Easy Skillet Sourdough Naan (Pillowy + Chewy)
I used to think tortillas and flatbread were all I needed. But this Skillet Sourdough Naan comes out tender with a slight chew, and is perfect for scooping curries, dunking into sauces, or enjoying straight from the pan. I f you don't have a favorite sourdough naan recipe in your repertoire, it's time to add it in!
Naan is a beloved bread in Indian cuisine, but its versatility makes it a hit year-round. It's also a great way to use your sourdough starter in a non-traditional way.
This Skillet Sourdough Naan was inspired by my other sourdough "flat breads" on the blog, like the Soft and Foldable Sourdough Tortillas. All of them can also be used as a base for quick "flatbread" pizzas.
Quick Look
- Prep time: 10-15 mins.
- Rest time: 10 minutes after dividing and pre-shaping.
- Rise time: 4-6 hours at room temperature
- Cook time: 5-7 minutes per naan
- Servings: 8 medium naan
- Main ingredients: All-purpose flour, sourdough starter, yogurt, salt, optional oil/butter/ghee
- Cooking method: Skillet 🡢 stovetop
- Difficulty: Intermediate
- Serving ideas: Serve warm with curries, dips, or spread with butter/ghee
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Skillet Sourdough Naan
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Skillet Sourdough Naan
- Other Delicious Recipes
- Easy Skillet Sourdough Naan (Pillowy + Chewy)
- Other Sourdough Recipes You'll Love
- Same Day Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Wreath
Important Ingredients
- All-purpose flour forms the base of the dough and gives structure
- Sourdough starter adds flavor, lightness, and a slight tang
- Plain yogurt keeps the naan soft and tender
See recipe card for quantities.
Substitutions & Variations
- Make it Exra Tender: Add extra butter, ghee, or oil in the dough or brush on top after cooking
- Flavor Variations: Add garlic, herbs, or nigella seeds to the dough for extra taste
How to Make Skillet Sourdough Naan
Step 1: In a bowl, whisk together 150 g active 100% hydration sourdough starter and 200 g plain yogurt until smooth and creamy (Image 1).
Step 2: Add 280 g all-purpose flour, 6 g fine sea salt, and the optional 12-14 g neutral oil, melted butter, or ghee for extra tenderness (Image 2).
Step 3: Stir until no dry flour remains (Image 3). The dough should feel very soft and slightly tacky. If it looks stiff or ragged, add 10-25 g warm water or milk a little at a time.
Step 4: Scrape the dough into a rough ball and cover it with a shower cap or a loose plastic bag (Image 4).
Step 5: Allow the dough to rise according to your chosen baking schedule: either a same-day warm rise (about 4-6 hours) or an overnight cold rest (8-24 hours in the fridge) (Image 5).
Step 6: Lightly flour your counter, turn out the dough, dust lightly (Image 6). divide it into 8 pieces (~70-85 g each). Tuck each piece into a smooth ball and rest for 10 minutes to relax the dough.
Step 7: Divide it into 8 pieces (~70-85 g each). Tuck each piece into a smooth ball and rest for 10 minutes to relax the dough. Roll each dough ball into a 6-7 inch (15-18 cm) oval about 4-5 mm thick (Image 7). If the dough springs back or tears, cover and rest 5-10 minutes before continuing.
Step 8: Preheat a skillet over medium heat for 3-5 minutes. Lightly coat the surface with oil, butter, or ghee. Place one naan in the skillet and cook for 30-45 seconds until bubbles begin to appear. Cover the skillet for 20-30 seconds to steam the naan, creating bigger puffs and a softer texture.
Uncover, flip the naan, and cook for another 45-60 seconds (Image 8). Adjust the heat so golden spots appear without burning.
Step 9: Move the naan to a rack and brush with butter or ghee if desired (Image 9). Wipe out any burnt flour from the pan before cooking the next piece.
Step 10: Repeat steps 8-11 for the remaining naan. Serve and enjoy (Image 10)!
Hint: Keep a bristle-free brush handy to quickly clean the skillet between batches for best results.
Baking Schedule
Same-Day Warm Rise (4-6 hours)
- Mix and shape the dough as directed.
- Cover and let rise at room temperature until the dough looks puffy and relaxed, about 4-6 hours.
- Divide, rest 10 minutes, roll, and cook in a preheated skillet.
Overnight Cold Rest (8-24 hours)
- Mix and shape the dough, then cover and refrigerate for 8-24 hours.
- Remove from fridge and let the dough come to room temperature for 30-45 minutes.
- Divide, rest 10 minutes, roll, and cook in a preheated skillet.
Tip: The overnight rest gives the naan extra flavor, a softer crumb, and makes rolling easier. It will be just a little bit tangy, but nothing major.
💭Crucial Success Tips
- Don't over-flour the dough; rest it instead if it's sticky.
- Use a moderate heat to prevent burning while getting nice golden spots.
- Brushing with butter or ghee after cooking keeps the naan soft and flavorful.
Recipe FAQs
Yes, you can substitute with milk or a plant-based yogurt, but the texture may be slightly different.
Yes, cool completely, stack with parchment, and freeze. Reheat on a dry skillet or toaster oven.
Garlic, herbs, or seeds can be added to the dough for extra flavor.
How To Store Skillet Sourdough Naan
Store in an airtight container at room temperature for 1-2 days or refrigerate up to 3 days. Freeze cooled naan stacked with parchment for longer storage and reheat before serving.
Other Delicious Recipes
- Honey Oat Sourdough Sandwich Loaf
- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Sandwich Bread
- No Tools, no Dutch Oven Sourdough Bread Recipe
If you tried this Easy Skillet Sourdough Naan (Pillowy + Chewy) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Easy Skillet Sourdough Naan (Pillowy + Chewy)
Ingredients
- 280 g all-purpose flour
- 150 g sourdough starter active 100% hydration
- 200 g plain yogurt
- 6 g sea salt fine
- 14 g oil optional, for extra tenderness, or melted butter or ghee
- 25 g water as needed (see notes), warm, or milk
- For cooking: a light film of oil butter, or ghee
Instructions
- In a bowl, whisk together 150 g active 100% hydration sourdough starter and 200 g plain yogurt until smooth and creamy.
- Add 280 g all-purpose flour, 6 g fine sea salt, and the optional 12-14 g neutral oil, melted butter, or ghee for extra tenderness.
- Stir until no dry flour remains. The dough should feel very soft and slightly tacky. If it looks stiff or ragged, add 10-25 g warm water or milk a little at a time.
- Scrape the dough into a rough ball and cover it with a shower cap or a loose plastic bag.
- Allow the dough to rise according to your chosen baking schedule: either a same-day warm rise (about 4-6 hours) or an overnight cold rest (8-24 hours in the fridge).
- Lightly flour your counter, turn out the dough, dust lightly.
- divide it into 8 pieces (~70-85 g each). Tuck each piece into a smooth ball and rest for 10 minutes to relax the dough.
- Roll each dough ball into a 6-7 inch (15-18 cm) oval about 4-5 mm thick. If the dough springs back or tears, cover and rest 5-10 minutes before continuing.
- Preheat a skillet over medium heat for 3-5 minutes. Lightly coat the surface with oil, butter, or ghee. Place one naan in the skillet and cook for 30-45 seconds until bubbles begin to appear.
- Cover the skillet for 20-30 seconds to steam the naan, creating bigger puffs and a softer texture.
- Uncover, flip the naan, and cook for another 45-60 seconds. Adjust the heat so golden spots appear without burning.
- Move the naan to a rack and brush with butter or ghee if desired. Wipe out any burnt flour from the pan before cooking the next piece.
- Repeat steps 8-11 for the remaining naan. Serve and enjoy!
