Sourdough Garlic Naan Bread

There’s something incredibly comforting about the smell of fresh garlic naan wafting through the kitchen. Now imagine combining that with the tangy flavor and health benefits of sourdough. Sourdough garlic naan bread is a beautiful fusion of Indian-inspired flatbread and ancient sourdough baking, creating a chewy, soft, and flavorful bread that’s perfect with curries, soups, or even as a snack on its own.

This recipe is perfect for home bakers looking to reduce food waste by using sourdough discard, or for anyone wanting to add a deeper flavor to their naan bread. The sourdough not only enhances the texture and taste but also makes the naan easier to digest due to its natural fermentation.

While traditional naan often requires yeast and yogurt, this version relies on the natural leavening power of a sourdough starter. It’s surprisingly simple and doesn’t require a tandoor oven—just a hot skillet and a bit of patience.

🕒 Cooking Time & Serving

• Prep time: 10 minutes

• Rest/fermentation time: 6–8 hours or overnight

• Cook time: 20 minutes

• Total time: ~8 hours 30 minutes

• Servings: 6 naan breads

🧄 Ingredients

For the dough:

• 1 cup sourdough starter (active or discard)

• 2 ½ cups all-purpose flour

• ½ cup plain Greek yogurt or regular yogurt

• ⅓ cup warm water

• 2 tbsp olive oil or melted ghee

• 1 tbsp sugar

• 1 tsp salt

• 1 tsp baking powder

For garlic topping:

• 2 tbsp melted butter or ghee

• 3–4 cloves garlic, finely minced

• 2 tbsp chopped fresh cilantro (optional)

👩‍🍳 How to Make Sourdough Garlic Naan Bread

Step 1: Mix the dough

In a large bowl, combine the sourdough starter, flour, yogurt, warm water, olive oil, sugar, salt, and baking powder. Mix until a rough dough forms.

Step 2: Knead the dough

Turn the dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic. If the dough feels sticky, sprinkle with a little more flour.

Step 3: First rise (bulk fermentation)

Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 6–8 hours (or overnight) until slightly puffed.

Step 4: Divide and rest

After fermentation, punch down the dough and divide it into 6 equal pieces. Roll each into a ball and let them rest for 20 minutes, covered with a damp cloth.

Step 5: Roll out the naan

On a floured surface, roll each dough ball into a teardrop or oval shape about ¼ inch thick.

Step 6: Prepare garlic butter

Mix melted butter or ghee with the minced garlic. Set aside.

Step 7: Cook the naan

Heat a cast-iron skillet or non-stick pan over medium-high heat until very hot. Place one rolled dough piece onto the skillet and cook for 1–2 minutes until bubbles form. Flip and cook another 1–2 minutes until golden brown and cooked through. Brush immediately with garlic butter and sprinkle with cilantro.

Step 8: Repeat and serve

Repeat for remaining dough balls. Serve warm with curry, chutney, or enjoy on its own.

📝 Notes

• Sourdough discard or active starter: You can use either; the discard will give a milder rise and flavor.

• Make ahead tip: The dough can be made a day ahead and refrigerated after fermentation.

• No yogurt? Substitute with a plant-based yogurt or add a splash of lemon juice to milk as an alternative.

• Cooking tip: For a bubbly texture, press lightly on the naan while cooking with a spatula.

❓ FAQs

Can I bake the naan instead of cooking in a skillet?

Yes, bake at 475°F (245°C) on a pizza stone or hot baking sheet for about 5–6 minutes, then broil for color.

Can I freeze the dough?

Yes. After shaping into balls, freeze them individually. Thaw in the fridge overnight before rolling and cooking.

Why didn’t my naan bubble up?

The pan might not have been hot enough, or the dough was too cold. Let the dough rest at room temp before rolling and cooking.

Can I make this gluten-free?

This recipe relies on gluten structure. For a GF version, you’d need a dedicated gluten-free flour mix and xanthan gum, with altered ratios.

🧾 Nutrition Information (Per Serving – 1 naan)

Note: Values are approximate and may vary based on ingredients used.

⚠️ Disclaimer

This recipe is intended for general enjoyment and is not a substitute for professional dietary advice. Always check ingredient labels for allergens such as gluten or dairy. Consume in moderation, especially if watching sodium or calorie intake. If you have dietary restrictions or allergies, consult with your doctor or a nutritionist before trying new recipes.