Easy Sourdough Garlic Naan Bread Recipe
This post may contain affiliate links. Please read my disclosure policy to learn more.
Sourdough naan bread recipe is a delightful fusion that brings together the tangy goodness of sourdough with the aromatic allure of garlic, creating a versatile flatbread that's perfect for any meal.
Recipe Overview: Easy Sourdough Garlic Naan Bread Recipe
- ⏱ Prep Time: 13 minutes
- 🚨 Resting Time: 6 hours
- 👩🏻🍳 Baking Time: 36 minutes
- ⏳ Total Time: 6 hours 49 minutes
- 🍞 Serving: 8 pieces of naan
- ⚡ Calories: 254 calories per piece of naan
- 🍂 Flavor Profile: Soft, pillowy naan with a subtle tang from sourdough, infused with aromatic garlic and lightly crisped edges.
- 👌 Difficulty: Medium — for home bakers comfortable with sourdough dough and stovetop or oven cooking.
SUMMARIZE & SAVE THIS RECIPE ON
Jump to:
My girls never fail to order a side of naan bread at Indian restaurants, and I HAD to recreate a sourdough version at home. It is an absolute must when I make curry dishes, and leftovers are never wasted because naan bread makes a great pizza crust or delicious flatbread for a sandwich. Our favorite meal to eat it with is butter chicken, it is a match made in culinary heaven. The tangy, slightly chewy texture of the sourdough naan beautifully complements the rich, creamy butter chicken. The naan acts as the perfect vessel to soak up the luscious sauce.
In this blog, I'll guide you through every step of the process for this sourdough naan recipe. Below I will include tips from nurturing your sourdough starter to achieving that perfect pillowy naan texture. Whether you're a seasoned baker or a sourdough beginner, this easy-to-follow recipe will have you whipping up these blistered beauties in no time.
Why You Will Love This Recipe:
- Flavor Explosion: The tangy sourdough combined with aromatic garlic creates a unique and unforgettable taste.
- Versatile Pairings: It complements a wide variety of dishes, from curries to grilled meats, dips, and even pizzas.
- Texture Delight: Soft, pillowy, and slightly chewy, it's perfect for sopping up sauces or enjoying on its own.
- Homemade Goodness: Making it from scratch lets you control the ingredients and enjoy the satisfaction of homemade naan bread.
- Health Benefits: Sourdough fermentation can be easier to digest and has nutritional benefits compared to regular naan bread made with commercial yeast.
Ingredients for Sourdough Naan Bread Recipe:
- ½ cup active starter
- 2 ¼ cup all purpose flour
- ½ cup milk
- ¼ cup plain or greek yogurt
- 1 tablespoon olive oil
- 1 ½ teaspoon salt
- 1 ½ teaspoon garlic powder
- melted butter to brush
- parsley and cilantro to garnish
Instructions:
- Prepare the Dough: In a large mixing bowl, combine the active sourdough starter, flour, yogurt, milk, olive oil, salt, and garlic powder.. Mix until all the ingredients are well combined. If the dough feels too dry, add water a little at a time until the dough comes together. The dough should be more on the firm side, so resist adding too much water. Just enough until it comes together.
- Knead the Dough: Turn the dough out onto your work surface and knead for about 5-7 minutes until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rest for 4-8 hours at room temperature or until it has doubled in size. The resting time will vary greatly depending on factors like room temperature and strength of starter.
- Shape the Naan: Divide the sourdough naan dough into 6-8 equal pieces and shape each portion into a ball. Using a rolling pin, roll out each piece of dough on a lightly floured surface to about ¼ inch thickness.
- Cook the Naan: Heat a cast iron skillet or non-stick pan over medium-high heat. Place one rolled-out dough ball on the hot skillet and cook until bubbles form on the surface, about 1-2 minutes. Flip the naan and cook the second side until golden brown spots appear, about 2-3 minutes more. Repeat with the remaining dough balls.
- Finish and Serve: Using a pastry brush, brush the cooked naan with melted butter or ghee while still warm. Sprinkle with fresh herbs or minced garlic if desired.
Tips to Making the Perfect Sourdough Naan Bread Recipe:
- Active Starter: Ensure your sourdough starter is bubbly and active before you begin. This will give your naan the right rise and texture.
- Resting Time: Allow the dough to rest and rise properly. Don’t rush the fermentation process; a few hours at room temperature should do the trick.
- High Heat: Cook your naan on a hot skillet or cast iron pan. This helps achieve those classic charred bubbles and a chewy texture.
- Timing: Watch the naan closely while cooking. It usually takes just 1-2 minutes on each side, and you don’t want to overcook it.
- Brush with Butter: As soon as the naan comes off the skillet, brush it with melted butter or ghee. You can mix in herbs like cilantro or parsley for extra flavor.
- Experiment with Flavors: Feel free to experiment by adding herbs, spices, or even cheese to the dough to create your own unique variations.
- Storage: If you have leftovers, store them in an airtight container. Reheat in a hot skillet or oven to retain the texture.
- Practice: Like any baking skill, practice makes perfect. Don’t be discouraged if your first batch isn’t flawless—each attempt will get better!
FAQ'S:
All-purpose flour works great for soft naan. Bread flour will give you a chewier texture, while whole wheat flour adds a nuttier flavor and more fiber.
Your starter should look bubbly, have doubled in size after feeding, and smell pleasantly tangy. The float test also helps—if a small spoonful floats in water, it’s ready to use.
Yes. You can substitute yogurt with buttermilk, sour cream, or a mix of milk with a little lemon juice or vinegar for a similar tang and tenderness.
Let the dough rise until it doubles in size, usually 4–8 hours at room temperature. In cooler kitchens, it may take longer.
No special equipment is needed. A cast-iron skillet or heavy-bottomed pan works best because it holds heat well and helps create those signature bubbles and charred spots.
Yes. Freeze the dough after the first rise. When ready to use, thaw it in the refrigerator overnight, then roll and cook as usual.
Store naan in an airtight container at room temperature for up to 2 days. Reheat in a skillet or warm oven to bring back softness.
This usually happens if the dough is over-kneaded or didn’t rise long enough. Let it ferment fully and knead just until smooth and elastic.
Yes! Garlic, herbs, or spices like cumin seeds can be mixed directly into the dough for extra flavor.
Naan pairs well with curries like butter chicken or tikka masala, grilled meats, lentil stews, or dips like hummus and raita. It also works as a base for quick pizzas or wraps.
Other Recipes you will love:
Ground Beef Orzo with Creamy Tomato Sauce
pin for later
Sourdough Garlic Naan Bread
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
- 1 cast iron skillet
- 1 pastry brush
Ingredients
- ½ cup active starter
- 2 ¼ cup all purpose flour
- ½ cup milk
- ¼ cup plain or greek yogurt
- 1 tablespoon olive oil
- 1 ½ teaspoon salt
- 1 ½ teaspoon garlic powder
- melted butter to brush
- parsley and cilantro to garnish
Instructions
- Prepare the Dough: In a large mixing bowl, combine the active sourdough starter, flour, yogurt, milk, olive oil, salt, and garlic powder.. Mix until all the ingredients are well combined. If the dough feels too dry, add water a little at a time until the dough comes together. The dough should be more on the firm side, so resist adding too much water. Just enough until it comes together.
- Knead the Dough: Turn the dough out onto your work surface and knead for about 5-7 minutes until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rest for 4-8 hours at room temperature or until it has doubled in size. The resting time will vary greatly depending on factors like room temperature and strength of starter.
- Shape the Naan: Divide the sourdough naan dough into 6-8 equal pieces and shape each portion into a ball. Using a rolling pin, roll out each piece of dough on a lightly floured surface to about ¼ inch thickness.
- Cook the Naan: Heat a cast iron skillet or non-stick pan over medium-high heat. Place one rolled-out dough ball on the hot skillet and cook until bubbles form on the surface, about 1-2 minutes. Flip the naan and cook the second side until golden brown spots appear, about 2-3 minutes more. Repeat with the remaining dough balls.
- Finish and Serve: Using a pastry brush, brush the cooked naan with melted butter or ghee while still warm. Sprinkle with fresh herbs or minced garlic if desired.
Notes
Tips to Making the Perfect Sourdough Naan Bread Recipe:
- Active Starter: Ensure your sourdough starter is bubbly and active before you begin. This will give your naan the right rise and texture.
- Resting Time: Allow the dough to rest and rise properly. Don’t rush the fermentation process; a few hours at room temperature should do the trick.
- High Heat: Cook your naan on a hot skillet or cast iron pan. This helps achieve those classic charred bubbles and a chewy texture.
- Timing: Watch the naan closely while cooking. It usually takes just 1-2 minutes on each side, and you don’t want to overcook it.
- Brush with Butter: As soon as the naan comes off the skillet, brush it with melted butter or ghee. You can mix in herbs like cilantro or parsley for extra flavor.
- Experiment with Flavors: Feel free to experiment by adding herbs, spices, or even cheese to the dough to create your own unique variations.
- Storage: If you have leftovers, store them in an airtight container. Reheat in a hot skillet or oven to retain the texture.
- Practice: Like any baking skill, practice makes perfect. Don’t be discouraged if your first batch isn’t flawless—each attempt will get better!
Such a great side for any meal.