Sourdough Naan

Prep Time:

15 Minutes

Cook Time:

15 Minutes


6 Servings



About the Recipe

Make sure to use a high-smoke point oil for cooking and regulate pan temperature to avoid burning. Also note: it's the topping that makes naan so good, don't skimp!


  • ¼ cup (60 gr) sourdough starter ((or discard))

  • 2 ⅓ cups (360 gr) All purpose flour

  • ¼ cup (70 gr) plain yogurt

  • ¾ cup (175 ml) water

  • 1 Tbsp (12 gr) vegetable oil

  • 1 tsp (5 gr) sugar

  • 1 tsp (6 gr) salt


  • 2 Tbsp (30 gr) Ghee (or butter)

  • 2 garlic cloves (peeled)

  • cilantro

  • salt


Step 1

In a large mixing bowl add the yogurt, water, oil, sugar and sourdough starter. Mix well using your hand or a spatula.

Step 2

Add the flour and salt, mix until combined. Cover the bowl and leave it to rest for 30 minutes.

Step 3

Knead dough for 3-4 minutes (not more) and you’ll noticed that its texture has changed a bit, now is less sticky but still will stick to your hands. Cover again and leave it to rest for another 30 minutes.

Step 4

Knead the dough again for another 2-3 minutes or until the dough won’t stick to the bowl anymore.

Step 5

Leave the dough to rest again, this time for 1 hr and 30 min. The dough don’t have to double in size, just rise a little bit.

Original Recipe