Sourdough Naan
User Reviews
5
Sourdough Naan
Description
Sourdough Naan uses an active sourdough starter blended with flour, salt, sugar, yogurt, ghee, and milk to form a stretchy dough that undergoes bulk fermentation at room temperature until doubled in size. This slow fermentation develops mild sourness and texture. Optionally, the dough can be divided, shaped, and refrigerated to deepen flavor and modify crumb structure before final shaping and cooking.
The naan is then cooked on a hot surface, capturing the characteristic soft interior with lightly blistered, golden exteriors. The melted butter on top with fresh cilantro and nigella seeds adds aromatic notes and richness. This recipe relies on natural fermentation for leavening instead of commercial yeast, imparting a distinctive complexity to the bread.
These naans can accompany various meals or be used for wraps, benefiting from the balance of tang, softness, and its pliable texture. Resting times and fermentation affect both flavor and crumb, allowing some customization to preferences.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 3/4 cup sourdough starter active, bubbly
- 1 teaspoon sugar or honey
- 3 tablespoons PLAIN yogurt
- 2 tablespoons ghee melted, or butter
- 1 1/4 cups milk
- For topping:
- 4 tablespoons butter melted
- cilantro chopped
- nigella seeds , optional but highly recommended
Instructions
- Place the flour, salt, starter, sugar, yogurt, ghee, and milk in the bowl of a stand mixer attached with a dough hook. Knead for 4-6 minutes to form a stiff dough (this can also be done by hand for 8-10 minutes). Cover loosely with plastic wrap and let it sit at room temperature until doubled, 8-12 hours depending on the temperature and sourdough starter.You now have two options: 1) proceed with the next step or 2) for a more complex flavor punch down the dough, divide into 8 parts, shape them into balls, cover with plastic wrap and refrigerate for up to 24 hours (can go up to 48 hours though the longer it ferments the more the gluten structure will break down resulting in a denser bread).
- Turn the dough out onto a lightly sprayed large piece of parchment paper/silicone mat and divide into 8 equal pieces. Form each piece into a ball and loosely cover with plastic wrap, letting it rest at room temperature for 10-15 minutes (if the dough was chilled then rest the dough balls for at least an hour in a warm place or until the dough is slightly puffy) . While it's resting preheat your skillet or griddle over medium-high heat. Use your fingers or a rolling pin to roll to flatten each ball of dough to a thickness of about 1/8 inch. Lightly spray your skillet or griddle with oil and, working in batches, cook the naan for about 2 minutes or until it's bubbly and browned on the bottom, then flip over and cook for another minute or two. Flip it a final time and cook for another minute or until cooked through. Brush each piece of naan with some melted ghee or butter, sprinkle on some nigella seeds and chopped cilantro.Serve hot or at room temperature.
- Cooked naan will store fully cooled in a plastic bag of airtight container at room temperature for up to 3 days. Can also be frozen in a freezer bag or container for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1naan | |
| Calories | 368kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 646mg | 27% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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