sourdough naan flatbread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the dough: Mix the wet ingredients in a large mixing bowl. Add the flour and salt to the bowl. Use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 68°F ( 20°C) kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time. Mix the dough in the morning and enjoy fresh, homemade naan in the evening! Serve with hummus, soups and stews, sandwiches, and even flatbread pizza. Sourdough naan stacked on a plate. WANT TO SAVE THIS RECIPE? Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week! SAVE Sourdough naan has got to be the easiest flatbread to make from scratch EVER! This recipe is so simple, anyone can make it. Even sourdough beginners. Don't worry about turning on your oven because naan is cooked on the stovetop. That means you can make sourdough any time of the year without having to heat up the kitchen. Yay! Just take a look at the sample schedule below to see how easy it is to make homemade sourdough naan! SAMPLE SCHEDULE We test our recipes in a 68°F (20°C) kitchen. Warmer kitchens will need less time for the dough to double and colder kitchens will need more time. 8 AM: Mix dough, cover and let rest until doubled. 4 PM: Divide the dough and shape it into balls. Prepare the cast iron skillet. 4:30 PM: Cook the sourdough naan. Ingredients on a table in bowls. INGREDIENTS NEEDED All-purpose flour: All-purpose flour is what we use in this recipe but you can add some whole wheat flour if you are looking to get a little more nutrition in your flatbread. If you decide to use whole wheat flour in this recipe, just replace up to half of the all-purpose flour and make sure to adjust the water amount. You will need to add more water than called for, about 25-50g more. Unfed sourdough staDivide and shape: Turn th