Sourdough Naan with Garlic Butter

Name: Sourdough Naan with Garlic Butter
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 servings
Cuisine: North Indian
Ingredients: 3 cups (360 g) all-purpose flour, plus extra for dusting; 0.4 cup (100 g) active sourdough starter (100% hydration), fed, bubbly and at its peak; ½ cup (120 g) plain whole-milk yogurt, at room temperature; 0.38 cup (90 ml) water, lukewarm (about 90°F / 32°C); 2 tablespoons (28 ml) neutral oil or melted ghee; 1¼ teaspoons (7 g) fine sea salt; 1 teaspoon (4 g) granulated sugar; ½ teaspoon (2 g) baking powder; 3 tablespoons (42 g) unsalted butter, melted; 3 cloves (9 g) garlic cloves, finely grated or minced; 2 tablespoons (8 g) fresh cilantro, finely chopped; flaky sea salt, to taste, for sprinkling; 1 teaspoon (3 g) nigella or black sesame seeds (optional)

From the MyKitchenBank Kitchen

Soft, blistered, pillowy flatbreads made with sourdough starter and yogurt for a gentle tang. They cook in minutes in a hot cast-iron skillet and are brushed with garlic-cilantro butter.

Prep: 40 min
Cook: 15 min
Wait: 5 hr 30 min
Total: 6 hr 25 min
Makes: 6 naan (about 6 x 9 inches / 15 x 23 cm each)

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Ingredients

6 servings

For the dough
3 cups (360 g) all-purpose flour, plus extra for dusting
½ cup (100 g) active sourdough starter (100% hydration), fed, bubbly and at its peak
½ cup (120 g) plain whole-milk yogurt, at room temperature
⅓ cup (90 ml) water, lukewarm (about 90°F / 32°C)
2 tablespoons (28 ml) neutral oil or melted ghee
1¼ teaspoons (7 g) fine sea salt
1 teaspoon (4 g) granulated sugar
½ teaspoon (2 g) baking powder
For the garlic butter
3 tablespoons (42 g) unsalted butter, melted
3 cloves (9 g) garlic cloves, finely grated or minced
2 tablespoons (8 g) fresh cilantro, finely chopped
flaky sea salt, to taste, for sprinkling
1 teaspoon (3 g) nigella or black sesame seeds (optional)

Equipment (8)

Large mixing bowl
Digital kitchen scale
12-inch (30 cm) cast-iron skillet or heavy-bottomed frying pan with a lid
Rolling pin
Small saucepan or microwave-safe bowl
Pastry brush
Clean kitchen towel or plastic wrap
Tongs or wide spatula

Steps

Before you start

Feed your starter 4-8 hours before mixing. It should be bubbly, domed on top and float in water.
Plan on about 6 hours from mixing to eating. Most of that time is hands-off fermenting.
Take the yogurt out of the fridge 30 minutes ahead so it is not ice cold. Cold yogurt slows fermentation.
Have a large cast-iron or heavy skillet ready. A thin non-stick pan will not char the naan well.

1
Mix the dough
- In a large bowl, whisk the flour, salt, sugar and baking powder.
- Add the starter, yogurt, lukewarm water and oil.
- Stir with a sturdy spatula or your hand until no dry flour remains and you have a shaggy, sticky dough, about 2 minutes.
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Ready when: No dry flour patches remain and the dough looks shaggy and sticky.
Tip: Use lukewarm water, not hot. Hot water can weaken the starter.
2
Knead and rest
- Turn the dough onto a lightly floured counter and knead for 4-5 minutes, until it is smooth and soft and only slightly tacky.
- Return it to the bowl, cover with a damp towel or plastic wrap, and rest for 30 minutes.
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Ready when: The dough is smooth, springs back slowly when poked, and is slightly tacky but not sticking to your hands.
Tip: Add flour only 1 teaspoon at a time. Too much will make dense naan.
3
Bulk ferment
- Do a set of stretch and folds: lift one side of the dough, stretch it up, and fold it over the center.
- Turn the bowl a quarter turn and repeat 4 times.
- Cover.
- Repeat once more after 30 minutes.
- Leave the dough covered at 72-76°F (22-24°C) for 4-5 hours total, until it has grown by about 50% and looks puffy with a few bubbles on the surface.
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Ready when: The dough has grown by about 50%, feels airy and jiggles when you shake the bowl, with bubbles visible at the edges.
Tip: A cooler kitchen needs longer, up to 6 hours. A warmer kitchen needs less. Judge by the dough, not the clock.
4
Divide and rest
- Turn the dough out onto a lightly floured counter.
- Cut it into 6 equal pieces (about 100 g / 3.5 oz each).
- Shape each into a smooth ball by tucking the edges underneath.
- Place them on a floured tray, cover with a towel, and rest for 30 minutes.
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Ready when: The balls look puffy and a floured finger leaves a dent that fills back in slowly.
Tip: Handle the dough gently so the air bubbles stay in.
5
Make garlic butter
- Melt the butter in a small saucepan over low heat or in a microwave-safe bowl.
- Stir in the garlic and cook or microwave for 30 seconds, just until fragrant.
- Stir in the cilantro and set aside.
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Ready when: The garlic smells fragrant and is not browned.
Tip: Do not let the garlic brown. It turns bitter.
6
Roll and heat skillet
- Place the skillet over medium-high heat and let it heat for 5 minutes, until a drop of water sizzles and evaporates in seconds.
- Meanwhile, on a lightly floured counter, roll one ball into a teardrop or oval about 6 x 9 inches (15 x 23 cm) and 1/8 inch (3 mm) thick.
- Roll the others one at a time as the skillet cooks.
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Ready when: A drop of water sizzles and evaporates within seconds, and the dough is evenly thin without tears.
Tip: Keep the skillet dry with no oil. Oil prevents the blistering and charring.
7
Cook the naan
- Shake off excess flour and lay one naan in the dry skillet.
- Cook for 60-90 seconds, until large bubbles puff up and the underside has brown spots.
- Flip with tongs and cook the second side 60-90 seconds, until charred in spots and cooked through.
- For extra puff, cover the pan with a lid for the first 30 seconds of each side.
- Repeat with the remaining naan, lowering the heat slightly if they brown faster than 1 minute.
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Ready when: The naan are puffed with large bubbles, with dark brown to charred spots on both sides and no raw, pale doughy patches.
Tip: If the pan smokes heavily or the naan scorch black, drop to medium heat.
8
Brush and serve
- As each naan comes off the heat, brush it right away with the garlic butter and sprinkle with flaky salt and the nigella seeds, if using.
- Stack the finished naan in a clean kitchen towel and wrap to keep them soft and warm.
- Serve warm.
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Ready when: The naan are glossy with butter and feel soft and pliable when folded.
Tip: Stir the butter before each brush so the garlic and cilantro are spread evenly.

Good to know

Tips

Make sure the starter is at its peak. A sluggish starter gives a dense, flat naan.
A very hot pan is the key to big blisters. Let the skillet preheat fully before the first naan.
Roll to about 1/8 inch (3 mm). Thicker naan stay doughy inside, and thinner ones turn crisp.
Cook one naan at a time in a 12-inch skillet and wrap the cooked ones right away so they stay soft.

Make ahead

After mixing and the first rest, cover the dough and refrigerate for up to 24 hours. Bring to room temperature for 1 hour, then divide, rest for 30 minutes and cook as directed. Cold-proofing also gives a tangier flavor.

Storage & reheating

Room temperature: keep wrapped in a towel or in an airtight bag for up to 1 day. Fridge: up to 4 days in an airtight bag. Freezer: layer with parchment, wrap tightly and freeze for up to 3 months. Reheat in a dry skillet over medium heat for 30-45 seconds per side, or wrap in a damp paper towel and microwave for 15-20 seconds. Brush with a little more butter if desired.

Substitutions

all-purpose flour → bread flour. Gives a chewier naan. Add about 1 tablespoon (15 ml) more water if the dough feels stiff.
plain whole-milk yogurt → dairy-free plain yogurt. Use unsweetened and thick for a similar texture. The flavor will be a little milder.
neutral oil or melted ghee → melted ghee. Adds a richer, nuttier flavor typical of restaurant naan.
fresh cilantro → fresh flat-leaf parsley. Use if you do not like cilantro. The flavor is milder and fresh.