Recipe
Scale
Ingredients
- 1¼ cups lukewarm water
- ⅔ cup active sourdough starter
- 3¼ cups bread flour all-purpose flour works too
- 1½ teaspoons salt
- Olive oil for lightly greasing the skillet optional
- For the Garlic Butter Spread:
- ½ cup melted butter or olive oil
- 4 –5 garlic cloves crushed
- ¼ cup fresh cilantro finely chopped
- 1 teaspoon salt or to taste
Instructions
- Step 1: Prepare the Dough
- In a large mixing bowl, combine the lukewarm water and active sourdough starter. Mix until well combined.
- Add the bread flour and salt. Mix everything together using a wooden spoon or your hands.
- Once the dough becomes too difficult to mix with a spoon, use your hands to bring everything together for approximately 1 minute.
- Cover the bowl and allow the dough to rest in a warm area for 1 hour.
- Step 2: Stretch and Fold
- After the first hour, begin stretching and folding the dough.
- Grab one side of the dough, gently stretch it upward, and fold it toward the center. Rotate the bowl and repeat approximately 4–5 times.
- Cover and allow the dough to rest for another 30 minutes.
- Repeat this process until you’ve completed a total of 4 rounds of stretching and folding, allowing 30 minutes of resting time between rounds.
- Step 3: Allow the Dough to Rise
- After your final stretch and fold, cover the dough and allow it to rest in a warm area for approximately 4 hours, or until it has roughly doubled in size.
- Remember, sourdough is all about patience! Depending on your room temperature and the strength of your starter, the dough may need additional time.
- Step 4: Divide the Dough
- Lightly flour your countertop and transfer the dough onto the surface.
- Divide the dough into approximately 8–10 equal pieces.
- Shape each piece into a smooth dough ball.
- Cover with plastic wrap or a clean kitchen towel and allow the dough balls to rest for at least 30 minutes.
- The longer the dough relaxes, the easier it will be to roll out.
- Step 5: Roll Out the Naan
- Lightly flour your work surface and each dough ball.
- Using a rolling pin, gently roll each ball into a round or oval shape.
- Avoid rolling the dough too thin. You want a little thickness to achieve that beautiful, soft, fluffy naan texture.
- Step 6: Cook on the Stovetop
- Preheat a skillet over medium-low to medium heat for approximately 5 minutes.
- If desired, add a small amount of olive oil and wipe away the excess with a paper towel.
- Place one rolled-out naan onto the heated skillet.
- Within approximately 1–2 minutes, you should begin seeing bubbles forming on the surface. The dough may even puff up like pita bread, which is exactly what you want!
- Flip the naan and cook for another 1–2 minutes, until both sides develop beautiful golden-brown spots and the bread is cooked through.
- Repeat until all the dough has been cooked.
- Step 7: Prepare the Garlic Butter
- In a small bowl, combine the melted butter or olive oil, crushed garlic, chopped cilantro, and salt.
- Mix everything together until well combined.
- Generously brush the garlic mixture over each warm naan.
- Serve immediately and enjoy!
Connie’s notes
Connie’s Tips for the Perfect Sourdough Garlic Naan
1. Make Sure Your Starter Is Active
For the best results, use an established sourdough starter that has been fed and is bubbly, active, and rising predictably. A starter that is only a few days old may not be strong enough to properly raise the dough.
2. Bread Flour vs. All-Purpose Flour
I personally love using bread flour because it contains more protein, which helps develop gluten and gives the naan a beautiful chewy texture. However, all-purpose flour works perfectly fine too! Depending on your flour, you may need to adjust the water slightly.
3. Patience Is Everything
Sourdough doesn’t always work on an exact schedule. Sometimes your dough may double in 4 hours, while other times it could take 6 hours or longer. A warmer kitchen generally helps speed up fermentation.
4. Don’t Skip the Stretch and Folds
Stretching and folding helps strengthen the dough without excessive kneading. This helps create structure and gives your naan that beautiful soft and airy texture.
5. Don’t Roll the Dough Too Thin
One of my biggest tips is to keep the dough slightly thick. Rolling it too thin can create a crispy flatbread rather than soft, fluffy naan.
6. Make Sure Your Skillet Is Properly Heated
A properly heated skillet is important for creating those beautiful bubbles. If your skillet is too hot, the outside may burn before the inside cooks. If it’s too cool, the naan may dry out before it develops golden spots.
7. Keep Your Naan Soft
As soon as you remove each naan from the skillet, stack it and cover it with a clean kitchen towel. This helps trap some of the moisture and keeps the bread soft.
8. Butter or Olive Oil?
Both work beautifully! Butter gives the naan a rich, delicious flavor, while olive oil is a great alternative. You can even use a combination of both.
9. Fresh Garlic Makes a Difference
I highly recommend using freshly crushed garlic instead of garlic powder. The flavor is so much better, especially when mixed with melted butter and fresh cilantro.
10. Make It Ahead of Time
You can refrigerate the dough after it has started fermenting and developed some strength. Cover it well and refrigerate overnight, then allow it to finish rising if needed before dividing and shaping. Cold dough may need additional time to warm up and relax.
11. Storing and Reheating
Store leftover naan in an airtight container in the refrigerator for up to 3–4 days, or freeze for longer storage. Reheat in a warm skillet for approximately 30–60 seconds per side until heated through.
12. No Commercial Yeast Needed
This recipe uses the natural wild yeast and bacteria found in an established sourdough starter, so there’s no need to add packaged yeast. However, sourdough is not yeast-free or gluten-free, and it isn’t suitable for everyone with yeast-related allergies or intolerances.
Final Thoughts
If you’ve been following my sourdough starter series, this is another delicious reason to keep that starter going!
You don’t need fancy equipment, a bread oven, or complicated ingredients. Just a little patience, a hot skillet, and a whole lot of garlic!
I hope this homemade sourdough garlic naan becomes a family favorite in your home just like it is in mine.
For more homemade recipes and my step-by-step sourdough starter series, visit www.conniesweets.com.
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