Sourdough Naan: Soft, Fluffy, and Easy to Make
Homemade naan is easier than you might think, especially with this simple sourdough naan recipe. Soft, fluffy flatbread with a subtle tang, perfect for scooping up curries, dipping in hummus, or enjoying on its own. As with most sourdough recipes, you must have patience!
This recipe uses discard but it will rise! Just give it time.
Sourdough Naan
Ingredients
- ½ cup sourdough discard
- 2 ½ cup all-purpose flour
- ½ cup milk
- ¼ cup yogurt plain
- 1 tbsp vegetable oil
- 1 ½ tsp salt
Optional Garnish
- Olive oil or melted butter
- parsley
- flaky salt
Instructions
- Mix Wet Ingredients. Combine the sourdough discard, milk, yogurt, and oil in a large mixing bowl.
- Add Dry Ingredients. Next, add the flour and salt.
- Combine Wet and Dry Ingredients. Using a wooden spoon or spatula, mix all of the ingredients together so they are well combined. If you are having trouble incorporating the rest of the flour, turn the dough onto a clean, dry surface and knead the rest in.
- Prepare Dough for Rising. Turn the dough onto a clean, dry surface if you haven’t already done so. Lightly spray a bowl with baking spray, and place the dough in the lightly greased bowl.
- Let the Dough Rise. Cover the bowl with plastic wrap and allow it to sit at room temperature until it doubles in size, about 8-12 hours (or overnight).
- Divide the Dough. Once your dough has doubled in size, turn it out onto a clean, dry surface and divide it into 8 equal portions.
- Let the Dough Rest. Allow the dough to rest for 30 minutes.
- Roll out the Dough. Dust your surface with a small amount of flour (to prevent the dough from sticking), and using a rolling pin, roll out the dough so it is about ¼ inches thick. Transfer to a lightly floured surface or a parchment-lined baking sheet and set aside.
- Cook the Dough. Heat a cast iron skillet over medium heat and allow it to come to temperature. Place a rolled-out dough naan in the warmed skillet and cook for about 3-5 minutes on each side or until bubbles start to form and the dough is browning.
- Garnish Naan (Optional). Brush the top of the naan with olive oil or melted butter. Sprinkle it with some flaky salt and parsley.
I’m a big fan of this sourdough naan recipe. It’s so much tastier than store-bought naan. The subtle tang from the sourdough adds a depth of flavor that you can’t get from store-bought versions. Plus, it’s incredibly versatile – perfect for scooping up curries, dipping in hummus, or enjoying a simple drizzle of olive oil and a sprinkle of flaky sea salt.
Honestly, once you try making it at home, you’ll never go back!
Key Ingredients and Tools
Let’s take a closer look at a few key ingredients and tools that you’ll need:
- Sourdough discard. This is the unfed portion of your sourdough starter that you typically discard before feeding it. It’s perfect for adding a subtle tangy flavor to your naan. If you don’t have any discard, you can use active dry yeast instead, but you’ll miss out on that signature sourdough taste.
- Yogurt. This adds richness and helps create a soft, tender texture. Plain yogurt works best, but you can use Greek yogurt if that’s what you have on hand.
- Cast iron skillet. A cast iron skillet provides even heat and helps create those beautiful char marks on your naan. You can use a heavy-bottomed stainless steel skillet or grill if you don’t have one.
With these ingredients and tools ready to go, you’re well on your way to enjoying delicious homemade naan!
Troubleshooting and Help
You can experiment with whole wheat flour, but remember that it will result in a denser and slightly less fluffy naan. You might need to add a bit more liquid to get the right dough consistency.
Yes, you can! After the first rise, divide the dough into portions, wrap them individually in plastic wrap, and store them in the refrigerator for up to 2 days. Let them come to room temperature before rolling and cooking.
Make sure your skillet is hot enough before adding the naan. You can also lightly dust the skillet with flour or brush it with a bit of oil to prevent sticking.
Yes, you can use an equal amount of buttermilk or sour cream as a substitute for yogurt. Both will add a similar tang and richness to the dough.
Feel free to ask if you have any more questions – I’m here to help!
I hope you enjoy this super easy sourdough naan recipe. With just a handful of ingredients and a bit of waiting time, you can whip up warm, fluffy flatbreads that are way better than anything you’ll find in the store. Whether you’re dipping them in hummus, scooping up curry, or just enjoying them plain, these naan are a real treat.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.