All About Naan Bread

Have you ever heard of naan bread? It’s a type of flatbread that is generally seen and eaten with Indian cuisine. It’s not exactly certain where naan originated.

But one thing is for sure, I’m certainly glad it exists. This bread is so delicious and is really a very easy recipe for any that is new to sourdough or bread making 

Normally naan would be made with a packet of yeast to make it rise or double in size, but I’m more into sourdough than traditional bread so I put my own spin on naan by using my very happy sourdough starter.

Not only will my starter be the natural leavening agent in this bread but it also will give it that nice twang we all know and love with sourdough recipes.

 Of course, this recipe for naan takes longer for the dough to rise since we are waiting for the sourdough starter to ferment and do its thing, but these fluffy and slightly chewy flatbreads are totally worth the wait!

                                                Naan bread cooks beautifully in a cast iron skillet.

The naan bread cooks up so quickly too. So the process will go fast and they will be ready to enjoy before you know it.

If you want the process to move faster you can always use two skillets a the same time and have some naan cooking in both. Just don’t overload yourself and burn your beautiful bread. 

You want a little char on the beautiful bubbles that will form but not a completely burned bread. Trust me! 

                              This is what the first side should look like when ready to flip.

What Can I Serve My Easy Sourdough Naan With?

I love having these naan bread around the house for all kinds of things. I often time make a double or triple batch so I can freeze some for later.

If you are curious about what we eat with our naan bread here are a few things I use them for in our home.

• They are a great side with soups and curry for dipping. They taste wonderful in the broth and sauces.
• This bread is the perfect size for mini pizzas.
• Fill them with a sandwich means, shredded chicken, or even grilled meats. You’ll have a wonderful sandwich.
• Want a sweet treat? No problem just spread on some Nutella, or butter and cinnamon sugar. 
• These are also wondering sides to have or enjoy with a big leafy green salad.

Tips and Tricks For This Recipe: 

1. Make sure you have a very active starter before you start this recipe. It will need to be fed and doubled in size to ensure it is strong enough to make the dough double in size.
2. Don’t have a stand mixer, no problem. This recipe can be completed by hand from the mixing to the 8 minutes of kneading. You may just be a little tired afterward, ha!
3. You can substitute any oils you like in this recipe and even butter if that is all you have.
4. Like your naan thicker? Simply roll it out less and leave your dough 1/4 to 1/2 inch thick, just make sure it is cooked fully before removing it from the pan.
5. I usually get about 12 naans from this recipe but you can possibly get 15 to 17 depending on how small you make them.
6. Make a double or triple batch and free some for later. Trust me you’ll thank me later when you want to enjoy them and don’t have to wait 8 or more hours for them!

If you like sourdough recipes be sure to check out this one too!

• Sourdough Blueberry Pancakes

Yield: 12 Naan

Easy Sourdough Naan Bread

Prep Time: 8 hours

Cook Time: 20 minutes

Total Time: 8 hours 20 minutes

These easy naan bread are perfect for soups, curries, or even used for pizza crusts. They are fluffy and soft with just the slightest bit of chew making them perfect.

Print

Ingredients

• 3 1/4 cups of all purpose flour
• 100 to 150 grams of active sourdough starter
• 1/2 cup of water
• 1/3 cup Greek Yogurt
• 3 Tablespoons of olive oil
• 2 teaspoons of honey
• 1 1/2 teaspoons of salt

Instructions

1. Feed the sourdough starter several hours in advance so it has time to double and get really active.
2. Place all of the ingredients into a mixer bowl and mix it on low until shaggy dough forms. Cover the bowl with a damp towel and let rest for 30 minutes.
3. Next, remove the towel and attach the dough hook. Knead on medium-low speed for 8 minutes.
4. Once kneaded, cover the bowl with a damp towel and allow the dough to ferment and rise for 6–8 hours, or until doubled in bulk. If you keep your home cooler like we do this can take up to 12 so just keep an eye on it.
5. Place the risen dough onto a well-floured work surface. Form into 12-16 balls of dough as equal as possible, depending on how large you want the final naan to be.
6. To form the naan bread, roll each of the balls into a circle that's 1/8-inch thick and about 6 inches across. This really doesn't have to be perfect!
7. Place a large cast iron skillet over medium-high heat and let it get nice and hot. If your skillet isn't seasoned well you may want to brush it a little on it.
8. Add the naan bread to the hot skillet and cook for 2 minutes, or until the bottom is deeply browned. Flip and cook for 2 more minutes, or until the bottom is very dark (almost black) in places.

Nutrition Information

Yield

12

Serving Size

1 naan
Amount Per ServingCalories 168Total Fat 4gTrans Fat 0gCholesterol 0mgSodium 298mgCarbohydrates 28gNet Carbohydrates 26.9gFiber 1.1gSugar .3gProtein 4.4g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Did you make this recipe?

Visit My Table of Three

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!