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Naan made with Sourdough

Sourdough Naan

Rebecca Coleman
How to make a delicious Indian flatbread using sourdough starter instead of yeast.
Prep Time 15 mins
Cook Time 15 mins
Rising time 3 hrs
Course Bread
Cuisine Indian
Servings 4


  • 1 cup sourdough starter
  • 1/2 cup milk or non-dairy milk warmed
  • 1/4 cup thick yogourt or non-dairy option
  • 1 tsp baking powder
  • 2 cups all purpose flour
  • pinch of kosher salt
  • melted butter vegan? or oil for frying


  • Begin by mixing together the wet ingredients (including sourdough starter) in a large bowl.
  • Add in the dry ingredients and mix well until it forms a shaggy dough. Spritz or brush with oil, cover with plastic wrap, and then a clean tea towel and set aside to rise for 2-3 hours in a warm place, or until doubled in size.
  • Punch the dough down and sprinkle a little flour on your work surface. Turn the dough out onto your floured work surface and knead it for a few minutes until smooth, adding additional flour if needed.
  • Divide the dough into half, then half again, then half again so you have 8 pieces. Using your fingers, stretch each piece of dough out into an oval shape about 1/4-1/2" thick.
  • Heat your frying pan over medium-high heat. Brush the pan with melted butter or oil and then place the naan bread in the pan and allow to fry to for a minute or two, until crispy and golden, then flip and allow to cook on the other side.
  • Repeat with remaining dough.
Keyword vegan