Sourdough Naan
This sourdough naan is soft, chewy, and a little tangy. It’s easy to prep and cooks up beautifully.
I started making this sourdough naan because discard piles up fast, and I’d rather turn it into something useful than toss it. John and I make hummus a lot, and this naan is perfect for scooping it up or serving with curry, soup, or a saucy dinner.
It does need time to rise, but the hands-on work is simple. Just mix the dough, let it rest, divide it, roll it thin, and cook each piece in a hot skillet.
Things to Know Before You Get Started
✓ Uses sourdough discard
✓ Overnight option
✓ Freezer friendly
✓ Great with dips and curry
✓ Cooked in a skillet
My Tips for the Best Sourdough Naan
Roll the dough thin, about ⅛-inch thick. If it’s too thick, it’s going to stay doughy in the center or miss those good bubbles on top.
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The skillet should be hot enough that the naan starts to bubble and brown within a couple of minutes. The first piece may be a test run, and that’s normal. Adjust the heat as needed so the outside browns without burning before the center cooks.
If you’re working through sourdough discard, try my sourdough starter pancakes, sourdough waffles, sourdough doughnuts, or sourdough cinnamon rolls.
For serving, this naan is great with jalapeño cilantro hummus, roasted garlic hummus, or bread dipping oil.
How to Make Sourdough Naan
Add the sourdough starter, milk, yogurt, and olive oil to the bowl of a stand mixer. Mix until combined, then add the flour and salt.
Switch to the dough hook and mix on low speed until a stiff, slightly shaggy dough forms. Shape the dough into a ball, return it to the bowl, cover it, and let it rise until doubled, about 8 hours.
Divide the dough into 8 equal pieces and shape each piece into a ball. Place them on a parchment-lined baking sheet, cover loosely, and let them rest for about 1 hour. You can also refrigerate them overnight if needed.
Roll each dough ball into a thin round, about ⅛-inch thick. Heat a skillet over low-medium heat and add a little olive oil, butter, or ghee.
Cook one piece of dough at a time until bubbles form on top and the bottom has browned spots. Flip and cook the other side until browned and cooked through. Transfer to a wire rack or plate and repeat with the remaining dough.
More Bread Recipes to Try
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 (312 g) all-purpose flour
- 1 teaspoon salt
- Olive oil, butter or ghee (for cooking)
Instructions
- Add the sourdough starter, milk, yogurt, and olive oil to the bowl of a stand mixer and combine the ingredients using the paddle attachment.1 cup (227 g) sourdough starter⅓ cup (75 ml) milk¼ cup (57 g) plain yogurt2 tablespoons olive oil
- Add the flour and salt to the mixture in the bowl, using the hook attachment to combine on low speed until a stiff, slightly shaggy dough forms (5-6 minutes).2 ½ cups (312 g) all-purpose flour1 teaspoon salt
- Form one large ball from the dough. Return the dough to the bowl, cover it with plastic wrap or a clean dish towel, and let the dough rise until it doubles in size (about 8 hours).
- Divide the risen dough into 8 equal portions, form each one into a ball, and place them onto a baking sheet lined with parchment paper. Then, loosely cover the portioned dough with plastic wrap or a clean dish towel.
- Let the dough rest for about 1 hour or refrigerate overnight, if needed.
- Use a rolling pin to flatten each of the 8 dough balls until they form ⅛-inch thick rounds. Heat a medium-sized skillet over low-medium heat. Place a teaspoon of olive oil or ghee into the skillet.
- Add a piece of dough to the skillet and cook until it bubbles on the top and turns brown and charred on the bottom (3-5 minutes). Flip the flatbread to cook the other side until charred spots appear (another 2-3 minutes). Transfer your naan to a waiting wire rack while you repeat this step with each of the remaining pieces of dough.
- Enjoy your discard naan bread warm or at room temperature!
Notes
- Roll the dough thin, about ⅛-inch thick, so the naan cooks evenly.
- If the first piece doesn’t puff much, adjust the heat or roll the next piece a little thinner.
- Olive oil, butter, or ghee all work for cooking the naan.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for 3 to 4 days.
- Freeze cooled naan in a freezer-safe bag or container for up to 2 months.
- Reheat in a skillet over low heat or sprinkle lightly with water and warm in a 350°F oven for 5 to 7 minutes.
Thanks so much, Krista! We’re glad you liked the naan bread. Have a wonderful evening! 🙂
Such a great recipe!
I love that you put the ingredients in the recipe process so I dont have to go back up and look at the ingredients. So simple, but much appreciated. Im going to give these a try today.
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 🙂
I wish I could put a picture of how beautifully my naans turned out. Thank you for the recipe!
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.