Learn how to elevate your bread game with this Perfectly soft and chewy easy-to-follow homemade naan recipe! This is a simple yet sensational sourdough recipe that’s sure to impress your taste buds. Whether you’re enjoying it in a gyro, alongside a hearty curry or savoring it with a dollop of hummus, homemade sourdough naan is guaranteed to be a hit at your next meal. So, roll up your sleeves, dust off your rolling pin, and let’s get baking!
If you are new to sourdough making and bread, check out my post on making classic Organic Sourdough Bread.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Before we delve into the recipe, let’s talk about the star of the show: sourdough starter. Sourdough is a living culture, a symbiotic mixture of flour and water teeming with wild yeast and bacteria. This natural leavening agent not only adds depth of flavor but also enhances the nutritional profile of your bread. Plus, the slow fermentation process contributes to better digestion and a satisfying chewy texture. So, if you haven’t already jumped on the sourdough bandwagon, now’s the perfect time!
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B.
Ingredients
- 250g organic unbleached all-purpose flour
- 15g organic honey (about 2 tsp)
- 10g salt (about 1 1/2 tsp)
- 100g active sourdough starter (My personal starter is available to purchase on Etsy! Just search “Amanda Dehydrated Sourdough Starter” or click on this hyperlink)
- 50g organic plain nonfat Greek yogurt (little less than 1/4 cup)
- 28g extra virgin olive oil (about 2 tbsp)
- 110g warm filtered water (about 1/2 cup)
- 1 tablespoon butter, melted + dry parsley for garnish (optional)
How To Make It
- Mix dough: In a mixing bowl, whisk together the starter and water until starter is dissolved. Add in the Greek yogurt, oil, honey, flour, and salt. Knead until everything is combined and the dough is smooth. I use my kitchen aid mixer for this with the dough hook attachment.
- Bulk ferment: Form the dough into a ball, place back in the bowl, and cover with plastic wrap. Leave to sit at room temperature until the dough has doubled in volume. (Bulk took me 4 1/2 hours in my 74°F kitchen)
- Divide, ball and proof: Divide the dough into 6 pieces, and form each piece into a ball. Cover the balls with a damp towel and allow them to rest (proof) for 30 minutes (they don’t need to rise). 20 minutes into the proof, preheat a cast iron skillet over medium heat until it is nearly smoking. You want your cast iron to be nice and hot.
- Roll out and cook: Roll out each ball to about 7-inches in diameter (about the thickness of pizza dough). It doesn’t have to be perfectly round, but try to roll to an even thickness. Dust counter and rolling pin with flour as needed to prevent sticking. Use your hands to gently place the naan into the preheated cast iron pan. Allow it to cook on the first side until the top becomes very bubbly and the bottom begins to char (about 3-4 minutes). Flip the naan and cook on the second side for an additional 1-2 minutes. Repeat with remaining naan flatbreads.
- Brush and serve: This is optional but highly recommended – Brush the tops of the naan bread with a mixture of melted grass-fed butter and parsley.
Tips for Success:
- Make sure your sourdough starter is active and bubbly before using it in the recipe.
- Don’t skip the yogurt! It adds moisture and helps tenderize the naan.
- Experiment with different toppings like sesame seeds, poppy seeds, or even cheese for a flavorful twist.
- If you don’t have a cast-iron skillet, you can use a non-stick pan or even grill the naan on a barbecue for a smoky flavor.
- Know your fermentation time – Everyone has a different environment in their kitchen so watch your dough and know when it’s ready!
How To Store Leftovers
You can store your leftover naan in an air tight container in the fridge for up to 5 days for ultimate freshness.
Can I Use Sourdough Discard Instead of Active Starter?
Absolutely! That is one reason why I love this recipe so much. Now, you naan may not be as fluffy and light, but it will still be delicious and is a great alternative if you are short on time.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Sourdough Naan
Learn how to elevate your bread game with this Perfectly soft and chewy easy-to-follow homemade naan recipe! This is a simple yet sensational sourdough recipe that's sure to impress your taste buds. Whether you're enjoying it in a gyro, alongside a hearty curry or savoring it with a dollop of hummus, homemade sourdough naan is guaranteed to be a hit at your next meal. So, roll up your sleeves, dust off your rolling pin, and let's get baking!
Ingredients
Instructions
-
Mix dough: In a mixing bowl, whisk together the starter and water until starter is dissolved. Add in the Greek yogurt, oil, honey, flour, and salt. Knead until everything is combined and the dough is smooth. I use my kitchen aid mixer for this with the dough hook attachment.
-
Bulk ferment: Form the dough into a ball, place back in the bowl, and cover with plastic wrap. Leave to sit at room temperature until the dough has doubled in volume. (Bulk took me 4 1/2 hours in my 74°F kitchen)
-
Divide, ball and proof: Divide the dough into 6 pieces, and form each piece into a ball. Cover the balls with a damp towel and allow them to rest (proof) for 30 minutes (they don't need to rise). 20 minutes into the proof, preheat a cast iron skillet over medium heat until it is nearly smoking. You want your cast iron to be nice and hot.
-
Roll out and cook: Roll out each ball to about 7-inches in diameter (about the thickness of pizza dough). It doesn't have to be perfectly round, but try to roll to an even thickness. Dust counter and rolling pin with flour as needed to prevent sticking.
-
Use your hands to gently place the naan into the preheated cast iron pan. Allow it to cook on the first side until the top becomes very bubbly and the bottom begins to char (about 3-4 minutes). Flip the naan and cook on the second side for an additional 1-2 minutes. Repeat with remaining naan flatbreads.
-
Brush and serve: This is optional but highly recommended - Brush the tops of the naan bread with a mixture of melted grass-fed butter and parsley.
Servings 6
- Amount Per Serving
- Calories 235kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 0.6g3%
- Sodium 650mg28%
- Total Carbohydrate 33g11%
- Dietary Fiber 1.4g6%
- Sugars 3.7g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.