5 from 50 votes
Sourdough Naan
Sourdough Naan dough combines all-purpose flour with a lively sourdough starter, yogurt, ghee, and milk to create a soft, elastic base. After fermenting until doubled, the dough is divided and rested, allowing natural leavening to develop flavor and texture. Cooking the shaped dough results in tender flatbreads with a slight tang from the starter, enhanced by butter and optional toppings like cilantro and nigella seeds.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
12 hrs
Total Time
12 hrs 30 mins
Servings:
8
Calories:
368 kcal
Course:
Side Dish, Bread
Cuisine:
Indian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 368
% 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.