Soft Sourdough Garlic Naan
A traditional Indian flatbread made with sourdough starter and yogurt for a pillowy texture. Perfect for dipping into curries or eating on its own.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Autolyse
Refined flours absorb water quickly but need time for gluten to align without acid interference.
Learn More →Steps
In a large bowl, whisk the warm water, honey, and sourdough starter until combined.
Add the yogurt, flour, and salt. Mix by hand until a shaggy dough forms.
Knead the dough for about 5-8 minutes until smooth and slightly elastic. It should be soft but not overly sticky.
Place in a lightly oiled bowl, cover, and let it rise in a warm spot for about 3-4 hours until nearly doubled.
Turn the dough onto a floured surface and divide into 6-8 equal pieces. Shape them into balls and let them rest for 20 minutes.
Heat a cast-iron skillet or heavy pan over medium-high heat.
Roll out each ball into an oval shape (about 3-4mm thick).
Place the dough in the hot pan. Cook for 1-2 minutes until large bubbles form and the bottom is charred.
Flip and cook for another 1-2 minutes.
Brush the hot naan immediately with melted butter mixed with minced garlic and optional cilantro.
The Science Behind This Bake
Master the techniques in our Sourdough Lab