Easy Sourdough Naan Flatbread
This comforting recipe combines the tanginess of sourdough with the pillowy softness of naan, creating a flatbread perfect for soaking up stews or enjoying with dips.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Provides a creamy, soft texture.
- 1 teaspoon baking powder Helps the naan puff up.
- 3/4 teaspoon fine salt Enhances flavor.
- 1/2 cup sourdough discard Adds tanginess.
- 1/2 cup plain whole-milk yogurt Keeps the naan moist.
- 1/4 cup warm milk Brings the dough together.
- 1 tablespoon olive oil or melted ghee Enriches the dough.
- 1 teaspoon honey or granulated sugar Balances flavors.
For Brushing and Garnish
- 2 tablespoons melted ghee or butter Makes each naan golden.
- 1 small clove garlic (optional) For those who enjoy a garlic flavor.
- 2 tablespoons chopped fresh cilantro (optional) Adds freshness.
- Flaky salt for sprinkling For enhanced flavor.
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix together the sourdough discard, yogurt, warm milk, olive oil or ghee, and honey until smooth.
- Combine the wet and dry ingredients, stirring until you have a shaggy dough.
- Turn the dough out onto a floured surface and knead for 1-2 minutes until soft.
Resting
- Place the kneaded dough in an oiled bowl, cover it, and let it rest for 30-45 minutes.
Cooking
- Once rested, divide the dough into 8 pieces, rolling each into an oval shape.
- Heat a skillet over medium-high heat and cook each naan for 1-2 minutes per side until puffed and golden.
- Brush each naan with melted ghee or butter mixed with garlic, and sprinkle with chopped cilantro and flaky salt.
Notes
For a more intense sour flavor, consider letting the dough rest longer during the first rise. Try incorporating spices like cumin or nigella seeds into the dough for extra flavor.