Sourdough Naan: Soft, Charred, and Better Than Restaurant

Sourdough naan is one of those recipes that converts skeptics. The yogurt and milk give it richness, the sourdough gives it depth, and a screaming-hot skillet gives it the leopard-spotted char of a tandoor.

The recipe

For 8 naan:

• 500g bread flour
• 100g active starter
• 200g whole milk yogurt
• 100g warm milk
• 30g melted butter (plus more for finishing)
• 10g salt
• 10g sugar
• 1 large egg

Method

Mix

Combine all wet ingredients first. Add salt and sugar, then flour. Mix until shaggy. Rest 30 minutes.

Knead

Knead 8 minutes until smooth and slightly tacky. The yogurt makes it softer than bread dough.

Bulk ferment

4–5 hours at room temperature, or 8–12 hours in the fridge.

Divide

Divide into 8 equal pieces (~110g each). Round each into a ball. Cover and rest 30 minutes.

Shape

On a floured surface, roll or stretch each ball into a teardrop shape, about 8 inches long and 5 inches wide. Don't worry about perfection.

Cook

Preheat a cast iron skillet on high heat for 5 minutes. It should be smoking.

Place a naan in the dry pan. Cook 60–90 seconds until large bubbles form and the bottom is leopard-spotted black.

Flip. Cook another 60 seconds. The naan should puff up in places.

Brush with melted butter. Stack on a plate covered with a towel.

The char is the point

Don't be afraid of dark spots. The leopard pattern is what gives naan its restaurant flavor. If your spots are pale, increase heat or extend cook time.

If your skillet doesn't get hot enough, finish under the broiler for 30 seconds.

Garlic naan

Add 4 minced garlic cloves and 2 tablespoons chopped cilantro to the melted butter for finishing. Brush on each naan as it comes off the heat.

Other variations

• Cheese naan — fold a tablespoon of grated cheese inside before rolling
• Stuffed potato naan — wrap each ball around 2 tablespoons of seasoned mashed potato
• Scallion naan — knead 1/2 cup chopped scallions into the dough at shaping
• Whole wheat — substitute 30% whole wheat flour for a heartier version

Why sourdough naan keeps better

Standard naan is best within hours. Sourdough naan stays soft for days because of the long fermentation. Reheat in a dry skillet 30 seconds per side.

Make-ahead notes

You can refrigerate the bulk-fermented dough for up to 3 days. Pull out, let warm 30 minutes, then divide and cook.

Cooked naan freezes well. Reheat directly from frozen on a hot skillet 1 minute per side.

What to serve with it

• Curry (any kind)
• Grilled meats and kebabs
• Hummus and dips
• Eggs (breakfast naan is underrated)
• Cheese boards
• Soup

The grill option

In summer, cook naan directly on a grill grate over high heat. The smoke adds another layer of flavor that's hard to get any other way. 60 seconds per side, then off the heat.

A pro tip

The dough should be slightly stickier than bread dough. If you've made bread dough before and this seems too soft, you've made it correctly. The yogurt is doing its job.

Why it beats takeout

Restaurant naan is great. Homemade sourdough naan is better, fresher, and costs about $0.50 per piece. The first time you make it for a curry night, your guests will think you've been training.