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Sourdough Naan

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Sourdough naan is so easy its foolproof! Nothing is better than fresh off the griddle flatbread, and this naan recipe is exactly that! Delicious and flavorful naan is right around the corner with this great recipe! 
sourdough  naan on a wooden cutting board

Flatbreads are super delicious, and great for snacks, appetizers or go with a meal. And except for a little rolling pin action, sourdough naan is also really easy to make!

Mix, Roll, and throw on a skillet! 

Sourdough Naan has great flavor with just a hint of sourdough tang. The texture is soft and tender, and perfect for serving with your favorite curry.

Looking for other amazing recipes to make with your sourdough starter? Check out my Sourdough Starter Archives for over 60 Sourdough Recipes, including ones like:

sourdough naan in bowl on wooden cutting board

How to Make Easy Sourdough Naan

Sourdough Naan is  super easy to make (as long as you remember to give yourself enough time to let it rest) and is sooo delicious! In fact, I don’t want to sound ridiculous, but I think this was better than some I’ve had at restaurants! You won’t be able to get enough of it! 
 
Here is how you make Sourdough Naan:
  1. Mix together the ingredients until you get a shaggy, sticky dough.
  2. Cover with a warm cloth and allow to rest 2-3 hours.
  3. Knead for a few minutes, until its smooth and no longer sticky.
  4. Divide into 8 pieces and roll out into circles that are about 1’4″ thick.
  5. Brush with melted butter and then cook on a hot skillet for 1 minute.
  6. Brush the top with melted butter and then turn over and cook for 1 minute.
  7. Remove and place on a plate with a towel to keep warm. Repeat, repeat, repeat! 
collage showing images of how to make sourdough naan

Sourdough Naan Tips:

  • Don’t let the rolling phase scare you – it doesn’t have to be in a perfect circle, and little rips and tears are ok. Naan is a rustic type bread, and its a forgiving dough. Just go for it!
  • Make sure your skillet is nice and hot before you start! Part of the appeal of sourdough naan is that it has a nice crisp on the outside but is soft and tender inside – you get that from a hot skillet.

 

stack of sourdough naan in dish on wood board

Naan Bread Flavors:

This sourdough naan recipe is a great recipe as is, but if you feel like being extra fancy and jazzing it up, try these flavors:

  • Garlic Cilantro – Add finely chopped garlic cloves to the melted butter that you brush on before placing on the griddle, then sprinkle with cilantro when you remove them.
  • Roasted Garlic Naan – add chopped roasted garlic to the naan dough.
  • Onion Naan – Add 1/4 cup finely minced onion to the dough and top with chopped chives after cooking.

This naan is also really good with extra butter and sprinkled with cinnamon sugar!

stack of eight sourdough naan beside glass jar with sourdough starter

Need some easy bread ideas to serve with dinner? Try these:

  • Quick Skillet Focaccia – This easy focaccia recipe delivers a crisp crust and a tender crumb! It’s perfect every time.
  • Cheddar Cornbread with Pepitas – Crumby and moist, with a great cheddar cheese flavor and crunch from pepitas, this cornbread recipe is perfect for fall!
  • Whole Wheat Tortillas – Soft and flavorful, these easy tortillas are the perfect addition to taco night!
  • Lemon Thyme Cornbread – This easy savory cornbread with lemon and thyme is a quick but delicious quick bread recipe that will pair equally well with any main entree or with a slab of butter and a drizzle of honey for an afternoon snack.
stack of sourdough naan on cutting board

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stack of sourdough naan
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Yield: 8 Pieces

Sourdough Naan

stack of sourdough naan

This sourdough naan recipe is so easy its foolproof! Delicious and flavorful naan is right around the corner with this great recipe! 

Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes

Ingredients

  • 1 cup 100% hydration sourdough starter discard (unfed)
  • 1/2 cup warm milk
  • 1/4 cup plain Greek yogurt
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • pinch of kosher salt
  • 5 TBSP melted butter

Instructions

  1. In a large bowl mix together the sourdough starter, milk and yogurt until smooth.
  2. Add the flour, baking powder and salt and stir to combine to a shaggy, somewhat tacky dough.
  3. Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours. You will know that it is done proofing when you can gently dent the dough with your knuckle and it springs back. If your house is warmer, this could take less time. If your house is colder, it may take more time.
  4. 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. It will still be tacky but not overly sticky.
  5. Preheat a heavy cast iron skillet over medium-high heat.
  6. Divide the dough into 8 pieces and roll each piece into about 1/4″ thickness. Use a small amount of flour on your counter and on your rolling pin to help you roll the dough out. The dough will be tacky to slightly sticky, but you should be able to easily work with it with the additon of a little flour.
  7. Brush one side with melted butter and place butter-side down on the skillet.
  8. Cook for about a minute, or until the dough starts to bubble and release from the skillet.
  9. Brush the other side with melted butter and flip.
  10. Cook for an additional minute.
  11. Transfer to a plate and cover with a cloth to keep warm.
  12. Repeat with remaining pieces of dough and Enjoy!

Notes

Store in an air tight container in the fridge for up to 3 days.

Reheat on a hot skillet for a few minutes on each side.

Note about sourdough starter: This recipe uses unfed 100% hydration sourdough starter discard.

Note about yogurt: Make sure that you are using a thick plain greek yogurt - a yogurt with a thin consistency will cause the dough to be too wet. Greek yogurt with more fat content will be better (non-fat doesn't work as well).

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 147mgCarbohydrates: 34gFiber: 4gSugar: 0gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

Sourdough Naan flatbread wrapped in red towel
(Recipe from My Kitchen Addition)

 

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SK

Thursday 29th of April 2021

Tried this to eat with Shakshuka and eggs tonight. My house runs cool so I figured it would be ready to cook right before dinner, but when I checked after 3 hours it was ready to go (warm and humid day). So its ready two hours early, but it tastes great, and I’m sure will reheat wonderfully. My husband thought it would be a great pizza base.

I will make this again, but I’d like a bit more sour flavor—this is really mild. I think next time I will mix it up and leave it in the fridge for a day to two to let it develop a bit longer.

Thank you! It’s nice to have an easy recipe for my discard :D

CW

Monday 26th of April 2021

Interesting... 3 points tho': 1. Method step 4 says circles 1’4″ thick - that's 16" - wow. that's some flatbread 2. Why add Bicarb? If you have a nice active starter, why not just leaven with that? 3. Any chance you might list ingredients in grams too. Might give appeal outside the US where we have moved on from the antique imperial measurements. ;-)

BJW

Monday 8th of March 2021

Love this recipe, been using it weekly for about 3 months and haven't been disappointed once.

It makes a difference which flour is used, I've settled on 2/3 all purpose and 1/3 strong white. Sometimes only have natural yoghurt so use a little more yog and a little less milk.

Try combining with a Peshwari filling recipe for the ultimate naan!

So worth the (very little) effort - will never settle for shop bought, which are basically nothing like naans should be!!

Kaitlyn Huff

Thursday 28th of January 2021

Used sour cream, 50% einkorn, and 50% all purpose and it turned out perfect

Ben

Thursday 28th of January 2021

Truly excellent recipe that has now become a weekly treat. Fry in properly salty butter for an extra bit of naughtiness. These are amazingly fluffy and disappear immediately in my house. I've had shop-bought naan and restraunt naan and never really liked it but this is something beyond. Thanks for sharing.

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