Sourdough Naan Flatbread Recipe

Here is my recipe and process photos for sourdough naan with fresh-milled wheat and discard starter. Fermented mostly in the refrigerator for three days and fried in a dry cast iron pan. You can also do this same-day at room temperature.

I’ve been making naan for years, but this time it occured to me to butter my rolling pin. Yep, no dry flour on my flatbread and no sticking to the counter either. (Oil would work too.)⁠

275g flour (2 cups) (a mix of all purpose and home-milled sprouted hard red spring wheat here but I vary this)⁠
200g sourdough starter (3/4 cup stirred down)
125g milk⁠ (1/2 cup)
75g yogurt⁠ (1/4 cup)
5g salt⁠ (1 tsp)
oil or butter for rolling out the dough

Mix the ingredients, hand-knead a bit in the bowl. The dough should be sticky but dry enough to manipulate by hand. ⁠

Cover and let rise until almost doubled. This can take most of the day at room temperature, several days in the refrigerator, or a combination of both for varied times.⁠

De-gas the dough, divide it in 8-10 pieces, and roll into balls. This is a good time to add garlic, chives or herbs if you want. I added garlic scapes even later, just before rolling flat, and that worked okay, too, but keep in mind that pointy or large additions may cut the dough when you roll it out.⁠

Proof for 0.5-1.5 hours (the longer end if you’re working with refrigerator-cold dough).⁠

On your stovetop, preheat a 10-inch or larger cast iron pan to medium while you roll out your first ball. You can flour your counter or oil/butter your rolling pin. I now prefer the latter.⁠

⁠Fry each side of the rolled out dough for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under.⁠

Place the cooked naan on a rack to cool. You should have time to roll one dough while frying another. When all the naan are cooked and cool, cover them so they don’t dry out.⁠


Sounds like a great recipe to use up our sourdough starter discard. Do you use full fat yoghurt or does low fat work as well?

I have been making and loving this recipe since you posted it on your blog or Instagram or wherever you posted it :slight_smile:

I use 3/4 cup Kefir in place of the milk plus yogurt … only because I culture Kefir but don’t normally have yogurt.

I usually use a mix of whole wheat Kamut, white Kamut and AP flour. I’ve made the recipe, 1/2 the recipe and often double the recipe. I use this as my pizza dough and have stored and used mixed dough up to 7 days, pulling out a bit of dough as needed to make either Naan(s) or a pizza.


I switch between 2% and full fat yogurt, and lowfat and full fat kefir – and all work well. Kefir and thin yogurt may need an extra Tbsp of flour.