Queen G’s Cheesy Garlic & Cilantro Naan Pockets
Soft, garlicky naan dough loaded with cilantro and stuffed with melty cheese, cooked until perfectly golden for the ultimate handheld snack
Yield: 16 Pieces
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: cast iron or non-stick skillet
Ingredients
1 cup sourdough discard
⅔ cup lukewarm buttermilk
2 tsp active dry or instant yeast
2 cups all-purpose flour (plus extra for dusting)
1 tsp baking powder
⅓ tsp baking soda
1 tsp salt
2 tbsp garlic paste
½ cup chopped fresh cilantro
1 tbsp olive oil or melted butter (plus more for cooking)
2 cups quesadilla cheese (or mozzarella/Monterey Jack)
Optional: garlic butter, herbs, Parmesan
No-Discard Swap:
Add ½ cup extra flour
Add ½ cup extra buttermilk
Use 2 tsp yeast
Tip: Use these instead of discard. Follow the steps exactly the same.
Directions
Activate the yeast: Warm the buttermilk, mix with sourdough discard and yeast, and let stand 5 minutes.
Make the dough: Add flour, baking powder, baking soda, salt, garlic paste, cilantro, and oil, and mix until a shaggy dough forms.
Knead: Knead 5–7 minutes by hand (or 4–5 minutes with a dough hook) until smooth and elastic.
Let it rise: Place in a greased bowl, cover, and let rise until doubled (1–2 hours at room temp or longer in the fridge).
Divide and roll: Punch down, divide into 32 small balls, and roll each into a thin 3–4 inch round.
Fill and seal: Place 1 tablespoon cheese on half the rounds, top with another round, pinch edges tightly, and gently roll once to flatten.
Cook: Toast in a lightly oiled skillet over medium-high heat, 1–2 minutes per side, until puffed and golden. Brush with garlic butter or sprinkle herbs/Parmesan if you want.
