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Sourdough Naans

Soft, pillowy sourdough naan bread with a tangy flavour from the starter

Prep: 40 minutes
Cook: 10 minutes
Total: 50 minutes
Servings: 4 naan
Difficulty: Medium

Ingredients

  • 300 g strong white flour
  • 60 g active sourdough starter (100% hydration)
  • 120 g full-fat yogurt
  • 75-95 ml milk or water
  • 20 ml olive oil or melted ghee
  • 10 g sugar or honey
  • 5 g fine salt
  • 2 g baking powder (about ½ tsp)
  • ghee or butter for brushing

Instructions

  1. In a bowl, mix together the yogurt, sourdough starter, milk, sugar, and oil until combined.
  2. Add the flour, salt, and baking powder. Mix to form a soft dough.
  3. Rest the dough for 20 minutes, then knead or fold until smooth.
  4. Cover the dough and ferment at room temperature for 2-3 hours, then refrigerate for up to 3 days.
  5. Remove the dough from the fridge 2 hours before cooking. Divide into 4 equal balls and rest for 30-45 minutes.
  6. Roll each ball out to 4-6 mm thick.
  7. Heat a dry frying pan over high heat. Cook each naan for 50-70 seconds until bubbles form on the surface.
  8. Flip and cook for 10-15 seconds on the other side.
  9. Finish under a hot oven grill for 30-60 seconds until lightly charred.
  10. Brush with ghee or butter and serve warm.

Notes & Tips

  • Total time does not include fermentation (2-3 hours) and resting periods (2 hours plus 30-45 minutes).
  • The dough can be refrigerated for up to 3 days, making this convenient for advance preparation.