Foolproof Sourdough Naan that comes together easily with a few simple ingredients and an active sourdough starter for naan that’s soft and full of flavor!
Nothing (and I mean, nothing!) is better than flatbread that’s fresh off the griddle. This Sourdough Naan recipe is incredibly simple and delicious too! The naan comes together easily and cooks up on the griddle beautifully for a flavorful flatbread that you will make over and over again.
Flatbread (naan) is one of my favorite things to make. Not only is it great for snacks or with a meal, it’s super easy to put together with just a few easy ingredients, a rolling pin and some sourdough starter.
This sourdough naan comes together easily with just a few simple steps:
- mix it up
- let it rise..
- separate into pieces
- roll it out
- toss on the griddle
The final result is a naan that’s soft and flavorful, with a tender crumb and perfect for stuffing with your favorite foods (scrambled eggs, chicken or beef) – or, alongside your favorite curry.
Foolproof Sourdough Naan
Sourdough Naan is super easy to whip up with the right ingredients + time. You will definitely need 4-5 hours to let the dough rise naturally. I love mixing up the dough at night before bed and letting it rise as I sleep – though you don’t need 7-8 hours for a rise.
You can make successful sourdough naan with a 4-5 hour rise, too.
To make this sourdough naan:
- Mix together the ingredients in your KitchenAid until the dough comes together. It’ll be a shaggy dough that’s a bit sticky on the hands. Dump it out on a floured counter and shape it into a ball.
- Place the ball into a greased bowl and let it rise for 4-5 hours.
- Dump the dough on a lightly floured counter and separate into 8 equal-sized pieces. Roll them out to 1/4 inch thick.
- Place the naan on a hot griddle (medium heat) and brush each side with melted butter as it cooks. Cook each side for a minute to a minute and a half then flip. Brush again with melted butter and finish cooking.
- Remove and set aside in a towel to keep warm. Enjoy with your next meal!
Before you toss on your griddle, preheat the griddle to medium for a few minutes so it’s nice and hot. During that time, roll out your dough – the rolling process doesn’t need to be perfect. Naan comes in irregular shapes and sizes.
Sourdough naan will have a nice crisp outer layer but the inside will be wonderfully soft.
Go the extra step:
Incorporate different flavors for your naan to give it more flavor. Add minced garlic to your melted butter and brush on as you place on the griddle.
Or, try incorporating roasted garlic to your naan dough as you mix. You can even add other dried herbs and seasonings to your dough as you mix, too.
Foolproof Sourdough Naan
Ingredients
- 1 C sourdough starter active, 100% hydration
- 1/2 C milk warmed to 105-110 degrees
- 2 C all purpose flour
- 1/4 C Greek yogurt with live, active cultures
- 1 tsp baking powder
- 1/2 tsp salt or more to taste
- 4 Tbsp butter melted
Instructions
- In your mixer bowl, combine all of the ingredients with the exception of the melted butter.
- Using your dough hook, mix for 3-4 minutes until the ingredients are combined. The dough will be shaggy and sticky.
- Dump the dough out on a floured counter and work into a ball. Wash out the mixer bowl and lightly grease with a tiny bit of olive oil. Add the dough back to the bowl and cover with plastic wrap. Let the dough rise for 4-5 hours.
- Preheat the griddle to medium heat for 3-4 minutes. During that time, dump the dough out on a lightly floured counter and separate into 8 equal sections.
- Roll each section out to 1/4 inch pieces. Transfer to your griddle and brush with melted butter. Cook on each side for 1 - 1.5 minutes. Flip, and brush the opposite side with more melted butter.
- Each side is cooked when it starts to bubble and brown up slightly in patches. Transfer to a towel to keep warm. Repeat with the remaining dough.
- Enjoy
Nutrition
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if I let it rise overnight should I put it in the fridge?
I was wondering the same thing, and I did put it into the refrigerator overnight. The dough had a good rise the next day, after I let it sit out on the countertop, and the naan turned out really well.
If you wanted to freeze this NAAN, would you freeze it before you cook it or can you freeze the dough, let it rise before you use it and then cook it? Or would you cook it and then freeze them?
I would personally cook them and then freeze them after cooking. Just thaw out before reheating.