Sourdough Naan Recipe
Ingredients
- 1 cup active sourdough starter
- 1/2 cup warm water
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup plain yogurt
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine sourdough starter, warm water, flour, salt, and sugar.
- Mix until a rough dough forms, then add yogurt and olive oil.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 3-4 hours until doubled in size.
- Divide dough into 8 equal pieces and shape into balls.
- Cover and let rest for 30 minutes.
- Heat a cast-iron skillet or griddle over medium-high heat.
- Roll each ball into an oval shape, about 1/4 inch thick.
- Cook naan for 2-3 minutes on one side until bubbles form and bottom is golden.
- Flip and cook for 1-2 minutes on the other side.
- Brush with melted butter and sprinkle with minced garlic and cilantro.
- Serve immediately while warm.
Special Notes
This sourdough naan has a unique tangy flavor from the sourdough starter, making it more complex than traditional naan. The sourdough also adds beneficial probiotics and makes the bread more digestible. The key to perfect naan is cooking it in a very hot pan to create the characteristic bubbles and charred spots. You can customize the toppings - try adding nigella seeds, sesame seeds, or different herbs. These naan freeze well and can be reheated in a hot oven or skillet. Serve with curries, dal, or use as a wrap for kebabs.