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5 from 1 vote

Sourdough Naan Bread

Any good curry needs a delicious naan bread. Well, this is one made with sourdough starter making it a lot healthier and more delicious.
Prep Time15 mins
Cook Time32 mins
Proofing6 hrs
Course: Dinner
Cuisine: British, Indian
Keyword: brioche sourdough, british, flatbread, indian, naan, naan bread
Servings: 8 naan bread
Calories: 232kcal
Author: Sune Trudslev




  • 300 g all-purpose flour
  • 150 g plain yogurt
  • 7 g salt
  • 250 g mature sourdough starter

For brushing

  • 50 g ghee
  • 1 clove garlic


  • Combine the ingredients in a bowl and mix it very well. You want all the flour to be hydrated.
  • It the dough is too dry add water tablespoon by tablespoon until the dough is tacky, but not sticky.
  • The bulk should go on until the dough is between doubled and tripled.
  • In the beginning of the bulk, do three sets of stretch and folds, spaced out by thirty minutes.
  • Once bulk is over flour your work space liberally.
  • Dump the dough out of the container and divide it into eight pieces of equal size.
  • Take a piece of dough and press it out into an oblong shape, about 20x25cm (8x10 inches). It doesn't have to be pretty.
  • Heat a cast iron skillet to medium-high heat and brush it with a bit of ghee. A little goes a long way here. Add a piece of dough.
  • Brush the top with a little bit of ghee.
  • When the dough piece has nice bubbles and you have brown spots on the bottom, flip it over and brown the other side.
  • Brush the pan with a bit of ghee and repeat with the rest of the dough pieces.
  • Serve hot or reserve for later.



Serving: 1naan bread | Calories: 232kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Sodium: 349mg | Fiber: 1g | Sugar: 1g