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sourdough naan recipe best easy Indian flatbread long ferment authentic traditional

Sourdough Naan

By Kimberly Killebrew
This sourdough version 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.
5 from 25 votes
Prep Time 15 minutes
Cook Time 15 minutes
Fermenting Time 12 hours
Total Time 12 hours 30 minutes
Servings 8

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
 

  • 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 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

Serving: 1naanCalories: 368kcalCarbohydrates: 56gProtein: 9gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 646mgPotassium: 137mgFiber: 2gSugar: 3gVitamin A: 244IUVitamin C: 0.04mgCalcium: 67mgIron: 3mg
Course bread, Side Dish
Cuisine Indian
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