Sourdough Naan (Indian Flatbread Recipe)

One thing that is more satisfying than eating freshly made Sourdough Naan Bread is seeing the flatbreads puff up in the pan! And when you flip them over, you can almost squeal with joy when you see the signature charred blisters of the Naan bread! An extremely versatile flatbread, this Sourdough Naan Bread recipe is made without commercial yeast and only requires minimal hands-on time (no stretch and folds in this recipe either!)

Jump to:

• What is Naan?
• Ingredients and Substitutes
• A Note On Sourdough Starter
• Step-By-Step Method
• Tips & Tricks For Best Results
• Recipe FAQs
• Reader Review
• What To Serve Sourdough Naan With?
• Other Flatbread Recipes
• Sourdough Naan Flatbread

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What is Naan?

Naan is a flatbread originating in the Indian subcontinent, but enjoyed all over the globe! It may be argued that it is the most popular flatbread worldwide. Rightly so, it is soft and fluffy and perfect for scooping up delicious curry sauce, soup or stew.

Traditionally made in a very hot tandoori oven, Naan bread boasts a soft and airy interior with beautiful charred spots on the surface, created by the tandoor oven walls that the bread is cooked on.

However, Naan can easily be made without a tandoor oven. Replace it with a cast iron skillet or even make it in your ordinary frying pan set over medium-high heat!

And you don't even need any commercial yeast for this sourdough version! Your sourdough starter contains colonies of wild yeast that will help create that bubbly airy interior.

Ingredients and Substitutes

Simple ingredients, a little bit of patience and a very hot pan are all you're going to need to make this delicious homemade naan!

• flour: all-purpose flour (also known as plain flour) will work just fine. But if you wish, you can substitute up to ⅓ with whole wheat flour. Alternatively, you may use strong bread flour but it is not necessary.
• sourdough starter: bubbly and active starter that is 100% hydration will be needed.
• sugar: caster or white granulated sugar.
• salt
• baking powder: not to be mixed up with baking soda.
• unsalted butter: melted and cooled. If you only have salted butter, reduce the amount of salt in the recipe.
• Greek yoghurt: if you're using low-fat Greek yoghurt or plain natural yoghurt, reduce the amount by 5-10g, as it tends to be a lot more liquidy and will make the dough too wet to handle. We highly recommend using full-fat Greek yoghurt! Sour cream will work too. 

For Brushing and Garnish:

• salted butter: melted. If you only have unsalted butter, add a generous pinch of salt to the butter.
• parsley: leaves and stalks finely chopped.

A Note On Sourdough Starter

This Sourdough Flatbread recipe calls for an active and bubbly sourdough starter that is 100% hydration. You will need a strong mighty starter for this Sourdough Naan Bread recipe as the dough is enriched with butter and will need a strong colony of yeast in your starter to rise it. Whilst it's not the only leavening agent in this great recipe, you need a little extra oomph from the starter.

Make sure your starter isn't too acidic by feeding it often. When you are ready to make your flatbreads, feed the starter one last time and leave it to at least double in size. Ensure that you don't let your starter go past its peak - that's when it starts deflating!

Step-By-Step Method

Day 1: Make Naan Dough + Bulk Fermentation

1. In a bowl of your stand mixer, mix the dry ingredients: plain flour, sugar, salt and baking powder.

2. Add the active sourdough starter, Greek yogurt and melted cooled butter. Run your stand mixer fitted with a dough hook attachment on medium speed for approx. 10 minutes. Your dough will be sticky but should gather around the hook loosely.

**You may do it by hand by combining the ingredients in a large mixing bowl and then kneading on a kitchen worktop, but be prepared for a very sticky dough. Don't be tempted to add additional flour at this stage.**

3. Scrape the dough onto a lightly floured work surface and, using a dough scraper, shape it into a ball. Place the dough into a greased large bowl, cover with a damp cloth (like a clean dish towel) or plastic wrap and let the dough rest in a warm place (22-25°C) to rise for 4 hours.

4. After 4 hours, place the bowl in the fridge to finish proofing overnight (or for a minimum of 8 hours).

Day 2: Roll Out & Cook

1. Take the risen dough ball out of the fridge and divide it into 8 equal pieces. Shape each piece of dough into a tight ball by rolling it against the table surface cupped into your palm. Place each smooth ball onto a lightly floured surface.

2. Melt the salted butter that you will use for brushing the sourdough flatbreads.

3. Heat cast iron skillets (or frying pans) on high heat (no oil or butter needed) - they need to be very hot!

4. Roll each ball of dough out into a thin circle or oblong using a rolling pin. Then lift the flatbread into a hot skillet and fry for 1-2 minutes on each side. You should have charred blisters!

5. Take the Sourdough naan bread out of the pan and immediately brush it with melted butter. The best way to keep them warm is on a baking sheet covered with foil in the oven preheated to 100°C.

6. Garnish cooked naan with finely chopped parsley and serve warm!

Tips & Tricks For Best Results

• Use a kitchen scale to measure the ingredients. 
• Add a tablespoon of nigella seeds to the dough for the lovely specs of black that you typically see in Naan Bread served at Indian restaurants.
• Fancy something extra, fill the dough with cheese (follow the method in our Garlic Cheese Naan) or make Peshwari Naan next time!
• Don't leave the dough in the fridge for longer than 12 hours. This recipe uses a lot of starter, so if you overproof your dough it will taste a little too sour.
• When rolling the Sourdough Naan bread, don't be afraid to flour the surface and the rolling pin. We highly recommend using a Stainless Steel Rolling Pin when working with a relatively sticky dough!
• Make Sure your cast-iron skillet (or frying pan) is hot before adding the flatbreads. Also, don't worry if the first Naan isn't great! Naan Flatbreads are just like pancakes - the first one hardly ever turns out perfect!

Recipe FAQs

What To Serve Sourdough Naan With?

We love Sourdough Flatbreads so much that we can eat them warm straight out of the cast iron pan, brushed with melted salted butter! But they make the most delectable side dish to many other Indian, Pakistani and even European-style meals.

Some of the best things to serve with them are:

• Lazy Karahi Chicken
• Creamy Chicken Pasanda (Easy & Mild Curry Recipe)
• Mushroom Dahl With Coriander Relish
• Sweetcorn Chowder
• Quick Chicken Manchurian
• Lebanese Hummus

Other Flatbread Recipes

When a loaf of sourdough bread simply doesn't tickle your fancy, or you simply don't want to turn the oven on, make flatbreads! We love our Sourdough Naan Bread recipe, but here are some of our other favourites:

• Easy 4-Ingredient Rotis | Simple Indian Flatbreads
• Sourdough Roti
• Homemade Sourdough Tortillas (With Sourdough Discard or Active Starter)
• Simple Naan Bread (without Sourdough Starter)
• Sourdough Pitta Bread | Overnight Recipe (oven method)