Easy Sourdough Naan Flatbread
A delightful fusion of textures and flavors, this easy sourdough naan flatbread is soft, pillowy, and perfect for wrapping around your favorite fillings or enjoying on its own.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour finely milled for a tender bite
- 1 teaspoon baking powder adds delightful puffiness
- 3/4 teaspoon fine salt enhances all the beautiful flavors
- 1/2 cup sourdough discard 100% hydration for that unmistakable tang
- 1/2 cup plain whole-milk yogurt creamy and rich
- 1/4 cup warm milk plus 1-2 tablespoons if needed for a supple dough
- 1 tablespoon olive oil or melted ghee adds richness to each bite
- 1 teaspoon honey or granulated sugar a hint of sweetness to balance the flavors
- 2 tablespoons melted ghee or butter for brushing, making the naan irresistible
- 1 small garlic clove finely grated (optional), for a touch of aromatic goodness
- 2 tablespoons chopped fresh cilantro optional, a vibrant green that brightens the dish
- Flaky salt for sprinkling, giving that extra seasoning touch
Instructions
Preparation
- Whisk the flour, baking powder, and salt in a large mixing bowl until evenly combined.
- In a separate bowl, whisk together the sourdough discard, yogurt, warm milk, olive oil or ghee, and honey until mostly smooth.
- Pour the wet mixture into the flour mixture and gently stir until shaggy.
- Transfer the dough onto a lightly floured surface and knead for 1-2 minutes until soft and smooth.
- Place the dough in a lightly oiled bowl, cover, and let it rest for 30-45 minutes at room temperature.
Cooking
- Divide the dough into 8 equal pieces, rolling each into an oval shape about 6-7 inches long and 1/4 inch thick.
- Heat a cast-iron skillet over medium-high heat.
- Cook one naan at a time for 1-2 minutes per side until puffed and golden.
- Brush each hot naan with melted ghee or butter mixed with grated garlic, then sprinkle with fresh cilantro and flaky salt.
Notes
For healthier alternatives, consider using whole wheat flour and Greek yogurt. Store leftovers in an airtight container for up to 2 days or freeze after wrapping in plastic for up to three months.