Potato Flake Sourdough Naan Bread Recipe
Soft, chewy homemade naan made with potato flake sourdough starter and cooked right on the stovetop. Brush it with homemade garlic butter for an easy, flavorful flatbread to serve alongside your favorite meals.
Ingredients
- 1/2 cup 119 g active potato flake sourdough starter
- 1/4 cup warm water
- 3 tablespoons 36 g olive oil
- 1/4 cup 78 g plain yogurt
- 1 large egg
- 1/2 teaspoon 4 g salt
- 3 1/2 cups 433 g all-purpose flour
For the Garlic Butter:
- 2 tablespoons butter melted
- 2 teaspoons minced garlic
Instructions
- Add the potato flake sourdough starter, warm water, olive oil, yogurt, egg, salt, and flour to a large mixing bowl. Mix until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for approximately 5 minutes, until smooth and cohesive.
- Place the dough in a bowl and lightly spray or oil the top. Cover and allow to ferment in a warm place for approximately 8 hours.
- Once fermented, turn the dough onto a lightly floured surface and divide. For 8 large naan, divide into approximately 94-gram pieces. For 16 small naan, divide into approximately 47-gram pieces.
- Preheat a skillet over medium heat.
- On a lightly floured surface, roll each piece of dough into a circle or oval approximately 3–5 mm thick.
- Lightly oil or spray the skillet if needed. Add one piece of naan and cook for approximately 2–3 minutes, until bubbly with golden-brown spots underneath.
- Flip and cook for another 2–3 minutes, or until cooked through.
- Repeat with the remaining naan.
- Combine the melted butter and minced garlic. Brush the warm naan with garlic butter and serve.
Notes
Fermentation: Eight hours is an estimate. Your dough may ferment faster or slower depending on the temperature of your kitchen and the activity of your starter.
Thickness: Roll the naan approximately 3–5 mm thick. Too thin can result in crispy naan, while too thick may prevent it from bubbling properly.
Skillet temperature: You want a nicely preheated skillet, but adjust the heat as necessary if the naan begins browning before it cooks through.
Sizing: The total dough weighs approximately 754 grams. Divide into 8 pieces at about 94 grams each for large naan or 16 pieces at about 47 grams each for smaller naan.
Storage: Store cooled naan in an airtight container at room temperature for 1–2 days, refrigerate for longer storage, or freeze for up to 3 months.