Whether you are a beginner or expert, this sourdough naan bread recipe will become a go-to. Simple to make, yet packs a flavorful punch. All you need is a few simple ingredients and a cast iron skillet to make a delicious flatbread for dipping in hummus or to enjoy as the ends to a perfectly layered sandwich or wrap.
When I first started making sourdough bread, I was determined to not let any failed loaf go to waste.
If a loaf turned out dense or had no oven spring, I turned it into croutons or bread crumbs. I still do this on occasion, especially before a loaf goes stale.
If I could tell a loaf was going to fail by the dough, typically when it was an over-proofed mess and impossible to work with, I would make flatbread on the skillet instead.
I had a request to make a some flatbread a few weeks ago. Without any over proofed bread dough to work with, I thought this would be the perfect opportunity to try my hand at making a sourdough version of homemade naan.
The result was a perfectly soft flatbread that is honestly addicting.
The best thing about it? It’s so easy to make.
Everyone can make this from the sourdough newbie to the connoisseur.
What is Naan?
Naan is a flatbread traditionally enjoyed in parts of Asia.
While it is similar to a pita, which is the Mediterranean version of flatbread, there are some distinct differences.
Pitas typically only include flour, salt, olive oil, and a leaving agent, such as commercial yeast or wild yeast (like in my sourdough pita recipe here).
Pitas are also cooked in a very hot oven, which is what helps them puff up and make a pocket.
Naan includes a few additional ingredients, such as milk and yogurt. These extra ingredients make naan more fluffy and tender. Instead of baking in the oven, you cook naan on a very hot skillet on the stovetop.
Why You’ll Love This Recipe
Sourdough beginner friendly recipe – You can’t really go wrong with this recipe. It’s a great way to get started with your sourdough journey.
Get creative with it – While this naan recipe is yummy on its own, you can also add in other flavors, like green onions. Instead of brushing the dough with butter after cooking, brush it with a garlic butter instead. Feel free to get creative with this to make it your own.
Can easily make in one day – Unlike typical sourdough bread, this flatbread can be made start to finish in one day.
Tips
- For best results, make sure the skillet is hot before you add the naan dough. This will help prevent the dough from sticking, and it will also ensure you get a nice even cook.
- Place cooked naan on a cooling rack after removing from the hot skillet. This helps the naan cool without getting soggy.
- I use sourdough discard for this recipe, but active starter is okay, too. New to sourdough? Learn how to make a sourdough starter here and how to use one here.
Ingredients
All-purpose flour – You can also use bread flour or a combo of all purpose and bread flours.
Baking powder
Salt
Whole milk – I prefer to use whole for the richness, but 2% would probably work just fine, too.
Full-fat plain yogurt – I like to use my homemade Instant Pot yogurt, but you can use store bought. Greek yogurt would work as well.
Cane sugar
Sourdough starter – You can use discard for this recipe or a bubbly, active starter.
Butter (optional) -This is used to brush the naan once it is finished cooking.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools You May Need
Rolling Pin
Cast Iron Skillet – You can also use a non stick skillet. My favorite is my Caraway pan.
How to Make Sourdough Naan
In a bowl, mix together the flour, baking powder, and salt until combined.
In a separate mixing bowl, whisk together the milk, yogurt, sugar, and sourdough discard until combined.
Mix in the dry ingredients into the wet ingredients until incorporated. The dough will be shaggy at first.
Roll onto a clean work surface and lightly knead for about 1 minute or just until the dough comes together and is mostly smooth.
Place into a lightly oiled bowl and cover with a tea towel or plastic wrap. Set in a warm place for about 5-6 hours or until the dough has doubled in size. Check on it at the 4 hour mark.
On a lightly floured surface, divide the dough into 8 equal portions and roll each dough ball out until they’re about 6” ovals. They don’t need to be perfect.
Preheat a pan or cast iron skillet over medium heat. Once hot, add one of the pieces of rolled out dough and cook for about 60-90 seconds per side.
Remove from the pan once done and brush with some melted butter if desired. Repeat with the remaining dough.
Baker’s Timeline:
This can be started or made at any time. This is just an example of what could work.
Create the dough.
Let the dough rise for approximately 5 to 6 hours.
Divide dough into 8 dough balls and roll out into 6″ ovals.
Preheat a cast iron skillet and cook.
Storage
Place the cooled naan flatbreads in an airtight container or Ziploc. At room temperature, these will stay good for around 3 days.
These also freeze well. I recommend either flash freezing on a cookie sheet and then adding to a freezer safe bag or adding pieces of parchment paper in between each flatbread in the plastic bag.
Self-Paced Online Course
Simple Sourdough
What’s in this course?
- Make your own robust starter
- Bake your first loaves of sourdough bread
- Understand sourdough better
- Expand your sourdough bread repertoire
- Download my Complete Recipe Book
How to Serve and Enjoy Sourdough Naan
Sourdough naan can be enjoyed all on its own. It’s also delicious with …
- Homemade Hummus – You can also use store bought, but making hummus is so easy. All you do is add a few ingredients to a blender and let it run until you get a smooth consistency. Plus, you can add in other spices or add ins to make it your own. There’s nothing like dipping fresh naan into homemade hummus.
- Soup - While we are about to come out of official soup season, this is something to keep in your back pocket for this fall and winter. This fluffy flatbread soaks up broth and adds a hearty addition to your favorite soup.
- Sandwiches or Wraps – Use naan like you would a tortilla or pita by making a delicious sandwich or wrap.
FAQ
Pita bread is baked in a hot oven and is made up of simple ingredients, such as flour, salt, yeast, and water. Naan is cooked in a hot skillet and includes some form of dairy to give it its soft texture.
While both of these flatbreads are cooked on a hot skillet, naan typically includes dairy ingredients and is a softer and fluffier. You can find my sourdough tortilla recipe here.
Active sourdough starter is starter that has recently been fed and has doubled in size. It will be bubbly. Discard is starter that is not at its peak. You can use either in this recipe, since the baking powder is the main leavening agent.
More Sourdough Recipes from the Farmhouse
- Sourdough Tortillas
- The Easiest Sourdough Discard Pizza Crust Recipe
- Sourdough Discard Crackers
- Easy Sourdough Focaccia
- Sourdough Discard Pretzels
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Sourdough Naan Recipe
Equipment
- Rolling Pin
Ingredients
- 2 cups all-purpose flour, 280 g
- 1 teaspoon baking powder
- ½ teaspoon salt, 5 g
- ½ cup warm whole milk, 122 g
- ¼ cup full-fat plain yogurt, 65 g
- 1 teaspoon cane sugar, 4 g
- ¾ cup sourdough discard, 189 g – active will also work
- Butter, to brush the naan with – optional
Instructions
- In a bowl, mix together the flour, baking powder, and salt until combined.
- In a separate mixing bowl, whisk together the milk, yogurt, sugar, and sourdough discard until combined.
- Mix in the dry ingredients into the wet ingredients until incorporated. The dough will be shaggy at first. Roll onto a clean work surface and lightly knead for about 1 minute or just until the dough comes together and is mostly smooth.
- Place into a lightly oiled bowl and cover with a tea towel. Place somewhere warm for about 5-6 hours or until the dough has doubled in size. Check on it at the 4 hour mark.
- Divide the dough into 8 equal portions and roll them out until they’re about 6” ovals. They don’t need to be perfect.
- Preheat a pan or cast iron skillet over medium heat. Once hot, add one of the pieces of rolled out dough and cook for about 60-90 seconds per side.
- Remove from the pan once done and brush with some melted butter if desired. Repeat with the remaining dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were easy to make and delicious! Thank you for sharing this recipe. I really enjoy your webpage and look forward to making more of your recipes!
Love all your recipes, they are always easy to follow and delicious!
I made this tonight using active starter, to go with our butter chicken. I added a good dollop of minced garlic because… yum. They have turned out amazingly and my 18mo demolished one after his dinner. He had a pretty busy day but that’s an excellent endorsement for them!
Sounds delicous!
Can I use einkorn whole grain or unbleached? Can’t wait to try this recipe.
Is there a process to make this a long ferment?
And any chance you’ve grilled this on the BBQ?
And 5 stars because everything I’ve tried from your site is On Point!
Is there any reason to not use some or all freshly ground whole wheat flour in this recipe? Seems it would add a lot of good nutrients and fiber.
You could try it!
These are easy to make, and exceptionally delicious. Great sourdough flavor and pillowy soft.
I didn’t have whole milk or yogurt on hand so used low fat versions of both and they still turned out great.
My only correction would be that you write that one batch serves 8 people. No way! They’re so delicious that people will gobble them up, two per person at least! 😀
These were very tasty and easy. I added nigella seeds to the dough for an authentic Indian taste – highly recommend.
Made this recipe and served it with fresh hummus. So easy and tasty, thank you!
Very easy and super yummy! Made hummus and served it with these tasty little naan breads