Naan with Sour Cream – An Easy Flatbread Recipe Without Yogurt

This naan with sour cream recipe is a simple and quick flatbread you can make without yogurt. It’s light, flavorful, and is perfect for serving up with a quick vegetable curry or dahl.

This bread is easy and quick to make – once the dough rises, it cooks in just 2 minutes in a cast iron skillet or a pan.  This simple flatbread is fantastic alongside curries, soups, and stews. You can even use this sour cream naan flatbread as a pizza crust in a pinch!

This Sour Cream Naan Bread Recipe Is:

• Simple
• Earthy
• Light
• Fluffy
• Garlicky
• A Great Side Dish
• Egg Free and Made with Pantry Staples

A Homemade Naan Bread Recipe That Tastes Like the Restaurant!

Getting a big basket of garlic naan flatbread is always one of the best things about going out to eat at an Indian Restaurant. One of our favorite restaurants (The Pubjab in Johnston, RI!) makes the best Indian food around… and hands down the best garlic naan. I wanted to recreate the simple flatbread at home.

What’s In This Naan with Sour Cream?

While yogurt is traditional in naan breads, I find that sour cream makes an even better version! It’s light, fluffy, and brings a lot of flavor to each bite.

• Sour Cream – the base of this recipe, this sour cream gives the naan a fluffy texture.
• Instant Yeast: I use instant yeast for this recipe, which gives the naan a quick little rise!  Instant yeast is great for both overnight breads and this easy quick naan bread recipe too – and the flavor adds a lot to the bread.
• All purpose flour: I like to use AP flour which is amazing for baking anything: breads, cakes, muffins, etc.
• Fine Sea Salt:  I like a fine ground sea salt for baking.  Normally I like rock Himalayan salt, but I find that a fine grain salt distributes more evenly in breads and cakes.
• Extra virgin olive oil
• Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
• Parsley to top

How To Make Sour Cream Naan Bread

1. In a large bowl, add the instant yeast, sugar, and warm water. Mix with a fork, and allow to sit for 5 to 10 minutes, until the yeast blooms and the mixture appears foamy. 
2. Add the all purpose flour, sour cream, salt, and extra virgin olive oil to the bowl. Mix well to combine. Knead dough for 10 minutes until dough is elastic and stretchy. Cover with a clean tea towel and allow dough to rest in a warm place for 30 minutes.
3. Divide dough into 8 equal balls. Roll out each ball with a rolling pin until 1/4 inch thick. 
4. Heat a heavy cast iron pan over medium high heat. Allow pan to get hot before putting the naan on. Place 1 naan onto the pan, and cook for 60 seconds until bubbles form. Flip and cook for an additional 45 seconds. The Naan dough should have large dough bubbles on the outside and be cooked through in the center.
5. Repeat with the remainder of the dough. Top with melted butter and a sprinkle of garlic or garlic salt as garnish. Enjoy!

What to Serve with Naan

• Indian Chicken Dopiaza Recipe
• Easy Chickpea Tikka Masala Recipe
• Saag Aloo in the Slow Cooker
• Tofu Tikka Masala
• Roasted Carrot Ginger Soup

This Naan Without Yogurt Recipe

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Sour Cream Naan Bread

Kelly Jensen

This naan with sour cream recipe is a simple and quick flatbread you can make without yogurt. It’s light, flavorful, and is perfect for serving up with a quick vegetable curry or dahl.

5 from 4 votes

Print Recipe Pin Share Tweet

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Rising Time 30 minutes mins

Total Time 1 hour hr

Course Bread, Side Dish

Cuisine American, Indian

Servings 8 flatbreads

Calories 182 kcal

Equipment

• Mixing Bowl
• cast iron skillet

Ingredients

  

1x2x3x

• 2 1/4 teaspoons yeast 1 yeast packet
• 1 tablespoon sugar
• 2/3 cup warm water
• 2 cups all-purpose flour
• 1/2 cup sour cream
• 1 teaspoon Sea Salt
• 2 tablespoons olive oil
• Optional garnishes melted butter, fresh chopped garlic, parsley, or garlic salt to top.

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Instructions

 

• In a large bowl, add the instant yeast, sugar, and warm water. Mix with a fork, and allow to sit for 5 to 10 minutes, until the yeast blooms and the mixture appears foamy.
• Add the all purpose flour, sour cream, salt, and extra virgin olive oil to the bowl. Mix well to combine. Knead dough for 10 minutes until dough is elastic and stretchy. Cover with a clean tea towel and allow dough to rest in a warm place for 30 minutes.
• Divide dough into 8 equal balls. Roll out each ball with a rolling pin until 1/4 inch thick.
• Heat a heavy cast iron pan over medium high heat. Allow pan to get hot before putting the naan on. Place 1 naan onto the pan, and cook for 60 seconds until bubbles form. Flip and cook for an additional 45 seconds. The Naan dough should have large dough bubbles on the outside and be cooked through in the center.
• Repeat with the remainder of the dough. Top with melted butter and a sprinkle of garlic or garlic salt as garnish. Enjoy!

Nutrition

Calories: 182kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 297mgPotassium: 60mgFiber: 1gSugar: 2gVitamin A: 90IUVitamin C: 0.1mgCalcium: 20mgIron: 2mg

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