Jump to RecipeSourdough Naan Bread! Another Delicious Treat To Use Up That Sourdough Starter
I’m always thinking up ways to use up my sourdough starter.
Like I said, I hate wasting food, especially when this sourdough starter is perfectly good to use and full of those delicious good macrobiotics, microorganism, working it’s wonderful magic, to promote good gut health.
With sourdough starter being a natural rising agent, I thought I’ll try making some homemade sourdough garlic naan bread with it, and naan is bread, so sourdough starter, and naan should go hand in hand right 😉.
And How Well Does It Go 😍😍😍.
I didn’t realise just how well sourdough and naan go prefectly together. I knew it should work but the taste and the texture was just heavenly 😍😍😍.
They’re soft & fluffy, “like pancake 🥞 “ is how my kids described them, but with a slightly firmer, more glutinous texture🤤🤤🤤.
The taste, buttery but not overly greasy like the ones you get from the restaurants or packets. A delicate aroma of garlic with a tinge of sour. Mmmm, my mouth is watering already.
The Beginning Of What’s Going To Be My Sourdough Garlic Naan
Just look at those airy pocket holes in the dough 😍😍😍.
That’s the wild yeast (sourdough starter) working it’s magic, giving the naan a lovely fluffy, light texture, with a tinge of sourness 🤤🤤🤤.
And Did I Mention, It’s Super Easy To Make?
Less than 30 min to put together and no fancy equipment or mixer required.
No fancy equipment, no fancy ingredients, just a bowl and a little elbow work, and you have yourself some yummy sourdough naan ready for cooking.
Better yet, the dough can be kept overnight in the fridge, at least 2 days in the fridge. So you can always save it for another day to cook these yummy sourdoughs naan, and the flavour gets deeper, the longer the dough is kept overnight.
Sourdough Bread, Falafels, Homemade Hummus And Sourdough Garlic Naan 🤤🤤🤤.
All in A Days Work 💪😋
We happily devoured these guys within minutes, with some homemade falafel and hummus 🤤🤤🤤.
So simple to make, and another delicious way to use my discarded starter!
Recipe for these yummy sourdough garlic naan below 👇
Di x
Sourdough Garlic Naan
Ingredients
- 1 cup soy milk
- 1 tbsp apple cider vinegar
- 1 cup sourdough starter roughly 235g
- 1 cup spelt flour sifted
- 1 cup plain flour sifted
- 1 tsp baking powder sifted
- 2 tsp sea salt flakes
- 1 tbsp vegetable ghee liquid form
- 1/4 cup vegetable ghee liquid form
- 1 tbsp garlic minced
- 1 tsp sea salt flakes
Instructions
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First prepare the buttermilk, by mixing the apple cider vinegar and soy milk together in a small bowl.
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In a medium size bowl, mix the sourdough starter and buttermilk mixture together with a whisk to loosen the sourdough starter.
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Then add the sifted flours, baking powder, 2 tsp of salt, 1 tbsp of ghee and mix till all ingredients have been incorporated.
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The dough should still be slightly sticky but firm.
If dough is runny, add a little more flour. If too dry, add a little water.
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Cover bowl with cling wrap and let dough rest for 1hr.
For optimum flavour and sourdough goodness, it is best to leave dough overnight in the fridge for the sourdough starter to work its magic.
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When dough is ready, tip your dough out onto a floured surface and gently knead the dough to form a thick log.
No need to work your dough too much.
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Cut dough into 10 even portions. This will give you rough 10x15cm size naan bread. You can cut them smaller or bigger to suit your preference.
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In a small bowl, combine, 1/4 cup of vegetable ghee, 1 tsp of minced garlic and 1 tsp of sea salt flakes together.
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Before shaping your individual naan, begin warming your non stick pan on high heat.
Adjust heat as you need, to stop your naan from burning, if its cooking faster than you can roll your dough.
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Taking one portion of the cut dough, sprinkle some flour over the dough and gently press the dough outwards with your fingers until dough has flatten.
You will find dough will fluff up as it cooks, so it may take a few tries to get the hang of the thickness you like.
*Tip* You can put the dough in the freezer to firm up a little. This will make the dough more workable and you can roll a thinner dough. I personally prefer a thick and fluffy naan bread 😋
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Once you’ve flatten the dough to your liking, using a pastry brush, brush some of the oil & garlic mixture over the top of the dough.
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Quickly pick up the oiled dough and put the oiled surface facing down, onto the hot pan to cook.
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Then brush the other side of the dough with the oil and garlic mixture.
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Cook naan for 2 min or until the dough have fluffed up, then flip naan over the other side to cook for another 2 min or until naan is golden brown.
You can cook naan for longer, if you prefer the little charred bits on the naan. This will add another layer of flavour and texture it the naan bread 🤤🤤🤤
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Repeat, process with the remaining portions.
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Cooked naan bread can be eaten immediately, or you can be kept in the fridge for 3 days. Simply reheat in the microwave for a couple of minutes depending on qty.
Enjoy!
Recipe Notes
You can use any type of plant milk or even water. I find the soy milk gives it a really nicer flavour as well as thicker texture.
For optimum flavour and sourdough goodness, it is best to leave dough overnight in the fridge for the sourdough starter to work its magic.
Pre made dough can be kept in the fridge for up to 2 days.
When kneading the dough, no need to work your dough too much. You just want to make sure, dough is nicely coated with flour so it’s more workable to shape into a log.
I’ve noted this makes 10 x 15cm size naan. You are more than welcome to cut them smaller and get more or bigger and get less to suit your preference of size. They all taste just the same, delicious 😋.
Don’t stress, if you roll your dough too thin, you will find dough will fluff up as it cooks, so it may take a few tries to get the hang of the thickness you like.
I try to roll as thick as I can and then using a kitchen spatular, lift the oiled dough and put it on the hot pan. It still fluffs up real good 😉.
*Tip* You can put the dough in the freezer to firm up a little. This will make the dough more workable and you roll a thinner dough. I personally prefer a thick and fluffy naan bread 😋
Cook naan for 2 min or until the dough have fluffed up, then flip naan over the other side to cook for another 2 min or until naan is golden brown.
You can cook naan for longer, I prefer the little charred bits on the naan. This adds another layer of flavour and texture it the naan bread 🤤🤤🤤
Before shaping your individual naan, begin warming your non stick pan on high heat.
Adjust heat as you need, to stop your naan from burning, if its cooking faster than you can roll your dough.
Cooked naan bread can be eaten immediately, or can be kept in the fridge for 3 days. Simply reheat in the microwave for a couple of minutes depending on qty.
Or frozen for up to 3 months, simple thaw and reheat in microwave or pan.
*Nutrition information is approximate and is meant as a guide only*
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