Skip to content

Sourdough naan

Published on 220 min side


  • 150 g water
  • 80 g yogurt
  • 75 g sourdough starter
  • 350 g flour
  • 0.5 tsp salt
  • 1.5 tbs sugar
  • 1 tbsp olive oil


Mixing everything

  1. Mix water, yogurt and sourdough starter.
  2. Add flour, salt and sugar. Mix with a scraper first and then with your hand until the dough roughly holds together.
  3. Add olive oil and continue mixing to incorporate all the ingredients.

Let it rise

  1. Cover and let the dough rest for one hour.
  2. Knead lightly for one minute.
  3. Repeat the previous steps twice (skip the last kneading).
  4. Instead of the last kneading, divide the dough into eight equal pieces with a scraper.
  5. Shape the pieces into balls. Let them rest for 20 minutes.


  1. Preheat a baking steel at 260 °C.
  2. Gently flatten a ball of dough with a rolling pin (don't break the bubbles!). Stretch it by turning it in your hands, letting gravity work. It should end round-shaped or teardrop-shaped. Work and bake each ball of dough one or two at a time (depending on your baking steel size).
  3. Bake each naan for two minutes on one side (bubbles should have time to form), and one minute on the other side.
  4. Keep the finished naans in a basket, covered by a towel.

Adapted from this original recipe