Sourdough Naan
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This Sourdough Naan recipe produces those beloved Indian flatbreads with the additional benefit of a tangy, complex depth of flavor with that characteristic charred and slightly crispy exterior and wonderfully chewy interior. Whether you’re after a shorter ferment or an extended ferment, this recipe is for you!
Serve this homemade sourdough naan with your favorite Indian dishes like Butter Chicken, Chicken Tikka Masala, and Tandoori Chicken! For delicious vegetarian options serve it with Chana Masala, Masoor Dal, and Eggplant Curry!
Naan is that beloved soft and pillowy flatbread you’ll find served in every Indian restaurant. Traditionally made with yeast, this recipe takes a delicious turn with the inclusion of sourdough starter. For those of you who have been baking with sourdough for some time already understand what makes its qualities so special. For those of you just starting out, read on.
Benefits of Sourdough
Here are some of the things that make this sourdough naan so special:
- Superior Flavor: The natural fermentation of sourdough starter adds a subtle tang and complexity that elevates the flavor profile of the bread.
- Superior Texture: It’s both soft and chewy with a slight crispiness on the outside.
- Easier to Digest: As the dough ferments, the gluten is broken down. Also the wild yeast and lactobacillus in the sourdough starter neutralise the phytic acid, making the bread easier to digest. Studies have also shown that sourdough acts as a prebiotic, feeding the good bacteria in your gut and aiding in the overall health of your digestive system. It also has a lower glycemic index, meaning it produces a lower surge in blood sugar levels.
- More Nutritious: The slow fermentation process of sourdough increases the bioavailability of the naan’s vitamins and minerals.
- Keeps Longer: While naan is best enjoyed fresh off the griddle, sourdough typically keeps longer than regular bread.
- Easy to Make: This requires minimal kneading and relies on the natural leavening power of sourdough starter.
How to Make Sourdough Naan
There are a number of variations on how to make naan with some being made with water while others are made with milk and some include yogurt for added richness. I’m in the richness camp and I like to make my naan with both milk and yogurt and a good does of melted ghee or butter. These all increase both the richness of the flavor as well as contribute to a great texture.
How Long Can I Ferment The Dough?
This sourdough naan recipe is suited to a shorter ferment, prolonged ferment, and anything in between. Personally I go for long ferments (around 48 hours) when I make sourdough because we have some gluten sensitivities in our family and I find that the longer the dough ferments the more easily digested it is. At minimum though you will want to let your dough ferment at room temperature for at least 8-12 hours. If you continue to ferment it beyond that point, cover and refrigerate the dough. A total ferment time of more than 48 hours is possible (up to 72 hours) but the gluten structure will begin to break down and the bread will be denser. Longer ferments are more suited to things like waffles and pancakes that don’t require the same structure as bread.
Tips for Success
- Feed the Sourdough Starter: To ensure that your sourdough starter is active and bubbly, feed it 4-12 hours before starting the naan dough.
- Get Your Pan Hot: A hot skillet or griddle is essential to achieving those characteristic char marks and internal bubbles.
- Brush with Butter: Brush melted butter over your hot naan for a deliciously soft and moist texture.
- Add Those Toppings: While this naan is delicious without any toppings at all, the chopped cilantro really adds a lot as do the nigella seeds. Nigella seeds (also called kalonji) have an amazing flavor and are a favorite of mine. And if you’d like to bump up the flavor even further, you can add some garlic to the butter before brushing it on.
Storing Sourdough Naan
To store your sourdough naan, let it cool completely then transfer it to a plastic bag or airtight container where it can be stored at room temperature for up to 3 days. It can also be frozen in a freezer bag or container for up to 3 months.
This sourdough naan is easy to make and is deliciously versatile. Whether you’re serving it with your favorite curries, stuffing it with cheese, using it as a base for mini pizzas, slathering it with pesto or za’atar, or using it as a wrap for Gyros or Döners, you’re going to love this Indian flatbread! Not only will your tastebuds thank you, your gut will too!
Sourdough Naan Recipe
Let’s get started!
Place the flour, salt, starter, sugar, yogurt, ghee, and milk in the bowl of a stand mixer attached with a dough hook.
Knead for 4-6 minutes to form a stiff dough (this can also be done by hand for 8-10 minutes). Cover loosely with plastic wrap and let it sit at room temperature until doubled, 8-12 hours depending on the temperature and sourdough starter.
You now have two options: 1) proceed with the next step or 2) for a more complex flavor punch down the dough, divide into 8 parts, shape them into balls, cover with plastic wrap and refrigerate for up to 24 (48 hours is possible but the gluten structure will break down more, making the dough denser).
Turn the dough out onto a lightly sprayed large piece of parchment paper/silicone mat and divide into 8 equal pieces. Form each piece into a ball and loosely cover with plastic wrap, letting it rest at room temperature for 10-15 minutes (if the dough was chilled then rest the dough balls for at least an hour in a warm place or until the dough is slightly puffy) . While it’s resting preheat your skillet or griddle over medium-high heat.
Use your fingers or a rolling pin to roll to flatten each ball of dough to a thickness of about 1/8 inch.
Lightly spray your skillet or griddle with oil and, working in batches, cook the naan for about 2 minutes or until it’s bubbly and browned on the bottom.
Flip them over and cook for another minute or two on the other side.
Flip it a final time and cook for another minute or until cooked through.
Brush each piece of naan with some melted ghee or butter, sprinkle on some nigella seeds and chopped cilantro.
Serve hot or at room temperature. Serve with your favorite Indian dishes along with some Mango Chutney and Cucumber Raita!
Enjoy!
For more flatbread recipes from around the world to try our:
Sourdough Naan
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 3/4 cup active bubbly sourdough starter
- 1 teaspoon sugar or honey
- 3 tablespoons plain yogurt
- 2 tablespoons melted ghee or butter
- 1 1/4 cups milk
- For Topping:
- 4 tablespoons melted butter
- chopped cilantro
- nigella seeds , optional but highly recommended
Instructions
- Knead for 4-6 minutes to form a stiff dough (this can also be done by hand for 8-10 minutes). Cover loosely with plastic wrap and let it sit at room temperature until doubled, 8-12 hours depending on the temperature and sourdough starter.You now have two options: 1) proceed with the next step or 2) for a more complex flavor punch down the dough, divide into 8 parts, shape them into balls, cover with plastic wrap and refrigerate for up to 24 hours (can go up to 48 hours though the longer it ferments the more the gluten structure will break down resulting in a denser bread).
- Turn the dough out onto a lightly sprayed large piece of parchment paper/silicone mat and divide into 8 equal pieces. Form each piece into a ball and loosely cover with plastic wrap, letting it rest at room temperature for 10-15 minutes (if the dough was chilled then rest the dough balls for at least an hour in a warm place or until the dough is slightly puffy) . While it's resting preheat your skillet or griddle over medium-high heat. Use your fingers or a rolling pin to roll to flatten each ball of dough to a thickness of about 1/8 inch. Lightly spray your skillet or griddle with oil and, working in batches, cook the naan for about 2 minutes or until it's bubbly and browned on the bottom, then flip over and cook for another minute or two. Flip it a final time and cook for another minute or until cooked through. Brush each piece of naan with some melted ghee or butter, sprinkle on some nigella seeds and chopped cilantro.Serve hot or at room temperature.
- Cooked naan will store fully cooled in a plastic bag of airtight container at room temperature for up to 3 days. Can also be frozen in a freezer bag or container for up to 3 months.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
