Sourdough Garlic Naan
Light, chewy, and brushed with golden garlic butter, this sourdough naan is naturally leavened and cooked quickly on the stovetop for that signature charred finish.
At a Glance
Loaf Style: Enriched skillet flatbread
Skill Level: Beginner-friendly
Total Time: ~10–14 hours (includes fermentation and proof)
Prep Time: ~20 minutes
Yield: 6 naan
Hydration: ~70%
Bake Temp: Skillet on medium-high heat
Baking Vessel: Cast iron or heavy non-stick skillet
Ingredients
For the Dough
300g all-purpose flour
210g plain yogurt (or half yogurt, half milk)
80g active sourdough starter
5g salt
10g sugar
15g melted butter or oil
1 tsp baking powder (optional, for added puff)
For Garlic Butter
40g unsalted butter
2 cloves garlic, finely grated
1 tbsp chopped fresh parsley or cilantro
Pinch of salt
Instructions
Mix the Dough
1. In a large bowl, mix flour, salt, sugar, and baking powder (if using).
2. Add sourdough starter, yogurt, and melted butter. Mix to form a soft dough. Knead lightly by hand or mixer for 3–5 minutes until smooth.
Bulk Fermentation
3. Cover and let rise at room temperature for 6–8 hours, or until doubled and soft.
4. For added depth, refrigerate overnight after the bulk rise (optional).
Divide and Rest
5. Turn the dough out and divide into 6 equal pieces. Shape into balls and rest, covered, for 30–45 minutes.
Make Garlic Butter
6. Melt butter in a small saucepan. Add garlic and simmer on low for 1 minute until fragrant but not browned. Stir in parsley and a pinch of salt. Keep warm.
Roll and Cook
7. Heat a dry skillet over medium-high heat until hot.
8. Roll out each dough ball into a tear-drop or oval shape, about ¼-inch thick.
9. Place into the hot skillet and cook for 1–2 minutes per side until puffed, blistered, and golden in spots.
Brush and Serve
10. Immediately brush hot naan with warm garlic butter. Serve fresh and warm.
Visual Cues
Naan should bubble and blister in the pan with deep golden spots.
The interior should remain soft and slightly chewy, perfect for tearing.
Why This Works
Yogurt enriches the dough and keeps it tender, while the sourdough starter develops flavor and natural softness over time. The optional baking powder gives a little extra lift, and the garlic butter seals the deal with a warm, aromatic finish.
