The Starter Jar's Ultimate Soft & Pillowy Sourdough Naan Bread Recipe
Master the art of sourdough naan with The Starter Jar's ultimate recipe. Achieve authentic, soft, and pillowy flatbreads using our data-driven method, complete with tips and troubleshooting for perfect results every time. — Published July 30, 2026 at 6:04 AM UTC.
Ingredients
- 200g active sourdough starter (100% hydration)
- 240g warm water (approx 90-100°F / 32-38°C)
- 30g granulated sugar
- 10g salt
- 450g all-purpose flour, plus more for dusting
- 30g unsalted butter, melted (plus extra for brushing)
- 1 tablespoon olive oil (for bowl)
- Optional: Fresh garlic, cilantro, nigella seeds for topping
Instructions
Step 1
In a large mixing bowl, combine the active sourdough starter, warm water, sugar, and salt. Whisk until the starter is mostly dissolved and the mixture is well combined.
Step 2
Gradually add the all-purpose flour to the wet ingredients, mixing with a spoon or your hands until a shaggy dough forms. Ensure all flour is incorporated.
Step 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. The dough should pass the windowpane test, indicating proper gluten development.
Step 4
Grease a clean bowl with 1 tablespoon of olive oil, place the dough inside, and turn it to coat. Cover the bowl with plastic wrap or a damp cloth.
Step 5
Allow the dough to bulk ferment at room temperature (68-75°F / 20-24°C) for 8-12 hours, or until it has visibly doubled in size and shows signs of activity like bubbles.
Step 6
Once fermented, gently divide the dough into 8-10 equal pieces, shaping each into a smooth ball. Cover the dough balls and let them rest for 20-30 minutes.
Step 7
Preheat a cast-iron skillet or griddle over medium-high heat until smoking hot. While heating, roll out one dough ball into an oval or teardrop shape, about 1/8 inch thick.
Step 8
Lightly brush one side of the rolled naan with water, then place the wet side down onto the hot skillet. Cook for 1-2 minutes until bubbles appear on the surface.
Step 9
Flip the naan and cook for another 1-2 minutes until golden brown spots appear and it is cooked through.
Step 10
Remove the cooked naan from the skillet, brush immediately with melted butter (and optional minced garlic/cilantro), and keep warm while you cook the remaining pieces. Serve fresh.
