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Sourdough Naan Bread with Garlic and Cilantro, THM E

Course Side Dish
Cuisine Indian
Servings 8
Author Glenda Groff


  • 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


  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.