Sourdough Naan Bread Recipe [discard options with no yeast]
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A good sourdough naan recipe is an essential in any kitchen - especially if you love to eat curries.
Sourdough naan bread is not only really easy to make, it also tastes amazing! This version of sourdough naan bread is super easy, versatile and can be made with discard or active sourdough starter.
Soft, pliable and chewy is the best way to describe these tender sourdough naan breads. A lovely flavor imparted by your sourdough starter and the greek yogurt used in the mix too.
What is Sourdough Naan Bread?
Naan bread is a type of bread flat bread that originates from India and Asia.
It generally has yogurt as an ingredient and is leavened with yeast or baking soda.
You'll find it on the menu in many Indian restaurants. Often it's flavored with garlic and cheese or topped with coriander or Nigella seeds.
In traditional Indian cooking, naan breads are slapped onto the inside of Tandoor ovens where they bubble up and get golden.
As home cooks, having a Tandoor oven in our kitchen isn't overly practical.
However, a cast iron skillet, bbq plate or fry pan can give you a similar result.
How to Make Sourdough Naan
Sourdough naan is very simple to make. It involves a little kneading, a little resting and then shaping and cooking. But the hands on time is definitely worth it for this delicious bread!
You can mix this sourdough discard naan bread in the morning and enjoy fresh naan bread for dinner!
Here's how to make this sourdough naan recipe:
- Add milk, yogurt, olive oil and sourdough starter to a bowl and gently whisk to combine.
- Then add flour, baking powder and salt to the bowl and pull together into a shaggy (dry) dough. Cover with plastic wrap and allow this dough to rest for around 30 minutes.
- Once the dough has rested, use your hands to knead the dough in the bowl until it becomes a smoother, more elastic dough. Cover and allow the dough to rest for another 30 minutes.
- Now scrape the dough out of the bowl onto your kitchen counter and knead vigorously until the dough becomes soft and elastic. You shouldn't need additional flour (you really want to avoid adding any as it will toughen the dough).
- Once the dough has been kneaded, place it in a bowl and cover with plastic wrap. Allow it to rest and ferment until it's doubled.
- Once the dough has fermented, it's time to shape the naan breads. To do this you need to divide the dough into 12 equal pieces (you can make bigger or smaller naan - just adjust your pieces to suit). Allow the dough balls to rest for up to 30 minutes before you roll them out.
- Now shape each dough ball into either a round or an oval - it's really up to you!You can use a rolling pin if you like or you could just use your finger tips to shape.I find the easiest way is to shape each piece into a ball and then use your finger tips to flatten the ball out into a rough oval shape. You can then use a rolling pin to stretch the dough further or just stretch it with your hands.
- Heat a cast iron skillet or fry pan on the stove top. You want it to be searing hot. Do NOT add any oil to the pan.
- Spray each naan with water before placing onto the hot skillet. Cook until you see bubbles form on the top and then flip to cook on the other side. This will only take 30 seconds if your skillet is super hot.
- Take the naan out of the skillet and brush with melted butter.
- Repeat until all the naan are cooked.
You can knead the dough by hand or you can knead it with a stand mixer. It's completely up to you and both methods of kneading works just as well.
Sourdough Naan Recipe Tips
There are many sourdough Naan bread recipes out there - and in fact many non sourdough Naan bread recipes - all with different ingredients and techniques.
Here are some Sourdough Naan tips to make sure you get the best possible naan bread!
- The soft and tender texture of Naan bread comes from using yogurt. For the best result, use thick, full fat, Greek yogurt (pot set yogurt). Don't use skim or fat free yoghurt as it doesn't have enough fat to give you the desired texture.
- You need to use full fat milk in this recipe. You could however substitute this with whey if you want to.
- You can easily knead this recipe by hand. If you prefer you can also knead the dough in a stand mixer or Thermomix. It takes around 3 to 6 minutes for the dough to become smooth and elastic.
- Fry the sourdough Naan bread in a dry cast iron pan or skillet for the best result. It needs to be super hot. Do NOT add oil to the pan - they need to be cooked in a dry pan.
- Brush one side of the dough with water before placing into the dry cast iron skillet. You can also use a water spray if it's easier. This will help the naan to bubble up in the pan.
- Brush with butter (or olive oil if you prefer) only after the Naan is cooked on both sides and is out of the skillet. Do not use any butter or oil in the pan or skillet.
Can You Use Sourdough Starter in Naan Bread?
Yes! You can use sourdough starter in Naan Bread. Some sourdough Naan recipes do contain yeast. As this recipe is made with sourdough starter, it does not require any commercial yeast.
This recipe uses sourdough starter in conjunction with baking powder as a leavening agent.
The baking powder ensures the naan bubble up as soon as they hit the hot skillet.
For this reason, you can use either active, fed starter or unfed discard. There are a few things you should note however.
Using an active, bubbly starter is recommended. It will ensure that your dough develops nicely and in a timely manner. It will also ensure that you get the best flavor for your sourdough naan.
If you use sourdough discard, the naan dough will take a lot longer during bulk fermentation. This will mean that you'll get a more sour flavor - remembering that the dough will also get some sourness from the yoghurt.
Because this naan bread contains no additional yeast, I do not recommend using your discard until your starter is doubling consistently (generally around two weeks to one month of age).
Shaping Sourdough Naan Bread
This sourdough naan recipe is really easy to shape. The dough, while slightly sticky, is really elastic and easy to handle.
You shouldn't need additional flour to handle or shape the dough - and it's better if you don't. Added flour will dry the dough out and give you tough naan bread.
Work out how many breads you want and divide the dough weight by that number. In this recipe, my dough balls are 68g in weight.
Divide the dough into equal pieces and shape each piece as a ball.
Then use your finger tips to flatten the ball into a rough oval. Keep stretching the dough with your fingers or use a rolling pin to finish off.
Flavors to Add to Sourdough Naan Bread
Sourdough Naan Bread is amazing on it's own - or as a simple side dish. But you can also add some delicious flavors to Naan Bread to take it to the next level.
Here are some suggestions for flavors to add to this sourdough naan recipe:
- Add garlic powder and cheddar cheese (add these to the dough before shaping. Just lightly knead them in before dividing the dough).
- Sultanas or raisins and top with melted butter and coriander (trust me it works) - you can add the raisins to the dough before shaping.
- Sprinkle with Nigella seeds after brushing with melted butter.
- Make a garlic or herb butter and brush the naan with this after cooking, or why not try brushing them with this jalapeño honey butter for a totally spicy twist!
How To Use Sourdough Naan Bread
While sourdough naan bread is generally used to scoop up curry and other saucy Indian dishes, there's lots of other things you can use sourdough naan bread in your kitchen.
Here's a few ideas to get you inspired!
- Use leftover naan bread for making "cheese toasties" or quesadillas. My kids love these and it's a great way to use up leftovers. We fill them with ham, cheese, chicken and whatever we have on hand.
- Slice into wedges and bake in the oven to serve as "crackers" with dip.
- Serve sourdough naan bread with your favorite soup or casserole. They make a fun way to mop up the soup and sauce at the end!
Can You Freeze Sourdough Naan Bread?
You can freeze sourdough naan bread very easily. Here's what I recommend for freezing and storing sourdough naan bread and unused dough.
Freezing - Freeze leftover naan bread in a plastic ziploc bag. They will last for up to 3 months frozen. To use, place frozen sourdough naan bread into the microwave for one minute. They will come out soft and tender, just like when you made them.
Unused dough - If you find that you don't use all the Naan dough, you can store it in the fridge for up to 7 days. I have done this and just taken a piece out to cook as I've needed it. It does get quite a strong taste towards the end, but is still very enjoyable.
Sourdough Naan Bread is best used within a few hours of cooking. If you aren't going to use it all, freeze it as soon as possible as it doesn't stay fresh.
Frequently Asked Questions
Sourdough naan bread is generally not vegan because it contains yoghurt, which has dairy. If you want to make vegan sourdough naan bread, try this sourdough flat bread dough.
Both naan and flat breads are traditionally leavened breads made with yeast, flour and salt. Naan bread however is usually made with milk, yoghurt and even eggs which give it a fluffier, softer texture. Flat bread does not usually contain dairy or eggs.
Yes, traditionally naan bread contains yeast to make it rise and bubble. It is traditionally made as a leavened bread which is what gives the bread it's signature bubbles.
No, naan dough, including sourdough naan dough, shouldn't be overly sticky. It can be slightly tacky but should not stick to your fingers. After the first rise, naan dough should be soft, elastic and pliable. If the dough is too sticky to handle, some olive oil on your hands can help to make it easier to shape.
Further Reading
If you're loving this sourdough naan recipe, you'll love these recipes too!
- Need dairy free, vegan sourdough naan bread? These sourdough flatbreads are perfect!
- Want to make your own butter to brush on your naan bread? Here's how to make it three ways!
- Maybe sourdough lavosh is more your thing?
- Try these sourdough zucchini fritters - they make a delicious snack or hearty lunch.
Sourdough Naan Bread Recipe [with discard options]
Equipment
- Mixing Bowl
- Rolling Pin
- Cast Iron Skillet
Ingredients
- 120 g Milk warm
- 125 g Greek Yogurt
- 150 g Sourdough Starter or sourdough discard (see notes)
- 20 g Olive Oil
- 400 g All Purpose Flour
- 12 g Baking Powder
- 10 g Salt
Instructions
- Add milk, yogurt, olive oil and sourdough starter to a bowl and gently whisk to combine.
- Then add flour, baking powder and salt to the bowl and pull together into a shaggy (dry) dough. Cover with plastic wrap and allow this dough to rest for around 30 minutes.
- Once the dough has rested, use your hands to knead the dough in the bowl until it becomes a smoother, more elastic dough. Cover and allow the dough to rest for another 30 minutes.
- Now scrape the dough out of the bowl onto your kitchen counter and knead vigorously until the dough becomes soft and elastic. You shouldn't need additional flour (you really want to avoid adding any as it will toughen the dough).The dough will be slightly sticky, but you should be able to handle it without having dough stuck to your fingers.
- Once the dough has been kneaded, place it in a bowl and cover with plastic wrap. Allow it to rest and ferment until it's doubled. Placing it somewhere warm is ideal (see notes).
- Once the dough has fermented, it's time to shape the naan breads. To do this you need to divide the dough into 12 equal pieces (you can make bigger or smaller naan - just adjust your pieces to suit). I find using a scale means they are all the same and cook uniformly.The naan in my photos have been shaped into 68g dough balls.Allow the dough balls to rest for up to 30 minutes before you roll them out.
- Now shape each dough ball into either a round or an oval - it's really up to you!You can use a rolling pin if you like or you could just use your finger tips to shape. I find the easiest way is to shape each piece into a ball and then use your finger tips to flatten the ball out into a rough oval shape. You can then use a rolling pin to stretch the dough further or just stretch it with your hands.
- Heat a cast iron skillet or fry pan on the stove top. You want it to be searing hot. Do NOT add any oil to the pan.
- Spray each naan with water before placing onto the hot skillet. Cook until you see bubbles form on the top and then flip to cook on the other side. This will only take 30 seconds if your skillet is super hot.
- Take the naan out of the skillet and brush with melted butter.
- Repeat until all the naan are cooked.
Notes
Nutrition
