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Sourdough Naan Recipe

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3.9 from 28 reviews

This Sourdough Naan recipe combines the tangy flavor of sourdough discard with traditional naan ingredients to create soft, pillowy flatbreads. Perfect for serving alongside curries, soups, or as a tasty snack, these naans are made with simple ingredients and cooked on a stovetop skillet. The dough requires a long fermentation to develop flavor and texture, resulting in delicious homemade naan with a slight tang and a tender crumb.

  • Total Time: 6 hours 35 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (280 g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt (5 g)

Wet Ingredients

  • ½ cup warm whole milk (122 g)
  • ¼ cup full-fat plain yogurt (65 g)
  • 1 teaspoon cane sugar (4 g)
  • ¾ cup sourdough discard (189 g – active will also work)

Optional

  • Butter (to brush the naan with)

Instructions

  1. Mix Dry Ingredients: In a bowl, combine the flour, baking powder, and salt. Stir thoroughly to ensure an even distribution of the leavening agent and seasoning.
  2. Mix Wet Ingredients: In a separate mixing bowl, whisk together the warm milk, plain yogurt, cane sugar, and sourdough discard until smooth and fully combined.
  3. Combine and Knead Dough: Gradually add the dry ingredients into the wet mixture. The dough will be shaggy initially. Roll it out on a clean surface and knead lightly for about one minute until it comes together and the texture is mostly smooth.
  4. Proof the Dough: Transfer the dough to a lightly oiled bowl, cover with a tea towel, and place in a warm spot for 5-6 hours or until it doubles in size. Check progress at the 4-hour mark to monitor rising.
  5. Divide and Shape: Once risen, divide the dough into 8 equal portions. Roll each portion into an oval shape approximately 6 inches long. The shapes don’t need to be perfect.
  6. Cook the Naan: Heat a pan or cast iron skillet over medium heat until hot. Place one rolled dough piece into the pan and cook for 60-90 seconds on each side until golden brown spots appear and the naan is cooked through.
  7. Optional Butter Brush: Remove the cooked naan from the pan and brush it with melted butter for extra flavor and richness. Repeat with remaining dough portions.

Notes

  • Using active sourdough discard enhances the tang and leavening of the naan.
  • You can substitute full-fat plain yogurt with Greek yogurt if desired, but adjust milk quantity slightly for dough consistency.
  • Letting the dough rest in a warm place is crucial for proper fermentation and texture.
  • Cooking times may vary slightly depending on skillet thickness and heat intensity.
  • If desired, naan can be topped with minced garlic, chopped cilantro, or nigella seeds before cooking for additional flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/sourdough-naan-recipe/