This homemade Sourdough Naan Bread is so much better than the store-bought ones! They're soft, fluffy, tangy, and so good with your favorite Indian curries.
Looking for more sourdough discard recipes? Try my Sourdough Pizza Dough or Sourdough Brownies next!
About This Recipe
I've made a lot of naan in my life, but this sourdough version has to be my favorite. Obviously, they have a nice tang, but I also find they're a bit chewier than regular naan. I believe this comes from the sourdough discard, which has a stronger gluten structure from being fermented- this is also why the starter feels very elastic when you stir it.
When I was a kid, my family loved Indian food. The problem was that whenever we ordered it, the naan was so expensive, so we would only order a few pieces. We would always run out of naan before the curry was finished, so I started making my own naan for the leftovers.
At first, my naan ended up VERY dry and almost inedible, but over time, they got much better, and I'd say I prefer my own over restaurants now. I've learned the secret to good naan is to use yogurt and olive oil in the dough. This gives them a very moist and fluffy interior. It's also important to give the dough enough time to ferment so that air bubbles can develop, otherwise you'll end up with a flat, flat bread, aka tortillas...
Key Ingredients
Sourdough Discard: You'll need half a cup of discard for this recipe. The older the discard, the more tangier the naan will be.
Warm water: The dough is hydrated with plain water. You can also use milk, but I prefer the texture of water as I find it slightly chewier.
Sugar & salt: For flavoring the dough.
Yogurt: Any plain-flavored yogurt (NOT vanilla) will work for this recipe. I used Greek yogurt with 5% fat, but any fat percentage will work, and it doesn't have to be Greek.
Olive oil: This contributes richness and moistness to the naan.
All-purpose flour: Make sure to spoon and level this into your measuring cup to get the correct amount. The dough should be tacky, but not overly sticky. If the dough is too sticky, you can add extra flour so it's easier to work with, but be careful not to add too much, otherwise the naan can get dry.
Instructions
STEP 1: In a stand mixer bowl, whisk together the sourdough starter, water, sugar, salt, yogurt, and olive oil. Add the flour and knead with the dough hook for 5-6 minutes until tacky but not overly sticky. Add extra flour as needed.
STEP 2: Cover with plastic wrap and let the dough rise in a warm place for 2-3 hours.
STEP 3: Turn the dough onto a floured surface. Divide the dough into 6 pieces. Roll each piece to a 7-inch circle. Dust with flour as needed to prevent sticking.
STEP 4: Heat a large nonstick pan over medium-high heat. Place the dough in the pan and cover with a lid. Cook for 1-2 minutes until bubbles appear on the surface.
STEP 5: Flip, and cook the other side until golden brown and puffy. Brush with melted butter and serve.
๐ Recipe
Sourdough Naan
Ingredients
- ยฝ cup sourdough discard
- ยฝ cup warm water (not hot)
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons plain yogurt
- 2 tablespoons extra virgin olive oil
- 2 โ cups all-purpose flour (spooned and leveled)
Instructions
- In a stand mixer bowl, whisk together the sourdough discard, water, sugar, salt, yogurt, and olive oil.
- Add the flour and knead with the dough hook for 5-6 minutes until tacky but not overly sticky. Add extra flour as needed.
- Cover with plastic wrap and let the dough rise in a warm place for 2-3 hours.
- Turn the dough onto a floured surface. Divide the dough into 6 pieces.
- Roll each piece to a 7-inch circle. Dust with flour as needed to prevent sticking.
- Heat a large nonstick pan over medium-high heat. Place the dough in the pan and cover with a lid. Cook for 1-2 minutes until bubbles appear on the surface. Flip, and cook the other side until golden brown and puffy.
- Brush with melted butter and serve.
Sarah Cruz
Great recipe!