Sourdough Naan Bread
We love homemade Naan Bread, so much better than the store bought! And since I started my Sourdough bread making recently, wanted to try making Naan with my starter. And this is definitely one of the best!
Making the dough is rather simple, it is pretty much the same as a regular Sourdough Bread dough. I am not going to give instructions on how to make the starter here. There are several sites and videos which explain this well, so I’ll assume that you already have the starter ready.
I’ll break down the process at a high level into 5 tasks –
1. Mix your Sourdough Bread dough.
2. Rest it for 1-2 hrs.
3. Stretch and Fold. Rest for another 3-4 hrs.
4. Divide the dough and roll into Naans by hand.
5. Cook the Naan on stove top.
Traditionally, Naan is baked in a Tandoor Oven. I’d love to have one at home 🙂 but I dont! Some people make it in the oven, some people cook it with Ghee or Oil flipping on both side on a pan. The method I used is to cook on the bottom side on the pan, and then flip the pan over the flame and cook the top part holding the pan over the flame.
For this to work, make note that you should NOT use a non-stick pan. A cast iron pan works best. I’ll explain how to help the Naan to not fall off and stick to the pan until cooked.
In case it does fall off, no worries. Use tongs to hold the Naan and place couple of inches over the flame to cook evenly.
I will make a video of this at some point and post.
Alright, lets get started!
What you’ll need:
- Water – 1 cup
- Salt – 2 1/2 tsps
- Sourdough Starter – 1 cup
- All Purpose Flour – 3 cups
- Nigella Seeds or Sesame Seeds or Herbs (Italian mix or Cilantro) for topping (optional)
- Ghee or Butter for topping (optional)
Method:
- In a larger mixing bowl or you dough mixer (kitchen aid), pour the Water and add the Salt. Mix.
- Add the Sourdough Starter, Mix.
- Add the All Purpose Flour, Mix until it just comes together. No kneading required.
- Cover and set aside for 1-2 hrs.
- Stretch and Fold the dough a few times, and set aside again for 3-4 hours. No kneading required.
- Take the dough out onto a lightly floured surface. Cut into 8 roughly equal parts. Cover them with a clean towel.
- Take one portion at a time, gently press by hand to 1/4 inch thick Naans. Press your preferred topping (Nigella/Sesame seeds, or Herbs) onto the Naan. Choose whatever shape you like – round, triangle, oblong or square.. does not matter.
- Place the cast iron pan on medium-low heat. It is important that the pan is not too hot. Sprinkle a few drops of water to see if it is hot enough, it should sizzle.
- Before placing the rolled Naan on the pan, brush or sprinkle water on the bottom side of the Naan. This is important to hold the Naan onto the pan when you flip the pan later.
- Cook the bottom on the Naan on medium-low until you start seeing some small bubbles.
- Now flip the pan over and hold on top of the flame to allow the top of the Naan to gently cook. You’ll start seeing the Naan bubble well as air pockets start to form and it should turn into a golden color as it cooks well.
- Flip the pan over, the Naan should easily release from the pan now.
- Take it out onto you serving tray and spread Butter or Ghee over it.
- In a similar way, roll and cook all your Naans. Enjoy!!
Once you’ve done one, you’ll get a feel for it and it becomes easier. Be sure not to rush, cook on med-low temp. Again, in case the Naan falls off when the pan is flipped, no worries. Use tongs to hold the Naan and place couple of inches over the flame to complete cooking evenly.
I made Matter Paneer to go with the Naan and we enjoyed it! Kids loved it! Loved the air pockets formed in the Naan and it was perfect to dip into and soak up the curry!!
