Sour Dough Naan Bread Recipe
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.
- 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
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
- 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.
- 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.
- Heat the Skillet: Preheat a cast iron skillet over medium-high heat for about 10 minutes. No oil is necessary for cooking the naan.
- 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.
- 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
Find it online: https://freshrecipehub.com/sour-dough-naan-bread-recipe/
