Can I make sourdough naan without yogurt?

Yes, absolutely. If you're out of yogurt or avoiding dairy, replace it with plant-based milk mixed with lemon juice or vinegar . This creates a “sour” component that mimics yogurt's acidity. Let the mixture sit for 5–10 minutes before adding to the dough. The naan will still be soft and slightly tangy.

What are the best sourdough naan recipes for beginners?

For beginners, use recipes that include active starter , baking powder , and simple ingredients like milk and yogurt . This article from DishRCP offers a well-balanced, foolproof version. If you’re in a hurry, our no-rise variation in Part 8 works great, too. Always start with all-purpose flour—it’s the most forgiving.

Can I use sourdough starter directly for naan?

Yes! You can use either active sourdough starter or discard . Active starter is ideal for quicker fermentation and a more mild flavor. Discard gives a stronger sour taste and takes longer to ferment. Just make sure your discard comes from a mature starter (at least 2 weeks old).

Can I skip the rise for sourdough naan?

Yes, but expect less puffiness and deeper flavor. For no-rise naan, use baking powder only and skip fermentation. Let the dough rest 30–60 minutes before rolling and cooking. This method is great when you're short on time.

Why didn’t my sourdough naan puff up?

There are a few likely reasons: Skillet wasn’t hot enough Dough didn’t ferment long enough Overworked or under-kneaded dough Rolled too thin For best puffing, cook on a searing hot cast iron skillet , and make sure your dough is well-rested and hydrated.

Can I freeze sourdough naan after cooking?

Definitely. Let naan cool completely, stack with parchment between pieces, and freeze in an airtight bag for up to 2 months. Reheat from frozen in a skillet or oven. You can also par-cook and freeze for faster reheating later.

Sourdough Naan – The Best 9-Step Tangy Flatbread Recipe (No Yeast Needed)

Description

Soft, tender, and full of flavor, this sourdough naan bread is made with a tangy sourdough starter and creamy yogurt. Cooked on a hot griddle, it’s the perfect companion for your favorite curry or stew.

Ingredients

Scale

120 g Milk warm
▢125 g Greek Yogurt
▢150 g Sourdough Starter or sourdough discard (see notes)
▢20 g Olive Oil
▢400 g All Purpose Flour
▢12 g Baking Powder
▢10 g Salt

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Instructions

Step-by-Step Instructions for Sourdough Naan

Mix Wet Ingredients:
In a large bowl, combine the warm milk, Greek yogurt, olive oil, and sourdough starter. Whisk gently until smooth.
Form the Dough:
Add the flour, baking powder, and salt to the bowl. Mix everything together until a shaggy, slightly dry dough forms. Cover the bowl with plastic wrap and let it rest for 30 minutes.
Initial Knead:
After resting, knead the dough in the bowl until it becomes smoother and slightly elastic. Cover again and let it rest for another 30 minutes.
Final Knead on Counter:
Turn the dough out onto a clean counter. Knead vigorously until soft and elastic. The dough should feel slightly sticky but not cling to your hands. Avoid adding extra flour.
Bulk Fermentation:
Place the kneaded dough back into a bowl and cover with plastic wrap. Let it ferment in a warm spot until doubled in size.
Divide & Shape:
Once risen, divide the dough into 12 equal pieces. Using a kitchen scale helps ensure uniform size—68g each if you want naan like the photos. Roll each piece into a ball and let them rest for 30 minutes.
Roll Out the Naan:
Flatten each ball with your fingertips into a rough oval or round shape. You can use a rolling pin or simply stretch the dough by hand.
Cook the Naan:
Heat a cast iron skillet or fry pan until it’s searing hot. Do not grease the pan. Lightly spray or brush each naan with water before placing it wet-side down into the skillet.
Flip & Finish:
Cook for 20–30 seconds until bubbles form, then flip and cook the other side for another 20–30 seconds. The naan should puff up with golden brown spots.
Brush with Butter:
Remove from the skillet and immediately brush each naan with melted butter.
Repeat:
Continue until all naan breads are cooked and brushed.

Notes

Sourdough Starter Tips
For best results, use an active, bubbly sourdough starter. It helps the dough rise well and gives your naan a balanced flavor. If you’re using sourdough discard, expect a longer bulk fermentation time and a tangier flavor, especially since the yogurt also adds acidity. Because this recipe doesn’t include added yeast, only use discard if your starter is at least 2–4 weeks old and reliably doubles in size.

Kneading Notes
This dough is easy to knead by hand. You can also use a stand mixer or Thermomix. Knead for about 3 to 6 minutes until the dough is smooth and elastic.

Bulk Fermentation Tips
While you can use discard, an active starter is preferred for better fermentation. Keep your dough in a warm spot to rise efficiently. A warm environment will help speed things up.

Cooking Notes
Sourdough naan cooks best on a cast iron skillet, which gives you that perfect char and puff. A stainless steel pan also works if needed. You can also grill them on a hot BBQ or grill plate for excellent results.

Prep Time: 30minutes
Cook Time: 15minutes
Category: Baking, Side Dish, Sides
Cuisine: American

Nutrition

Serving Size: 12 Naan Breads
Calories: 162 kcal
Sugar: 1g
Sodium: 438mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0.3g
Carbohydrates: 29g
Fiber: 1g
Protein: 5g
Cholesterol: 2mg