Cooking After Class: Sourdough Naan

When I have a little more time to make a sourdough recipe, this Sourdough Naan is one recipe that my kids frequently request. They love to eat it warm, right out of the skillet.

We’ve made homemade pizza with the Naan as the crust. We’ve served strips of Naan alongside pasta. I’ve made it into cheesy garlic bread. Most recently, we topped it with chicken caesar salad and cut it up into quarters to eat like pizza slices. Except Kenxie, she didn’t want hers cut so she folded it up and ate it like a taco. I love the versatility!

My dough did not double in size. I let it sit out for almost 4 hours and it wasn’t rising much at all. I went ahead with making the naan anyways and they turned out wonderfully. I have made this recipe in the past when the dough did rise a bit more and the naan was a bit thicker and poofed a little more when in the skillet. Whether it rises or not, my kids still love it!

If you don’t yet have any Sourdough Starter, follow the directions here to make your own. We have Sourdough Saturdays at our house so once a week, we make a new sourdough recipe. Sometimes we even have enough sourdough to make two recipes…bonus!

Substitutions/Additions made by Cooking After Class for Sourdough Naan:

Followed the recipe as written except I added a little salt to the melted butter to add a little flavor to the naan. It may work to use salted butter instead of unsalted as well.

Tips from Cooking After Class for making Sourdough Naan:

I used my Lodge 12″ Cast Iron Skillet to make the Naan. My skillet came with a silicone hot handle holder which I highly recommend. If you’re not used to cooking with cast iron, you may instinctively reach for the skillet handle and without the silicone holder, you’ll certainly do some damage to you hand. I also have the Silicone Assist Handle Holder which comes in handy as well.

RECIPE: Sourdough Naan