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Sourdough Naan Flatbread

Sourdough Naan Flatbread
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This Sourdough Naan Flatbread recipe combines the natural tang and leavening power of sourdough starter with the soft, chewy texture of traditional naan. Made with simple pantry staples like all-purpose flour, Greek yogurt, and olive oil or ghee, it yields tender, flavorful flatbreads perfect for wraps, dipping, or accompanying a variety of meals. Easy to customize and ideal for homemade baking enthusiasts, this recipe offers a delicious taste of homemade sourdough naan right in your kitchen.

Ingredients

Main Ingredients

  • Active sourdough starter, 100g (bubbly, fed within last 4-6 hours)
  • All-purpose flour, 300g (about 2 1/2 cups)
  • Greek yogurt, 100g (about 1/2 cup)
  • Warm water, 120ml (1/2 cup, approximately)
  • Olive oil or ghee, 2 tbsp (plus extra for cooking)
  • Sugar or honey, 1 tbsp
  • Salt, 1 tsp

Optional Ingredients

  • Minced garlic, 1-2 cloves (for garlic naan)
  • Fresh herbs like cilantro or parsley, 2 tbsp chopped
  • Ground cumin, coriander, or smoked paprika, 1 tsp (for spiced naan)
  • Paneer, mozzarella, or feta cheese, 100g (crumbled, for cheese-stuffed naan)
  • Coconut milk or almond yogurt, equal quantity to replace Greek yogurt (for dairy-free option)
  • Sesame seeds or nigella seeds, for sprinkling

Instructions

  1. Prepare Your Starter and Dough: Begin with an active sourdough starter that is bubbly and fed within the last 4-6 hours. In a large bowl, combine the starter, warm water, and sugar or honey to activate the yeast. Then add Greek yogurt, olive oil (or ghee), and salt. Gradually mix in the all-purpose flour until a soft dough forms.
  2. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle it with a little more flour sparingly to maintain softness.
  3. First Rise: Place the kneaded dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and allow it to rise at room temperature for 4-6 hours, or until it nearly doubles in size. This fermentation develops the characteristic tang and texture.
  4. Divide and Shape: Gently punch down the risen dough, then divide it into 6 to 8 equal portions depending on your preferred naan size. Shape each portion into a ball, then flatten and stretch into oval or teardrop shapes by hand or with a rolling pin.
  5. Cook the Naan Flatbreads: Heat a cast-iron skillet or heavy non-stick pan over medium-high heat and lightly grease with oil or ghee. Cook each piece for 1-2 minutes on the first side until bubbles form, then flip and cook the other side until golden brown spots appear. For extra fluffiness, gently press with a spatula while cooking.
  6. Optional Toppings and Finishing Touches: After cooking, brush the warm naan with melted ghee or butter and optionally sprinkle with fresh herbs, garlic, or sesame seeds for enhanced aroma and flavor.

Notes

  • Use an active, bubbly sourdough starter for best rise and flavor.
  • Use flour sparingly while kneading to keep the dough soft and pliable.
  • Allow adequate fermentation time (4-6 hours) for a tender crumb and tangy taste.
  • Cook on a very hot pan for characteristic naan bubbles and charred spots.
  • Brush cooked naan with ghee or butter immediately to retain moisture and richness.
  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Freeze naan wrapped individually for up to 2 months; thaw before reheating.
  • Reheat in a hot skillet or oven wrapped in foil; avoid microwaving to maintain texture.

Nutrition

Keywords: sourdough naan, sourdough flatbread, soft naan recipe, homemade naan, easy naan bread, fermented flatbread

Find it online: https://mealsbylina.com/sourdough-naan-flatbread/