Sourdough Naan Recipe made on stove top with step by step pictures. One of the best homemade naans I’ve made till date. It was so soft, slightly chewy and the sourdough did its magic really well.
When I started my sourdough starter, my intention was to make boule’s and breads. But on the second day when I was left with the discard, I wanted to make naan with it and see how it turned out.
After all we make flat breads on a daily base either for lunch or dinner. So naan was a no brainer choice for me.
I’m also glad that I made them as it tasted even more delicious than the homemade naans, that I had already posted here.
The sourdough made a huge difference. I left the discard overnight to make it more sour before making the dough.
You can actually do it the morning itself instead of starting from overnight but I prefer it this way.
The more sour and the more the dough rested, the more tastier and more soft the naans turned out.
The dough was so bubbly, that I actually patted the naans with my fingers instead of rolling them out.
I made a dozen and after tasting 2 to 3 between me and my children, I took the rest to a potluck that I had with my friends.
I also made my usual naan recipe and between the two, these sourdough naan were the most appreciated ones because of their texture.
Upon cooling, it definitely did not turn into frisbees and give your jaw the workout from hell.
Sourdough Naan recipe with stepwise pics:
1. Leave unfed sourdough or the discard overnight on counter.
2. Mix the starter, whole wheat flour, salt, curd and mix well.
3. Add water little by little and make a soft and sticky dough. Cover with damp towel and let it rest for 5 to 6 hours.
4. The dough will be slighly raised and puffy but not necessarily doubled.
5. Make 12 equal shaped balls. Pat them with finger or roll with a roller into naans.
6. Heat a tawa and sprinkle water. Place the rolled naan and cook till spots appear.
7. Either invert the tawa for the other side to cook directly over fire or flip it and cook the other side on the tawa itself.
8. Brush with melted butter and serve these hot sourdough naan with any side dish of your choice.
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Sourdough Naan Recipe details below:
- 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
- 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.
- The next day morning, whisk the sourdough well.
- To this, add whole wheat flour, curd, salt and mix well.
- Add water little by little and knead to a soft and slightly sticky dough.
- Resist adding more flour than necessary, else the naans will turn our hard.
- Cover with a damp towel and let it rest for 5 to 6 hours.
- The dough will look lightly puffy but not necessarily look doubled.
- Punch and knead till smooth to the touch greasing your hands with enough flour.
- Place a tawa (preferably iron) on the stove and heat it over low flame.
- Divide the dough into 12 equal sized balls.
- 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.
- Dust the surface with flour as and when necessary.
- Sprinkle water on the hot tawa surface and place the rolled naan on it.
- 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.
- If you are not comfortable with this step, just flip the naan over and cook the other side on the tawa itself.
- Remove to a plate and brush the top with melted butter and sprinkle kalonji on top if preferred.
- Continue with rest of the balls.
- Serve this sourdough naan bread hot with any side dish of your choice.
Will this taste sour? Since I have tried sour dough naan but I din give 6 hr resting time since my sour dough was very sour. so please post your sour dough recipe also .btw I’m big fan of your recipes
Hi Malini, Thank you so much. I was not that concerned about the taste when I set out to make this. I wanted to understand the difference it will bring to the texture. But it was not that sour despite resting over night and later for 6 hours. The sourness was infact very pleasant and not overpowering. Here is my sourdough starter recipe link.
What is curd?
Its Yogurt.
Hi, what do you mean by “divided” the 2-1/2 cups of whole wheat flour?
yes, 2-1/2 cups whole wheat flour – divided.