Sourdough naan is a game-changer for any home baker looking to elevate their bread game! This quick and easy recipe combines the tangy, complex flavors of sourdough with the soft, pillowy texture of traditional naan. Perfect for weeknight dinners, entertaining guests, or simply satisfying those carb cravings, this sourdough naan recipe delivers restaurant-quality results in your own kitchen.
The beauty of this recipe lies in its simplicity and versatility. Using your active sourdough starter, you’ll create a dough that’s both forgiving and flavorful. Unlike traditional naan recipes that require instant yeast and overnight fermentation, this version comes together quickly while still developing that signature tangy sourdough taste. Whether you’re serving it alongside butter chicken, using it for naan pizza, or simply enjoying it warm with garlic herb butter, this bread is incredibly versatile.
I first discovered the magic of sourdough naan during a particularly busy week when I had active starter on hand but limited time. Traditional naan recipes seemed too involved, and store-bought versions felt like cheating. So I experimented, combining my reliable sourdough starter with classic naan techniques. The result? A tender, slightly chewy bread with beautiful char marks, subtle tang, and that incomparable sourdough depth of flavor. My family was amazed, and I’ve been making it constantly ever since.
What makes this recipe truly special is how it bridges two beloved bread traditions. You get the probiotic benefits and complex flavors of sourdough combined with the ease and comfort of naan. The dough comes together in minutes, requires minimal kneading, and can be ready to cook in just a few hours. Even better, you can prepare the dough ahead, refrigerate it, and cook fresh naan whenever you want.
For the best results, use a cast iron skillet or cast iron griddle to achieve those gorgeous char marks. However, a regular skillet works beautifully too. The high heat is essential—it creates those signature bubbles and slight charring that make homemade naan so irresistible. Plus, the whole cooking process takes just minutes once your dough is ready.
This recipe is also incredibly forgiving for beginner bakers. If your dough seems too sticky, simply dust with flour. If it’s too dry, add water a tablespoon at a time. The sourdough starter adds structure and flavor, making this bread much more stable than you might expect. I’ve made this dozens of times with slight variations, and it never disappoints.
For those looking to expand their bread-making repertoire, this sourdough naan is a perfect stepping stone. It teaches you about dough handling, fermentation, and high-heat cooking—all essential skills for any baker. Once you master this recipe, you’ll be confident tackling more complex bread projects. Check out some inspiration from Serious Eats’ sourdough collection and Bon Appétit’s naan variations.
The versatility of this sourdough naan extends beyond Indian cuisine. Use it for sandwiches, dip it in olive oil and herbs, top it with cheese and za’atar, or transform it into dessert naan with cinnamon sugar. I’ve even used it as a base for breakfast pizzas topped with eggs and vegetables. The possibilities are truly endless.
Making fresh naan at home also means you control exactly what goes into your bread. No mysterious additives, preservatives, or commercial yeast—just wholesome ingredients and your own sourdough starter. Plus, the aroma of fresh naan cooking on a hot skillet is absolutely intoxicating and will have everyone in your household gathering in the kitchen.
For storage, these naan keep beautifully for several days wrapped in a kitchen towel. They also freeze exceptionally well for up to three months. Simply reheat them on a skillet or directly over a gas flame for that fresh-from-the-griddle taste. Learn more about New York Times’ naan techniques and explore Bon Appétit’s Indian bread guide for more inspiration.
I truly believe that homemade sourdough naan will become a staple in your kitchen. It’s impressive enough for dinner parties yet simple enough for Tuesday night. Your family and friends will be amazed that you made these from scratch, and you’ll love the satisfaction of pulling warm, perfectly charred naan from your skillet. So grab your sourdough starter and let’s get baking!
Ingredients
- 1 cup (240ml) active sourdough starter, fed 4-6 hours prior
- 1½ cups (360ml) warm water
- 3 cups (360g) all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar or honey
- 2 tablespoons ghee or oil, plus more for cooking
- 1 teaspoon nigella seeds (optional)
- Fresh cilantro, chopped (optional)
- Minced garlic (optional)
Instructions
- In a large mixing bowl, combine your active sourdough starter with warm water. Stir until the starter is fully incorporated and the mixture is relatively smooth.
- Add the all-purpose flour, salt, and sugar to the starter mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms. Make sure all the flour is incorporated and no dry flour remains in the bowl.
- Let the dough rest for 20-30 minutes at room temperature. This autolyse period allows the flour to fully hydrate and makes the dough easier to work with.
- After the rest, add the ghee or oil to the dough. Knead the dough for 5-8 minutes, either by hand or with a stand mixer fitted with a dough hook, until the dough becomes smooth and slightly elastic.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap.
- Let the dough rise at room temperature for 1.5-2 hours, or until it has increased in size by about 50-75%. It should feel light and airy when gently pressed.
- Divide the dough into 8 equal pieces. Roll each piece into a ball and place on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Cover the dough balls with a damp towel and let them rest for 30 minutes to 1 hour. This second rise ensures tender naan.
- Preheat your cast iron skillet or griddle over high heat for at least 5 minutes. The skillet should be smoking hot before you begin cooking.
- Working with one dough ball at a time, use your hands to gently stretch and shape it into an oval or round about ¼-inch thick. Don’t worry about perfect shapes—rustic is beautiful!
- Place the stretched naan directly onto the hot skillet and cook for 2-3 minutes until large bubbles form and the bottom develops golden-brown char marks.
- Flip the naan and cook the other side for 1-2 minutes until it’s puffed and has light brown spots.
- Remove the cooked naan to a serving plate and immediately brush with ghee. Add nigella seeds, fresh cilantro, and minced garlic if desired.
- Repeat steps 10-13 with the remaining dough balls, keeping cooked naan warm by stacking them and wrapping with a kitchen towel.
Pro Tips
- Use active sourdough starter that has been fed 4-6 hours prior and is at peak activity—look for visible bubbles and a slightly domed top
- The dough should be slightly sticky but manageable; if too dry, add water one tablespoon at a time
- Don’t skip the preheating step—a properly heated skillet is essential for achieving those signature bubbles and char marks
- For garlic naan, brush with garlic-infused ghee or mix minced garlic directly into the ghee before brushing
- Nigella seeds (kalonji) add authentic flavor, but sesame seeds or everything bagel seasoning work beautifully too
- These naan are best enjoyed immediately while still warm, but they keep in an airtight container for 2-3 days
- Freeze cooked naan between layers of parchment paper in a freezer bag for up to 3 months; reheat on a skillet or over a gas flame
- For overnight preparation, prepare the dough through step 5, then refrigerate overnight and resume from step 6 the next morning
- If your sourdough starter is particularly active or warm, reduce the fermentation time by 15-30 minutes
- Room temperature affects fermentation time significantly; warmer kitchens may require less rise time, while cooler kitchens may need more
- The dough can be made ahead and portioned into dough balls, then stored in the refrigerator for up to 24 hours before shaping and cooking
- For a tangier flavor, extend the first rise to 2-3 hours or use a cooler room temperature
- Cast iron provides superior heat distribution and browning, but stainless steel or non-stick skillets work too
- If bubbles don’t form, your skillet may not be hot enough—increase heat and allow more preheating time
- Brush finished naan with flavored ghee variations: garlic herb, spiced, or even brown butter for different flavor profiles
- For vegan naan, substitute ghee with olive oil or coconut oil
- Leftover naan makes excellent sandwiches, pizza bases, or can be torn up for salads or dips