Sourdough Naan Flatbread

Introduction

Sourdough naan flatbread combines the tangy, complex flavors of sourdough with the soft, pillowy texture of traditional naan. This homemade version is not only a great way to use up sourdough discard but also a healthier alternative to store-bought naan, as it’s free from preservatives and artificial ingredients. Whether served alongside curry, used as a wrap, or enjoyed on its own with a spread of butter or garlic, this naan is sure to become a favorite.

Why You’ll Love This Recipe

• Uses Sourdough Starter: A great way to make use of extra sourdough discard.
• No Yeast Required: The fermentation of the sourdough provides all the necessary leavening.
• Soft & Flavorful: The dough develops a deep, tangy flavor while staying soft and pliable.
• Versatile: Perfect for wraps, pizzas, or simply paired with dips.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sourdough starter (discard or active)
• 1/2 cup plain yogurt
• 1/4 cup warm milk
• 1 tablespoon olive oil or melted butter
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon sugar
• Optional: 2 cloves garlic (minced), fresh cilantro for garnish, melted butter for brushing

Step-by-Step Instructions

1. Prepare the Dough

In a large mixing bowl, combine the sourdough starter, yogurt, warm milk, olive oil, sugar, salt, and baking powder. Gradually add the flour and mix until a soft dough forms. Knead for about 5-7 minutes until smooth.

2. Let the Dough Rest

Cover the dough with a damp cloth and let it rest for 2-4 hours at room temperature. This allows the flavors to develop and the dough to relax, making it easier to roll out. If you prefer a more fermented flavor, refrigerate overnight and bring it to room temperature before cooking.

3. Divide and Roll

After resting, divide the dough into 6-8 equal portions. Roll each portion into an oval or circular shape about 1/4-inch thick.

4. Cook the Naan

Heat a cast-iron skillet or nonstick pan over medium-high heat. Lightly grease with butter or oil. Place one naan on the hot pan and cook for 1-2 minutes until bubbles form. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining dough portions.

5. Brush and Serve

Brush the warm naan with melted butter or garlic butter and sprinkle with fresh cilantro if desired. Serve immediately.

Variations

• Garlic Naan: Mix minced garlic into the dough or brush with garlic butter after cooking.
• Cheese-Stuffed Naan: Add shredded cheese inside the dough before rolling.
• Herbed Naan: Incorporate dried herbs like oregano, basil, or thyme for extra flavor.
• Whole Wheat Naan: Replace half of the all-purpose flour with whole wheat flour for a heartier texture.

Servings & Timing

• Servings: Makes 6-8 naan
• Prep Time: 15 minutes
• Rest Time: 2-4 hours (or overnight for enhanced flavor)
• Cook Time: 15 minutes

Storage & Reheating

• Storage: Store leftover naan in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Freeze naan in a zip-top bag for up to 3 months. Separate each piece with parchment paper.
• Reheating: Warm in a skillet over medium heat or microwave for 10-15 seconds.

FAQs

How long should I let the dough ferment?

For a mild sourdough flavor, let the dough rest for 2-4 hours. For a deeper tangy flavor, refrigerate it overnight.

Can I use sourdough discard?

Yes! Sourdough discard works perfectly for this recipe, as it adds flavor and helps with fermentation.

What if my dough is too sticky?

If the dough is too sticky, add a little extra flour, one tablespoon at a time, until it reaches a manageable consistency.

Can I make this naan vegan?

Yes! Substitute yogurt with dairy-free yogurt and milk with plant-based milk.

Can I bake the naan instead of cooking it on a skillet?

While traditionally naan is cooked on a hot surface, you can bake it in a 450°F (230°C) oven for about 5-7 minutes.

How can I make naan softer?

Brushing with butter immediately after cooking and keeping the naan covered with a towel will help retain moisture.

Can I add toppings to my naan?

Absolutely! Try sesame seeds, nigella seeds, or even grated cheese before cooking.

Why didn’t my naan puff up?

Ensure your pan is hot enough and that the dough is rolled evenly. If the naan doesn’t puff up, it will still be delicious.

Can I use a rolling pin to flatten the dough?

Yes, a rolling pin works well, but using your hands creates a more rustic texture.

What dishes pair well with naan?

Sourdough naan pairs well with curries, hummus, soups, and grilled meats.

Conclusion

Sourdough naan flatbread is a fantastic way to enjoy homemade, flavorful bread while making use of your sourdough starter. Whether served as a side dish or used for wraps and sandwiches, its soft texture and tangy taste make it a must-try. Enjoy experimenting with different toppings and variations to make it your own!

Print