Sourdough Naan

Sourdough Naan


1 cup sourdough starter

1/2 cup warm milk

1/4 cup non-fat Greek yogurt

1 tsp baking powder

2 cups white whole wheat flour (I used 50% AP flour)

pinch of kosher salt

5 TBSP melted butter


In a large bowl mix together the sourdough starter, milk and yogurt until smooth.

Add the baking powder and the flour and stir to combine to a shaggy, somewhat sticky dough.

Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours.

Dump out on a lightly floured counter and knead for a minute or two, until smooth. You shouldn’t need to add much extra flour, if any to make it not stick to your hands.

Preheat a heavy cast iron skillet over medium-high heat.

Divide the dough into 8 pieces and roll each piece into about 1/4″ thickness.

Brush one side with melted butter and place butter-side down on the skillet.

Cook for about a minute, or until the dough starts to bubble and release from the skillet.

Brush the other side with melted butter and flip.

Cook for an additional minute.

Transfer to a plate and cover with a cloth to keep warm.

Repeat with remaining pieces of dough and Enjoy!