A stack of golden sourdough naan brushed with ghee, garnished with herbs, and served with yogurt and oil.

Fluffy, tangy, and ridiculously versatile, sourdough naan is one of those recipes that makes your kitchen smell like heaven while satisfying every carb-loving urge you’ve ever had. Whether it’s served alongside a creamy butter chicken, topped with melty cheese like a makeshift pizza, or simply slathered with ghee and devoured on its own, sourdough naan has this magical way of turning any meal into an experience.

If you’ve already dipped your toes into sourdough baking or you’re just curious about stepping your flatbread game up a notch, this blog post is for you. Trust me, once you’ve made sourdough naan from scratch, there’s no going back to store-bought.

Table of Contents

Why Sourdough Naan?

Quick question: have you ever tried regular naan (aka that Indian-style flatbread of dreams)? If not, you’re seriously missing out. Now imagine that same pillowy soft goodness, but with a tangy depth of flavor thanks to your bubbly, boozy pal—sourdough starter. See? Magic.

Sourdough naan brings together the pillowy softness of traditional naan with the subtle tang of natural fermentation. It’s less fussy than baking a full sourdough loaf (we’ve all been there… waiting forever for dough to rise), making it perfect for beginner bread heads and seasoned bakers alike.

And hey, you’re giving your sourdough starter a job to do, which means fewer guilt trips about letting it sit idle in the back of your fridge. Win-win, right?

What Do You Need to Make Sourdough Naan?

Before diving in, let’s deep-dive into your grocery list and tool stash. As they say in baking world: “Mise en place, baby!” Translation—get your stuff together, so the process feels smooth and stress-free.

Ingredients

This recipe makes about eight naan breads, perfect for a small gathering or—let’s be real—a week’s worth of carbs for one person.

Active sourdough starter (fed and bubbly): 100g
All-purpose flour: 300g
Greek yogurt: 125g (adds richness—substitute with regular yogurt if needed)
Warm water: 100-125g (start with 100g; add a little more if the dough feels dry)
Olive oil or melted ghee: 10g (plus more for brushing)
Sugar: 10g (balances out the tanginess)
Sea salt: 10g
Baking powder: 1 tsp (helps keep things extra fluffy)

Optional: Garlic, herbs, or nigella seeds for topping. Go wild with it!

Must-Have Tools

A large mixing bowl (a glass one is fun so you can watch your dough rise).
A rolling pin (or just a sturdy wine bottle—been there).
A cast-iron skillet, griddle, or heavy-bottomed non-stick pan.
A bench scraper or your trusty hands (you decide how messy you want to get).

Recipe: How to Make Sourdough Naan

Hands rolling sourdough naan dough on a floured surface with tools and dough balls nearby.

Here comes the good stuff! Follow these instructions, and you’ll have a stack of soft, tangy naan ready to devour in no time.

Preparation Time:

Active: ~15 minutes
Wait (fermentation): 6-8 hours (or overnight)
Cooking: 2-3 minutes per naan

Instructions

Mix the Dough

Start by mixing your sourdough starter, yogurt, warm water, and olive oil in a large bowl. Stir until it’s pretty smooth—it doesn’t need to look perfect here. Add your flour, baking powder, sugar, and salt. If the dough feels sticky, don’t worry! You want it on the softer, wetter side for that pillowy finish later.

Knead It Out (or Don’t)

No kneading obsession required. Just a quick mix until the dough mostly comes together, and you’re good to go. Einkorn flour would also work beautifully here (cue internal link to Sourdough Einkorn Pitted Bread).

Let It Rest

Cover the bowl with a clean dish towel and let the dough ferment at room temperature for 6 to 8 hours. If you’re making this in the evening, let it cold-proof in the fridge overnight. This gives it that classic sourdough tang that makes sourdough naan so unique.

Shape, Roll, Repeat

Once the dough has doubled in size and smells pleasantly tangy, divide it into 8 equal portions. Roll each portion into a ball, then flatten it into an oval or circle (about ¼-inch thick). Pro tip: Keep your surface floured to avoid sticky situations.

Heat Things Up

Preheat your cast-iron skillet or griddle over medium-high heat—get it hot. Brush the pan lightly with oil or ghee.

Cook the Naan

One at a time, place the rolled dough into your hot skillet. You’ll see bubbles start to form on the surface after about 30 seconds. Flip and cook for another 60-90 seconds on the other side. Repeat until all your naans are golden, bubbly, and lightly charred in spots.

Brush and Serve

Immediately brush each naan with more melted ghee or olive oil for extra flavor. Sprinkle with garlic or herbs if you’re feeling fancy.

Why Sourdough Naan Deserves a Spot in Your Recipe Repertoire

Making sourdough naan isn’t just about producing another flatbread—it’s about the joy of taking something as simple as flour, water, and starter and transforming it into an absolute showstopper.

Here’s why I keep coming back to this recipe, even after countless loaves of sourdough bread (check out my Sourdough Einkorn Pitted Bread guide for all the loaf-y fun!):

Quick(er) Reward: Unlike regular sourdough, which requires 12–24 hours of fermentation, naan is way faster. Perfect for those days when carb cravings hit hard.
Versatility: It works as a side dish, vehicle for dips, or even as a standalone snack. Feeling extra? Turn it into a dessert naan by topping with honey and cinnamon.
Social Food: Tear it, share it, love it. There’s something inherently communal about naan that makes it a hit at dinners, potlucks, and BBQs.

Store It Like a Pro

Naan reheats like a champ, which means you can make it ahead of time. Once cooked, let the naan cool completely and store it in a zip-top bag or airtight container. Pop it in the fridge for up to 3 days or freeze for up to a month. To reheat, just toss it in a skillet for a couple of minutes, and it’ll taste as fresh as the day you made it.

Final Thoughts

Sourdough naan bubbling on a cast-iron skillet with charred spots and a stack of naans in the background.

Cooking isn’t just about feeding yourself. It’s about creating moments that fill your home with warmth and your soul with joy. Sourdough naan does just that. It combines the timeless tradition of flatbreads with the earthy, tangy charm of sourdough—an unbeatable match.

What do you think? Will you ditch the store-bought flatbreads and give this recipe a try? Let me know how it works out for you in the comments below! Seriously dying to see your creations—tag me on Instagram with your golden, puffy naan pics. 🫓

Until next time, may your dough rise, your naan bubble, and your meals always be delicious!

Sourdough Naan

Author: Olivia Baker
Total Time: Prep Time: 20 minutes (active) + 6-8 hours (rising) | Cook Time: 2-3 minutes per naan
Yield: 8 naan breads

Print Recipe

Ingredients

Active sourdough starter (fed and bubbly): 100g
All-purpose flour: 300g
Greek yogurt: 125g (adds richness—substitute with regular yogurt if needed)
Warm water: 100-125g (start with 100g; add a little more if the dough feels dry)
Olive oil or melted ghee: 10g (plus more for brushing)
Sugar: 10g (balances out the tanginess)
Sea salt: 10g
Baking powder: 1 tsp (helps keep things extra fluffy)

Instructions

Mix the Dough: Start by mixing your sourdough starter, yogurt, warm water, and olive oil in a large bowl. Stir until it’s pretty smooth—it doesn’t need to look perfect here. Add your flour, baking powder, sugar, and salt. If the dough feels sticky, don’t worry! You want it on the softer, wetter side for that pillowy finish later.
Knead It Out (or Don’t): No kneading obsession required. Just a quick mix until the dough mostly comes together, and you’re good to go.
Let It Rest: Cover the bowl with a clean dish towel and let the dough ferment at room temperature for 6 to 8 hours. If you’re making this in the evening, let it cold-proof in the fridge overnight. This gives it that classic sourdough tang that makes sourdough naan so unique.
Shape, Roll, Repeat: Once the dough has doubled in size and smells pleasantly tangy, divide it into 8 equal portions. Roll each portion into a ball, then flatten it into an oval or circle (about ¼-inch thick). Pro tip: Keep your surface floured to avoid sticky situations.
Heat Things Up: Preheat your cast-iron skillet or griddle over medium-high heat—get it hot. Brush the pan lightly with oil or ghee.
Cook the Naan: One at a time, place the rolled dough into your hot skillet. You’ll see bubbles start to form on the surface after about 30 seconds. Flip and cook for another 60-90 seconds on the other side. Repeat until all your naans are golden, bubbly, and lightly charred in spots.
Brush and Serve: Immediately brush each naan with more melted ghee or olive oil for extra flavor. Sprinkle with garlic or herbs if you’re feeling fancy.