Description
Super soft and fluffy, flavourful Sourdough Naan breads, that are both easy to make and good for you due to the benefits of sourdough. The ingredients will probably already be in your store cupboard or fridge and the hands on time is just minutes. These are incredibly versatile to use as flatbread recipe for all kinds of recipes, including the Falafel Wraps I made them for. Or to brush with garlic butter and enjoy them with a curry.
Ingredients
Units
Scale
- 1/2 cup oat milk (or any full fat milk of your choice)
- 1/4 cup warm water
- 1 tbsp honey
- 1/2 tsp active dry yeast
- 1 cup full fat Greek yoghurt
- 1 cup sourdough starter (active or discard)
- 2.5 cups plain white flour
- 1 cup whole wheat flour (ideally fine)
- 1/2 tsp kosher salt (half if using sea salt)
- 4 tbsp butter (melted and cooled to room temperature)
If you want to fry your Sourdough Naan within 1-2h:
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Warm the milk in the microwave or in a pot until it’s lukewarm. Add the warm water. It should feel slightly warm to the touch and comfortable on the skin. Mix in the yeast and honey and let it stand for about 10 minutes to activate the yeast. If you see bubbles forming, your yeast is alive and active.
- Melt the butter and let it cool to lukewarm or room temperature to avoid killing the yeast or sourdough.
- In a large bowl or the bowl of your stand mixer, add the white flour, whole wheat flour, salt, and optional baking powder and soda (if using). Mix the dry ingredients to disperse the salt evenly.
- Add the remaining ingredients, including the yeast mixture and melted butter. Mix briefly with a spoon or in your stand mixer. If your stand mixer easily catches the flour from the sides, you can skip the initial spoon mixing.
- Knead the dough on medium speed for about 8-10 minutes or until it becomes very smooth and elastic. To check if it’s ready and has developed enough gluten, perform the windowpane test.
- The dough should be smooth and slightly sticky at this point, but it will become easier to work with as it rises. If it feels too sticky, add a little flour at a time.
- Shape the dough into a smooth ball with your hands and place it in a lightly oiled bowl for rising. You can use the bowl of your stand mixer or a suitable container with a lid. Let the dough rise at room temperature until it doubles in size. If you plan to refrigerate it overnight, use a large container, as the dough may expand significantly.
- Once the dough has doubled in size, or the next day if refrigerated, divide it into 8 equal pieces. Take each piece and tuck the edges underneath to form a round bun with a smooth surface.
- You can choose to roll them out immediately or store them in the fridge or freezer for later use. Frozen naan can be thawed in just a few hours for fresh naan anytime.
- When you’re ready to fry your naan bread, lightly flour your work surface. Use a lightly floured rolling pin or a tortilla press lined with a cut-open freezer bag to shape the naan. Aim for a relatively thin, oval or round shape, about ¼ inch thick.
- Heat a frying pan with a lid on medium-high heat. Add a small amount of olive oil and rub it around the pan with a bunched-up paper towel.
- Place a rolled-out naan in the pan and cover it with the lid immediately. Bubbles should start appearing after about 1 minute.
- Flip the naan and cook uncovered for another 1-2 minutes until the underside shows golden browning and is cooked through.
- To keep the naan soft and pliable, stack them between two large plates covered with a clean kitchen towel. This will help retain the steam and moisture, keeping the naan warm and soft until you’re done frying.
- If desired, brush the naan with garlic butter and sprinkle with chopped herbs, such as cilantro, right after frying.
- Your homemade sourdough discard naan is now ready to be enjoyed!
Notes
The equipment section may contain affiliate links to products I know and love.
Without freezing, these Naan Breads keep in an airtight container for about 3-4 days. Re-heat in the microwave for about 30 seconds. I did this in a special tortilla warmer than can go into the microwave, which gave me absolutely brilliant results.
- Prep Time: 20 minutes
- Proofing Time: 2 hours
- Cook Time: 20 minutes
- Category: Appetizer, Bread, Ingredient, Side Dish, Snack
- Method: Fry
- Cuisine: Indian
Nutrition
- Calories: 310
- Sugar: 5
- Sodium: 401
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 52
- Fiber: 3
- Protein: 10
- Cholesterol: 17
