugar.
- Salt
- Sourdough starter – make sure that your sourdough starter is active, fed, bubbly, and ready to use! This is what provides the rise and the fermentation.
- Plain full-fat yogurt – I use room temperature full-fat plain Greek yogurt. This ingredient is what helps the naan feel so soft and pillowy.
- Extra virgin olive oil – using light-flavored, good-quality extra virgin olive oil makes all the difference.
- Warm water – not too hot, just lukewarm or room temperature. If your kitchen runs very warm, cold water should suffice as well.
- Shredded mozzarella cheese – this is optional if you’d like to add in some cheese. You can play around with the cheese you add to your naan–mozzarella is just a classic for our family!
- Rice flour – I used this as I was rolling out the dough balls to keep them from sticking to the counter. Not necessary, but helpful.
- Butter – melted butter is going to be mixed with the garlic salt and chopped parsley or cilantro to brush over the naan bread after they’re cooked.
- Garlic salt
- Fresh parsley or cilantro – fresh herbs work best here, but if you only have dried parsley, that will work too!
Step-By-Step Instructions to Make Sourdough Cheese-Stuffed Naan
Combine Dough Ingredients
In a large bowl, mix bread flour, sugar, salt, sourdough starter, yogurt, olive oil, and warm water until it forms a shaggy dough ball.
Knead the Dough
Turn the dough onto a lightly floured surface and knead with your hands for about 5 minutes, until smooth and elastic. Sprinkle a little flour if it’s sticky.
Bulk Fermentation
Place the dough back in the bowl, cover, and let it ferment for 4–6 hours, or until nearly doubled in size.
Divide Dough
Once fermented and risen (see above), turn the dough onto a floured surface and divide it into 6 equal balls.
Use your fingers to press down a dough ball into a small disc.
Place shredded mozzarella cheese in the center.
Pinch the edges to seal the cheese.
Roll into a smooth ball. Dust with rice flour if sticky.
Rest the Dough Balls
Place the stuffed dough balls on a baking sheet, cover with a towel, and let them rest for 30 minutes. I doubled this recipe (which is why I have 12 dough balls!).
Preheat the Skillet
About 15 minutes into resting, preheat a well-seasoned cast iron skillet over medium heat.
Roll the Naan
Lightly dust the surface with rice flour and roll each dough ball into a 6–7 inch round or oval.
Cook the Naan
Place a rolled naan on the hot skillet. Cook 1–2 minutes per side, until bubbles appear and golden brown spots form.
Brush with Garlic Butter
Mix melted butter, garlic salt, and chopped parsley/cilantro. Brush the warm naan generously with the mixture.
Serve Warm
Enjoy immediately while soft, cheesy, and gooey! Perfect with curries, soups, or on its own.
Helpful Tips to Make the BEST Sourdough Naan
- Use a well-fed starter: Make sure your sourdough starter is active and bubbly for best rise and flavor.
- Room-temperature ingredients: Yogurt and starter should be at room temperature to help the dough ferment evenly.
- Adjust flour as needed: Kneading can vary depending on humidity—add a little extra flour if the dough feels too sticky.
- Rice flour prevents sticking: Dust your surface and dough balls with rice flour when rolling to avoid tearing.
- Seal the cheese well: Pinch edges tightly so the mozzarella doesn’t leak during cooking.
- Don’t overcrowd the skillet: Cook one naan at a time for even heat and beautiful bubbles.
- Medium heat is key: Too hot can burn the outside while leaving the inside undercooked; too low prevents browning.
- Rest dough for softer naan: Even a short rest helps the dough relax and roll out easily.
Equipment Needed
- Mixing bowl
- Measuring cups or kitchen scale
- Bench scraper or knife
- Rolling pin
- Baking sheet
- Cast iron skillet
- Pastry brush
Storage Instructions
Refrigerator:
Store leftover naan in an airtight container in the refrigerator for up to 3 days.
Freezer:
Freeze cooked naan in a freezer-safe bag for up to 2 months.
Reheating:
Warm naan in a skillet over medium heat or in a 350°F (175°C) oven for 5–7 minutes until heated through.
Sourdough Cheese-Stuffed Naan (Same Day Recipe!)
Ingredients
Dough
- 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
Mozzarella Cheese Filling
- 225 g shredded mozzarella cheese about 2 cups
For Rolling
- Rice flour for dusting
Garlic Butter Topping
- 42 grams melted butter 3 tablespoons
- 3 grams garlic salt 1/2 teaspoon
- 5 grams finely chopped fresh parsley or cilantro 1-2 tablespoons
Instructions
Mix the Dough
- In a large mixing bowl, combine the bread flour, granulated sugar, salt, sourdough starter, yogurt, olive oil, and warm water.
- Mix everything together with a spoon or your hands until the mixture forms a shaggy dough ball.
Knead
- Turn the dough onto a lightly floured surface and knead with your hands for about 5 minutes, or until the dough becomes smooth and elastic.
- If the dough feels sticky while kneading, sprinkle a small amount of additional flour onto the surface as needed.
Bulk Fermentation
- Place the dough back into the bowl and cover with plastic wrap or a damp kitchen towel.
- Let the dough ferment and rise for 4–6 hours, or until it has nearly doubled in size.
Divide the Dough
- Once the dough has finished fermenting, turn it out onto a lightly floured surface.
- Divide the dough into 6 equal portions and shape each into a ball.
Stuff with Cheese
- Using your fingers, gently flatten one dough ball into a small disc.
- Place a generous handful of shredded mozzarella cheese in the center.
- Bring the edges of the dough up and pinch them together to seal the cheese inside, then gently roll the dough into a smooth ball again.
- If the dough becomes sticky during this process, lightly sprinkle rice flour over the dough balls.
- Repeat with the remaining pieces of dough.
Rest the Dough Balls
- Place the stuffed dough balls onto a baking sheet and cover with a kitchen towel.
- 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 the work surface and dough with rice flour.
- Gently 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 the dough 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 the melted butter, garlic salt, and chopped parsley or cilantro.
- Brush the warm naan generously with the garlic butter mixture. Serve warm.
Notes
Store leftover naan in an airtight container in the refrigerator for up to 3 days. Freezer:
Freeze cooked naan in a freezer-safe bag for up to 2 months. Reheating:
Warm naan in a skillet over medium heat or in a 350°F (175°C) oven for 5–7 minutes until heated through.
We ate them just on their own and they went so fast! Definitely making again