This 100% Sourdough Naan Bread recipe is not just another flatbread: it’s a delightful fusion of softness, chewiness, and a tangy kick from the sourdough starter. Perfect for wrapping grilled chicken or serving alongside your favorite soup, this recipe elevates everyday meals to gourmet status. With just a mix, a knead, and some rising time, you’ll be able to enjoy homemade goodness that impresses. Read on to discover how simple it is to make your own naan.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Active Sourdough Starter – For the fastest rise, use bubbly active sourdough starter. You can use sourdough discard, but the bulk fermentation will take longer to complete.
- Honey -Adding a little sugar to the dough helps it brown up nicely as it cooks. You can swap in white sugar.
- Milk-I used whole milk for this recipe, but you could use non-dairy milk like soy, almond, or oat. Make sure it’s unsweetened and plain so it doesn’t affect the flavor of the dough.
- Plain Greek Yogurt – Use plain Greek yogurt over regular yogurt. Greek yogurt contains more fat and makes for the perfect hydration. Plain yogurt is too thin and will make a wet dough.
- Bread Flour – I use bread flour for its chewier naan, but you can swap it with all-purpose flour.
Baking Time For Sourdough Naan
| Time | Process |
| 10:30 AM | Mix dough |
| 10:40 AM | Bulk Fermentation at 70°F |
| 4:30 PM | Shape and Cook |
How to Make Homemade Sourdough Naan
- In a bowl of a stand mixer with the dough hook attachment, add the dough ingredients and mix on medium low speed for 2-3 minutes to get a shaggy dough.
6. Just before shaping, preheat a cast iron skillet to medium-high heat.
7. With a rolling pin, roll out each dough ball on a clean work surface to a 6-inch oval.
How to Store:
- To store sourdough naan bread properly and keep it fresh:
- Refrigeration is an option for up to a week, but it is better to consume or freeze quickly to avoid staling and drying.
- Let the naan cool completely before storing.
- Store at room temperature in an airtight container or a sealed plastic bag for up to 2 to 3 days. Keeping it airtight prevents it from drying out and helps retain softness.
- For longer storage, freeze the naan. Place naan flat in the freezer, separating layers with parchment paper or plastic wrap, and store in a freezer-safe bag or container. Frozen naan can last up to 3 months.
- To reheat, warm naan in a dry skillet over medium heat or briefly over an open flame until soft and warm. This refreshes texture and flavor nicely.
For More Guidance:
Why You’ll Love This Recipe
Soft, chewy, and super delicious:
You’ll love this recipe for sourdough naan, not just for its incredible texture but also for the delightful flavors it brings to your table. Each piece cooks up soft and chewy, decorated
with golden, bubbly spots thanks to the high heat of a cast iron skillet. The inclusion of greek yogurt and milk adds a unique richness that complements the dough’s inherent structure, keeping it tender and approachable. And let’s not forget the active starter. This ingredient introduces a delightful tang that elevates it beyond your regular flatbread, making each bite a satisfying experience.
No recipe is this versatile:
Cooked naan is great for scooping saucy dishes like butter chicken, dal, or even a hearty stew, but its potential doesn’t stop there. Imagine wrapping it around crispy falafel, topped with creamy hummus, fresh lettuce, and tangy pickles, a delightful fusion of flavors that will elevate your lunch game. Its soft yet sturdy texture makes it the perfect vessel for remaining leftovers, whether you’re stuffing it with grilled chicken or zesty steak.
Easiest sourdough bread you’ll ever make:
If you’re new to sourdough, this easy recipe is the perfect place to start. Imagine the satisfaction of crafting your own bread without the complexities often associated with traditional methods. With just a few basic ingredients and your starter, you can whip up a fragrant loaf that elevates any meal. The best part? You don’t even need an oven: just a rolling pin and a skillet will do the trick.
FAQs
Can I use sourdough discard to make naan?
Yes, you can use sourdough discard. However, discard usually requires a longer fermentation time and results in a tangier flavor. Using an active, bubbly starter will give you faster rise and best flavor.
How long does the dough need to rise?
Typically, in a warm kitchen of about 70°F (21°C), the dough needs around 1 to 2 hours for bulk fermentation. The exact time depends on your starter activity and room temperature.
Is sourdough naan vegan?
Traditional sourdough naan contains yogurt and sometimes milk or butter, so it’s not vegan. But you can make vegan versions by substituting non-dairy yogurt and milk alternatives.
Do I need to add yeast?
No, sourdough starter acts as the natural leavening agent. Some recipes may add baking powder or a small amount of yeast for extra lift, but pure sourdough recipes don’t require commercial yeast.
Can I substitute all-purpose flour for bread flour?
Sourdough Naan Bread Recipe
Equipment
- Cast Iron Skillet
- Stand Mixer
Ingredients
Sourdough Naan
- 120 grams active sourdough starter 2/3 cup
- 315 grams bread flour 2 1/4 cup
- 120 grams milk warm 1/2 cup
- 60 grams Greek Yogurt room temperature 1/4 cup
- 24 grams honey 1 Tablespoon
- 15 grams olive oil 1 Tablespoon
- 6 grams salt 1 teaspoon
Garlic Ghee Dipping Sauce
- 45 grams ghee or butter melted 3 Tablespoons
- 1 clove of garlic
- parsley or cilantro finely chopped
Instructions
- In a bowl of a stand mixer with the hook attachment, add all of the dough ingredients and mix on medium-low speed for 2-3 minutes. After kneading, the dough should pull away from the sides of a bowl, look smooth and elastic. You can also knead the dough by hand on a clean surface.
- 120 grams active sourdough starter,315 grams bread flour,120 grams milk, warm,60 grams Greek Yogurt, room temperature,24 grams honey,15 grams olive oil,6 grams salt
- Remove the dough from the bowl and place it on a clean work surface. Knead the dough by hand by folding the top of the dough towards the center and pressing down with the palm of your hand. Do this about 10-15 times or until you create a round and smooth dough ball.
- Place the dough ball in a greased bowl, cover and leave it to bulk ferment. In my 70 degree F kitchen this took about 6 hours. If your kitchen is warmer, it will take less time, if your kitchen is cooler, it will take longer.
- Once the dough has doubled in size, divide the dough into 8 even pieces (about 82 grams each) and roll each piece into dough balls. Cover with a clean dish towel and leave the dough balls to rest for at least 30 minutes. This helps the gluten to relax, making it easier to roll out later.
- Just before shaping, preheat a cast iron skillet to medium-high heat.
- With a floured rolling pin, roll out each dough ball to a 6-inch oval. Does not need to be perfect.
- Just before cooking, brush one side of the dough with melted butter and place the buttered side down in the hot pan.
- Lightly grease the hot pan with oil, then cook one naan for 1 ½ – 2 minutes. It will begin to bubble, then flip. Continue to cook for 1-2 minutes more or until each side is covered with golden brown spots.
- Once cooked, place the sourdough naan on a wire rack and repeat with the remaining dough.
- Brush the hot sourdough naan with garlic ghee/butter, sprinkle chopped parsley or cilantro on top and enjoy them warm!
- 45 grams ghee or butter, melted,1 clove of garlic,parsley or cilantro
Ingredients & Substitutions
- Active Sourdough Starter – For the fastest rise, use bubbly active sourdough starter. You can use sourdough discard, but the bulk fermentation will take longer to complete.
- Honey -Adding a little sugar to the dough helps it brown up nicely as it cooks. You can swap in white sugar.
- Milk-I used whole milk for this recipe, but you could use non-dairy milk like soy, almond, or oat. Make sure it’s unsweetened and plain so it doesn’t affect the flavor of the dough.
- Plain Greek Yogurt – Use plain Greek yogurt over regular yogurt. Greek yogurt contains more fat and makes for the perfect hydration. Plain yogurt is too thin and will make a wet dough.
- Bread Flour – I used bread flour for its chewier naan, but you can swap it with all-purpose flour.
- For a sample baking schedule, refer to the example above.
Tips
- You can mix this dough by hand. Add all of the ingredients to a bowl, mix until shaggy and then knead by hand until smooth. You might need to extend the kneading time by 2-3 extra minutes.
- If the dough is retracting and tough to roll out, extend the resting time. The gluten might need a longer time to rest.
- This Sourdough Naan is fantastic on its own and an incredible side, but it also makes for delicious personal pizzas! We love to top these or my Sourdough Flatbreads with sauce, cheese and our favorite cooked topping. Place them in the oven under the broiler until the cheese is melted and serve!
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