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Grilled Sourdough Naan with ghee

Grilled Sourdough Naan with Ghee

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Indian
Servings 6 medium naan flatbreads

Equipment

  • Mixing bowl (large enough to mix wet and dry ingredients) Alternative: Kitchen stand mixer with paddle attachment.
  • Whisk or fork for beating egg
  • Rolling Pin (or use your hands/fingers for stretching to embrace natural gluten).
  • Heavy cast-iron skillet or grill pan (12″) Alternative: Gas or charcoal grill; or non-stick skillet if you don’t have cast iron.
  • Pastry Brush (optional) to apply ghee.
  • Clean kitchen towel or plastic wrap to cover dough.
  • Measuring spoons and cups

Ingredients
  

Sourdough Discard Naan Bread

  • 1 cup active sourdough discard unfed, around 100% hydration
  • 1 large egg beaten
  • ¼ cup plain yogurt full-fat or Greek
  • 2 TBSP melted ghee + 2 TBSP extra for finishing
  • 1 tsp fine sea salt
  • ½ tsp sugar or honey optional, to aid browning
  • 1½ cups all-purpose flour plus more for dusting—you can substitute 1 cup whole wheat for a slightly nuttier flavor
  • 1 tsp baking powder

Optional Flavor Boosters

  • Finely chopped garlic 1 clove
  • 2 TBSP chopped fresh cilantro or parsley
  • ½ tsp ground cumin or nigella seeds
  • Zest of ½ lemon brightens the naan

Instructions
 

Mix Wet Ingredients

  1. In a large bowl, combine the sourdough discards, beaten egg, yogurt, 2 TBSP melted ghee, salt, sugar (if using), and any flavor boosters. Whisk everything until smooth and uniform.

Add Dry Ingredients

  1. Sprinkle in flour and baking powder. Stir with a wooden spoon or spatula until a shaggy dough forms. If the dough feels too sticky, add a tablespoon or two more flour.

Knead the Dough

  1. Lightly flour your workspace. Turn out the dough and knead by hand for 4–5 minutes until it’s slightly elastic and smooth. Alternatively, knead for 3–4 minutes in a stand mixer on low speed.

Rest the Dough

  1. Shape into a ball, place back in the bowl, cover with a towel or plastic wrap, and let rest at room temperature for 15 minutes. This short rest helps relax gluten, making the naan tender and pillowy.

Preheat the Cook Surface

  1. While resting, heat a heavy skillet or grill pan over medium-high heat. It should be hot enough that a drop of water will sizzle and evaporate immediately. If using a gas or charcoal grill, light it now.

Portion and Roll

  1. Divide dough into 6 even balls (approx. 80–90 g each). Loosely flatten and roll each into an oval or teardrop shape, about ⅛″ thick and roughly 6–7″ long. Lightly dust to prevent sticking.

Grill the Naan

  1. Brush one side of the naan with ghee (or omit if using a well-seasoned cast iron/skillet). Lay this side down first onto the hot skillet or grill. Cook for 1½–2 minutes until bubbles appear and underside is golden brown. Immediately brush the uncooked side with ghee, then flip and cook another 1–2 minutes. Repeat with all pieces.

Rest and Finish

  1. Remove from heat and stack loosely, using a clean towel to keep them warm and soft. Optionally brush each with more ghee, garlic, or herbs. Serve fresh.