Easy Naan Bread Recipe With Sourdough Starter

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Sourdough Naan Flatbread

This dough originally appeared in my Savory Sourdough Babka recipe, where I roll cheese and herbs into the dough, cut the tube lengthwise, and twist both sides into a babka loaf to bake in a pan. It's quite delicious, but the original flatbread deserves its own recipe post too.

Naan is my favorite flatbread. From Central Asia and India, it's traditionally baked in a hot oven, but this version is fried in a dry cast iron pan (1-2 minutes per side). It's also usually leavened with yeast or occasionally baking powder, but I use sourdough starter. I often mix up the dough when I have excess starter and yogurt in stock, and then I keep the dough in the refrigerator for several days until I happen to be cooking something that pairs well with flatbread — lentils, stews, hummus, and taco fixings. The dough even works well for pizza. Once cooked, I usually freeze some of the naans so my family doesn't eat them all right away. We warm them up in the toaster, often with some toppings like butter, garlic or cheese.

Mixing the cuisines of two cultures with naan soft tacos

You can also make the naans the same day that you mix the dough. You simply need 4-8 hours of fermentation time, depending on your dough and room temperature (more if your dough is cold and your starter not ripe).

When making this bread, I find I need 3-4 minutes per naan between the rolling and frying. That means one batch of eight takes about 30 minutes to complete. While there's minimal effort in the mixing and early stages of the recipe, the final stage does require some focus and bouncing between babysitting the dough in the hot pan and rolling the next dough on your countertop.

Sourdough Naan Flatbread

This is a stovetop and sourdough-leavened variation on Indian naan flatbread. This dough is easy to mix up, has a non-traditional cooking strategy of using a hot cast-iron pan. The flatbread is delicious when served with traditional Indian lentils (e.g. masoor dal) or used to dip in hummus or even make personal toaster-oven pizzas. They freeze well and you may find yourself doubling the batch to have more in stock.

Ingredients

• 275g organic all purpose flour (2 heaping cups) I often substitute in a portion of whole grain flour.
• 200g sourdough starter (2/3 cup stirred down)
• 125g milk⁠ (~1/2 cup) Add more or less milk to accommodate different yogurt styles.
• 75g yogurt⁠ (1/4 cup)
• 5g salt⁠ (1 tsp)
• Flour for your countertop
• Oil or butter for your rolling pin
• Optional: Minced garlic and cilantro or other herbs to add to the dough before rolling it flat, or to combine with melted butter and brush on the flatbreads after they are cooked.

Instructions

• Mix all of the ingredients in a bowl and then hand-knead for a few minutes. Add extra flour if the dough is too sticky or more milk if it's too dry. ⁠
• Cover the dough and let rise by 70-100%. This can take several days in the refrigerator or 4-8 hours at room temperature (or more), depending on the temperature and starter ripeness.
• Scrape the dough onto a floured countertop, de-gas and divide it in eight pieces. I cut the dough like it is a pie. This is a good time to add minced garlic, chives or herbs if you want. Keep the pieces small, though, to not break the dough when you roll it flat.
• Roll the triangles into eight balls, keeping track of which ball you made first so this can be the dough you fry first. I no longer do a final proof, finding that the bread is more bubbly this way. You simply need about 10 minutes between making the first ball and trying to roll it flat for the gluten to relax again.
• On your stovetop, preheat a 10-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error.
• Roll out your first ball to a little less than 1/4 inch thick . I very lightly flour my counter and very lightly oil my rolling pin.
• Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under.⁠ You're aiming for brown spots, so adjust your heat accordingly.
• Place the cooked naans on a rack to cool. You should have time to roll one dough while frying another. When all the naans are cooked and cool, cover or wrap them so they don't dry out.⁠ You can also brush them with melted garlic-and-herb butter while they're warm if you want.
• You can freeze and reheat the naans in the toaster.

Sourdough Naan Flatbread

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