Sourdough Naan Recipe

My family has always loved Indian food. I grew up in an Indian neighborhood in South Africa, where I was introduced to Indian cuisine at a young age. The curries, biriyanis, spices, and breads quickly became part of the food I enjoyed most. Indian food has always felt comforting, generous, and full of flavor, and those early memories stayed with me long after childhood.

Years later, after starting my software business, my connection to India became even more personal. Many of my developers lived in Kolkata, and over the years I traveled to India several times to attend their weddings. On my first trip, I went with my husband. On my second trip, I traveled with my daughter. On my most recent visit, I went alone and stayed for five weeks. I had jokingly said that I would only return to India if the rest of the developers got married at the same time, and somehow, that is exactly what happened.

My developers, my daughter, and I enjoying biriyani together.

I loved dressing up and experiencing the culture more deeply with every visit.

Each trip made me more adventurous about where I stayed and what I ate. During my last visit to India, I stayed in the villages of two of my developers. I spent time with their families, went into town with new friends, and tried to live as much like a local as possible. It was an unforgettable and eye-opening experience. I began to understand more clearly why fresh garden salads are not commonly eaten in many places in India, and why so many foods are cooked with ingredients such as chili, turmeric, ginger, and garlic.

India has an extraordinary cuisine, and one of the things I especially enjoy is the wide variety of Indian breads served with meals. These breads are often used to scoop up or soak in flavorful curry gravies. From puri, chapati, roti, dosa, and naan, every bread has its own texture and purpose. Personally, I tend to prefer the breads that are not deep-fried or too oily. Naan is one of my favorites because, when made well, it has a crisp exterior, a soft and fluffy center, and the perfect texture for soaking up curry sauce.

This sourdough naan recipe is a wonderful way to use levain or sourdough discard while making soft, flavorful stovetop naan at home. Store-bought naan can be convenient, but it rarely compares to fresh naan cooked quickly over intense heat. Once you taste homemade sourdough naan, especially brushed with garlic ghee and sprinkled with fresh cilantro, it is hard to go back.

Tips for Making Sourdough Naan

The secret to making good naan at home is quick, intense heat. A traditional tandoor oven creates very high temperatures, which helps naan puff, blister, and cook fast. At home, the best substitute is a very hot stovetop surface. A pizza steel, cast-iron griddle, or cast-iron Dutch oven can work well. Preheat the surface over medium-high heat and use a large lid, such as a wok lid, to trap heat and help the dough puff as it cooks.

A stand mixer can make the dough easier to prepare, especially because this dough remains somewhat sticky. Avoid adding extra flour just because the dough feels tacky. Too much flour can make the naan heavy instead of soft. After kneading, the dough should look smooth and slightly shiny. Give it enough time to rise in a draft-free place until it doubles in size.

Do not use a pizza stone directly on the stovetop. Direct heat can crack the stone. Use steel or cast iron instead. Keep a close eye on the naan while it cooks because it can brown very quickly. Once it has a few dark spots and begins to bubble, flip it and cook the second side briefly.

INGREDIENTS

100 grams levain

450 grams all-purpose flour

3 grams salt, or ½ teaspoon

5 grams baking powder, or 1 teaspoon

12 grams sugar, or 1 tablespoon

2 tablespoons oil, plus extra for oiling the bowl

150 ml plain yoghurt or kefir

1 egg

100 ml warm milk

Fresh minced garlic, optional for topping

Fresh chopped cilantro, optional for topping

Ghee, optional for topping

DIRECTIONS

• Sift the flour, salt, sugar, and baking powder into the bowl of a stand mixer.
• Add the levain, oil, warm milk, yoghurt or kefir, and egg. Mix with the paddle attachment until the ingredients come together and form a slightly sticky dough.
• Let the dough rest for 5 minutes.
• Switch to the dough hook and knead on medium speed for about 10 minutes, or until the dough looks smooth and shiny. It will still be slightly sticky, but do not add more flour.
• Shape the dough into a ball and remove it from the bowl. Lightly oil the bottom of the bowl, place the dough back inside, and cover it with plastic wrap or a damp cloth.
• Leave the dough in a draft-free place for about 1½ hours, or until doubled in size.

Naan dough immediately after kneading, before proofing.

Naan dough after proofing.

• Place a pizza steel, cast-iron griddle, or cast-iron pot on the stovetop over medium-high heat and allow it to preheat well.
• Punch down the dough and divide it into 6 equal pieces, adjusting the size if needed to fit your cooking surface.
• Stretch each piece of dough into a naan shape. Place one piece on the hot cooking surface and cover with a lid.

Naan on the griddle. Cook with a lid to help create bubbles.

• Watch the naan carefully. When bubbles form and a few brown spots appear, flip it over. This may take only a short time, depending on the heat of your pan.

Flip the naan to cook the other side.

• Melt the ghee with minced garlic, if using.
• Remove the naan from the pan and brush it with the melted ghee. Sprinkle with chopped cilantro, if desired.