Naan bread has to be my all time favorite flatbreads to eat. It can take a basic stew, soup, or lentil dish, and turns it into something really worth looking forward too.
Over the years I have had the pleasure of experiencing a pretty awesome level of Indian food. Using my favorite local spot as my gold standard, I attempted to come as close as I could, to imitating their naan breads quality, texture, and taste. I can say with all honesty that this recipe comes pretty darn close.
What Is Special About This Sourdough Naan Recipe?
- Active Starter: I never understood why so many naturally leavened naan recipes use discard sourdough, when so many recipes are leavened with yeast. In my opinion, if yeast is called for, active starter would be the appropriate substitute.
- Higher Hydration: This dough as a slightly higher hydration than most sourdough naan recipes. Hence, early in the rise perform a few stretch and folds, and or, coil folds, to the dough.
- Stretch The Dough: Stretching the dough, as you would a pizza dough, as opposed to rolling it out will keep it light and fluffy.
- Bake on Dry Steel, or Dry Cast Iron: This will yield the closest results, to that, of a tandoori oven. Heat the pan to high, and give it time to get nice and hot. Your bread will cook in a manner of two to three minutes. Use a lid to cover the bread for the first 60-90 seconds, to create some steam, then flip and cook for the remaining 60-90 seconds.
- Lightly Butter After Cooking: Once you remove your naan from heat, place on foil, or on a clean dish towel, coat with butter, fold, and cover to keep warm.
Do You Have a Sourdough Starter?
Like all the recipes featured on Bubbling Starter, this bread is made with a sourdough starter. To learn how to make your own; check out Beginners Guide to Creating a Bubbling Starter.
The Softest Sourdough Naan
This is my go-to sourdough naan recipe. I simply can’t get enough of this flatbread.
6
servings3
minutesIngredients
272 g flour (all-purpose or bread flour, my preference is bread flour)
123 g milk
75 g active sourdough starter up to 100 g
100 g yogurt
5 g sugar
2 g baking powder
5 g salt
Directions
- Makes 6 naan between 90-95 grams.
- Mix all ingredients in standard mixer with dough hook for about 5-8 minutes or until it is a smooth ball.
- Place in oiled bowl and cover with plastic wrap, followed by a tea towel for 4-6 hours at room temperature.
- Because I have adapted this recipe to a higher hydration than most sourdough naan recipies, I like to perform 2-3 stertch and folds in the first two hours of the initial rise at 30 minute intervals.
- Once the 4-6 hour bulk rise is complete you have the option to move to refrigerator for up to 48 hours or, you can divide the dough into 6, 90-95 g balls now.
- Rest for 30 minutes then stretch or roll out, either on a lightly floured or lightly oiled surface. Oil will make for a softer bread. Both oil and flour will prevent sticking.
- Once you have stretched or rolled out your dough, cover it with a towel until you are ready to bake. I like to prepare 3, start baking, then prepare the last 3.
- You can use a cast iron skillet, roti tawa, or all-clad frying pan to cook your naan.
- I find I get the best results by cooking the naan in a dry pan and brushing with melted butter after.
- Heat pan on high, and be sure to get it nice and hot.
- Place naan on pan cover with a lid for the first 60-90 seconds, remove lid, flip, and back the other side uncovered. You know the bread is ready to flip when you see the dough bubble slightly.
- Literally it only takes 1-2 minutes a side once the pan is up to temperature.
- You can bake these slightly ahead of time and keep warm, wrapped in foil in an oven set to 170 degrees Fahrenheit. This is a trick my mother-in-law uses when making roti. Its a great way to make more time for visiting and less rushing before dinner.
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