If you’ve never tried making naan at home, this sourdough version will change your mind. Naturally leavened with sourdough starter, this naan is soft, tender, and full of flavor, with beautiful golden bubbles or grill marks and just the right amount of chew. It’s perfect for scooping up curry, wrapping around grilled meats, or enjoying warm with a brush of garlic butter. And the best part? No yeast needed, just your starter and a little time.
Why I love this recipe
- They’re 100% sourdough—no commercial yeast—making them easier to digest and gentler on the gut.
- Perfect for summer: no need to turn on the stove or oven when cooked on a hot grill or skillet.
- Versatile and freezer-friendly—great for meal prep or quick weeknight dinners.
- Delicious brushed with garlic butter, served with dips, or wrapped around grilled meats and veggies.
How to make easy sourdough naan bread: step-by-step
Baker’s schedule: Mix the dough in the AM, allow it to double in size. Shape and bake the same day OR refrigerate overnight to bake for the following day.
Ingredients
- 100 grams active sourdough starter (at peak and bubbly)
- 7 grams honey
- 12 grams sugar
- 120 grams milk
- 170 grams plain full-fat yogurt
- 28 grams olive oil
- 450 grams all-purpose flour
- 10 grams salt
Equipment
- Mixing bowl
- Food scale
- Rolling pin
- Large non stick skillet or cast iron
Instructions
*Ensure your sourdough starter is active and bubbly before using. I feed my starter the evening before I mix the dough so it is ready in the morning!
The dough can be mixed by hand or by a stand mixer.
- In a large bowl combine the starter, honey, sugar, yogurt, milk, and oil. Add the flour and salt to form a shaggy dough.
- Cover the dough and let it rest for 20-30 minutes.
- After the dough has rested knead it on a lightly floured surface until smooth and slightly tacky (5-8 minutes).
- Once complete, place the dough in a lightly oiled bowl, cover it and let it double in size. The timing on this can vary but it takes around 6 hours at 72 degrees F.
Shape the sourdough naan bread
- Once the dough has doubled in size it can be shaped and baked in the same day OR refrigerated overnight to bake for the following day.
- Once ready to shape the sourdough naan bread turn it out on a lightly floured surface. I like to weigh the dough for accuracy, then divide it into 8 or 12 equal pieces, depending on how large you’d like your naan to be.
- Shape each piece into a ball and cover for 15-20 minutes with a towel to relax the gluten.
- After the dough has relaxed, preheat a skillet (cast iron or non stick) over medium-high heat.
- Roll each ball into a 6-8 inch oval or rough circle shape on a lightly floured surface and cook the naan 1-2 minutes per side, until puffed and browned in spots. Flip when bubbles form.
- Store the cooked naan in a warm towel to preserve freshness. Brush warm naan with melted butter or garlic butter and garnish with herbs if desired.
- Serve naan bread warm and keep wrapped tightly or stored in a bread bag for 1-2 days at room temperature.
Grilling instructions
- Preheat your grill to medium-high heat (around 450°F / 230°C). If using a gas grill, let it heat for at least 10–15 minutes. For charcoal, wait until the coals are white-hot and evenly spread.
- Brush one side of the naan with a bit of oil or melted butter to prevent sticking and enhance browning.
- Place oiled-side down directly onto the hot grill grates. Close the lid and cook for about 1–2 minutes, or until bubbles form and the bottom has light char marks
- Flip the naan, then cook another 1–2 minutes with the lid closed, until puffed and cooked through.
More sourdough bread recipes
- Greek Yogurt Sourdough Discard Flatbread
- Easy Sourdough Pita Bread
- Sourdough Hamburger Buns
- Sourdough Hawaiian Rolls (soft & sweet!)
Easy Sourdough Naan Bread (so soft!)
Soft, chewy, and perfectly blistered, this sourdough naan bread is an easy and flavorful way to use your starter, no yeast required!
Servings: 8 flatbreads
Equipment
- Mixing bowl
- Food scale
- Rolling Pin
- Large non stick skillet or cast iron
Ingredients
- 100 grams active sourdough starter bubbly and at peak
- 7 grams honey
- 12 grams sugar
- 170 grams full-fat plain yogurt
- 120 grams milk
- 28 grams olive oil
- 450 grams all-purpose flour
- 10 grams salt
Instructions
- *Ensure your sourdough starter is active and bubbly before using. I feed my starter the evening before I mix the dough so it is ready in the morning!The dough can be mixed by hand or by a stand mixer.
- In a large bowl combine the starter, honey, sugar, yogurt, milk, and oil. Add the flour and salt to form a shaggy dough.
- Cover the dough and let it rest for 20-30 minutes.
- After the dough has rested knead it on a lightly floured surface until smooth and slightly tacky (5-8 minutes).
- Once complete, place the dough in a lightly oiled bowl, cover it and let it double in size. The timing on this can vary but it takes around 6 hours at 72 degrees F.
Shape the sourdough naan bread
- Once the dough has doubled in size it can be shaped and baked in the same day OR refrigerated overnight to bake for the following day.
- Once ready to shape the sourdough naan bread turn it out on a lightly floured surface. I like to weigh the dough for accuracy, then divide it into 8 or 12 equal pieces, depending on how large you’d like your naan to be.
- Shape each piece into a ball and cover for 15-20 minutes with a towel to relax the gluten.
- After the dough has relaxed, preheat a skillet (cast iron or non stick) over medium-high heat.
- Roll each ball into a 6-8 inch oval or rough circle shape on a lightly floured surface and cook the naan 1-2 minutes per side, until puffed and browned in spots. Flip when bubbles form.
- Store the cooked naan in a warm towel to preserve freshness. Brush warm naan with melted butter or garlic butter and garnish with herbs if desired.
- Serve naan bread warm and keep wrapped tightly or stored in a bread bag for 1-2 days at room temperature.
Grilling instructions
- Preheat your grill to medium-high heat (around 450°F / 230°C). If using a gas grill, let it heat for at least 10–15 minutes. For charcoal, wait until the coals are white-hot and evenly spread.
- Brush one side of the naan with a bit of oil or melted butter to prevent sticking and enhance browning.
- Place oiled-side down directly onto the hot grill grates. Close the lid and cook for about 1–2 minutes, or until bubbles form and the bottom has light char marks
- Flip the naan, then cook another 1–2 minutes with the lid closed, until puffed and cooked through.
Notes
Baker’s schedule: Mix the dough in the AM, allow it to double in size. Shape and bake the same day OR refrigerate overnight to bake for the following day.
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