Anke
My amazing sourdough naan bread recipe is easy to follow and results in deliciously chewy and fluffy naan that perfectly complements any curry dish.
The naan bread is made using an active sourdough starter, which gives it a unique depth of flavor and a lovely texture.
This naan bread recipe is perfect for both experienced bakers and beginners alike.
I like to top my naan with an easy-to-make garlic coriander butter, which for me is basically the ‘icing on the cake’.
Feel free to also try my naan bread recipe with yeast, as well as my 2-ingredient naan bread.
Table of Contents
Ingredients
Sourdough Starter
My naan bread recipe calls for an active sourdough starter. If you don’t have a sourdough starter, I will post the link to my guide for making a starter in the recipe card.
I love baking with sourdough dough because it gives the bread a beautiful chewy texture.
Compared to a yeast dough, the proofing time is a lot longer, but in my opinion, it is worth the wait.
Yogurt
I always recommend using a full-fat yogurt. My preferred type is Greek yogurt. It is sooo good.
Flour
I use all-purpose flour for this naan recipe, but you can also use bread flour.
Pro Tip
You can prepare the dough several days in advance. It can be stored in an airtight container in the refrigerator.
Allow the dough to reach room temperature before using it.
Make The Sourdough Naan Bread In A Few Simple Steps
Activate Your Sourdough Starter
First off, we need to activate our sourdough starter. Take your starter out of the fridge and add 1/2 cup of flour. Mix the flour in with a fork.
By the way, if you don’t have a sourdough starter, you can watch my easy guide to make your own here.
Now, add gradually filtered water as required. That means, if you want a thicker consistency, add less water. If you prefer a thinner consistency, add a little bit more water.
Cover the jar with a cloth and put it in a warm place.
After about three hours, your starter should have risen and developed bubbles. This means that your starter is now active.
Take the required amount of starter out, and put the leftover starter back into the fridge.
Make The Dough
Combine the flour, salt, and sugar in a large bowl. Next, add the yogurt and the active sourdough starter.
Mix everything with either a fork or a spatula.
Then it is time to add the water. Use your hands to bring it all together.
The dough may initially seem a bit dry, but don’t feel tempted to add more water. It will eventually come together.
The dough initially appears a bit shaggy. Knead it with your hands for a few minutes until it becomes smooth.
Cover the dough with cling wrap and leave to rest in a warm place for an hour.
After resting for an hour, knead the dough again for two minutes.
Then cover it and let it undergo bulk fermentation for about four hours or until the dough has doubled in size.
The dough has risen beautifully. Tip it onto a slightly floured workbench and form a dough ball.
Cut the ball into 12 pieces (around 50 grams each).
Form each piece into a dough ball. Cover them loosely with a tea towel and let them rest for 20 minutes.
After 20 minutes, roll each dough ball into an oval or round-shaped piece (oval or round depends on the skillet you are using). We are looking for a 3 to 4 millimeter (0.12 inches) thickness.
Fry The Naan Bread
Heat your cast iron griddle until hot. Note: You don’t need to add any oil.
Place your flat dough piece into the griddle and fry for about 2 minutes. Reduce the heat to medium.
You’ll see bubbles forming on the surface. Check the underside if it is golden brown and slightly charred. If so, it is time to flip it over.
Continue to fry the naan bread on the other side for 2 minutes or until brown.
If the bread puffs up, gently press it down with a spatula.
Put The Topping On
Place the cooked naan bread on tin foil and immediately spread butter, garlic butter, or garlic coriander butter on top. The choice is yours.
Keep the naan bread wrapped in tin foil to keep them warm.
Enjoy with your favorite curry or just on its own.
You can now buy me a coffee to support my food blog. Thank you so much in advance for your love and support.
Let’s Start Our Sourdough Naan Bread Recipe
I hope you enjoy my delicious sourdough naan bread recipe. Serve them with your favorite curry dish, leaving the naan bread plain or topping it with garlic butter and chopped coriander.
I would love for you to leave a rating and a comment with your feedback and any questions. Your feedback will help me improve my recipes even more.
Also, if you’d like to join my YouTube subscriber community, just click here and feel free to take a look around.
Additionally, the recipe card includes affiliate links for equipment in case you need any kitchen gadgets.
Are you feeling hungry? Then, put on your apron and start making our easy-to-make sourdough naan bread recipe.
Delicious Naan Bread With A Sourdough Starter
Equipment
- 1 spatula (or a fork)
- tin foil for wrapping the naan bread
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup active sourdough starter
- 1/2 cup full-fat yogurt, e.g Greek yogurt
- 1/2 cup filtered water
- extra flour for dusting
Instructions
- Put the flour into a large bowl and add the salt and sugar. Mix well with either a fork or a spatula.3 cups all-purpose flour, 1 tsp salt, 1 tsp sugar
- Now we add the yogurt and active sourdough starter. (Please see the notes on how to activate your sourdough starter.)Mix in well.1/2 cup full-fat yogurt, e.g Greek yogurt, 1/2 cup active sourdough starter
- Gradually add the water. Use your hands to incorporate the flour while you are adding the water. Note: The dough will seem quite dry, but don't feel tempted to add more water. After a while, the dough will become a bit sticky.1/2 cup filtered water
- Knead the dough for a couple of minutes. Cover the dough with cling wrap and let it rest for an hour.
- After an hour, knead the dough again for 2 minutes until it feels soft and elastic.
- Cover the dough and leave it in a warm place to bulk ferment until it has doubled in size. (It can take from 4 to 6 hours, depending on the temperature in your kitchen.)
- Once the dough has doubled in size, dust your workbench with flour and tip out the dough. Form the dough into a ball and divide the dough into 12 pieces (around 50 grams each).extra flour for dusting
- Form each dough piece into a ball and cover them to rest for 20 minutes.
- Roll each dough ball with a rolling pin into either an oval or round shape (depending on your griddle). You want them quite thin.
- Heat your cast-iron griddle and place the naan bread in. Cook on each side on medium heat for about 2 minutes or until golden brown.Note: The naan bread will puff up while cooking. You can press it down with a spatula or fork.
- Once the naan bread is cooked, place it on tin foil and immediately top with garlic butter and chopped coriander (optional). (See notes for more details.)
- Wrap the naan bread in tin foil to keep it warm.
- Enjoy with your favorite curry or just on its own.
