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Bread/ Sourdough Recipes

Sourdough Naan

 
Sourdough naan is so easy its foolproof! Nothing is better than fresh off the griddle flatbread, and this naan recipe is exactly that!  Delicious and flavorful naan is right around the corner with this great recipe! 
Sourdough Naan flat bread recipe wrapped in a red towel

 

Flatbreads are super delicious, and great for snacks, appetizers or go with a meal. And except for a little rolling pin action, sourdough naan is also really easy to make!

Mix, Roll, and throw on a skillet! 

 

Sourdough Naan has great flavor with just a hint of sourdough tang. The texture is soft and tender, and perfect for serving with your favorite curry.

 

 

How to Make Easy Sourdough Naan

Sourdough Naan is  super easy to make (as long as you remember to give yourself enough time to let it rest) and is sooo delicious! In fact, I don’t want to sound ridiculous, but I think this was better than some I’ve had at restaurants! You won’t be able to get enough of it! 
 
Here is how you make Sourdough Naan:
  1. Mix together the ingredients until you get a shaggy, sticky dough.
  2. Cover with a warm cloth and allow to rest 2-3 hours.
  3. Knead for a few minutes, until its smooth and no longer sticky.
  4. Divide into 8 pieces and roll out into circles that are about 1’4″ thick.
  5. Brush with melted butter and then cook on a hot skillet for 1 minute.
  6. Brush the top with melted butter and then turn over and cook for 1 minute.
  7. Remove and place on a plate with a towel to keep warm. Repeat, repeat, repeat! 

 

Sourdough Naan flatbread wrapped in red towel
 

 

Sourdough Naan Tips:

  • Don’t let the rolling phase scare you – it doesn’t have to be in a perfect circle, and little rips and tears are ok. Naan is a rustic type bread, and its a forgiving dough. Just go for it!
  • Make sure your skillet is nice and hot before you start! Part of the appeal of sourdough naan is that it has a nice crisp on the outside but is soft and tender inside – you get that from a hot skillet.

 

Naan Bread Flavors:

This sourdough naan recipe is a great recipe as is, but if you feel like being extra fancy and jazzing it up, try these flavors:

  • Garlic Cilantro – Add finely chopped garlic cloves to the melted butter that you brush on before placing on the griddle, then sprinkle with cilantro when you remove them.
  • Roasted Garlic Naan – add chopped roasted garlic to the naan dough.
  • Onion Naan – Add 1/4 cup finely minced onion to the dough and top with chopped chives after cooking.

 

Need some easy bread ideas to serve with dinner? Try these:

  • Quick Skillet Focaccia – This easy focaccia recipe delivers a crisp crust and a tender crumb! It’s perfect every time.
  • Cheddar Cornbread with Pepitas – Crumby and moist, with a great cheddar cheese flavor and crunch from pepitas, this cornbread recipe is perfect for fall!
  • Whole Wheat Tortillas – Soft and flavorful, these easy tortillas are the perfect addition to taco night!
  • Lemon Thyme Cornbread – This easy savory cornbread with lemon and thyme is a quick but delicious quick bread recipe that will pair equally well with any main entree or with a slab of butter and a drizzle of honey for an afternoon snack.
  • Easy Cheddar Beer Bread – This easy homemade cheddar beer bread is a great quick bread recipe to serve with stews, chili, and more! Hearty and flavorful, this  beer bread recipe has many variations.

 

 

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Sourdough Naan

Sourdough Naan

Yield: 8 Pieces
Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes

This sourdough naan recipe is so easy its foolproof! Delicious and flavorful naan is right around the corner with this great recipe! 

Ingredients

  • 1 cup sourdough starter
  • 1/2 cup warm milk
  • 1/4 cup non-fat Greek yogurt
  • 1 tsp baking powder
  • 2 cups white whole wheat flour (I used 50% AP flour)
  • pinch of kosher salt
  • 5 TBSP melted butter

Instructions

  1. In a large bowl mix together the sourdough starter, milk and yogurt until smooth.
  2. Add the baking powder and the flour and stir to combine to a shaggy, somewhat sticky dough.
  3. Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours.
  4. Dump out on a lightly floured counter and knead for a minute or two, until smooth. You shouldn’t need to add much extra flour, if any to make it not stick to your hands.
  5. Preheat a heavy cast iron skillet over medium-high heat.
  6. Divide the dough into 8 pieces and roll each piece into about 1/4″ thickness.
  7. Brush one side with melted butter and place butter-side down on the skillet.
  8. Cook for about a minute, or until the dough starts to bubble and release from the skillet.
  9. Brush the other side with melted butter and flip.
  10. Cook for an additional minute.
  11. Transfer to a plate and cover with a cloth to keep warm.
  12. Repeat with remaining pieces of dough and Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 232 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 21mg Sodium: 147mg Carbohydrates: 34g Fiber: 4g Sugar: 0g Protein: 7g
 

 

(Recipe from My Kitchen Addition)

 Looking for other amazing recipes to make with your sourdough starter? Check out my Sourdough Starter Archives for over 60 Sourdough Recipes, including ones like:

Sourdough Cornbread

Sourdough Cornbread

 

Sourdough Irish Soda Bread

Sourdough Irish Soda Bread

 

Sourdough Black Pepper and Nutmeg Popovers

Sourdough Popovers

 

21 Comments

  • Reply
    Robyn Fuoco
    February 20, 2013 at 1:00 PM

    Yum! I love naan (great for pizzas too) and this sounds easy and tasty!

  • Reply
    [email protected]
    February 20, 2013 at 3:58 PM

    I've never had sourdough naan, but it sounds delicious!

  • Reply
    meditationsandbread.com
    February 20, 2013 at 4:05 PM

    Whenever I think of naan I remember my grandmother trying it and LOVING it, which is funny if you knew her, she was not very adventurous and generally didn't like anything "exotic".

  • Reply
    Lynn Huntley
    February 20, 2013 at 4:15 PM

    Hi~ Stopping by to take a peek! I used the same recipe and I was amazed at how easy it is to make flatbread! Looks good:) Lynn H your little helper is a doll:)

  • Reply
    shelley c.
    February 20, 2013 at 5:43 PM

    I love naan, and this looks like a delicious version. I am definitely going to try these!!

  • Reply
    Jessica Kuligowski
    February 20, 2013 at 9:43 PM

    They look loveley 🙂 Nice job!

  • Reply
    korenainthekitchen.com
    February 21, 2013 at 1:00 AM

    Mmmm, lovely! You can't go wrong with hummus and naan. I was originally going to try this recipe but then I changed my mind and made injera… but I think this is one I will have to come back to, it looks so good!

  • Reply
    Joan
    February 21, 2013 at 3:55 AM

    I'm glad Ladybug liked it. It is great when kids love what we are making!

  • Reply
    Marisa
    February 21, 2013 at 4:14 AM

    I agree that these could rival some restaurants, especially warm from the skillet. Hands down beats the grocery store options!

  • Reply
    Jane
    February 22, 2013 at 2:48 AM

    I have no doubt that this would be better than what you find in restaurants! They look great. And the dark brown "freckles" are perfect!

    • Reply
      Lydia
      April 10, 2019 at 2:13 PM

      So so good! On another level. I’ve made it three more times since. Only difference, I use sour cream because it’s what I have on hand but they are easily interchangeable! Awesome!

      • Reply
        Jenni
        April 11, 2019 at 10:51 AM

        Using sour cream is a great idea, too! So glad you are enjoying them!

  • Reply
    Lars
    April 1, 2014 at 3:05 AM

    Hi,
    I wanted to try these, but…what hydration is your starter? There's a lot of difference between a 100% and a 68% starter, and adding to that the flour differs between countried.

    Also, I must say I think it's herecy to use a rolling pin on sourdough products. It squeezes all the delicious bubles out, but each to their own. I know I'm vastly outnumbereb, but please try to strech the naan next time instead of rolling them (find a video on stretching pizza dough).

    Cheers,

    Lars

  • Reply
    Bruce Merighi
    May 6, 2018 at 3:57 PM

    Nice job. Tastes like the Naan I ate while living in Karachi as a kid. Made it with greek honey yogurt and it worked well. Hard part was finding the correct temperature so I’d get a good ‘bake’ without burning. Bruce M

  • Reply
    Karen
    February 19, 2019 at 7:45 PM

    Your instructions state to divide the dough into 8 pieces. Your nutrition information says “serves 12”. I am confused as to how much is one serving.

    • Reply
      Jenni
      February 21, 2019 at 11:48 AM

      Hi Karen! That must be confusing, sorry! The recipe makes 8 naan. I have updated the nutritional information to reflect that.

  • Reply
    Polly
    March 20, 2019 at 6:30 PM

    It’s amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!

  • Reply
    Julia
    March 31, 2019 at 9:42 AM

    Jenni, WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.

  • Reply
    Mariya
    April 2, 2019 at 6:47 PM

    Jenni, this is really a great recipe. I will make this at the next chance i get.

  • Reply
    Paula
    July 26, 2019 at 11:24 PM

    Hi do you have to feed the starter first or can it be unfed starter?

    • Reply
      Jenni
      July 28, 2019 at 6:12 PM

      Hi Paula! This recipe is great because you can use either! The baking powder will help give you any rise that you need, along with a short ferment time. I have tried it with both fed and unfed and had great results with either!

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