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Sourdough Naan Bread

Updated: Mar 2

This stovetop naturally yeasted naan bread cooks up in mere seconds and is pillowy soft, with the mild sophisticated layer of tangy sourdough.

This is sure to become a family favorite. It's a great way to use up sourdough discard and kids love rolling out the dough.

“This is a melt-in-your-mouth platform for heavenly flavors like garlic, cheese and herbs.”


1 c / 230 g recently fed sourdough starter

2 1/2 c / 325 g bread flour

1/2 c / 117 g water (room temperature)

1/3 c / 70 g olive oil

1 tsp salt

1 tsp baking powder


Mix all ingredients by hand in a large bowl. Let sit covered at room temperature for 4 hours. Either shape and cook or refrigerate in a Ziplock bag and use within 24 hours.

To shape:

Tear off golf-ball sized rounds and roll out on a lightly floured surface. Let rise for 4-8 hours at room temperature, covered.

Preheat a heavy skillet (cast-iron is best) till very hot. Stretch the dough carefully to enlarge it. You want to gently stretch the dough. Don't use a rolling pin as it will destroy all the beautiful bubbles. Cook about 10 seconds per side, till no longer raw in the center.

Optional: top with olive oil, salt, fresh rosemary, garlic powder, parmesan cheese, etc.

Enjoy immediately.

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