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Charcoal-Activated Sourdough Naan with Cultured Ghee Recipe

Charcoal-Activated Sourdough Naan with Cultured Ghee Recipe

Learn how to make the best homemade charcoal-activated sourdough naan paired with luscious cultured ghee. This easy baking recipe combines traditional fermentation techniques with modern ingredients for a striking black flatbread that's both impressive and delicious. Perfect for special dinners or elevating everyday meals.
Difficulty:
Advanced
Prep Time:
12 hours
Cook Time:
15 mins
Serves:
8 naan breads
An overhead shot captures a stack of charcoal-black naan breads with distinctive charred bubbles and stretch marks on a handmade ceramic platter, illuminated by soft window light. A small copper pot of golden cultured ghee sits alongside, its surface glistening with a swirled pattern where a brush has just been drawn through it. Close-up details reveal the bread's pillowy texture contrasted against the dramatic black color, while scattered fresh herbs and pink Himalayan salt provide vibrant color accents. The composition sits on a textured linen cloth with traditional Indian patterns, surrounded by small bowls of additional toppings and a sourdough starter jar partially visible at the edge of the frame.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">300g bread flour</li><li class="ingredients-single-item">50g whole wheat flour</li><li class="ingredients-single-item">150ml plain yogurt</li><li class="ingredients-single-item">60ml warm water</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">2 tsp food-grade activated charcoal powder</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">For the cultured ghee:</li><li class="ingredients-single-item">500g unsalted butter</li><li class="ingredients-single-item">2 tbsp plain live yogurt</li><li class="ingredients-single-item">Optional toppings: nigella seeds, fresh herbs, flaky salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Cast iron skillet or tawa</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Cheesecloth or fine mesh strainer</li><li class="equipment-single-item">Kitchen thermometer</li><li class="equipment-single-item">Rolling pin</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the cultured ghee 3-5 days before your naan. In a medium saucepan, melt 500g butter over low heat until fully liquid. Remove from heat and cool to 40°C. Stir in 2 tablespoons of yogurt (this introduces beneficial bacteria). Transfer to a clean glass jar, cover loosely with a cloth, and leave at room temperature (around 22-24°C) for 24-48 hours until it develops a pleasant tangy aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>After culturing, return the butter to a heavy-bottomed saucepan and simmer over medium-low heat. The mixture will foam vigorously – this is the water content evaporating and the milk solids separating. Continue cooking until the foam subsides and the milk solids fall to the bottom, turning golden brown and creating a nutty aroma, about 15-20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove from heat and let cool slightly. Line a fine-mesh strainer with cheesecloth and carefully pour the ghee through to filter out all milk solids. The resulting ghee should be clear golden liquid that will solidify as it cools. Store in a clean jar at room temperature for up to 3 months. The fermentation process creates a complex flavor profile with buttery, tangy notes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the naan dough, in a large bowl, combine active sourdough starter, yogurt, warm water, and honey. Mix well until fully incorporated. The acid in the yogurt will work with the sourdough culture to create a more complex flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, mix bread flour, whole wheat flour, activated charcoal powder, salt, and baking powder. The activated charcoal not only gives the dramatic black color but subtly influences the flavor with earthy undertones. Whisk thoroughly to ensure even distribution of the charcoal powder.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky – add tiny amounts of flour if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow to ferment at room temperature for 4-6 hours, or until roughly doubled in size. For deeper flavor development, you can refrigerate the dough overnight (8-12 hours) after the initial 2 hours at room temperature. The slow fermentation develops more complex flavors in the final bread.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After fermentation, gently deflate the dough and divide it into 8 equal portions (about 90-100g each). Roll each portion into a ball and let rest, covered, for 20 minutes. This resting period relaxes the gluten and makes the dough easier to shape.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Heat a cast iron skillet or tawa over high heat until very hot. On a lightly floured surface, roll each dough ball into an oval or round shape, about 5-6mm thick. Don't worry about perfect shapes – the rustic appearance adds to the charm.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Before cooking, lightly spray or brush one side of the naan with water and place that side down on the hot skillet. Cook for 1-2 minutes until bubbles form on the surface. The water helps the dough adhere to the skillet, creating better contact for charring.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Flip the naan and cook the other side for another 1-2 minutes. For traditional charred spots, you can briefly hold the naan with tongs directly over an open flame for 10-15 seconds, rotating to char evenly. The high heat creates steam inside the bread, making it puff dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>As each naan finishes cooking, brush generously with the cultured ghee while still hot. The heat will melt the ghee, allowing it to penetrate the bread. Optionally, sprinkle with nigella seeds, fresh herbs, or flaky salt. Serve immediately for the best texture and flavor experience, offering additional cultured ghee on the side for dipping or drizzling.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Charcoal-Activated Sourdough Naan with Cultured Ghee Recipe?

Key ingredients include active sourdough starter, bread flour, whole wheat flour, yoghurt, activated charcoal powder, and for the cultured ghee: unsalted butter and live yoghurt. Optional toppings include nigella seeds, fresh herbs, and flaky salt.

How to cook Charcoal-Activated Sourdough Naan with Cultured Ghee Recipe at home?

Learn how to cook Charcoal-Activated Sourdough Naan with Cultured Ghee by first fermenting your dough for 4-12 hours, then rolling portions into flatbreads. Cook on a very hot cast iron skillet for 1-2 minutes per side until bubbles form and char marks develop. Brush with cultured ghee while hot and serve with optional toppings.

Can I make this black naan bread without activated charcoal?

Yes, you can omit the activated charcoal for a traditional-looking naan with the same sourdough flavour. If you still want a dark colour, consider using a small amount of squid ink as an alternative, though this will impart a subtle briny flavour.

How long does cultured ghee last and what makes it different from regular ghee?

Cultured ghee lasts up to 3 months at room temperature, longer in the refrigerator. Unlike regular ghee, it's fermented with yoghurt before clarifying, creating complex tangy flavours and probiotic benefits. The culturing process also makes it easier to digest.

Why does sourdough fermentation improve flatbread texture compared to regular yeast?

Sourdough fermentation breaks down gluten and phytic acid, creating a more digestible bread with complex flavour. The extended fermentation develops a network of air pockets that gives the naan its characteristic chew and lightness, with improved keeping qualities.

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Perfect for special dinners or elevating everyday meals.", "prepTime": "PT12H", "cookTime": "PT15M", "totalTime": "PT12H15M", "keywords": "sourdough naan, activated charcoal bread, cultured ghee, black flatbread, fermented Indian bread", "recipeYield": "8", "recipeCategory": "Bread", "recipeCuisine": "Indian", "nutrition": { "@type": "NutritionInformation", "calories": "245 calories", "carbohydrateContent": "30 g", "proteinContent": "5 g", "fatContent": "12 g", "saturatedFatContent": "7 g", "cholesterolContent": "28 mg", "sodiumContent": "390 mg", "sugarContent": "1 g", "servingSize": "1 serving" }, "recipeIngredient": [ "200g active sourdough starter (100% hydration)", "300g bread flour", "50g whole wheat flour", "150ml plain yogurt", "60ml warm water", "1 tbsp honey", "2 tsp food-grade activated charcoal powder", "8g salt", "1 tsp baking powder", "500g unsalted butter", "2 tbsp plain live yogurt", "Optional toppings: nigella seeds, fresh herbs, flaky salt" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare cultured ghee base", "text": "Begin by making the cultured ghee 3-5 days before your naan. In a medium saucepan, melt 500g butter over low heat until fully liquid. Remove from heat and cool to 40°C. Stir in 2 tablespoons of yogurt (this introduces beneficial bacteria). Transfer to a clean glass jar, cover loosely with a cloth, and leave at room temperature (around 22-24°C) for 24-48 hours until it develops a pleasant tangy aroma." }, { "@type": "HowToStep", "name": "Cook cultured butter", "text": "After culturing, return the butter to a heavy-bottomed saucepan and simmer over medium-low heat. The mixture will foam vigorously – this is the water content evaporating and the milk solids separating. Continue cooking until the foam subsides and the milk solids fall to the bottom, turning golden brown and creating a nutty aroma, about 15-20 minutes." }, { "@type": "HowToStep", "name": "Strain ghee", "text": "Remove from heat and let cool slightly. Line a fine-mesh strainer with cheesecloth and carefully pour the ghee through to filter out all milk solids. The resulting ghee should be clear golden liquid that will solidify as it cools. Store in a clean jar at room temperature for up to 3 months. The fermentation process creates a complex flavor profile with buttery, tangy notes." }, { "@type": "HowToStep", "name": "Mix wet ingredients", "text": "For the naan dough, in a large bowl, combine active sourdough starter, yogurt, warm water, and honey. Mix well until fully incorporated. The acid in the yogurt will work with the sourdough culture to create a more complex flavor profile." }, { "@type": "HowToStep", "name": "Combine dry ingredients", "text": "In a separate bowl, mix bread flour, whole wheat flour, activated charcoal powder, salt, and baking powder. The activated charcoal not only gives the dramatic black color but subtly influences the flavor with earthy undertones. Whisk thoroughly to ensure even distribution of the charcoal powder." }, { "@type": "HowToStep", "name": "Form dough", "text": "Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky – add tiny amounts of flour if needed." }, { "@type": "HowToStep", "name": "Ferment dough", "text": "Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow to ferment at room temperature for 4-6 hours, or until roughly doubled in size. For deeper flavor development, you can refrigerate the dough overnight (8-12 hours) after the initial 2 hours at room temperature. The slow fermentation develops more complex flavors in the final bread." }, { "@type": "HowToStep", "name": "Divide and rest dough", "text": "After fermentation, gently deflate the dough and divide it into 8 equal portions (about 90-100g each). Roll each portion into a ball and let rest, covered, for 20 minutes. This resting period relaxes the gluten and makes the dough easier to shape." }, { "@type": "HowToStep", "name": "Prepare cooking surface", "text": "Heat a cast iron skillet or tawa over high heat until very hot. On a lightly floured surface, roll each dough ball into an oval or round shape, about 5-6mm thick. Don't worry about perfect shapes – the rustic appearance adds to the charm." }, { "@type": "HowToStep", "name": "Cook first side", "text": "Before cooking, lightly spray or brush one side of the naan with water and place that side down on the hot skillet. Cook for 1-2 minutes until bubbles form on the surface. The water helps the dough adhere to the skillet, creating better contact for charring." }, { "@type": "HowToStep", "name": "Finish cooking", "text": "Flip the naan and cook the other side for another 1-2 minutes. For traditional charred spots, you can briefly hold the naan with tongs directly over an open flame for 10-15 seconds, rotating to char evenly. The high heat creates steam inside the bread, making it puff dramatically." }, { "@type": "HowToStep", "name": "Finish and serve", "text": "As each naan finishes cooking, brush generously with the cultured ghee while still hot. The heat will melt the ghee, allowing it to penetrate the bread. Optionally, sprinkle with nigella seeds, fresh herbs, or flaky salt. Serve immediately for the best texture and flavor experience, offering additional cultured ghee on the side for dipping or drizzling." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-10-05", "reviewBody": "The dramatic black color of this naan created such a stunning presentation at my dinner party! The flavor is even better than it looks - the charcoal adds this subtle smoky quality that pairs perfectly with the tangy sourdough and rich cultured ghee. Absolutely worth the fermentation time.", "name": "Stunning Presentation and Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivier Dubois", "datePublished": "2024-10-07", "reviewBody": "As a sourdough enthusiast, I was excited to try this unique twist. The texture is incredible - pillowy soft inside with those perfect charred bubbles on the outside. Making the cultured ghee was an extra step that truly elevated the entire experience. My family now requests this weekly!", "name": "Sourdough Game Changer", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Chen", "datePublished": "2024-10-01", "reviewBody": "The combination of traditional fermentation with the activated charcoal creates something truly special. I've made many flatbreads before but this one stands out for both appearance and flavor. The cultured ghee adds this incredible buttery tanginess that's impossible to resist.", "name": "Traditional Meets Modern Brilliance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Al-Farsi", "datePublished": "2024-09-28", "reviewBody": "I've spent years trying to perfect homemade naan and this recipe is exceptional. The charcoal creates this beautiful canvas that makes other ingredients pop. I added some garlic to the ghee and served with a bright yellow curry - the contrast was visually stunning and delicious!", "name": "Perfect Canvas for Curries", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-10-10", "reviewBody": "The detailed instructions made this approachable even for someone intimidated by sourdough. The overnight fermentation is key to developing that complex flavor. My guests couldn't stop talking about both the dramatic appearance and the incredibly complex flavor profile. A new favorite!", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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