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Easy Sourdough Naan Recipe

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4 from 7 reviews

This Easy Sourdough Naan Recipe uses a sourdough discard to create soft, flavorful naan bread without yeast. The naan is cooked quickly on a stovetop skillet, resulting in pillowy, lightly charred flatbreads perfect for serving with curries, dips, or as a tasty snack.

  • Total Time: 6 hours 25 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (280 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon salt (3 grams)

Wet Ingredients

  • ½ cup warm whole milk (122 grams)
  • ¼ cup full-fat plain yogurt (65 grams)
  • 1 teaspoon cane sugar (4 grams)
  • ¾ cup sourdough discard (189 grams)

Optional

  • Butter (to brush the naan with)

Instructions

  1. Mix dry ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt until evenly mixed.
  2. Combine wet ingredients: In a separate bowl, whisk together warm whole milk, full-fat plain yogurt, cane sugar, and sourdough discard until smooth and well blended.
  3. Form dough: Gradually add the dry ingredients into the wet mixture, stirring until incorporated. The dough will initially be shaggy. Transfer it to a clean surface and knead lightly for about 1 minute until the dough forms a mostly smooth ball.
  4. Proof the dough: Place the dough in a lightly oiled bowl and cover it with a tea towel. Let it rest in a warm spot for 5 to 6 hours, or until it doubles in size. Check the dough after 4 hours to monitor progress.
  5. Shape naans: After proofing, divide the dough into 8 equal portions. Roll each piece into approximately 6-inch oval shapes. Perfect uniformity is not necessary.
  6. Cook the naan: Heat a pan or cast iron skillet over medium heat until hot. Place one rolled dough piece onto the skillet and cook for 60 to 90 seconds on each side until golden with light char marks.
  7. Serve: Remove the cooked naan from the pan and brush with melted butter if desired. Repeat the cooking and brushing process with the remaining dough pieces.

Notes

  • The sourdough discard adds flavor and helps the dough rise without yeast.
  • You can substitute whole milk with any other milk but whole milk improves softness.
  • Brush with butter or ghee for a richer taste and softer texture.
  • Ensure the skillet is properly preheated to prevent sticking and to achieve good browning.
  • Store any leftover naan wrapped in foil and reheat briefly in a pan or oven before eating.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/easy-sourdough-naan-recipe/