Easy Sourdough Naan Bread Recipe

This sourdough naan bread is way too good and easy to make, you will need to try it out.

I have an Indian husband whom I like to feed… this got his attention. We paired it with ground beef and homemade tzatziki for that delicious tang flavor. A blend of Mediterranean and Indian, okay, yes I am pregnant and this is what I was craving! haha

Next time, I would like to pair it with a lamb curry. We just raised and harvested our lamb recently.

I raise sheep for meat and give you the 5 keys to raise your lamb meat here.

Leaven Turned Into Naan Bread

I used a sourdough leaven that I made for sourdough bread, however, I got busy with the lamb harvesting.

Making sure they were taken care of in their last moments, I forgot to make the Sourdough Bread!

This is one of the many reasons I love sourdough, it is versatile and hard to kill.

Because the leaven was past its peak for bread, rather than throwing it away, I turned it into naan bread.

This simple pivot in the kitchen made for a nice dinner with my Indian husband that same night!

Non-Healthy Sourdough Naan Bread

If you look at naan bread’s ingredients at the grocery store, you will discover many unhealthy things that will push you to want to make you’re homemade sourdough naan asap.

Here is one company’s ingredients that I found in their naan bread:

INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), BUTTERMILK (NONFAT MILK, DRY BUTTERMILK, BACTERIAL CULTURE), WATER, SOYBEAN OIL, CULTURED WHEAT FLOUR, EGGS, SUGAR, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORNSTARCH, MONOCALCIUM PHOSPHATE), SEA SALT, GHEE (CLARIFIED BUTTER), WHEAT GLUTEN, DEXTROSE, DEXTRIN, CARROT FIBER, YEAST.

Stonefire Authentic Flatbreads

Traditional Naan Bread:

In India, my mother-in-law would make traditional naan bread. My husband remembers her making the naan using atta flour.

My husband has fond memories of her rolling out the dough. Even the smell and taste of the bread too.

Not too long ago, naan bread was made with butter or ghee. However, the widespread use of seed oils has overtaken India by storm. You can read more about why here.

Arun, my husband, remembers his Indian mother using butter at first and then switching to canola oil.

I recommend sticking to the traditional recipe and using butter for a healthier bread.

Step-By-Step Instructions

In a large bowl, mix the wet ingredients: sourdough discard, yogurt, and milk. In a smaller bowl mix the dry ingredients: flour, baking powder, and salt.

Add the dry flour mixture to the wet ingredients and mix with a dough hook or mixer. Turn out cohesive dough onto a floured surface and knead for 5 minutes.

Once the dough is nice and smooth, place it back into the bowl and let it rest for 5 hours on the counter covered with a tea towel.

After fermentation, place the dough on the counter and cut it into 4 sections. Then again, making 8 triangles.

Form the 8 triangles into 8 balls by pulling the edges into the center, then rolling it on the counter with your palm.

Let these sit while you preheat the skillet, and then roll out one ball at a time until flat before placing the flat naan onto the heated skillet.

Cook each side for 2-3 minutes then flip. Store in a tortilla warmer or plate with a tea towel and keep warm to serve

Sourdough Naan Bread Recipe:

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