sourdough naan

Sourdough naan is a delicious, soft and chewy flatbread that&#039;s super easy to make with your unfed sourdough starter. Mix the dough in the morning and enjoy fresh, homemade naan in the evening!

Sourdough Naan Flatbread

sourdough starter discard (unfed)

all-purpose flour

milk (dairy

plain yogurt (dairy

olive oil

sea salt

Mix the dough: Mix the wet ingredients in a large mixing bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 68°F ( 20°C) kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.

Divide and shape: Turn the dough out onto your work surface and use a bench scraper to divide the dough into 8 equal pieces, about 78g each. Shape each piece into a ball and cover them with a kitchen towel. (At this stage the dough balls can be stored in a covered container, in the fridge for up to 3 days before cooking.)

Preheat skillet: While the dough is resting, preheat a cast iron skillet over medium-high heat for 10-15 minutes. If you are worried about sticking, feel free to oil the skillet, but I find it&#039;s not necessary.

Roll dough: Working with one ball of dough at a time, use a rolling pin to roll the dough into a round shape with a 1/8&quot; thickness. Use a little flour if necessary to prevent sticking. The dough rounds should be about 6&quot; in diameter.

Cook naan: Place the rolled dough into the skillet and cook for 2 minutes. Flip the naan over and cook on the second side for 1-2 minutes. Flip the naan one more time and watch for the dough to puff up with air. Once it is full, remove it from the skillet and repeat with the remaining dough. Serve hot or at room temperature.

https://content.jwplatform.com/videos/f7jjupdQ.mp4

Sourdough naan is a delicious, soft and chewy flatbread that's super easy to make with your unfed sourdough starter. Mix the dough in the morning and enjoy fresh, homemade naan in the evening! Use this simple, no-knead naan as a side for things such as hummus, soups and stews, pita pocket sandwiches and even flatbread pizza. It's very versatile and freezes beautifully!

Sourdough Naan Recipe

These vegan sourdough naan flatbreads are soft, cushy and so perfect to dunk into spicy curries. You can make them with an active starter or discard.

Sourdough Naan

bread flour

salt ((tweak this to your preference))

sourdough starter ((or discard from a healthy, active starter))

soy milk ((or another non-dairy milk))

oil oil

Place the bread flour in a large bowl or the bowl of a stand mixer. Add the salt, mix it in, then add sourdough starter. Mix the sourdough starter into the flour until it is evenly dispersed. Drizzle in the milk and knead until a dough forms. Continue kneading for five more minutes. When finished kneading the dough should feel just slightly tacky to the touch and should be smooth and pliable. If the dough feels too wet, add more bread flour, a tablespoon at a time, until you get the right consistency.

Shape the dough into a smooth ball and place in an oiled bowl. Coat the top of the dough with some oil as well. Set the dough aside in a warm spot in the kitchen.

If you used a strong sourdough starter, the dough should have doubled in a couple of hours. If you used discard, it will take longer, up to eight hours.

Divide the dough into eight equal parts. Roll into smooth balls and set aside, covered with a napkin, for 20 minutes. After 20 minutes, use a rolling pin to roll out the naan to a length of about nine inches and a width of six inches. Don&#39;t sweat the shape too much -- a naan is meant to look rustic.

Heat a cast-iron griddle until it&#39;s screaming hot. Place the shaped naan on it. Bubbles should appear all over the naan in a minute or two. Once the underside has golden-brown spots, flip the naan and let it cook a minute or two more. Brush with oil as soon as the naan comes off the griddle. Keep the baked naans wrapped in a kitchen towel while you finish the rest. Serve the naan hot.

Naan Bread

dry yeast

milk

all-purpose unbleached flour

salt

sugar

plain whole fat yogurt

ghee

nigella and sesame seeds

Stir the yeast into 1/2 cup of the lukewarm milk (be careful it&#39;s not too hot or it will kill the yeast and the dough will not rise properly). Let sit for 5 minutes until frothy.Combine the flour, salt and sugar in the bowl of a standing mixer. Make a well in the center of it and add the yeast mixture, yogurt, and melted ghee or butter.Knead the dough with a dough hook on the bread setting for about 7-8 minutes, adding the remaining 1/2 cup milk toward the beginning as needed. (Alternatively, you can knead the dough by hand: Stir the mixture until it comes together in a stiff, sticky dough. Then turn it out onto a lightly floured work surface and knead steadily for about 10 minutes.) The dough will be stiff, smooth, and elastic.Remove the dough and form it into a ball. Spray the bowl with oil and return the dough to the bowl.Cover the bowl loosely with plastic wrap or a clean dish towel. Let the dough sit in a warm place free of drafts for about 1-2 hours or until doubled in size.

Punch the dough down and let it rest for 10 minutes.  Divide the dough into four equal pieces. On a lightly floured work surface, roll each piece to form a a round disk about 6 inches across and 1/4 inch thick. Pull one side of the disk to form a tear shape. Brush each piece with melted ghee or butter and sprinkle with your choice of sesame, nigella, and/or cumin seeds.Set the oven to the &quot;Grill&quot; setting (about 500 degrees F) and preheat a baking sheet in the oven for about 2 minutes. Carefully pull out the baking sheet and place the dough on the hot baking sheet. Bake the dough for about 2-3 minutes then flip over and bake for another 2 minutes, until puffy and golden.Stack the baked naan bread on top of each other and cover with a clean, dry cloth until ready to serve to prevent the bread from drying out. Best served immediately.

Kimberley, I never got back to you, did I?  I don't know how you manage to do all the things you do AND take care of two children.  Our two kids seem to take up every waking minute, leaving little time for anything else.  The naan turned out great, thank you, and all the ingredients, apart from the seeds were easy to obtain locally.

I took a look at some of the rest of your site and found it quite inspirational.  I've read several times that the American Dream is over, but you are living it and the proof is in your blog.  Your beautiful new (old) home and lifestyle are the envy of many and I really enjoyed the articles on your micro-dwelling project.

Your food photography is also impressive.  If you have forgotten, that's how we first got in touch when you had some questions about a lens.

I've bookmarked your site and with the youngest child about to start nursery I should now have some more time to check for updates.  Best wishes!

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.

active bubbly sourdough starter

plain yogurt

For Topping:

butter

chopped cilantro

nigella seeds (, optional but highly recommended)

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&#39;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&#39;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.

LOVE this sourdough naan!  I've tried a couple of recipes but the texture of this one is my favorite.  Bookmarked as my go-to from now on.

Hi, Kimberly.  Looks like the mixing instructions were cut off in this recipe. I made it anyway and turned out great!   Might want to update what's here though.  Thank you!

These were delicious with such a great texture and flavor!

This was soooo delicious!  I've been making naan for years but this was my first time making sourdough naan.  The texture was such a lovely blend between soft, chewy, and just a bit of crisp on the outside and the flavor was fantastic.  I have nigella seeds on hand because I love them too and have used them to make your wonderful mango chutney.  This recipe's a keeper!

Will never buy naan bread again! The instructions here were simple to follow and the recipe worked so well. Definitely making again!

This is my new favorite recipe. We made it last night and can’t wait to make it again.

This sourdough naan bread recipe has two method options: oven-baked and cooked in a cast iron skillet. No yeast is required, and it&#039;s easy!

Sourdough Naan Bread

all purpose flour (plus extra for dusting)

baking soda

sourdough starter

extra virgin olive oil (divided)

honey

water

Whisk together the flour, salt, and baking soda.

Add the sourdough starter, 2 tablespoons of olive oil, and yogurt. Stir until a shaggy dough forms.

Dissolve the honey in the water, then add to the bowl. Stir together and lightly knead in the bowl with the spatula. The dough should be fairly wet but not soggy. If it's still a little dry, add more water a tablespoon at a time until it reaches the correct consistency.

Cover the bowl with plastic or beeswax wrap and set aside for 4-8 hours at room temperature. The dough should rise to about double in size.

When you're ready to cook the naan, turn the dough onto a floured work surface. Flour your hands and give the dough several good kneads until smooth.

Divide the dough into 6 equally sized pieces.

Flour your hands again, then stretch out each piece of dough into an oval or teardrop shape until it's about half an inch thick.

Heat the oven to 425°F. Rub a sheet pan with the remaining tablespoon of olive oil and set aside.

Place all six pieces of naan dough onto the greased baking sheet.

Transfer the baking sheet to the oven and bake until the undersides are golden brown, 7-8 minutes. Remove the baking sheet from the oven, flip over each piece, then place back in the oven and then bake for another 2-3 minutes.

Oven Baked Method

Heat a cast iron skillet and cook each naan bread one at a time in the skillet, flipping to cook each side. The naan can be brushed with olive oil or ghee when it comes out of the pan.

Cast Iron Pan Method

I absolutely love naan, but haven't enjoyed it in quite a while because it's hard to find any whole-food ones!

Would this perhaps work with a spelt sourdough starter (and spelt flour)? I have some dormant right now and this seems like the perfect use for it, especially as an excuse to use the mint growing in the garden! Lol

Thanks for this recipe,
James

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