• *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.