Buttery Garlic Sourdough Naan Bread

three sourdough naan bread stacked on top of each other with a garlic herb butter

4.89 from 9 votes

Buttery, garlicky, and melt-in-your-mouth soft, this sourdough naan delivers big flavor with minimal effort. Naturally leavened with your sourdough starter, it's light, tender, and perfect for scooping up your favorite dips or curries.

Prep Time10

Cook Time10

Rise Time6

Total Time6 20

Course: Bread

Cuisine: Indian

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

180 grams warm water (100℉) ¾ cup
180 grams active sourdough starter ¾ cup
30 grams olive oil 2 Tablespoons
10 grams salt 1 ½ teaspoon
80 grams greek yogurt ⅓ cup
540 grams bread flour 4 cups
15 grams sugar 1 Tablespoon

Buttery Topping

57 grams butter 4 Tablespoons
2 teaspoons garlic minced
2 teaspoons cilantro or parsley
¼ teaspoon salt

Instructions

Add all the dough ingredients to a stand mixer and knead on low for about 3-5 minutes until soft and mostly smooth. The dough should be pulling away from the sides of the bowl by the 3 minute mark. If not add a little extra flour. Or you can mix by hand on a lightly floured surface.
Lightly flour a surface and knead the dough for 30 more seconds forming a ball.
Place into a bowl and let it rise covered for 4 hours at 75℉ or until doubled in size.
Divide the dough into 10 sections. Roll into balls and cover. Let rise in a warm spot for another 30 mins-1 hour.
Flour the tops and then roll into an oval shape about ¼” thick. If the dough is sticking just add a little more flour to the counter and rolling pin.
Heat a cast iron pan to medium heat and lightly oil. Once it starts smoking slightly it is ready.
Place one of the naan breads on the pan. Let is sit for 1 ½ -2 minutes and let get bubbly flip over and let cook for one more minute.
Mix the melted butter, minced garlic, salt and fresh herb in a bowl and brush on top of the freshly cooked naan bread.

Notes

I use plain non-fat Greek yogurt but you could do whole fat or you can also use regular plain yogurt as well.

Tips:

If the dough springs back after it is rolled out let it relax for 5 minutes and then roll it out again.
If the dough is sticky while kneading add a little extra flour.
Make sure the pan is hot when cooking the naan bread or it won't bubble up.
If the dough is ready early in the day but you don't want to make the naan bread until later simply put the dough in the fridge covered for up to 24 hours before making it.
To speed up the process, be sure to use warm water and let the dough rise in a warm spot. If room temperature is too cool use these tips to keep your dough warm.

Nutrition