Sourdough Naan
Soft & chewy homemade naan is easier to make than you might think. This simple sourdough discard version brings big flavor without any kneading or special equipment.
Servings: 8 pieces
Equipment
- Cast iron pan*
Ingredients
- 3 ¾ cups (470 grams) all purpose flour
- 2 ¼ teaspoons instant yeast (1 package)
- 2 teaspoons salt
- 1 teaspoon baking powder
- ½ cup unfed sourdough discard
- ¼ cup plain yogurt or sour cream
- 1 ¼ cups warm water (110-130° F)
Instructions
- Mix: In a large bowl, whisk together 470 grams flour, 2 ¼ tsp yeast, 2 tsp salt, and 1 tsp baking powder. In a second bowl, whisk together ½ cup sourdough discard, ¼ cup yogurt, and 1 ¼ cups warm water. Combine wet & dry ingredients together until a shaggy dough forms. Cover and rest for 30 minutes.
- 1st stretch-and-fold: After 30 minutes, give the dough a stretch and fold. With damp hands**, gently stretch one side of the dough upward, then fold it over itself. Rotate the bowl and repeat on all four sides.Cover the dough and rest for another 30 minutes.
- 2nd stretch-and-fold: Repeat the stretch-and-fold process once more***, then cover the dough back up and rest for at least 15 minutes before dividing it.
- Divide dough: Cut dough into 8 roughly equal pieces (it doesn't have to be perfect) and roll each piece into a ball.
- Rest: Lightly oil a parchment-lined baking sheet. Add dough balls, tossing to coat in oil. Cover dough balls with a second sheet of parchment paper and allow to rest and rise for one hour. The dough will grow significantly and become puffy and aerated.
- Roll dough: On a lightly floured surface, use a rolling pin to roll each piece of dough to about ¼ inch thickness. You can also use your hands to further press and gently stretch the dough into rough ovals.
- Rest briefly: Allow rolled dough to rest at least 10 minutes before cooking.
- Cook: Heat a cast iron pan until it's nice and hot. Cook dough, one piece at a time, about 1-2 minutes per side, or until bubbly, charred, and cooked through.
Notes
*Cast iron is ideal because it gets very hot and holds its heat well, creating perfectly blistered, bubbly naan. A heavy stainless steel skillet is the next best option if you don't have cast iron.
**Wetting your hands makes it so the sticky dough doesn't stick to your fingers!
***Feel free to do a third round of stretch-and-folds if you feel your dough needs more tension. The point of stretching and folding is to build structure in the dough. It should feel elastic and somewhat smooth before you form it into balls. (However, if you're used to making homemade sourdough loaves, note that naan doesn't need quite as much structure and tension.)
To make butter naan, brush bread generously with melted salted butter right after cooking. Sprinkle with chopped parsley or cilantro and sprinkle with flaky sea salt.