Naan Breads are a soft pillowy flatbread native to India and parts of South and west Asia. Yogurt is added to the dough t give it its unique flavor and soft tender texture. These breads are cooked in a special oven called a tandoor. However, you can make them in a cast iron skillet, too. The garlic and cilantro gives these breads a wonderful flavor. The soft, chewy texture is hard to beat. I will use these naan breads to make Fish Gyros with a yogurt sauce. So delicious!!

Does sourdough intrigue you? You can make your own starter by following the instructions on this blog post Making a Sourdough Starter or you can purchase a mature starter from my blog store. You can even buy a Sourdough Beginner Kit that will have a mature starter, flours, vital wheat gluten, and an Around the Family Table Cookbook.

See the bubbles in this starter below. That tells me I have a very happy starter that will make sourdough items for me. If you are on the line about sourdough, don’t be scared. It is easier than you think. Here is a blog post called Sourdough for Dummies that will help you understand the ins and outs of sourdough.

I love to get up in the mornings and see my starter happily bubbling away. There are times that it had even escaped from the container it was in and had made a mess on my counter.

Sourdough Naan Bread with Garlic and Cilantro, THM E,

• 1 cup sourdough starter, unfed or active starter
• 2/3 cup almond milk
• 1/3 cup nonfat Greek Yogurt
• 1 2/3 – 1 3/4 cups white whole wheat flour
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1 tablespoon dried cilantro
• 1 teaspoon baking powder
• Oat Flour
• Pam Butter Spray or Ghee Spray
• Mixing the dough: In a bowl combine the starter, almond milk, and Greek yogurt together. Add 1 1/2 cups flour. Mix well add flour by the tablespoon until you have a soft but not super sticky dough. Allow the dough to rest 20 minutes. Add the salt and mix again. ( I often just use a Danish Dough Whisk to mix the dough) Allow the dough to ferment 4 hours on the counter. Place the dough in the fridge for at least 10 hours. Frying: Sprinkle the minced garlic, cilantro, and baking powder over the dough. Knead it well. Divide dough into 8 pieces. Sprinkle your work service with oat flour and additional cilantro. Roll each dough ball into a circle 5-6 inches wide and 1/4 inch thick…or a bit less. Lightly spray a hot skillet with Pam spray. Fry the naan bread until lightly browned. Flip and fry on the other side. Serve warm. 8 servings.
• You can do a 7 hour counter ferment and then fry the naan. I choose to do a room and fridge ferment for ease of schedule.
• If you do not want to add the garlic and cilantro you an omit it but it does add a wonderful flavor.
• This fermenting time is approved by the “newest” data from THM.

My dough had fermented and was read to be shaped into discs for naan bread. I sprinkled the garlic, cilantro, and baking powder over the dough. I then kneaded it well.

Here is a naan bread ready to fry in the frying pan. I sprinkled a little more cilantro over the bread after it was shaped.

I love cast iron skillets as you can see. Here I am frying the naan breads on a Princess House Comal. It is my favorite cast iron skillet to use. Cast iron give even, hot, long lasting heat.

My tray of naan breads ready for our meal. These were so delicious make into fish gyroes.

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The Bosch Mixer is the BEST mixer for kneading bread dough. I have had mine for years and I love it. This mixer can handle dough for 5 loaves of bread.

This is my all time favorite mixer for small amounts of dough, baking cheesecakes, pie, frosting, and cookies. I have mine for 28 years and it still works great!!

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change. The products from THM are very high quality and I love them.

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Sourdough Naan Bread with Garlic and Cilantro, THM E

Course Side Dish

Cuisine Indian

Servings 8

Author Glenda Groff

Ingredients

• 1 cup sourdough starter unfed or active starter
• 2/3 cup almond milk
• 1/3 cup nonfat Greek Yogurt
• 1 2/3 – 1 3/4 cups white whole wheat flour
• 1/4 teaspoon salt
• 2 cloves garlic minced
• 1 tablespoon dried cilantro
• 1 teaspoon baking powder
• Oat Flour
• Pam Butter Spray

Instructions

1. Mixing the dough: In a bowl combine the starter, almond milk, and Greek yogurt together. Add 1 1/2 cups flour. Mix well add flour by the tablespoon until you have a soft but not super sticky dough. Allow the dough to rest 20 minutes. Add the salt and mix again. Allow the dough to ferment 4 hours on the counter. Place the dough in the fridge for at least 10 hours. Frying: Sprinkle the minced garlic, cilantro, and baking powder over the dough. Knead it well. Divide dough into 8 pieces. Sprinkle your work service with oat flour and additional cilantro. Roll each dough ball into a circle 5-6 inches wide and 1/4 inch thick…or a bit less. Lightly spray a hot skillet with Pam spray. Fry the naan bread until lightly browned. Flip and fry on the other side. Serve warm. 8 servings.

Recipe Notes

You can do a 7 hour counter ferment and then fry the naan. I choose to do a room and fridge ferment for ease of schedule.
If you do not want to add the garlic and cilantro you an omit it but it does add a wonderful flavor.
This fermenting time is approved by the “newest” data from THM.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.