Easy Sourdough Naan Recipe (No Yeast, No Oven!)

Soft, pillowy sourdough naan straight from your skillet is easier to make than you think. With just a few simple ingredients and your active starter, you can enjoy restaurant-style flatbread at home anytime.

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Introduction

Naan is one of those breads that instantly elevates any meal, from a simple weeknight curry to an elaborate dinner with friends. While traditional naan recipes rely on a tandoor oven, tawa, or yogurt, this sourdough naan recipe uses your active starter and everyday kitchen tools to achieve the same soft, flavorful results.

Not only does this recipe make the most of your sourdough starter, but it also produces a tender, golden flatbread with just a little patience and minimal effort. Whether you’re new to sourdough or a seasoned home cook, this recipe will become a go-to for wraps, sandwiches, or a delicious snack.

Quick Summary: With hot skillet cooking, simple ingredients, and an active starter, you can create airy, soft naan that’s flavorful and versatile — no tandoor oven required.

Why You’ll Love This Sourdough Naan Bread Recipe

Naturally leavened flavor: The active sourdough starter brings depth of flavor, a slight tang, and an irresistible aroma.

Soft, pillowy texture: Cooking in a hot skillet with a lid traps steam, producing the airy pockets that make naan so satisfying.

Minimal ingredients, maximum impact: Simple ingredients like flour, olive oil, and honey transform into something extraordinary with your active starter.

Versatile use: Serve with curries, use as sandwich bread, or top with garlic butter or sesame seeds.

Freezer-friendly: Make a big batch and store extras for later in an airtight container.

Pro Tip: Using a cast-iron skillet with high heat gives you a golden color and authentic restaurant-style bubbles.

If you’re exploring other sourdough breads to complement meals, our sourdough artisan bread recipe and sourdough focaccia recipe are both excellent choices.

Ingredients Overview

Here’s what you’ll need for this sourdough naan flatbread recipe, along with the role each ingredient plays:

• Active sourdough starter (100% hydration): Acts as the leavening agent and adds tangy flavor.
• Milk + vinegar or plain yogurt: Adds tenderness, richness, and a slight acidity to balance the dough. Use plant-based milk such as soy milk to make a vegan-friendly version.
• Extra-virgin olive oil or ghee: Softens the bread and adds flavor.
• Honey or sweetener of choice: Helps with browning and provides subtle sweetness.
• Kosher salt: Enhances flavor and strengthens the dough.
• All-purpose flour (or bread flour, whole wheat, spelt): Provides structure. Bread flour adds chewiness; whole wheat/spelt adds nuttiness.

Example: If you want a heartier naan, swap 25% of the flour with whole wheat or spelt flour for added texture.

How to Make Sourdough Naan Bread – Step-by-Step Overview

Step 1: Mix & Knead

In the bowl of a stand mixer (or a medium-sized mixing bowl), combine your starter, milk, vinegar, olive oil, honey, and salt. Break up the starter with a fork to incorporate evenly. Add the flour and mix on low speed with a dough hook, or knead by hand until a soft, smooth dough forms — about 8 minutes.

Pro Tip: Using a dough hook on low speed ensures the dough stays soft and doesn’t overwork, which can make naan tough.

Step 2: Bulk Ferment

Cover the dough with a damp tea towel or plastic wrap and let it rise in a warm place until it grows by 70–100% in volume. Depending on your room temperature and starter activity, this could take 4–12 hours.

Quick Summary: Patience here pays off — the longer the ferment (up to 12 hours), the deeper the flavor.

Step 3: Preheat & Divide

Preheat a large cast-iron skillet over low heat, then bring it up to medium-high before cooking. Divide the sourdough naan dough into 16 equal pieces. Dust your work surface and dough balls lightly with extra flour to prevent sticking.

Step 4: Shape and Roll

Roll two dough balls at a time into oblong or oval shapes about 8″x4″ using a rolling pin. Work gently to maintain the air pockets.

Pro Tip: If the dough resists stretching, let it rest for 5 minutes to relax the gluten.

Step 5: Cook the Flatbreads

Lightly oil the hot skillet. Place the rolled dough onto the preheated skillet — bubbles should form almost immediately. Cover with a tight-fitting lid for 2–3 minutes to trap steam. Remove the lid, flip the naan, and cook the second side uncovered for another 2–3 minutes. The naan should have golden-brown spots and remain soft.

Remove with tongs, brush both sides lightly with olive oil or ghee, and cover with a tea towel while cooking the remaining batches.

Pro Tip: Roll out the next batch while the first is cooking to maintain a steady workflow and ensure soft, fluffy bread.

Step 6: Serve or Store

Serve warm with curries, as a wrap, or with dips. To store, let naan cool completely, then stack in an airtight container or freezer bag for longer storage.

Recipe Variations

• Whole Wheat or Spelt Naan: Replace up to 30% of the flour with whole wheat or spelt for a nuttier flavor.
• Garlic Butter Naan: Brush cooked naan with melted butter mixed with minced garlic and chopped cilantro or parsley.
• Stuffed Naan: Add spiced potatoes, paneer, or cheese before rolling and seal edges carefully.
• Quick Pizza Base: Use cooked naan as a base, add sauce and toppings, and broil for 2–3 minutes.

Pro Tip: Adjust skillet heat if the dough browns too quickly or isn’t puffing. Hot cast iron skillet and medium-high heat give the best results.

Tips & Tricks for the Best Sourdough Naan Flatbread

• Brush cooked naan with olive oil, ghee, or garlic butter for extra flavor.
• Ensure your starter is active and bubbly — this is the best leavening agent.
• Keep the dough covered in a warm place; 70–75°F room temperature works well.
• Lightly flour your rolling pin and work surface to avoid sticking.
• Covering with a lid for the first half of cooking traps steam and creates airy pockets, similar to “oven spring” in bread baking.
• Cook two naan at a time and roll the next batch while the first cooks to maintain workflow.
• Store leftovers in an airtight container or freeze for longer storage.

Serving Suggestions

• Perfect side for curries, dal, or stews, like our delicious mung dal recipe or pumpkin lentil stew.
• Use as a wrap for sandwiches or falafel.
• Make mini pizzas or flatbread appetizers.
• Brush with garlic butter and sprinkle sesame seeds for a classic finish.
• Stack warm naan under a tea towel to keep them soft — just like Indian restaurants.

Storage Tips

• Room Temperature: Up to 2–3 days in an airtight container.
• Freezer: Wrap individually or stack with parchment between each, then place in a freezer bag — up to 6 months. Reheat in a skillet or toaster for best texture.

Refrigerating is not recommended as it will dry out your naan.

Pro Tip: Reheating gently in a hot skillet restores the soft, fluffy texture better than a microwave.

Recipe FAQs

Final Thoughts

Whether you’re serving curry, making sandwiches, or just enjoying a snack, this sourdough naan flatbread recipe brings warmth, flavor, and texture straight from your kitchen. With an active starter, a hot skillet, and simple ingredients, you’ll enjoy soft, airy naan that rivals Indian restaurants — all made with minimal effort and maximum flavor.

More Delicious Sourdough Recipes

• How to Make Sourdough Starter from Scratch
• Homemade Artisan Sourdough Bread Recipe
• Sourdough Focaccia Bread Recipe (Easy – No-Knead)
• Sourdough Bagel Recipe | Easy Homemade Chewy Bagels
• Sourdough Discard Crackers
• Easy Sourdough Scones Recipe – Buttery, Flaky & Delicious
• Vegan Sourdough Donuts
• Sourdough Jam Sandwich Cookies
• Vegan Sourdough Danish
• Sourdough Chai Spice Star bread recipe
• Artichoke Olive and Spinach Stuffed Sourdough Star Bread

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Easy Sourdough Naan Recipe (No Yeast, No Oven!)

Author: Kaity Farrell

Soft, fluffy, and flavorful, this sourdough naan recipe uses your active starter to create restaurant-style flatbread at home. Cooked on a hot skillet, these sourdough naan flatbreads are perfect for curries, wraps, sandwiches, or as a snack. Simple ingredients, minimal effort, and naturally leavened for the best texture and flavor.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 4 hours hours

Total Time: 4 hours hours 50 minutes minutes

Servings: 16 servings

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Ingredients

• 50 g active sourdough starter (100% hydration)
• 125 g milk or plain yogurt (1/2 cup, or non-dairy milk)
• 5 g apple cider vinegar (1 teaspoon, omit of using yogurt)
• 150 g water (1/2 cup + 2 tbs)
• 12 g extra-virgin olive oil or ghee (1 tablespoon)
• 21 g honey (1 tablespoon, or sweetener of your choice)
• 10 g kosher salt (2.5 teaspoons)
• 500 g all-purpose flour (3-1/2 cups)

Instructions

• In the bowl of a stand mixer or a medium-sized mixing bowl add everything except for the all-purpose flour. Combine with a fork to break up the starter.
• Then add the flour and mix on the lowest setting with a dough hook attachment or knead by hand until a soft smooth dough comes together or about 8 minutes.
• Cover the bowl with a damp towel or beeswax wrap and let the dough bulk ferment until it has grown by 70%-100% in volume, which could take anywhere from 4-12 hours or longer depending on your climate.
• After bulk ferment, preheat a large cast iron skillet on the stovetop over low heat.
• Divide the dough into 16 equal portions and dust them and the work surface with flour.
• Then roll out 2 pieces of dough into flat oblong/oval shapes about 8″x4″.
• After you roll out 2 pieces, lightly oil the cooking surface then lay the rolled out pieces of dough flat into the skillet. Bubbles should start to form immediately in the dough. Cover the skillet with a tight-fitting lid.
• Cook the flatbread for 2-3 minutes with the lid on. Then remove the lid and flip the flatbread. It may puff up a bit after you flip it. Cook the other side, uncovered for another 2-3 minutes. Both sides should have dark brown spots and the bread should be soft and fold easily.
• Remove the bread with kitchen tongs and lightly brush both sides with olive oil or ghee. Place them on a plate and cover with a kitchen towel while you cook the remaining batches.
• Roll out the next batch while the previous batch is cooking. Make sure to lightly oil the skillet between batches. Repeat steps 6-9 until all of the dough is cooked.

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Notes

• Freeze the leftover naan in a freezer bag to use within 6 months. Defrost and warm them in the toaster as you need.
• A large cast-iron skillet with sides works best for this recipe. A griddle would work, but you would need a domed lid or inverted disposable roasting pan to cover the dough while it cooks.
• Lightly oiling the skillet between batches is an important step and helps keep the bread soft and pliable.
• You may have to adjust the heat level throughout the cooking process. If the dough is browning too fast then lower the heat, or if no air bubbles form when the dough hits the skillet then raise the heat a bit.
• Using a lid for the first half of cooking helps to hold in steam and create larger air pockets for a light and airy finished flatbread. Kind of like “oven spring” when baking sourdough bread.

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Course: Bread

Cuisine: Indian

Keyword: sourdough, naan, flatbread

Nutrition

Serving: 1flatbread | Calories: 130kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 270mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg

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