Sourdough Naan Bread (Soft, Pillowy, and Better Than Takeout)

From Scratch Kitchen | Nurse-Tested, Family-Approved

If there's one recipe that has completely changed weeknight dinners in our house, it's this one. Homemade sourdough naan sounds fancy, but I promise, it's one of the most approachable sourdough recipes you'll ever make. No oven required. No long bake time. Just a hot skillet, a little patience, and a dough that comes together faster than you'd think.

We've been making this on repeat, and it pairs with honestly everything. Soup, curry, or just slathered in garlic butter fresh off the skillet. And if you've never made garlic naan at home? That's what we're doing today. I'm sharing my full recipe plus my garlic butter version because once you try it, plain naan might not cut it anymore.

Let's get into it!

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What You Need

For the Naan Dough:

• 1 cup active or discard sourdough starter (240g)
• ½ cup plain whole milk yogurt (120g)
• 1 tablespoon olive oil (14g)
• 1 teaspoon organic cane sugar (4g)
• 1 teaspoon salt (6g)
• 1¾ cups all-purpose flour (210g)

For Garlic Naan (Optional but Highly Recommended):

• 3 cloves garlic, minced
• 3–4 tablespoons salted butter, melted
• 2 teaspoons fresh cilantro, chopped

Equipment:

• Danish whisk or wooden spoon
• Cast iron skillet or Blackstone griddle
• Rolling pin
• Parchment paper (for stacking rolled dough)
• Clean dish towel

Can I Use Sourdough Discard Instead?

Yes! If you don't have active starter on hand, sourdough discard works great in this recipe. The main difference is that discard won't give your dough the same rise, so your naan may be slightly less puffy but honestly, for a flatbread that's getting rolled out thin anyway, it's barely noticeable. The biggest difference you'll taste is a little more of that tangy sourdough flavor, which I personally love. Just know that your bulk ferment time may need to stretch a bit longer on the counter, closer to the 6-hour mark, to get some activity going. Either way, this is a great recipe for using up that discard sitting in your fridge!

Step-by-Step Instructions

Step 1: Mix the Dough

In a large bowl, combine your active sourdough starter, whole milk yogurt, olive oil, sugar, and salt. Mix everything together until well combined.

Add your flour and mix as much as you can with your Danish whisk. Once it gets too thick to whisk, switch to wet hands and work the dough until it all comes together. It doesn't need to be perfectly smooth at this point—don't stress it!

Step 2: Rest, Then Knead

Cover the bowl with a damp towel and let it rest for 1 hour. This gives the flour time to hydrate and makes kneading so much easier.

After that hour, come back and knead the dough right in the bowl (no need to take it out). About 5 minutes of kneading is all it takes. You'll feel it smooth out and come together nicely.

Cover again with your damp towel and let it rest on the counter for 4–6 hours. You're looking for it to roughly double in size. If using discard you’re looking more at the 6-hour mark.

Step 3: Divide and Rest

Once your dough has risen, divide it into 8 equal balls. This size will give you a naan that's roughly 6 inches in diameter—perfect for serving alongside a meal. If you want larger naan, divide into 6 balls instead.

Place your dough balls on the counter and cover them with a dish towel. Let them rest for about 30 minutes before rolling. I know it's tempting to skip this step but don't! That rest allows the gluten to relax, which makes your dough so much easier to roll out. It makes a real difference.

Step 4: Roll Out the Dough

On a lightly floured surface, roll each ball into a circle about ¼ inch thick. Use just enough flour to keep it from sticking—be light-handed here. Too much flour worked into the dough can make your naan tough, and we definitely don't want that.

As you roll them out, stack them between sheets of parchment paper so nothing sticks together while you're working through all the balls.

If you're making garlic naan: After rolling each piece out, press minced garlic into the top of the dough on one side only. Just press it right in so it adheres to the surface.

Step 5: Cook the Naan

Heat your cast iron skillet (or Blackstone griddle) over medium to medium-high heat. Give it at least 5 minutes to fully preheat before you start cooking, a hot surface is everything here. It's what gives you those gorgeous bubbles and that slightly charred, restaurant-style look.

Cook each naan for 60–90 seconds per side. You'll know it's ready to flip when it starts to bubble up on top. Once you see those bubbles forming, go ahead and flip.

Timing matters here. Even an extra 30 seconds can make your naan tough. Watch them closely because they cook fast!

For garlic naan: Place the dough plain side down first. Let it cook for 60–90 seconds until those bubbles form, then flip so the garlic side hits the hot pan. That's when the garlic gets a little toasty and fragrant…so good.

Step 6: Finish and Serve

As each naan comes off the heat, stack them on top of each other and wrap them loosely in a clean dish towel. The steam that builds up inside keeps them warm, soft, and pillowy. This little trick makes such a difference.

For garlic butter naan: Melt 3–4 tablespoons of salted butter and stir in about 2 teaspoons of fresh chopped cilantro. While the naan are still hot, brush them generously with that garlic butter. It soaks right in and is absolutely incredible.

Tips for the Best Naan

Don't skip the resting time. That 30-minute rest after dividing your dough into balls is doing real work. The gluten relaxes, and your dough goes from fighting you to rolling out like a dream.

Go light on the flour. When rolling out your dough, use just enough flour to keep it from sticking to the surface. Too much flour incorporated into the dough is one of the main reasons naan turns out tough. Light hands here!

Don't overcook. I can't say this enough, even 30 extra seconds can change the texture. Watch for the bubbles, flip, and pull them when they're done. They'll continue to steam a little once wrapped in the towel.

Make sure that skillet is hot. Drop your naan onto a cold or lukewarm pan and you'll miss out on all those beautiful bubbles and the light char that makes naan so good. Hot pan, every time.

Storage Tips

Room Temperature: Stack your cooled naan in an airtight bag or container and keep at room temperature for up to 2 days. Warm them in a dry skillet for a minute or two before serving.

Refrigerator: Store in an airtight container in the fridge for up to 5 days. Reheat in a skillet or wrap in a damp paper towel and microwave for 30 seconds.

Freezer: These freeze beautifully! Let your naan cool completely, then layer them between parchment paper and pop them in a freezer-safe bag. They'll keep for up to 2 months. To reheat from frozen, let them thaw at room temperature or place them directly in a warm skillet over low heat until warmed through.

Final Thoughts

Once you make homemade naan, it's really hard to go back. This recipe is so simple, and the results are honestly better than anything we've ever gotten from a restaurant or a store. My family asks for it constantly now and the garlic butter version? My kids basically lose their minds over it.

The sourdough starter adds just a subtle tang that takes the flavor to another level without making it taste overly sour. And because there's no yeast to proof and no oven to preheat, it comes together way faster than you'd expect for a sourdough recipe.

If you make this, please tag me over on Instagram, I'd love to see your naan! And don't forget to leave a rating below if you give it a try. It means so much and helps other mamas find this recipe.

Happy cooking, friends!