Sourdough Naan
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.
Try serving your Sourdough Naan with some Red Pepper Dip! The best part: it’ll scoop up that last sacred bite that is impossible to reach with veggies.
If you’re looking for something sweet, try our coconut almond sourdough crackers.
Sourdough Naan Bread Recipe
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.
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Ingredients
- 1 cup (227 g) sourdough starter, unfed discard
- ⅓ cup (75 ml) milk
- ¼ cup (57 g) plain yogurt
- 2 tablespoons olive oil
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon salt
- Olive oil, or ghee, for cooking
Instructions
- In the bowl of a stand mixer, use the paddle attachment to combine the sourdough starter, milk, yogurt, and olive oil.1 cup (227 g) sourdough starter⅓ cup (75 ml) milk¼ cup (57 g) plain yogurt2 tablespoons 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 cups (300 g) all-purpose flour1 teaspoon 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.
I wish I could put a picture of how beautifully my naans turned out. Thank you for the recipe!
Thank you Yuliana! We’re thrilled everything turned out wonderful for you. Thank you again for commenting and rating the recipe card. Have a lovely day 🙂
These naan are great. They have a nice flavour, and are soft and slightly chewy. I’ve tried several recipes for sourdough naan and this is one of the best. It’s straightforward and easy to follow. The dough initially rested at cool room temperature for 12 hours, then another 4 hours after I divided it and shaped into balls. The dough balls didn’t double in the 4 hours but they were soft and puffy. I brushed one side of the rolled dough with water, sprinkled with nigella seeds, then cooked that side face down. Before flipping, I brushed the top side with melted garlic butter. The only change I’d make the next time is to divide the dough into 6 portions for bigger naan.