Easy Sourdough Naan Recipe

Easy sourdough naan bread is soft, chewy, and brushed with warm butter right after cooking. It is made with active sourdough starter, yogurt, milk, and flour, then cooked in a hot skillet until bubbly and golden.

My girls never fail to order a side of naan when we go out for Indian food, so I knew I needed a sourdough version at home. This easy sourdough naan is soft, chewy, brushed with butter, and perfect for scooping up saucy dinners like my easy Indian butter chicken recipe.

It also works with dishes like my one pot chicken tikka masala with rice, grilled meat, or soup. Leftover naan can be turned into a quick flatbread pizza or used as a wrap with fillings like my chicken cheesesteak recipe with honey mustard dressing.

Why You Will Love This Recipe

• Soft, chewy texture: This sourdough naan cooks up tender and slightly chewy with golden, bubbly edges from the hot skillet.
• Butter finish: Brushing the warm naan with melted butter gives it that savory finish that makes it perfect with saucy dinners like my easy Indian butter chicken recipe.
• Versatile beyond curry: Serve it with curry, grilled meat, soups, dips, or rice bowls. Leftovers also make an easy flatbread pizza, or you can use the dough for something like my sourdough pizza stromboli recipe.
• Made with sourdough starter: The sourdough fermentation gives the naan more flavor and may make it easier to digest than naan made with commercial yeast.

Key Ingredients

• Active sourdough starter: Use bubbly, active starter so the naan has better flavor and a softer texture. This recipe is not written for flat discard.
• Plain or Greek yogurt: Yogurt helps make the dough soft and tender while adding a subtle tang. Greek yogurt works too, but you may need a small splash of milk if the dough feels too stiff.
• Melted butter: Brush the naan while it is still warm so the butter soaks into the bread instead of just sitting on top.
• Parsley or cilantro: Fresh herbs add color and freshness at the end. Parsley keeps it mild, while cilantro pairs especially well with curry dishes.

Get the full list of ingredients and measurements on the printable recipe card below.

How to make Easy Sourdough Naan

Step 1: In a large mixing bowl, combine the active sourdough starter, flour, yogurt, milk, and salt. Mix until a shaggy dough forms. If the dough feels too dry, add a small splash of water at a time just until it comes together. The dough should be soft but still slightly firm, so do not add more water than needed.

Step 2: Knead for 5 to 7 minutes, or until it looks smooth and feels elastic. Place the dough into a bowl, cover, and let it rest at room temperature for about 6 hours, or until it looks puffy and has roughly doubled in size. The exact timing will depend on your room temperature and how active your starter is.

Step 3: Turn the risen dough out onto a lightly floured surface and divide it into 6 to 8 equal pieces. Shape each piece into a ball, then let the dough rest for a few minutes if it feels tight. Roll each piece into an oval or circle about ¼ inch thick.

Step 4: Heat a cast iron skillet or heavy pan over medium-high heat. Once hot, place one piece of rolled dough into the skillet. Cook for 1 to 2 minutes, or until bubbles form across the surface and the bottom develops golden spots. Flip and cook the second side for another 1 to 2 minutes, until golden brown and cooked through.

Step 5: Brush the warm naan with melted butter as soon as it comes off the skillet. Sprinkle with chopped parsley or cilantro if desired, then serve warm.

Expert Tips

Use active starter: This recipe works best with bubbly, active sourdough starter. If your starter is flat or weak, the naan will be denser and will not puff as well in the skillet.

Keep the dough slightly firm: The dough should come together without being sticky or wet. Add extra liquid only a little at a time, because too much will make the dough harder to roll and cook evenly.

Let the dough rise until puffy: The dough does not have to be perfect, but it should look noticeably risen and airy before you divide it. A warm kitchen will move faster, while a cooler kitchen will need more time. Obviously, sourdough likes to keep us emotionally humble.

Roll the naan thin enough: Aim for about ¼ inch thick. If the dough is too thick, the outside may brown before the inside is fully cooked.

Use a hot skillet: A hot cast iron skillet or heavy pan helps the naan bubble and brown quickly. If the pan is too cool, the naan will cook slowly and turn dry instead of soft and chewy.

Sourdough Naan Recipe FAQs

More Homemade Sourdough Recipes

Looking for more ways to use your sourdough starter? Try one of these: