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Sourdough Naan Flatbread

Sourdough Naan Flatbread
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Enjoy making Sourdough Naan Flatbread at home, combining the tangy complexity of sourdough with the soft, chewy texture of traditional naan. This easy recipe uses simple pantry ingredients and produces a customizable, aromatic flatbread perfect for meals and gatherings.

Ingredients

Scale

Main Ingredients

  • ½ cup active sourdough starter
  • 2 cups all-purpose flour (can substitute half with whole wheat for variation)
  • ½ cup plain yogurt (or plant-based yogurt for vegan option)
  • 2 tablespoons ghee or melted butter (or vegan margarine)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ to ½ cup warm water (adjust as needed)

Instructions

  1. Prepare the Dough: Mix active sourdough starter with warm water and sugar, stirring until smooth. Add flour, yogurt, and salt, blending to form a sticky dough. Knead on a floured surface for 8-10 minutes until elastic and smooth.
  2. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and ferment at room temperature for 4-6 hours until noticeably risen and airy.
  3. Divide and Rest: Turn dough onto a clean surface, divide into golf-ball-sized portions, cover, and rest for 30 minutes to relax gluten for easier rolling.
  4. Roll Out the Naan: Roll each dough ball into an oval or teardrop shape about ¼ inch thick, keeping thickness consistent for even cooking.
  5. Cook the Naan: Heat a cast iron skillet or heavy pan over medium-high heat until very hot. Cook one naan for 1-2 minutes until bubbles form and underside develops golden char spots. Flip and cook the other side. Repeat with remaining dough.
  6. Brush and Serve: Immediately brush each hot naan with ghee or melted butter for flavor and softness. Serve warm for best texture and taste.

Notes

  • Use an active, bubbly sourdough starter for optimal rise and flavor.
  • Keep the skillet very hot to achieve characteristic naan bubbles and charring.
  • Avoid rolling dough too thin to maintain softness and prevent tearing.
  • Rest dough balls after dividing to relax gluten and make shaping easier.
  • Brush ghee or butter immediately after cooking for a rich, glossy finish.

Nutrition

Keywords: sourdough naan, flatbread, homemade naan, sourdough bread, Indian flatbread, fermented dough, naan recipe

Find it online: https://recipesemilly.com/sourdough-naan-flatbread/