Breads & Bakingbiggerbolderbaking
Sourdough Naan
My Sourdough Naan is soft, bubbly, and full of tangy flavor—easy to make with sourdough starter and cooked to perfection in a skillet.
👥 8 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 35 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
- pan
📝 Preparation Steps
1
To Make the Sourdough Naan Dough and Proof (⏱️ 2 Hours)
2
In a large bowl, combine the sourdough starter, water, yogurt, and vegetable oil until smooth.
vegetable oil1 tablespoon
3
Add the flour and salt and stir until a shaggy dough forms, then knead by hand until smooth and soft.
4
Transfer the dough to a lightly oiled bowl, cover with cling wrap and a kitchen towel, and let rise in a warm place until doubled in size, about ⏱️ 2 hours.
5
To Shape the Sourdough Naan (⏱️ 55 minutes)
6
Turn the dough out onto a lightly floured surface and divide into 8 equal portions (about 2 ¾ oz / 78 g each).
7
Shape each portion into a ball, cover with a kitchen towel, and let rest for ⏱️ 30 minutes.
8
Roll each ball into an oval about 6 x 8 inches (15 x 20 cm). Keep the rolled naan covered with a tea towel while you work.
9
To Cook the Sourdough Naan and Serve
10
Heat a dry cast iron skillet over medium heat for about ⏱️ 5 minutes, until very hot but not smoking.
11
Cook one naan at a time for about ⏱️ 2 minutes on the first side, until bubbles form.
12
Flip and cook for about ⏱️ 2 minutes on the second side, until charred and puffed.
13
Flip once more to char the first side, about 1 more minute.
14
Remove from the pan and immediately brush with melted butter or ghee.
butter ( or ghee , melted (for brushing))
15
Serve warm with any meal that calls for flatbread. Store completely cooled leftovers in an airtight container in the refrigerator for up to 3 days.
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