This Easy Buttery Sourdough Naan Bread is made with simple ingredients. It’s so easy to make and it’s soft, fluffy and delicious. Naan goes with any meal and makes the perfect vehicle for any topping you might add. I promise you’re going to love this recipe!
Maybe you’re like me and didn’t grow up eating naan bread. We ate plenty of pita bread but sadly no naan. As my daughter would say “Mom, you were MISSING OUT!”
Being the sourdough enthusiast that I am, I love trying new recipes. Sourdough Naan has a new found love in out family and I’ve made it every week for a while now–it’s so good!
Traditionally Naan is made with Greek Yogurt. However, I like to live on the edge a little and switch things up.
So I make mine with full fat sour cream. Of course you can use greek yogurt with the same results. Whatever you have in the house will work great.
I do want to stress that it’s important to use FULL FAT sour cream or greek yogurt. If you follow me on Instagram you know I’m all about those healthy fats. So promise me you won’t skimp on the good stuff okay? (Click here to read more about why I love my Fat’s?)
Need a Sourdough Starter?
Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“
Ingredients to make Easy Sourdough Naan Bread
- Active Sourdough Starter
- Flour (I always recommend Organic)
- Milk
- Full Fat Sour Cream or Full Fat Greek Yogurt
- Avocado Oil or Olive Oil
- Honey or Sugar
- Unrefined Salt
- Butter
Helpful Kitchen Tools
Cast Iron skillet or Griddle
Large Wide Glass bowl (I love fermenting in this bowl)
How to make Easy Buttery Sourdough Naan Bread
- Ferment: To a stand mixer add the starter, flour, milk, sour cream (or greek yogurt), oil, honey, and salt. Mix all together on high for 5 minutes. The dough should not stick to the walls and should be nice and pliable. Add dough to a greased Large Wide Glass bowl and ferment 6-12 hours, or until doubled in size.
- Preheat a Cast Iron skillet (or griddle) to medium/high heat. *the dough needs to cook at a high temp for optimal cooking.
- Melt butter in a small sauce pan and get your Pastry Brush ready.
- Next divide fermented dough into 8 even portions and roll each piece into a round ball. *I like to use a scale to evenly divide the dough. *you may need to lightly grease or flour your surface so the dough doesn’t stick.
- Using a heavy rolling pin roll one ball at a time. Roll each ball flat into a 9 inch round circle. Using the Pastry Brush, brush a thin layer of melted butter overtop the rolled out dough. *dough will be very thin but it magically puffs up as it cooks.
- Careful not to tear the dough, gently lift and place into the hot skillet butter side down. Brush another thin layer of butter overtop dough. Cook each side for 1 minute or until bubbles form and the bottom is golden brown. *you want your skillet hot enough to fully cook the dough. Air bubbles will form fairly quickly. Don’t walk away because it can burn quickly!
- Admire the beauty and transfer cooked naan to a wire rack to cool placing a towel over to keep it from drying out. Continue the process until all 8 breads are cooked.
- Once cooled eat immediately or store in a plastic bag and it will last for several days.
- Enjoy!
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Let’s make Easy Buttery Sourdough Naan Bread
Easy Buttery Sourdough Naan Bread
This Easy Sourdough Naan is made with simple ingredients, and goes with any meal making it the perfect vehicle for any topping you might add. I promise you're going to love this recipe!
Ingredients
Ferment
- 150g Active Sourdough Starter
- 300g Flour
- 130 g Milk
- 1/4 cup Full Fat Sour Cream or Full Fat Greek Yogurt
- 1 Tbsp Avocado Oil or Olive Oil
- 1 Tbsp Honey or Sugar
- 1 tsp Salt
After Ferment
- 1/4 cup Melted Butter
Instructions
- Ferment: To a stand mixer add the starter, flour, milk, sour cream (or greek yogurt), oil, honey, and salt. Mix all together on high for 5 minutes. The dough should not stick to the walls and should be nice and pliable. Add dough to a greased Large Wide Glass bowl and ferment 6-12 hours, or until doubled in size.
- Preheat a Cast Iron skillet (or griddle) to medium/high heat. *the dough needs to cook at a high temp for optimal cooking.
- Melt butter in a small sauce pan and get your Pastry Brush ready.
- Next divide fermented dough into 8 even portions and roll each piece into a round ball. *I like to use a scale to evenly divide the dough. *you may need to lightly grease or flour your surface so the dough doesn't stick.
- Using a heavy rolling pin roll one ball at a time. Roll each ball flat into a 9 inch round circle. Using the Pastry Brush, brush a thin layer of melted butter overtop the rolled out dough. *dough will be very thin but it magically puffs up as it cooks.
- Careful not to tear the dough, gently lift and place into the hot skillet butter side down. Brush another thin layer of butter overtop dough. Cook each side for 1 minute or until bubbles form and the bottom is golden brown. *you want your skillet hot enough to fully cook the dough. Air bubbles will form fairly quickly. Don't walk away because it can burn quickly!
- Admire the beauty and transfer cooked naan to a wire rack to cool placing a towel over to keep it from drying out. Continue the process until all 8 breads are cooked.
- Once cooled eat immediately or store in a plastic bag and it will last for several days.
- Enjoy!
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