A foolproof sourdough naan recipe that is easy enough for beginners! This classic Indian flatbread is fluffy, golden, and so flavorful.
I’m so glad the low-carb days are over. At least, they’re over in my book. I love a good crusty roll with my soup, or a buttered piece of sourdough toast in the morning. And since I’ve started making more Indian cuisine in the last 18 months (so many South Indian dishes are naturally vegan!), I’ve come to appreciate so many delicious Indian flatbreads, including naan.
Because I am always looking for interesting new ways to use my sourdough discard, I created a recipe for sourdough naan! This classic Indian flatbread is very versatile, with a soft and fluffy texture that is so satisfying. And because it’s a rustic flatbread, it doesn’t need to look perfect. By incorporating sourdough discard, it gives my naan a more complex and tangy flavor, building on the tanginess of the yogurt. You could even use this recipe to make my Vegan Flatbread Pizza!
Suggestions for Additions and/or Toppings
- Garlic Naan – add 3 roasted, minced garlic cloves to your dough or add them to your melted butter and brush on garlic butter before frying.
- Cumin Naan – add 1 teaspoon of cumin seeds to your dough or sprinkle each piece of dough with a pinch of ground cumin before frying.
- Onion Naan – Add 1/4 cup minced onion to your dough or sprinkle each piece of dough with a pinch of onion powder before frying.
Recipe Notes
Make a vegan version of this recipe by substituting non-dairy yogurt and butter.
If your dough is still too wet and sticky when rolling it out, add a bit more flour until the dough can be rolled out easily.
If your kitchen is warmer, your dough may rise faster. Similarly, if your kitchen is cool, it may take a bit longer for the dough to rise.
Store naan in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat naan, use your pop-up toaster or toaster oven. If you don’t have either of these, you can also reheat your sourdough naan in a skillet using your stovetop. Make sure your skillet is nice and hot, and toast naan for about 1 minute on each side.
How To Make Sourdough Naan
- Step 1. In a large bowl, whisk together sourdough starter, milk, and yogurt until well-combined.
- Step 2. Add the flours, baking powder, salt, and sugar, and stir to combine. The dough should still be somewhat sticky and tacky but not dry.
- Step 3. Cover the bowl with a damp cloth and let the dough rise in a warm palce for 2-3 hours. The dough will be ready when you can gently dent the dough with your finger and it springs back.
- Step 4. On a lightly floured surface, knead dough until smooth, about 1-2 minutes.
- Step 5. Divide the dough into 8 pieces, using a pastry cutter or sharp knife. Using a rolling pin, roll each piece of dough into about 1/4″ thickness. Add a bit more flour if dough is still too sticky.
- Step 6. Preheat a cast-iron or stainless steel skillet over medium-high heat.
- Step 7. Using a pastry brush or spoon, add a small amount of melted butter into the hot skillet. Add one rolled out piece of dough to the skillet and cook for about 1-2 minutes, until the dough starts to bubble up. Brush the top of dough with butter before flipping to cook the other side for an additional minute.
- Step 8. Transfer to a large plate and cover with a cloth to keep warm. If serving later, transfer naan to a baking sheet and cool completely before storing in refrigerator or freezer. Repeat with remaining pieces of dough.
Why This Recipe Works
- An easy, rustic flatbread that doesn’t need to be perfect
- Soft, tender texture
- Delicious flavor with added tanginess from sourdough discard
- Very versatile flatbread that also freezes well
What To Serve with Sourdough Naan
- Green Bean and Mushroom Curry
- Chana (Chickpea) Saag
- Black-Eyed Peas and Tomato Stew (Vegan)
- Southwest Black Bean Soup
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
More Bread Recipe Ideas!
- Sourdough Cornbread
- Sourdough Rosemary Focaccia
- Potato Onion Dill Biscuits
- Death By Chocolate Zucchini Bread
Sourdough Naan
Ingredients
- 1 cup sourdough starter discard
- 1/2 cup warm milk
- 1/4 cup Greek yogurt
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 4 Tablespoons unsalted butter, melted
- 1/2 cup fresh cilantro, chopped (garnish)
Instructions
- In a large bowl, whisk together sourdough starter, milk, and yogurt until well-combined.
- Add the flours, baking powder, salt, and sugar, and stir to combine. The dough should still be somewhat sticky and tacky but not dry.
- Cover the bowl with a damp cloth and let the dough rise in a warm palce for 2-3 hours. The dough will be ready when you can gently dent the dough with your finger and it springs back.
- On a lightly floured surface, knead dough until smooth, about 1-2 minutes.
- Divide the dough into 8 pieces, using a pastry cutter or sharp knife. Using a rolling pin, roll each piece of dough into about 1/4" thickness. Add a bit more flour if dough is still too sticky.
- Preheat a cast-iron or stainless steel skillet over medium-high heat.
- Using a pastry brush or spoon, add a small amount of melted butter into the hot skillet. Add one rolled out piece of dough to the skillet and cook for about 1-2 minutes, until the dough starts to bubble up. Brush the top of dough with butter before flipping to cook the other side for an additional minute.
- Transfer to a large plate and cover with a cloth to keep warm. If serving later, transfer naan to a baking sheet and cool completely before storing in refrigerator or freezer. Repeat with remaining pieces of dough.
- Garnish with cilantro before serving (if using).
