Sourdough Naan Recipe On Stove top
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
Sourdough Naan Recipe on stove top with step wise pictures.
  • Sourdough starter, unfed - 1 cup
  • Whole wheat flour - 2-1/2 cups (divided)
  • Water - 1/2 cup approx., (to knead)
  • Curd - 1/2 cup
  • Butter - 1 tbsp (for brushing)
  • Salt - to taste
  1. The night before the day you are going to make Naans, take the unfed sourdough starter in a bowl, cover it and leave it on the counter overnight.
  2. The next day morning, whisk the sourdough well.
  3. To this, add whole wheat flour, curd, salt and mix well.
  4. Add water little by little and knead to a soft and slightly sticky dough.
  5. Resist adding more flour than necessary, else the naans will turn our hard.
  6. Cover with a damp towel and let it rest for 5 to 6 hours.
  7. The dough will look lightly puffy but not necessarily look doubled.
  8. Punch and knead till smooth to the touch greasing your hands with enough flour.
  9. Place a tawa (preferably iron) on the stove and heat it over low flame.
  10. Divide the dough into 12 equal sized balls.
  11. The dough will be soft, so you can pat it easily with fingers into an oblong shape of 1/4 inch thickness or you can roll it using a roller also.
  12. Dust the surface with flour as and when necessary.
  13. Sprinkle water on the hot tawa surface and place the rolled naan on it.
  14. When you see spots puffing up, increase the flame and hot the tawa upside down for the top surface of the naan to cook directly over flame.
  15. If you are not comfortable with this step, just flip the naan over and cook the other side on the tawa itself.
  16. Remove to a plate and brush the top with melted butter and sprinkle kalonji on top if preferred.
  17. Continue with rest of the balls.
  18. Serve this sourdough naan bread hot with any side dish of your choice.
Resting time for starter will be overnight and resting time for naan dough will be 5 to 6 hours
Recipe by Tickling Palates at