Sourdough Naan Recipe – Indian Flatbread Using Active Starter or Discard {video}

Discover how to make flavorful, tangy sourdough naan (Indian flatbread) with this easy recipe. Perfect for sourdough bakers, it’s a great way to use your sourdough starter or discard in a deliciously soft, chewy flatbread!

Sourdough fans know that your starter and discard can be used for much more than just bread. If you’ve already mastered sourdough loaves, change things up with sourdough naan.

This recipe combines the iconic soft, pillowy texture of traditional naan with the tangy, complex flavor of sourdough. It’s a lovely accompaniment to curries, grilled meats (try Adana kebabs), or even as a snack (pair it with roasted red pepper hummus!).

Whether you’re a seasoned sourdough baker or just starting to explore creative ideas to use your starter, this naan recipe will give you a new way to incorporate extra discard (or active starter!) into your baking routine.

Why Sourdough in Naan?

Traditional naan relies on yeast for that fluffy, tender texture and characteristic rise. But when you swap out the yeast for a sourdough starter or discard, you get a few fantastic benefits:

• Improved Flavor: Sourdough imparts a subtle tang and complexity that ordinary yeast simply can’t provide. It’s a game-changer for anyone looking to add more depth to their naan.
• Better Texture: The long fermentation process with sourdough develops a chewiness that makes each bite a little more satisfying.
• Sustainability: Using sourdough discard not only adds incredible flavor but also helps reduce food waste. If you bake sourdough regularly, this is a great way to use up excess starter.

Sourdough Naan Ingredients (Using Active Starter or Discard)

How to Make This Sourdough Naan Recipe: Step-by-Step Instructions

Here are step-by-step photos to guide you through the entire process. For the recipe video, please see the recipe card below.

1: How to Make Sourdough Naan Dough

1. Add the flour, salt, and baking powder to a large bowl, and whisk to combine.
2. Add the sourdough starter (or discard), yogurt, and oil.
3. Use your hands to mix until it forms a shaggy dough.
4. Keep kneading the dough in the bowl until it forms a smooth ball, about 3 minutes.

2: Bulk Fermentation

1. Once the dough forms a smooth ball, cover the bowl with plastic wrap and let it sit at room temperature for 2 hours (it’ll be slightly puffed at this point).
2. After that, transfer the bowl to the fridge to chill the dough for at least 2 hours, or up to 12 hours (it’ll look slightly more puffed now).

3: Shaping and Rolling

1. Once it’s out of the fridge, knead the dough a couple times to make it easier to work with. Divide the dough into 8 equal pieces.
2. Roll each piece of dough into a ball between the palms of your hands.
3. Use your hands to work each piece of dough, gently stretching it out.
4. Use a rolling pin to roll each piece of dough out to circle about 6 inches in diameter (they don’t have to be perfect; these are homemade with love!). I find the easiest way to roll them out is between 2 pieces of parchment paper; I don’t add flour because it can scorch when you cook the flatbread.

4: How to Cook Naan in a Cast-Iron Griddle (or Skillet)

1. Preheat a cast-iron skillet or griddle over high heat. Carefully place one piece of dough in the skillet.
2. Cook the naan until it puffs up and chars in spots on the bottom (about 2 minutes).
3. Once it puffs, flip it over and cook until it chars in spots on the second side, about 1 to 2 minutes more. Cook the remaining naan dough the same way.

Storage

Storing sourdough naan properly will help preserve its softness and flavor. Here are some tips for storage.

At Room Temperature or In the Fridge (Short-Term)

If you plan to eat the flatbread within a couple of days:

1. Cool Completely: Allow the naan to cool completely after cooking.
2. Wrap: Place the naan in a parchment paper to keep moisture in and prevent it from drying out.
3. Storage: Store the wrapped naan in an airtight container or resealable plastic bag at room temperature for up to 3 days or in the fridge for up to 1 week.

Freezer (Long-Term)

For longer storage, freezing is the best option:

• Cool Completely: Again, allow the naan to cool fully to room temperature.
• Wrap Individually: Wrap each naan in parchment paper or aluminum foil.
• Bag or Container: Place the wrapped naan in a large freezer bag or airtight container. Label with the date and contents for reference.
• Freezing: Freeze the naan for up to 3 months. To prevent freezer burn, try to squeeze out as much air as possible from the bag.

Reheating

When you’re ready to enjoy your naan again:

• Room Temperature: If it’s stored at room temperature, simply reheat in a dry skillet over medium heat for 1 to 2 minutes per side. This will bring back some of the original char and softness.
• From the Freezer: To reheat frozen naan, you can either:
  • Thaw it First: Let it thaw in the fridge overnight, then reheat it in a skillet as you would for room-temperature naan.
  • Reheat Straight From the Freezer: Warm it in the oven at 375°F (190°C) for 5 to 7 minutes, or use a skillet on medium-low heat, flipping occasionally to avoid burning.

Common Mistakes to Avoid

• Overproofing the Dough: Letting your dough rise for too long can cause it to become too airy, leading to naan that’s too fragile and hard to work with.
• Underheating the Pan: If your skillet isn’t hot enough, your naan will cook too slowly and won’t develop that beautiful char. A smoking-hot skillet is crucial.
• Rolling the Dough Too Thin: While it’s tempting to roll the dough as thin as possible, too much stretching can lead to dry or tough naan. Aim for a thickness of about 1/4 inch.

Serving Suggestions

Sourdough naan pairs beautifully with:

• Curries: Whether it’s rich butter chicken, spicy lamb tikka masala, or creamy lentil curry, naan is the perfect bread to soak up all those delicious flavors.
• Dips: Think hummus, raita, or a tangy yogurt dip.
• Wraps: Use naan as a base for wraps with grilled chicken (try chicken shawarma kebabs!), vegetables, or falafel.
• With cheese: Melted cheese and herbs make for a quick, savory snack!
• Make into garlic butter naan: Dip it into or brush the top with melted garlic butter.

Frequently Asked Questions