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Homemade Sourdough Naan Bread

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Ingredients

Scale

  • 1 cup sourdough starter (fed and active)

  • 2 ½ cups all-purpose flour (plus extra for rolling)

  • 1 teaspoon salt

  • 1 tablespoon sugar (or honey)

  • 1 teaspoon baking powder

  • ¾ cup warm water (about 110°F)

  • 3 tablespoons olive oil or vegetable oil

  • 1/3 cup plain yogurt (unsweetened)

  • 2 tablespoons melted butter or ghee (for brushing)

  • Optional toppings: fresh chopped cilantro, garlic butter, sesame seeds, or nigella seeds

Ingredient Highlights

  • Sourdough Starter: The star ingredient that adds that signature tang and chewiness to the naan. Make sure your starter is active and bubbly before using it in the recipe.

  • Flour: All-purpose flour is used for its versatility and ability to create a soft, elastic dough when combined with the sourdough starter and other ingredients.

  • Yogurt: Adds moisture and a slight tang, complementing the sourdough’s flavor and contributing to the naan’s soft texture.

  • Baking Powder: Aids in the leavening process, ensuring the naan rises to perfection alongside the natural fermentation of the sourdough starter.

  • Butter or Ghee: Used for brushing the naan after baking to add richness and a touch of golden brown crispness.

Instructions

Prepare the Dough:

  1. Mix the Wet Ingredients: In a large mixing bowl, combine the sourdough starter, warm water, sugar (or honey), and yogurt. Stir well until the sugar is dissolved and the yogurt is fully incorporated into the liquid mixture.

  2. Add Dry Ingredients: To the same bowl, add the flour, salt, and baking powder. Mix with a spoon or your hands until the dough begins to come together.

  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until the dough becomes smooth, elastic, and slightly tacky. If the dough feels too dry, add a little more warm water, one tablespoon at a time. If it’s too sticky, sprinkle a bit more flour.

  4. Rest and Ferment: Once the dough is kneaded, shape it into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature for 2-3 hours, or until it has doubled in size. The sourdough fermentation will give the dough a distinctive tang and chewy texture.

Roll and Cook the Naan:

  1. Divide the Dough: After the dough has risen, punch it down gently to release any air bubbles. Turn the dough out onto a floured surface and divide it into 6-8 equal portions, depending on the size of naan you prefer.

  2. Shape the Naan: Roll each portion of dough into a ball, then flatten it into a round or oval shape with a rolling pin, making sure to roll evenly to a thickness of about 1/4 inch.

  3. Cook the Naan: Heat a cast-iron skillet, heavy-bottomed pan, or tandoor oven over medium-high heat. Once hot, place one of the flattened dough pieces onto the skillet. Cook for 2-3 minutes on one side, until you see bubbles forming. Flip the naan and cook for an additional 1-2 minutes until golden brown and slightly charred. Repeat the process with the remaining dough.

  4. Brush with Butter or Ghee: Once the naan is cooked, remove it from the skillet and brush it immediately with melted butter or ghee. You can sprinkle optional toppings such as fresh cilantro, garlic, or sesame seeds at this point.

Serve:

  1. Enjoy: Serve the naan warm alongside your favorite dishes, such as curry, grilled meat, or dips. You can store leftover naan in an airtight container at room temperature for up to two days or freeze for later use.

Nutrition

Find it online: https://lessistastier.com/homemade-sourdough-naan-bread/