Name: Sourdough Naan
Total time: PT-482660H11M34S
Ingredients: Active sourdough starter (fed and bubbly): 100g; All-purpose flour: 300g; Greek yogurt: 125g (adds richness—substitute with regular yogurt if needed); Warm water: 100-125g (start with 100g; add a little more if the dough feels dry); Olive oil or melted ghee: 10g (plus more for brushing); Sugar: 10g (balances out the tanginess); Sea salt: 10g; Baking powder: 1 tsp (helps keep things extra fluffy)

Ingredients

Active sourdough starter (fed and bubbly): 100g
All-purpose flour: 300g
Greek yogurt: 125g (adds richness—substitute with regular yogurt if needed)
Warm water: 100-125g (start with 100g; add a little more if the dough feels dry)
Olive oil or melted ghee: 10g (plus more for brushing)
Sugar: 10g (balances out the tanginess)
Sea salt: 10g
Baking powder: 1 tsp (helps keep things extra fluffy)

Instructions

Mix the Dough: Start by mixing your sourdough starter, yogurt, warm water, and olive oil in a large bowl. Stir until it’s pretty smooth—it doesn’t need to look perfect here. Add your flour, baking powder, sugar, and salt. If the dough feels sticky, don’t worry! You want it on the softer, wetter side for that pillowy finish later.
Knead It Out (or Don’t): No kneading obsession required. Just a quick mix until the dough mostly comes together, and you’re good to go.
Let It Rest: Cover the bowl with a clean dish towel and let the dough ferment at room temperature for 6 to 8 hours. If you’re making this in the evening, let it cold-proof in the fridge overnight. This gives it that classic sourdough tang that makes sourdough naan so unique.
Shape, Roll, Repeat: Once the dough has doubled in size and smells pleasantly tangy, divide it into 8 equal portions. Roll each portion into a ball, then flatten it into an oval or circle (about ¼-inch thick). Pro tip: Keep your surface floured to avoid sticky situations.
Heat Things Up: Preheat your cast-iron skillet or griddle over medium-high heat—get it hot. Brush the pan lightly with oil or ghee.
Cook the Naan: One at a time, place the rolled dough into your hot skillet. You’ll see bubbles start to form on the surface after about 30 seconds. Flip and cook for another 60-90 seconds on the other side. Repeat until all your naans are golden, bubbly, and lightly charred in spots.
Brush and Serve: Immediately brush each naan with more melted ghee or olive oil for extra flavor. Sprinkle with garlic or herbs if you’re feeling fancy.

Nutrition

Serving Size: 1 naan
Calories: 160-200
Sugar: 2-3g
Fat: 4-6g
Saturated Fat: 2g
Carbohydrates: 25-30g
Protein: 4-5g
Cholesterol: 10-20mg

Keywords: Sourdough Naan