Sourdough Naan. Incredible soft and fragrant

This sourdough naan is so soft and easy to make, it can be cooked in a cast iron skillet!

Believe me when I tell you that is so hard to stop eating this, specially when you just took it from the skillet and drizzle with melted ghee. The warmer, the better.

I am in love with sourdough naan bread. I can’t tell you enough how delicious is. Definitely the sourdough adds a great hint of tang flavour and I promise that if you already like naan, adding sourdough will make it become your favourite flat bread.

I know this is not a Mexican or Italian recipe, but from time to time I like to share some of my favourite recipes, specially if they are so delicious and easy to make.

Besides, have you ever tried dipping sourdough Naan on a delicious Pork ribs in adobo sauce? Or what about with Chicken Cacciatora? Please do it, then come to tell me if you liked it!

Discard Naan

Also, if you’re not using my sourdough starter recipe and you have lots of discard sitting in your fridge, you can also make this naan! Sourdough discard can be added to flavour naan.

Naan ingredients

Sourdough Naad Recipe

In a large mixing bowl add the yogurt, water, oil, sugar and sourdough starter. Mix well using your hand or a spatula.

Add flour and salt, knead until combined. You’ll end with a sticky dough like the photo below. Cover the bowl and leave it to rest for 30 minutes.

Dough made with sourdough for naan bread. A hand over showing the sticky dough.

After resting the dough, knead it for 3-4 minutes (not more) and you’ll noticed that its texture has changed a bit, now is less sticky but still will stick to your hands. Cover again and leave it to rest for another 30 minutes.

Dough resting on a bowl

Knead the dough again for another 2-3 minutes or until the dough won’t stick to the bowl anymore. You might notice that the dough still stick a little bit to your hands, but not as before.

Leave the dough to rest again, this time for one and half hours. The dough don’t have to double in size, just rise a little bit.

Proofed dough on a bowl for making sourdough naan

Prepare the toppings

Finely chop cilantro and garlic. In a small sauce pan melt ghee (or butter) at medium-heat.

Set heat to low and add garlic, stir until fragrant and turn off the heat. Leave it reach room temperature. Add cilantro, mix and set aside.

Make Naan

Oil the surface where you’ll make naan. Divide the dough in 5-6 balls and cover them with a plastic wrap. Leave dough rest for 30-40 minutes.

Dough balls on a surface.

Heat a large skillet over high heat. Oil your hands and take one of the balls, flat the ball with your hands, while pulling and stretching the dough to make it into a round or oval shape.

Making sourdough naan with hands

Now, flip the dough between your hands, you’ll notice that after a few times of doing this the dough will become bigger and elastic. Carefully stretch the borders trying to not ripe the dough.

If you find difficult to do this step with your hands, you can use a roll pin. Don’t forget to add a little bit of oil to the pin so it won’t stick to the dough.

Hands making sourdough naan bread

Carefully lay the naan bread onto the hot skillet. Let it cook and puff up for about 2-3 mins.

Turn over and cook on the other side for another 3-4 mins or until cooked through and have dark brown spots with a nice and crispy texture.

Brush with ghee mixture on top when is still hot.

Useful tips

  • Give the dough enough time to develop some gluten. The resting times are very important so the dough becomes more elastic and absorbs most of the liquid, making easy to work with.
  • Use a little bit of oil when working the dough to make naan, don’t be tempted to use flour because it will become dry and we want the bread to be soft.
  • If you find difficult to make this bread using only your hands, try using a roll pin, but be careful and try to not roll so thin, naan texture is a bit pillowy.
  • Use a scale, really, you can’t go wrong with this and I can’t recommend enough how useful this kitchen tool is.
  • Enjoy your sourdough naan with this delicious curry recipe.  Or this warm vegan lentil soup.

Sourdough Naan

Buttery, incredible soft and with a nice hint of tang thanks to the adition of sourdough, this naan will become your favorite in no time.
PREP 15 minutes
COOK 15 minutes
TOTAL 3 hours 30 minutes
4.67 from 3 votes
Print Pin Rate
Servings: 6 pieces

Ingredients 

  • ¼ cup (60 gr) sourdough starter ((or discard))
  • 2 ⅓ cups (360 gr) All purpose flour
  • ¼ cup (70 gr) plain yogurt
  • ¾ cup (175 ml) water
  • 1 Tbsp (12 gr) vegetable oil
  • 1 tsp (5 gr) sugar
  • 1 tsp (6 gr) salt

Toppings

  • 2 Tbsp (30 gr) Ghee (or butter)
  • 2 garlic cloves (peeled)
  • cilantro
  • salt

Instructions

  • In a large mixing bowl add the yogurt, water, oil, sugar and sourdough starter. Mix well using your hand or a spatula.
  • Add the flour and salt, mix until combined. Cover the bowl and leave it to rest for 30 minutes.
  • Knead dough for 3-4 minutes (not more) and you’ll noticed that its texture has changed a bit, now is less sticky but still will stick to your hands. Cover again and leave it to rest for another 30 minutes.
  • Knead the dough again for another 2-3 minutes or until the dough won’t stick to the bowl anymore.
  • Leave the dough to rest again, this time for 1 hr and 30 min. The dough don’t have to double in size, just rise a little bit.

Make the toppings

  • Finely chop cilantro and garlic.
  • In a small sauce pan melt the ghee at medium-heat. Set heat to low and add garlic, stir until fragrant and turn off the heat.
  • Allow to reach room temperature. Add cilantro and salt, mix and set aside.

Make Naan

  • Oil the surface where you’ll make naan. Divide the dough in 5-6 balls and cover them with a plastic wrap. Leave the balls rest for 30-40 minutes.
  • Heat a large skillet over high heat. Oil your hands and take one of the balls, flat the ball with your hands, while pulling and stretching the dough to make it into a round or oval shape.
  • Then flip the dough between your hands. Carefully stretch the borders trying to not ripe the dough. If you find difficult to do this step with your hands, you can use a roll pin.
  • Carefully lay the naan bread onto the hot skillet. Let it cook and puff up for about 2-3 mins.
  • Turn over and cook on the other side for another 3-4 mins or until cooked through and have dark brown spots with a nice and crispy texture.
  • Brush with ghee mixture while is still hot.

notes

  • Give the dough enough time to develop some gluten. The resting times are very important so the dough becomes more elastic and absorbs most of the liquid, making easy to work with.
  • Use a little bit of oil when working the dough to make naan, don’t be tempted to use flour because it will become dry and we want the bread to be soft.
  • If you find difficult to make this bread using only your hands, try using a roll pin, but be careful and try to not roll so thin, naan texture is a bit pillowy.
  • Use a scale, really, you can’t go wrong with this and I can’t recommend enough how useful this kitchen tool is.
  • Enjoy your sourdough naan with this delicious curry recipe.  Or this warm vegan lentil soup.
Nutrition
Serving: 1grams | Calories: 290kcal
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7 Comments

  1. I am a regular visitor of your website . I can enrich my cooking skill by seeing your blog. the Sourdough naan is easy to make nun for home .it is so soft . i just love it

  2. 5 stars
    I am a regular visitor of your website . I can enrich my cooking skill by seeing your blog. the Sourdough naan is easy to make nun for home .it is so soft . i just love it .

  3. i tried this recipe but changed 1/3 of the AP flour with bread flour. the result was anything but soft, it was thin and crunchy. will try again with full AP flour, hoping this time it will be fat and soft and fluffy as i want it to be.

    1. Hi Lihi, sorry to know that. I have tried before with bread flour and the results were almost same, definitely not crunchy or thin. It seems more a problem about the discard/sourdough. It was cold from the fridge? did you allow it to reach room temperature before using it?

      1. yes it was cold from the fridge. thanks for the tip, i’ll take it into account next time.
        i’m regularly baking other flat breads with cold sourdough and it never caused a problem in texture before, but i hope to find the solution for next time. maybe i’ll just make them fatter to begin with….
        thank you for replying.

  4. 5 stars
    This recipe was wonderful! My naan came out soft and perfect on my cast iron pan. I’m wondering if I could put these naans an the BBQ for the same result? And, can I store leftover dough in the freezer?
    Thank you for posting a wonderful recipe.

    1. Hi, I am sorry I can’t answer neither of your two questions as I haven’t cooked naan in a BBQ…also, I always make the right amount of dough I will need, so never ended with leftovers. Hope somebody can answer. Or maybe you can also leave one or two portions of naan dough and freeze them next time you make it? Jus to test if the dough can be stored in the freezer. Don’t forget to come back and let us know! :)

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