Homemade Sourdough Naan

Why make this recipe

Making sourdough naan at home is a delightful experience. This recipe combines the tangy flavor of sourdough with the soft, pillowy texture of naan. It’s perfect for pairing with your favorite curries, stews, or even as a base for wraps. Plus, it’s a wonderful way to use your sourdough starter, giving it new life in a unique bread form.

How to make Sourdough Naan

Ingredients:

• 250 g flour
• 15 g honey
• 10 g salt
• 100 g sourdough starter
• 50 g Greek yogurt
• 28 g olive oil
• 110 g water
• 1 tbsp butter
• Parsley

Directions:

1. Mix dough: In a mixing bowl, whisk together the sourdough starter and water until the starter is dissolved. Add the Greek yogurt, olive oil, honey, flour, and salt. Knead until everything is combined and the dough is smooth. A kitchen aid mixer with a dough hook works great for this.

2. Bulk ferment: Shape the dough into a ball, place it back in the bowl, and cover it with plastic wrap. Let it sit at room temperature until it has doubled in volume, which should take about 4.5 hours in a 74°F kitchen.

3. Divide, ball, and proof: Divide the dough into six pieces and shape each piece into a ball. Cover the balls with a damp towel and let them rest (proof) for 30 minutes. They don’t need to rise much. While they are resting, preheat a cast iron skillet over medium heat until it is nearly smoking.

4. Roll out and cook: Roll out each ball to about 7 inches in diameter, similar in thickness to pizza dough. It doesn’t have to be perfect, but try to keep an even thickness. Dust your counter and rolling pin with flour as needed to prevent sticking. Gently place the naan into the preheated cast iron pan. Cook until the top becomes very bubbly and the bottom starts to char, about 3-4 minutes. Flip the naan and cook the other side for an additional 1-2 minutes. Repeat with the remaining naan.

5. Brush and serve: This step is optional but highly recommended. Brush the tops of the naan with a mixture of melted grass-fed butter and parsley for added flavor.

How to serve Sourdough Naan

Sourdough naan is incredibly versatile. Serve it warm alongside a bowl of your favorite curry, stew, or soup. You can also use it as a wrap for fillings like grilled vegetables, meats, or even as a base for delicious pizzas. It’s a fantastic addition to your meal.

How to store Sourdough Naan

To store leftover naan, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for a couple of days or refrigerate it for up to a week. For longer storage, consider freezing the naan. Just separate each piece with parchment paper, then place them in a freezer bag. When you’re ready to eat one, thaw it at room temperature and reheat it in a skillet.

Tips to make Sourdough Naan

• Ensure your sourdough starter is active for the best flavor and rise.
• Use a hot cast iron skillet for perfectly charred and bubbly naan.
• Experiment with the thickness of the naan; thinner naan will be crispier, while thicker naan will be softer.
• Don’t skip brushing on the butter and parsley—it adds a lovely flavor and aroma.

Variation

You can add spices to your naan dough, such as garlic powder, cumin, or herbs for extra flavor. Additionally, stuffing the naan with cheese or seasoned vegetables before cooking can create delicious stuffed naan.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, although bread flour will give a chewier texture.

2. Can I make this naan without a sourdough starter?
Yes, you can use instant yeast or active dry yeast instead of a sourdough starter. Follow the package instructions for the proper amount and proofing method.

3. What should I do if the dough is too sticky?
If the dough is sticky, sprinkle a little flour on your work surface and knead it in until the dough reaches a more manageable consistency. Be careful not to add too much flour, as it can make the naan tough.

Sourdough Naan

---

• Author: ikramnihad
• Total Time: 285 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delicious sourdough naan that combines tangy flavor with a soft, pillowy texture, perfect for pairing with curries, stews, or as wraps.

---

Ingredients

Scale 1x2x3x

• 250 g flour
• 15 g honey
• 10 g salt
• 100 g sourdough starter
• 50 g Greek yogurt
• 28 g olive oil
• 110 g water
• 1 tbsp butter
• Parsley

---

Instructions

1. Mix dough: In a mixing bowl, whisk together the sourdough starter and water until the starter is dissolved. Add the Greek yogurt, olive oil, honey, flour, and salt. Knead until everything is combined and the dough is smooth.
2. Bulk ferment: Shape the dough into a ball, place it back in the bowl, and cover it with plastic wrap. Let it sit at room temperature until it has doubled in volume, about 4.5 hours.
3. Divide, ball, and proof: Divide the dough into six pieces and shape each piece into a ball. Cover with a damp towel and let them rest for 30 minutes.
4. Roll out and cook: Roll out each ball to about 7 inches in diameter. Place the naan in a preheated cast iron pan. Cook until bubbly and the bottom starts to char, about 3-4 minutes. Flip and cook for an additional 1-2 minutes.
5. Brush and serve: Brush the tops of the naan with melted butter and parsley for added flavor.

Notes

Ensure your sourdough starter is active for the best flavor. Use a hot cast iron skillet for perfect cooking.

• Prep Time: 270 minutes
• Cook Time: 15 minutes
• Category: Bread
• Method: Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 1 naan
• Calories: 200
• Sugar: 3g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 10mg

Keywords: sourdough, naan, bread, Indian, homemade, easy recipe