What hydration is best for sourdough naan?

Around 70% with a little yogurt works well. It is wet enough to puff in the pan but dry enough to roll out without sticking using plenty of flour.

Do I need a tandoor or a skillet?

A heavy cast iron skillet or a pizza stone works great at home. The key is high, even heat and a cover to trap steam so the naan puffs up and blisters.

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Sourdough Naan: Soft, Puffy, Skillet-Cooked Flatbread

📖 8 min read · Updated August 2026

By SourdoughCalc Team

Naan is the flatbread that actually uses your sourdough starter. The tang from the starter, the yogurt for softness, and a screaming-hot skillet that makes it puff up and blister. It is faster than a loaf, needs no shaping or scoring, and is nearly impossible to get wrong.

Why You Should Make Sourdough Naan

Naan is a great use for a ripe starter, and it is also one of the best ways to use sourdough discard. It takes about the same time as a pizza dough but cooks in minutes instead of a long dutch-oven bake. The reward is a soft, chewy bread with those signature charred bubbles, ready for curry, hummus, or a simple garlic butter.

Sourdough Naan Recipe

This is around a 70% hydration dough. The yogurt adds tenderness and the little bit of sugar helps browning.

Bakers percentages:

Bread or all-purpose flour: 100%
Water: 70%
Active sourdough starter: 20%
Plain yogurt: 6%
Salt: 2%
Sugar or honey: 2% (optional)

For 500g flour (about 8 naan):

Bread or all-purpose flour: 500g
Lukewarm water: 350g
Active sourdough starter: 100g
Plain yogurt: 30g
Sea salt: 10g
Sugar: 10g (optional)

How to Make Sourdough Naan

Step 1: Mix (5 minutes)

Stir the starter and yogurt into the water. Add the flour, salt, and sugar, and mix until no dry flour remains. It will be a soft, slightly sticky dough. Cover and rest for 30 minutes.

Step 2: Build Strength

Do two or three sets of stretch and folds, 20-30 minutes apart, until the dough is smooth and supple. Naan does not need the same strength as a boule; you just want it to hold together when rolled.

Step 3: Bulk Ferment (6-8 hours, or overnight)

Leave the dough covered at room temperature until it is puffy and has almost doubled, about 6-8 hours depending on your kitchen. For deeper flavor, let it rise for 3-4 hours, then refrigerate overnight and warm it up the next day before shaping.

Step 4: Divide and Rest

Turn the dough onto a floured surface and divide into 8 equal balls. Cover and rest for 20 minutes. This lets the gluten relax so the naan rolls out easily and puffs up in the pan.

Step 5: Roll Out

Flatten each ball into a teardrop or oval about 1/4 inch thick, using plenty of flour so it does not stick. Roll from the center out, leaving it a little thicker in the middle for a soft chew.

Step 6: Cook in a Hot Skillet

Preheat a heavy cast iron skillet over high heat until it is smoking hot. Lay the naan in and cover with a lid for the first 45-60 seconds so steam makes it puff. Uncover, let the underside blister and char, then flip and cook another 30-45 seconds. Brush with melted butter or garlic butter as soon as it comes out.

Tools That Make It Easier

A cast iron skillet and good flour are the two things that matter most here.

Cast Iron Skillet on Amazon — high, even heat is the secret to those blistered, bubbly spots.

High-Protein Flour on Amazon — adds chew and helps the dough puff without tearing.

As an Amazon Associate, we earn from qualifying purchases. Prices stay the same for you.

Sourdough Naan FAQ

Can I use sourdough discard for naan?

Yes. Past-their-peak starter still adds tang and lift. You may need a touch more baking time since discard is less active, and the naan will be slightly less puffed but still delicious.

Why is my naan not puffing up?

The pan is not hot enough, or the dough is too flat. Use a screaming-hot cast iron skillet and a lid to trap steam, which is what makes naan balloon. Roll to about 1/4 inch thick.

How long does sourdough naan need to rise?

A same-day batch needs about 6-8 hours total (mix to cook). For more flavor, do a shorter room rise then an overnight cold ferment, and let the dough warm up before rolling.

More Sourdough Recipes

If you have a starter going, see our sourdough pizza dough and the best flour for sourdough. Need the math for a different pan or batch size? Use our free hydration calculator.

References

King Arthur Baking. Sourdough Guide. Accessed August 2026.
Forkish, K. (2012). Flour Water Salt Yeast. Chronicle Books.