Delicious Naan Bread With A Sourdough Starter
Serve our easy-to-make sourdough naan bread with your favorite curry dish, keeping the naan plain or topping it with garlic butter and chopped coriander.
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.
Video
Notes
Sourdough Starter
If you don't have a starter, here is a link to my video that shows in great detail how to make your own sourdough starter. I recommend keeping your sourdough starter in the fridge. If you need to activate the starter, take it out of the fridge and feed your starter with flour and water (e.g. 1/2 cup flour, water as required); add the water slowly until the starter has a thick consistency, then leave the starter in a warm place. Once the starter has risen and has lots of bubbles, your sourdough starter has become active. Now you can take out the required amount for the recipe and put the sourdough back into the fridge.Garlic Butter with Coriander
To make our naan bread topping, simply combine 1 stick of soft butter, one grated garlic clove, and freshly chopped coriander in a small mixing bowl. Done! Tried this recipe?Let us know how it was!