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–+ servings
close up shot of naan sprinkled with parsley.
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Sourdough Naan

This easy sourdough naan recipe yields soft and fluffy flatbreads with a subtle tang, perfect for complementing any meal. Makes 8 servings.
Prep Time5 minutes
Cook Time10 minutes
Fermenting Time12 hours
Total Time12 hours 15 minutes
Course: Bread
Keyword: sourdough naan
Servings: 8 servings
Calories: 185kcal
Author: Katie

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.
    overhead shot of flour and salt added to bowl.
  • 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.
    overhead shot of dough removed and put into 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.
    overhead shot of dough being divided into 8.
  • 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.
    overhead shot of dough rolled out on baking sheet.
  • 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.
    overhead shot of dough being cooked in skillet.
  • Garnish Naan (Optional). Brush the top of the naan with olive oil or melted butter. Sprinkle it with some flaky salt and parsley.
    close up overhead shot of naan sprinkled with salt and parsley.

Nutrition

Calories: 185kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 446mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 0.04mg | Calcium: 34mg | Iron: 2mg