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Sourdough Naan Bread

Sourdough naan are superfast and easy, except that, like all sourdoughs, you have to think ahead.  If I think to feed the culture the night before, and spend 5 minutes making the dough in the morning, I can make naan to go with dinner just by multitasking while dinner is cooking.  And fresh, hot, soft naan turn a curry or a stew into something special.

The Recipe:

Makes 10

Step One:

Put 1½ cups of fed sourdough starter in a bowl and leave, covered, on the benchtop overnight.

Step Two:

Then add:

  • 2 big dessertspoons of low fat Greek yoghurt
  • 2 dessertspoons of oil – I use macadamia oil or olive oil
  • 1 beaten egg
  • 2 cups of baker’s flour. (I haven’t tried wholemeal naan. I use the Lauke Wallaby brand baker’s flour I can get from my local supermarket.)

Tip more baker’s flour on the benchtop, and knead for just a few minutes to get a smooth, not sticky dough.

Put a swig of oil in a bowl, and swish the dough around in it to cover, and leave it to prove in a warmish spot for another 8 hours or so.

Step Three:

Flour the benchtop and knead the dough briefly, then divide up into 10 little balls.  Roll each of the balls out into an oblong pancake about 1 cm thick.  Cover with a cloth and leave to prove for another half to one hour.  If you have floured the benchtop well, they won’t stick.


Heat a heavy frypan up till it is quite hot.  Put the naan in the dry pan and cook for just a couple of minutes on each side till it is puffed up and has golden brown spots where it has touched the pan. Wrap each one in a clean teatowel to keep warm as you make them. Perfect for soaking up curry or stew.


{ 10 comments… add one }
  • Fiona November 5, 2012, 9:39 pm

    Thanks for sharing Linda. I make naan quite often as we love to eat curry but I have never tried it with sourdough.

  • Sandy November 6, 2012, 4:51 pm

    Hi Linda

    I’ll look forward to trying this one. I’m just back from a work trip to India and loved the naan bread with all the fabulous dishes we had.


  • Louise November 7, 2012, 4:32 pm

    These look so delicious! Thanks for sharing your recipe and your experiences with sourdough.

  • Macks January 17, 2015, 3:26 am

    Looks amazing! Does the recipe call for any salt?

  • Linda January 17, 2015, 12:04 pm

    Hi Macks, It works fine without adding salt but if your taste likes a bit of salt, that’s fine too.

  • Claire March 20, 2015, 8:43 pm

    Hi Linda – I had some spare sourdough starter while I’m over in England helping my parents in law who are old and frail. We made a Malaysian chicken curry and I googled sourdough naan and your recipe came up! So I tried it! They were the most beautiful, light and fluffy naan we have ever tasted! I worked some very finely chopped garlic into the second knead and it worked sooo well!

  • maarten February 14, 2016, 10:25 am

    is it safe to let yoghurt and egg to stay out of the fridge for 8 hours?

  • Linda February 14, 2016, 12:12 pm

    That’s the traditional way of making it, and it has never upset the tummy of anyone I’ve made it for. Real yoghurt can stay out of the fridge indefinitely too. I think sourdough and yoghurt cultures prevents any nasty bacteria from colonising it.

  • Candy April 18, 2016, 8:49 pm

    Thanks so much, worked beautifully, used a pizza stone to bake (heating in oven for an hour) then very hot oven (230 plus) 6-7 minutes

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