Description
Homemade sourdough naan flatbread brings traditional Indian bread to life with tangy fermented flavor. Crisp edges and pillowy centers make this recipe a delightful companion to curries, stews, and grilled meats you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2.5 cups (300g) all-purpose flour
- 1/2 cup (125g) unfed sourdough starter discard
- 1.5 teaspoons (7g) sea salt
Liquid Ingredients:
- 1/2 cup (120g) milk (dairy or plant based)
- 1/4 cup (60g) plain yogurt (dairy or plant based)
Finishing Ingredient:
- 1 tablespoon (15g) olive oil
Instructions
- In a spacious mixing vessel, blend the liquid components thoroughly. Incorporate flour and salt, kneading with hands until a uniform consistency emerges with no residual dry ingredients. Allow the dough to ferment and expand, approximately 8 hours at 68°F, covered.
- After fermentation, segment the dough into 8 uniform portions. Gently form each segment into a rounded shape and shield with a soft cloth.
- Position a cast iron skillet over medium-high thermal settings, heating thoroughly for 10-15 minutes to ensure optimal cooking surface temperature.
- Using a rolling implement, transform each dough sphere into a thin circular disc, approximately 6 inches wide and roughly 1/8-inch thick. Dust with additional flour to prevent adhesion if necessary.
- Transfer the rolled dough to the preheated skillet. Cook for 2 minutes, then rotate. Continue cooking an additional 1-2 minutes until the surface develops characteristic bubbles and slight charred regions. Observe the naan’s inflation and golden-brown transformation. Remove from heat and repeat the process with remaining dough portions.
Notes
- Sourdough magic works best with room temperature ingredients, allowing natural fermentation to develop rich, tangy flavors.
- Longer proofing time (8-12 hours) enhances digestibility and creates deeper, more complex taste profiles compared to quick breads.
- For gluten-free adaptation, replace wheat flour with a blend of gluten-free alternatives like chickpea, rice, and tapioca flour to maintain similar texture.
- Brush finished naan with melted ghee or olive oil to add extra moisture and create a glossy, restaurant-style appearance that elevates the bread’s overall appeal.
- Prep Time: 8 hours 30 minutes
- Cook Time: 24 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 190
- Sugar: 1g
- Sodium: 200mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg