Sour Dough Naan Bread
This sourdough naan recipe is my love letter to simple, nourishing food. Whether you’re a sourdough newbie or a seasoned baker, this naan will earn a permanent spot in your rotation.
Ingredients
- ½ cup 125g unfed sourdough starter
- 2 ½ cups 300g all-purpose flour Swap 1 cup with whole wheat for a nuttier flavor.
- ½ cup 120g milk
- ¼ cup 60g plain yogurt
- 1 tbsp 15g melted butter
- 1 ½ tsp 7g sea salt
Instructions
Mix the Dough (5 minutes):
- In a large bowl, combine starter, milk, yogurt, and oil. Add flour and salt. Mix with your hands until no dry bits remain—it’ll be stiff! Cover tightly and let rise at room temp for 8–10 hours (until doubled).
Shape & Rest (10 minutes):
- Divide dough into 8 equal balls (~78g each). Roll into smooth spheres, cover with a damp cloth, and let rest 10 minutes.
Heat the Skillet:
- Crank a cast iron skillet to medium-high heat. Let it preheat for 10 minutes—no oil needed.
Roll & Cook (30 minutes):
- Roll each ball into a ⅛"-thick circle (~6" diameter). Lay on the hot skillet. Cook 1–2 minutes until bubbles form and the bottom browns. Flip, cook another 1–2 minutes. For extra puff, flip back to the first side and press gently.
Serve Warm:
- Brush with garlic butter (optional) and stack under a towel to keep soft.
Notes
Pro Tips
- Sticky dough? Wet your hands instead of adding more flour.
- No cast iron? Use a non-stick pan with a light oil spray.
- Freeze dough balls for up to 3 months—thaw before rolling.
- Curry companion: Dunk into butter chicken or lentil dal.
- Snack hack: Spread with hummus or whipped feta.
- Breakfast twist: Top with avocado + egg or almond butter + honey.