Soft and Fluffy Sourdough Naan
This easy-to-make sourdough naan is soft, fluffy, and perfect for serving with curries, soups, or even as a standalone snack.
Print
Save
Pin
Servings:
Equipment
- Large mixing bowl
- Small bowl
- Wooden spoon or dough hook (if using a stand mixer)
- Cast-iron skillet or non-stick pan
- Rolling Pin
- Clean kitchen towel
Ingredients
- 2 ½ cups all-purpose flour 13 oz
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sourdough starter active or discard
- ¾ cup lukewarm water
- 1 teaspoon active dry yeast or instant yeast
- 1 tablespoon olive oil
- Optional: 2 tablespoons garlic butter for topping
Instructions
Activate the Yeast:
- In a small bowl, mix the lukewarm water and active dry yeast until dissolved. Let it sit for about 5-10 minutes, until the mixture becomes frothy.
Combine Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir to blend the dry ingredients.
Mix the Dough:
- In the bowl of a mixer fitted with a dough hook, add the sourdough starter, yeast mixture, and olive oil. Stir briefly to combine. Add the dry ingredients and mix on low speed for 1 minute to combine ingredients. Increase the mixer speed to medium and knead until a smooth dough forms. If mixing by hand, knead the dough on a lightly floured surface for about 5-7 minutes until the dough is smooth and elastic.
Let Rise:
- Once smooth and elastic, shape the dough into a ball. Place the dough in a lightly oiled large bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Shape the Naan:
- After the dough has risen, divide it into 8 equal portions. Gently shape each portion into a small ball. Allow the dough to rest for about 10 minutes before shaping, keeping the dough covered with plastic wrap or a kitchen towel to prevent drying out. Using a rolling pin, roll each dough ball on a floured surface until it’s about ¼ inch thick.
Cook the Naan:
- Heat a cast-iron skillet or non-stick pan over medium heat. Place a rolled naan on the hot pan and cook for 1-2 minutes until bubbles form on the surface. Flip and cook the other side for another 1-2 minutes until golden brown spots appear. If needed, you can lightly grease the pan before cooking the naan. To do this, dab about 1 tsp. of vegetable shortening onto a folded paper towel. Use tongs to hold the paper towel and lightly grease the pan before cooking.
Add Toppings:
- For extra flavor, brush the warm naan with garlic butter right after cooking. Repeat with the remaining pieces of dough.
Notes
Storage Instructions
- To store, place leftover naan in an airtight container or ziplock bag once cooled. Naan stays fresh at room temperature for up to two days.
- You can also freeze cooked naan by stacking pieces with parchment paper in between and storing them in a ziplock bag. Reheat on a hot pan for that fresh-from-the-stove flavor.
