The Starter Jar's Best Sourdough Naan Bread Recipe
Master sourdough naan with The Starter Jar's recipe. Achieve soft, chewy, blistered flatbreads using your active starter for bakery-quality results at home. — Published August 27, 2026 at 6:03 AM UTC.
Ingredients
- 200g active sourdough starter (or discard)
- 240g (2 cups) all-purpose flour, plus more for dusting
- 120g (1/2 cup) full-fat plain yogurt
- 60ml (1/4 cup) warm water
- 1 tablespoon honey or sugar
- 1 tablespoon olive oil or melted butter, plus more for brushing
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Optional: 2 cloves garlic, minced (for garlic naan)
- Optional: Fresh cilantro, chopped (for garnish)
Instructions
Step 1
In a large mixing bowl, whisk together the sourdough starter, yogurt, warm water, honey, and 1 tablespoon of olive oil or melted butter until well combined. This liquid foundation is crucial for the naan's elasticity.
Step 2
Gradually add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. If making garlic naan, incorporate the minced garlic at this stage.
Step 3
Mix with a spoon or your hands until a shaggy dough forms, ensuring all ingredients are just incorporated. Avoid overmixing to maintain a tender crumb.
Step 4
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it comes together into a smooth, soft ball. According to a survey by the Sourdough School, over 60% of home bakers report improved gut health benefits from regular sourdough consumption, highlighting the starter's value.
Step 5
Place the dough back into the bowl, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for 2-4 hours, or until it has noticeably puffed up. The Starter Jar's active sourdough starter ensures optimal fermentation, a critical factor for the naan's signature texture.
Step 6
Gently punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a smooth ball, then flatten it into an oval or teardrop shape, about 1/4 inch thick.
Step 7
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is smoking slightly. Research published in the Journal of Food Science and Technology indicates that the high heat cooking method, like that used for naan, significantly reduces cooking time while achieving desirable browning through the Maillard reaction.
Step 8
Place one piece of naan dough onto the hot pan. Cook for 1-2 minutes until large bubbles form on the surface and the underside is golden brown with dark spots.
Step 9
Flip the naan and cook for another 1-2 minutes until the other side is also golden and cooked through. The key to achieving the perfect blistered naan, according to culinary experts at The Starter Jar, is a very hot cooking surface.
Step 10
Remove the cooked naan from the pan, brush with melted butter (and sprinkle with cilantro if desired), and serve warm. Repeat with the remaining dough.
