Sourdough Naan: Soft, Bubbly, Perfect for Curries

Short answer: mix a 70% hydration sourdough with yogurt, melted butter, and a touch of sugar. Cook on a very hot dry skillet or grill until charred and bubbly. The yogurt adds tang and tenderness.

What makes naan different

Naan is:

• Cooked on a hot surface (not baked in an oven)
• Soft and pliable
• Slightly charred (in spots)
• Brushed with butter or ghee
• Used to scoop up curries

Sourdough naan adds fermentation flavor that yogurt-and-yeast versions don't have.

The recipe

For 6 naan:

• 400g bread flour
• 200g water (50%)
• 80g yogurt (full fat)
• 80g active starter
• 30g melted butter
• 15g sugar
• 8g salt
• 1 tsp baking soda (helps puffing)

For brushing:

• 50g melted butter or ghee
• 2 tbsp chopped cilantro
• 2 cloves garlic, minced (optional, for garlic naan)

Method

Mix

Combine water, yogurt, starter, melted butter, sugar, salt, baking soda. Mix.

Add flour. Mix to shaggy. Knead 5 min until smooth.

Bulk

3–4 hours at 75°F.

Divide

Divide into 6 equal pieces (~120g each).

Shape into balls. Cover. Rest 30 min.

Roll out

On a lightly floured surface, roll each ball into a 6-inch oval, about 4mm thick.

Cook

Heat a cast iron skillet on high (or use a grill).

Place a naan in the dry pan. Cook 1 minute, until bubbles form and underside is charred.

Flip. Cook 30 seconds.

Brush and serve

Brush hot naan with melted butter (mix in cilantro and garlic if using).

Stack in a kitchen towel to keep warm.

Why baking soda

Baking soda + acidity from yogurt and starter:

• Creates extra puff
• Lightens the texture
• Mimics the high-heat tandoor effect

Without it, naan is denser and flatter.

Why yogurt

Yogurt:

• Adds tang
• Tenderizes the crumb
• Adds richness
• Authentic to traditional naan

Use full-fat plain yogurt, not Greek (too thick).

Why a hot pan

Naan cooks fast:

• High heat creates the bubbles and puff
• Char marks are essential character
• Low heat produces flatbread, not naan

Cast iron is ideal. Stainless steel works. Non-stick is too gentle.

Variations

Garlic naan

Brush with melted butter + minced garlic + cilantro after cooking.

Cheese naan

Stuff with grated mozzarella before rolling out. Cook as normal.

Peshwari naan

Stuff with raisins, almonds, and coconut. Sweeter, dessert-y.

Spinach naan

Add 50g pureed spinach to the dough. Green color.

Chili garlic naan

Add 1 tsp chili powder + 4 minced garlic to the dough.

Storage

Naan is best fresh:

• Counter, wrapped in towel: 1 day
• Refrigerated: 2 days (will harden)
• Frozen, wrapped: 1 month

To revive: warm in skillet 30 sec per side or wrap in foil and warm in oven.

What to serve with

Naan is for:

• Indian curries (tikka masala, butter chicken, dal)
• Stews (chickpea, lentil)
• Hummus (Middle Eastern adjacent)
• As wraps for kebabs
• Just dipped in olive oil

A weeknight curry

Quick chickpea curry + sourdough naan = 30-minute dinner:

• Saute onion + garlic + ginger
• Add chickpeas + tomato + spices
• Simmer 15 min
• Serve with naan to scoop

Why home naan beats restaurant

Restaurant naan:

• Often dry
• Tandoor cooked but reheated
• Loses freshness fast

Home naan:

• Fresh from the pan
• Brushed with real butter
• Sourdough depth

The difference is dramatic when both are eaten side by side.

Cost analysis

Naan ingredients (6):

• Flour: $1
• Yogurt, butter: $1
• Total: $2

Restaurant naan (6 pieces): $15–20.

Significant savings.

A family meal

For Indian dinner at home:

• Make naan dough in the morning
• Bulk on counter
• Roll and cook just before dinner
• Serve hot, brushed with butter

The naan elevates any home curry.

A grill option

For more authentic char:

• Heat grill to high (500°F)
• Place naan directly on grill
• Cook 1 min per side
• Brush with butter

The grill marks add visual appeal and slight smokiness.

A note on shaping

Don't worry about uniform shape:

• Naan is rustic
• Tear-drop or oval is traditional
• Slight imperfections add character

Just keep thickness even.

A final tip

Sourdough naan is one of the best ways to elevate a curry night:

• More flavor than store-bought
• Fresh from the pan
• Customizable
• Quick

Once you've made it, you'll always have naan dough ready when you crave Indian food.