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


  • 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


  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!


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:



Serving Size:


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

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