Sour Dough Naan Bread Recipe

Introduction

Sourdough naan bread offers a delightful twist on the classic Indian flatbread, combining the tangy flavor of sourdough with soft, pillowy texture. This recipe is perfect for home cooks looking to add a homemade touch to their meals with a bread that pairs beautifully with curries or dips.

Ingredients

• ½ cup (125g) unfed sourdough starter
• 2 ½ cups (300g) all-purpose flour (Swap 1 cup with whole wheat for a nuttier flavor)
• ½ cup (120g) milk
• ¼ cup (60g) plain yogurt
• 1 tbsp (15g) melted butter
• 1 ½ tsp (7g) sea salt

Instructions

1. Step 1: In a large bowl, combine the sourdough starter, milk, yogurt, and melted butter. Add the flour and sea salt, mixing with your hands until no dry bits remain. The dough will be stiff. Cover tightly and let it rise at room temperature for 8–10 hours until doubled in size.
2. Step 2: Divide the dough into 8 equal balls, about 78 grams each. Roll each into a smooth sphere, cover with a damp cloth, and let rest for 10 minutes.
3. Step 3: Preheat a cast iron skillet over medium-high heat for about 10 minutes. No oil is needed.
4. Step 4: Roll each dough ball into a ⅛-inch thick circle, roughly 6 inches in diameter. Place it on the hot skillet and cook for 1–2 minutes until bubbles form and the bottom browns. Flip and cook another 1–2 minutes. For extra puff, flip back to the first side and press gently.
5. Step 5: Brush the cooked naan with garlic butter if desired and stack under a towel to keep soft. Serve warm.

Tips & Variations

• For a nuttier flavor, substitute 1 cup of all-purpose flour with whole wheat flour.
• Adding garlic or fresh herbs to the melted butter can create a flavorful finish.
• If you don’t have a cast iron skillet, use a heavy-bottomed nonstick pan for best results.

Storage

Store leftover naan in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, warm them individually on a skillet over medium heat until soft and warm. They also freeze well; wrap tightly and defrost before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed sourdough starter instead of unfed?

Yes, you can use fed sourdough starter, but the flavor may be milder and the fermentation time could be shorter. Adjust rising time accordingly.

What if I don’t have yogurt?

You can substitute plain yogurt with sour cream or buttermilk to maintain the tenderness and slight tang in the dough.

Sour Dough Naan Bread Recipe

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★★★★★

4.7 from 133 reviews

This recipe for Sour Dough Naan Bread offers a flavorful twist on traditional naan by using a sourdough starter. Soft and slightly tangy, these flatbreads are cooked on a hot cast iron skillet, lending a beautifully charred exterior with a tender, pillowy inside. Perfect as an accompaniment to curries, grilled meats, or as a base for wraps.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 8 hours 45 minutes
• Yield: 8 naan breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup (125g) unfed sourdough starter
• 2 ½ cups (300g) all-purpose flour (optionally swap 1 cup with whole wheat flour for a nuttier flavor)
• ½ cup (120g) milk
• ¼ cup (60g) plain yogurt
• 1 tbsp (15g) melted butter
• 1 ½ tsp (7g) sea salt

Instructions

1. Mix the Dough (5 minutes): In a large bowl, combine the unfed sourdough starter, milk, plain yogurt, and melted butter. Add the all-purpose flour and sea salt, then mix thoroughly with your hands until no dry bits remain. The dough will be stiff. Cover the bowl tightly and allow the dough to rise at room temperature for 8 to 10 hours, or until the dough has doubled in size.
2. Shape & Rest (10 minutes): Once the dough has risen, divide it into 8 equal portions, approximately 78 grams each. Roll each portion into a smooth ball, cover with a damp cloth, and let them rest for 10 minutes to relax the gluten.
3. Heat the Skillet: Preheat a cast iron skillet over medium-high heat for about 10 minutes. No oil is necessary for cooking the naan.
4. Roll & Cook (30 minutes): Roll each dough ball into a circle about ⅛ inch thick and roughly 6 inches in diameter. Place one rolled dough circle onto the hot skillet. Cook for 1 to 2 minutes until bubbles form on the surface and the bottom has browned. Flip and cook for another 1 to 2 minutes. For extra puffiness, flip back to the first side and press gently to encourage rising.
5. Serve Warm: Brush the cooked naan with garlic butter if desired, and stack the breads under a towel to keep them soft and warm before serving.

Notes

• You can substitute up to 1 cup of all-purpose flour with whole wheat flour to achieve a nuttier flavor.
• Resting the dough balls allows the gluten to relax for easier rolling.
• Using a cast iron skillet is key to achieving the proper char and texture of traditional naan.
• Brushing with garlic butter is optional but adds a delicious, aromatic finish.
• Cook times may vary slightly depending on skillet heat and thickness of the rolled dough.

Keywords: Sourdough naan, homemade naan bread, Indian bread, stovetop naan, sourdough starter bread, flatbread recipe