Sourdough Naan
Prep Time
35 mins
Cook Time
40 mins
Proof Time
2 hrs 30 mins
Total Time
3 hrs 45 mins
My Sourdough Naan is soft, bubbly, and full of tangy flavor—easy to make with sourdough starter and cooked to perfection in a skillet.
Servings: 8 naan
Ingredients
- ½ cup (4 oz/115 g) active sourdough starter
- ½ cup (4 fl oz/120 ml) water , lukewarm
- ⅓ cup plus 1 tablespoon (3 oz/85 g) plain whole milk yogurt
- 1 tablespoon vegetable oil
- 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
- 1 ½ teaspoons sea salt
- butter or ghee , melted (for brushing)
Instructions
To Make the Sourdough Naan Dough and Proof (2 Hours)
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In a large bowl, combine the sourdough starter, water, yogurt, and vegetable oil until smooth.
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Add the flour and salt and stir until a shaggy dough forms, then knead by hand until smooth and soft.
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Transfer the dough to a lightly oiled bowl, cover with cling wrap and a kitchen towel, and let rise in a warm place until doubled in size, about 2 hours.
To Shape the Sourdough Naan (55 minutes)
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Turn the dough out onto a lightly floured surface and divide into 8 equal portions (about 2 ¾ oz / 78 g each).
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Shape each portion into a ball, cover with a kitchen towel, and let rest for 30 minutes.
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Roll each ball into an oval about 6 x 8 inches (15 x 20 cm). Keep the rolled naan covered with a tea towel while you work.
To Cook the Sourdough Naan and Serve
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Heat a dry cast iron skillet over medium heat for about 5 minutes, until very hot but not smoking.
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Cook one naan at a time for about 2 minutes on the first side, until bubbles form.
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Flip and cook for about 2 minutes on the second side, until charred and puffed.
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Flip once more to char the first side, about 1 more minute.
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Remove from the pan and immediately brush with melted butter or ghee.
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Serve warm with any meal that calls for flatbread. Store completely cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Notes
- Use a well-fed, active sourdough starter. A sluggish starter will result in dense naan.
- Note: Unlike some recipes made with sourdough discard, we use active sourdough starter here.
- Use lukewarm water. Use water that's about 95–100°F / 35–38°C to encourage fermentation without harming the starter. It should feel warm, but not hot to the touch.
- Oil your hands first. This makes the dough easier to handle, and using oiled hands instead of adding flour will keep the naan tender.
- Look for the dough to double in size. That's when you'll know it's proofed enough.
- Rest the dough after shaping. This relaxes the gluten, making it easier to flatten and roll out the naan. If it springs back on you, let the dough rest a while longer.
- Roll the naan dough to 1/8-inch thickness. The dough should be thinner than pizza dough, and if you hold it up, it should be see-through in spots.
- A dry cast iron skillet works best here. Make sure it's properly preheated so you get the proper charring and puffing.
- Make sure the naan puffs up. Puffing while cooking creates steam that properly cooks the inside of the bread.
- Monitor your skillet. You want to keep it at the correct temperature—If it is not hot enough, the naan will not char and puff up. But if it is too hot, the naan will burn and stick to the pan. Adjust the heat as needed.
- An electric griddle is a good option. Set the temperature to 450°F (230°C). This is the perfect temperature for cooking naan.
- Keep cooked naan covered. Loosely covering with a kitchen towel keeps the naan from drying out.
- Make naan pizzas! Place the cooked naan on a sheet pan, top with sauce, cheese, and toppings, and pop in the oven at 400°F (200°C) until the cheese melts.