With its slight chew and charred flavor, this Sourdough Naan is sure to delight as a standalone snack or a foundational flatbread. Perfect for sopping up your heartiest stews, showcasing your tastiest spreads, or supporting your tallest pile of toppings, this naan is a versatile vessel for a variety of yumminess.
The pandemic inspired a bread baking trend that we are 100% about. If you, too, want to try your hand at baking, this recipe is a labor of love that requires only milk, yogurt, sourdough starter, flour, olive oil, and salt… and a little patience.
Settle in! The most difficult part of this recipe is the anticipation.
How To Make Sourdough Naan
- Add the sourdough starter, milk, yogurt, and olive oil to the bowl of a stand mixer. Use the paddle attachment to combine ingredients.
- Add the flour and sea salt to the mixture in the bowl. Use the hook attachment to combine on low speed until a stiff, slightly shaggy dough forms (5-6 minutes).
- Form the dough into one large ball. After returning the ball of dough to the bowl, cover it with plastic wrap or a clean dish towel.
- Leave the dough to rise until it doubles in size (about 8 hours).
- Divide the risen dough into 8 equal portions, forming each one into a ball, and placing them onto a baking sheet lined with parchment paper. Loosely cover the baking sheet with plastic wrap or a clean dish towel.
- Leave the dough to rest for about 1 hour (refrigerate overnight, if necessary).
- To prepare the dough for cooking, use a rolling pin to flatten each of the 8 dough balls until they are ⅛-inch thick sheets.
- Heat a medium-sized skillet over low-medium heat. Place a teaspoon of olive oil or ghee into the skillet, if desired.
- Add a sheet of dough to the skillet to cook until bubbling on the top, brown and charring on the bottom (3-5 minutes). Flip the naan to cook the other side until charred spots appear (another 2-3 minutes). Transfer your naan to a waiting plate while you repeat this step with each of the remaining sheets of dough.
- Enjoy your naan warm or at room temperature!
Tips and Variations
- Whenever covering dough, be sure to do so loosely to prevent it from drying out and to prevent the plastic wrap from sticky to the dough.
- If you can’t be bothered to pull out a skillet to reheat your naan, try the toaster!
- Naan is the perfect crust for your own personal pizza! Load it up with sauce, cheese, and your favorite toppings for a quick meal for one.
Storage and Reheating
Storage: We recommend eating sourdough naan fresh, as it does not store well. But if you manage to save some for later, wait for it to cool, then seal any leftovers in a Ziploc bag to keep for up to 2 days.
Reheating: Although fresh naan is delicious at room temperature, after a day or two of storage, we recommend using a skillet to best revitalize the crispiness. Heat a medium-sized skillet over high heat, then warm each side of the naan for 15-20 seconds—careful not to leave it in the pan too long.
Recipe Card with Ingredient Amounts and Instructions
- 1 cup(s) (227 g) sourdough starter, unfed discard
- ⅓ cup(s) (75 ml) milk
- ¼ cup(s) (57 g) plain yogurt
- 2 tablespoon(s) olive oil
- 2 ½ cup(s) (300 g) all-purpose flour
- 1 teaspoon(s) kosher salt
- Olive oil, or ghee, for cooking
- In the bowl of a stand mixer, use the paddle attachment to combine the sourdough starter, milk, yogurt, and olive oil.1 cup(s) (227 g) sourdough starter⅓ cup(s) (75 ml) milk¼ cup(s) (57 g) plain yogurt2 tablespoon(s) olive oil
- Add the flour and salt, then use the hook attachment to mix on low speed until a dough forms, about 5 to 6 minutes. The dough may look slightly shaggy and stiff. Form it into a ball, and return it to the bowl. Cover the bowl with plastic wrap or a clean towel, and allow the dough to rise until doubled in size, about 8 hours.2 ½ cup(s) (300 g) all-purpose flour1 teaspoon(s) kosher salt
- After the dough doubles in size, divide it into 8 equal portions. Form each portion into a ball, and place each piece onto a parchment lined baking sheet. Cover loosely with plastic wrap or a towel, and allow the dough to rest for about 1 hour.
- When you’re ready to cook the naan, roll out the dough with a rolling pin until it’s about ⅛ inch thick.
- Heat a medium skillet over low-medium heat. If desired, place a teaspoon of olive oil or ghee into the pan. Add the dough, and cook for 3-5 minutes until the dough bubbles and browns on the bottom. Flip the naan and cook for 2-3 minutes on the other side. Remove to a waiting plate. Continue with the remaining dough.Olive oil
- Enjoy the naan warm or at room temperature. Store leftovers in a Ziploc bag for up to 2 days.