Sourdough Naan
Soft, bubbly sourdough naan made with yogurt and active starter, griddled until blistered. A same-day flatbread with a tender chew and tangy flavor.
By Maya Ellison · Reviewed by Maya Ellison · Updated August 29, 2026 · 2 min read
Sourdough naan is the soft, blistered flatbread you griddle on the stovetop, built on active starter and yogurt for a tender chew and a real tang. It comes together in an afternoon and beats anything from a bag, with little bubbles charring at the edges and a garlicky butter finish. Once you've made it, store-bought naan tastes like cardboard.
Why this recipe works
The combination of starter and yogurt does two jobs: the starter gives lift and sour depth, while yogurt's fat and acid keep the flatbread pliable. A short bulk and a hot, dry pan set the gluten just enough to blister without turning leathery.
| Ingredient | Weight |
|---|---|
| Bread flour | 300 g |
| Active starter | 100 g |
| Yogurt | 120 g |
| Water | 60 g |
The hydration sits around 60% with the yogurt counted, which rolls out thin and cooks fast.
Rolling and griddling
Rest the divided dough so it rolls without snapping back. Aim for a thin oval, about three millimeters, with the occasional thicker spot for a puff.
A dry, screaming-hot cast-iron pan is the whole technique. One to two minutes per side, pressing gently to encourage the pocket. Brush with garlic butter the second it comes off.
Common mistakes
- Tough, crackly naan: overcooked or too thick. Roll thin, cook fast.
- No blister: pan not hot enough. Preheat the skillet fully.
- Dense, flat bread: inactive starter. Use it at peak as the starter guide describes.
- Dry edges: rolled and sat too long. Roll right before cooking.
Before you bake
A lively starter is the key — the sourdough starter guide gets yours to peak. The hydration guide explains the percentages, and the sourdough bread recipe is where the starter journey begins.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 300 g bread flour
- 100 g active sourdough starter, at peak
- 120 g plain yogurt
- 60 g water
- 15 g olive oil (about 1 tablespoon)
- 6 g fine sea salt
- Extra melted butter and minced garlic, for finishing
Method
Mix the flour, starter, yogurt, water, oil and salt into a soft dough. Knead 8 minutes until smooth and elastic.
Cover and bulk ferment 2-3 hours at 76-78°F, until puffy and about 1.5x. A longer cool ferment adds more tang if you have time.
Divide into 8 pieces, roll each into a ball, and rest covered 20 minutes so the gluten relaxes for rolling.
Heat a cast-iron skillet over medium-high. Roll each ball to a thin oval, about 3 mm, and lay it in the dry pan.
Cook 1-2 minutes until bubbles blister and the underside browns, flip, and cook the second side 1 minute. Press lightly to puff.
Brush with melted garlic butter while hot. Stack and keep warm in a towel until serving.
Frequently asked questions
Can I use discard instead of active starter?
You can, but the naan will be denser and flatter since discard won't leaven as well. For the soft, puffy version, use active starter at peak as written.
Why yogurt in naan?
Yogurt tenderizes the gluten and adds a gentle tang that complements the sourdough. It also keeps the flatbread soft even after cooling, which is the hallmark of good naan.
Why is my naan tough?
Overcooked or rolled too thick. Keep it thin, cook hot and fast, and don't let it dry out in the pan. Resting the dough before rolling matters too.
Can I make them ahead?
Yes. Cook, cool, and reheat wrapped in foil at 350°F for 8 minutes, or toast lightly. They freeze well for a month.