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:
How to Make Easy Sourdough Naan
- Mix together the ingredients until you get a shaggy, sticky dough.
- Cover with a warm cloth and allow to rest 2-3 hours.
- Knead for a few minutes, until its smooth and no longer sticky.
- Divide into 8 pieces and roll out into circles that are about 1’4″ thick.
- Brush with melted butter and then cook on a hot skillet for 1 minute.
- Brush the top with melted butter and then turn over and cook for 1 minute.
- Remove and place on a plate with a towel to keep warm. Repeat, repeat, repeat!
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.
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!
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!
- 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.
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Sourdough Naan
This sourdough naan recipe is so easy its foolproof! Delicious and flavorful naan is right around the corner with this great recipe!
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
- In a large bowl mix together the sourdough starter, milk and yogurt until smooth.
- Add the flour, baking powder and salt and stir to combine to a shaggy, somewhat tacky dough.
- 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.
- 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.
- 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. 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.
- 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!
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:
8Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 147mgCarbohydrates: 34gFiber: 4gSugar: 0gProtein: 7g
(Recipe from My Kitchen Addition)
Kelly
Wednesday 28th of September 2022
Hi Jenni. We made this last night and it was fabulous. Thank you so much for the recipe. I was wondering if you can freeze the dough before you cook it. If so, would you want to freeze it before it proofs? Or would you want to let it sit out for 3-4 hours and then put it in the freezer? Any information would be greatly appreciated!
Jenni
Tuesday 4th of October 2022
Hi Kelly! I haven't tried freezing just the dough itself, but the cooked naan freezes beautifully! If you want to freeze the dough, I would suggest freezing it before you proof it, and then let it thaw and proof when you are ready to bake.
iman
Sunday 28th of August 2022
assuming it won’t work with oat milk and vanilla greek yogurt? lol im desperate
Jenni
Tuesday 30th of August 2022
The vanilla yogurt should work, but might give it a hint of different flavor. I have never tried it with oatmilk, but I assume it would work? Let me know how it goes!
Mojtaba
Saturday 18th of June 2022
Hi, Because CUP is not the most precise measuring tool, and converting everything into metric system is cumbersome, I suggest you give some basic information. In this case, just mentioning the baker's percentage is useful. Thank you. Best regards
Jenni
Monday 27th of June 2022
Hi Mojtaba! I agree - measurements are much more precise. However, I tailor my discard recipes for beginner sourdough bakers, and using cups makes them feel much more comfortable and capable of creating the recipe. All my bread recipes are given in ounces or grams.
Wendy Porzio
Tuesday 14th of June 2022
Rising now. Needed a nice simple recipe to utilize my discard. Doubled it. Plan on freezing them. Thank you.
Amy
Tuesday 7th of June 2022
Can these be frozen? If so how long do you think they will last and how best to reheat,
Jenni
Monday 27th of June 2022
Yes, they freeze great! Freeze them in a single layer first, and then you can place them in a freezer ziptop bag. They should freeze well for up to 6 months. Then you can reheat them in the oven at 350 for just a few minutes - like 3 to 5 minutes, until warmed through.