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.

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:
- 1/2 cup active starter
- 2 1/4 cup all purpose flour
- 1/2 cup milk
- 1/4 cup plain or greek yogurt
- 1 tbsp olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp 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, garlic powder and baking 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:
What type of flour is best for making sourdough naan bread recipe?
All-purpose flour works well for this recipe, but you can also use bread flour for a chewier texture or whole wheat flour for a more nutritious option.
How do I know if my sourdough starter is active enough to use?
Your starter should be bubbly, have doubled in size, and have a tangy aroma. A floating test can help: drop a small amount of starter into water. If it floats, it’s ready to use.
Can I make sourdough naan without a yogurt?
Yes, you can substitute yogurt with buttermilk or sour cream, or even a mix of milk and a little lemon juice or vinegar to achieve a similar tangy flavor and texture.
How long should I let the dough rise?
Allow the dough to rise for 4-8 hours at room temperature, or until it has doubled in size. In colder environments, it may take longer.
Do I need a special pan to cook naan?
A cast-iron skillet or a heavy-bottomed non-stick pan works best for cooking naan. The high heat helps create the characteristic bubbles and char.
Can I freeze the dough?
Yes, you can freeze the dough after the first rise. Thaw it in the refrigerator overnight before rolling out and cooking.
How do I store leftover naan?
Store leftover naan in an airtight container at room temperature for up to two days. Reheat in a skillet or oven to regain its texture.
Can I add flavors to the dough?
Absolutely! You can mix in minced garlic, fresh herbs, or spices like cumin seeds into the dough for added flavor.
Why is my naan too dense or chewy?
Over-kneading the dough or not allowing it to rise sufficiently can lead to dense naan. Ensure proper rising time and knead just until the dough is smooth.
Is it possible to make gluten-free sourdough naan?
Yes, you can use a gluten-free flour blend and a gluten-free sourdough starter to make gluten-free sourdough naan. The texture might vary slightly, but it can still be delicious.
What can I eat with homemade sourdough naan bread?
Sourdough garlic naan bread is incredibly versatile and pairs well with a variety of dishes. Here are some delicious ideas:
Main Courses:
- Curry: Classic pairings include butter chicken, tikka masala, or a creamy paneer curry.
- Grilled Meats: Serve it with grilled chicken, lamb kebabs, or tandoori fish for a delightful combination.
- Stews: It complements hearty stews like beef stew or lentil stew perfectly.
Dips & Spreads:
- Hummus: The garlicky naan and creamy hummus are a match made in heaven.
- Yogurt-based Dips: Try tzatziki or raita for a refreshing accompaniment.
Sides & Extras:
- Salads: A crisp cucumber salad or a tangy tomato salad can balance the flavors.
- Cheese Platters: Add naan to your cheese board for a unique twist.
- Sandwiches: Use naan as a base for sandwiches or wraps with your favorite fillings.
Creative Twists:
- Pizza: Turn your sourdough garlic naan into a quick pizza base with toppings like tomatoes, mozzarella, and fresh basil.
- Bruschetta: Top it with chopped tomatoes, basil, and a drizzle of balsamic glaze for a tasty appetizer.
Experiment with these pairings, and you’ll find that sourdough garlic naan bread can elevate almost any meal!

Other Recipes you will love:
Ground Beef Orzo with Creamy Tomato Sauce

Sourdough Garlic Naan Bread
Ingredients
- 1/2 cup active starter
- 2 1/4 cup all purpose flour
- 1/2 cup milk
- 1/4 cup plain or greek yogurt
- 1 tbsp olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp 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, garlic powder and baking 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.
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