Sourdough Garlic Naan

Sourdough Garlic Naan: Soft, Buttery Flatbread Made at Home

There’s something deeply satisfying about making sourdough garlic naan bread from scratch. Especially when it’s cooked in a hot skillet and brushed with fragrant garlic butter. This recipe brings together the comfort of homemade flatbread with the depth of flavor only sourdough fermentation can provide.

Unlike traditional naan, which often relies on commercial yeast, sourdough naan develops flavor slowly. That extra time allows the dough to become softer, more digestible, and subtly tangy which is perfect for soaking up sauces, curries, and stews. The result is a pillowy flatbread with crisp, golden spots and a rich garlic finish that tastes like it came straight from a restaurant kitchen.

Why Make Naan with Sourdough Starter?

Sourdough doesn’t just have to be for sandwich loaves. Using an active starter in naan creates a flatbread that’s:

• Naturally leavened with deeper, more complex flavor
• Soft and tender, thanks to milk and Greek yogurt
• Easy to cook in a cast-iron skillet which means no oven required
• Highly versatile, pairing well with curries, dips, and wraps

This is an ideal recipe if you want to expand your sourdough repertoire without committing to an all-day bake.

What Makes This Sourdough Naan So Good

The secret to truly soft naan lies in the balance of ingredients. Greek yogurt adds richness and moisture, while olive oil keeps the dough supple. Cooking the naan in a hot skillet creates signature golden bubbles and light charring, mimicking the high heat of a tandoor oven.

The finishing touch—warm garlic butter with fresh parsley—soaks into the surface of the naan, adding bold flavor without overpowering the gentle tang of the sourdough.

How to Serve Sourdough Garlic Naan Bread

This naan is best enjoyed warm, straight from the skillet, but it’s also incredibly practical. Serve it:

• Alongside coconut or tomato-based curries
• As a scoop for hummus, yogurt dips, or stews
• Wrapped around grilled meats or roasted vegetables
• Reheated for quick weeknight meals

It stores well, reheats beautifully, and makes any meal feel more intentional.

A Sourdough Recipe You’ll Make Again and Again

This sourdough garlic naan bread strikes the perfect balance between comfort food and artisan baking. It’s unfussy, flavorful, and endlessly useful. Exactly the kind of recipe readers bookmark, share, and return to.

If you’re maintaining a sourdough starter and want something soft, savory, and satisfying, this naan deserves a permanent spot in your kitchen rotation.

Sourdough Garlic Naan

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Fermentation: 8 hours hours

Total Time: 8 hours hours 30 minutes minutes

Servings: 8 Pieces

Soft and buttery sourdough garlic naan bread cooked in a skillet and brushed with fragrant garlic butter, perfect for serving with curry or cozy homemade meals.

5 from 8 votes

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Ingredients

• 360 g All Purpose Flour
• 100 g Active Sourdough Starter
• 170 g Milk or milk alternative
• 120 g Plain Greek Yogurt
• 15 g Olive Oil
• 8 g Salt
• 56 g Butter
• 2 Garlic Cloves
• 1/4 cup Finley Chopped Parsely

Instructions

1. Add the flour, sourdough starter, milk, Greek yogurt, olive oil, and salt to a bowl. Mix thoroughly with your hands until everything is evenly combined. 
2. Cover the bowl and let the dough rise for +/- 8 hours, or until it doubles in size.
3. Punch the dough down, then divide it into 8 equal pieces on a clean surface (about 100g each). 
4. Heat a cast-iron skillet over medium/high heat. Working with one ball of dough at a time, roll each piece into a circle, around ⅛” thick. Place the rolled dough in the hot skillet and cook for 1-2 minutes on each side. There will be noticeable brown spots on each side.
5. On a separate burner, melt the butter in a small skillet. Add the garlic and parsley. Sauté for 2 minutes, just until the garlic is fragrant.
6. Remove the naan from the skillet and brush with melted butter. Serve warm, or allow to fully cool and store in an airtight container.

Course: Bread, Side Dish

Cuisine: Indian, Middle Eastern

Keyword: sourdough naan