Sourdough naan breads..

I had some bubbly active starter readily available recently, and someone on Facebook mentioned sourdough naan breads, and that was that…I decided to see what I could create…luckily I took some notes…

Makes 4 small breads


50g active sourdough starter

100g natural yoghurt

150g plain/all purpose flour

20g olive oil

1/2tsp salt

Optional: consider adding some kalonji (black onions seeds) for a lovely extra flavour and finish, or leave unadulterated and eat with any choice of meal


Mix everything together well, knead it briefly then cover and set aside. Let it prove for an hour or so.

Next, split the dough into 4, make the portions into balls, flatten and on a floured surface, roll them out into rounds about 5mm thick – my rounds were very very rough as you can see!

Heat a tawa or large wide pan over a medium heat. Place the breads into the dry pan and cook for several minutes until the surface starts to brown in places.

Turn the breads, sprinkle the surface with olive oil to keep it moist, and cook the underside until cooked through.

Once cooked, stack the breads onto a plate lined with a tea towel and wrap them to keep them warm.

Eat at will!

I served mine with some za’atar mixed with olive oil; some tahini, buttermilk and lemon juice dressing; and a dip made of chickpeas and spinach cooked with green harissa, cooled and blended with tahini, lemon juice and water.

A very nice dinner indeed πŸ™‚

Have a great week…

36 thoughts on “Sourdough naan breads..”

  1. I cannot wait to try this! Your Master recipe is terrific! It was wonderful and delicious!
    Do you happen to have a recipe for sourdough focaccia?

  2. Thank you so much, I hope you like the outcome πŸ™‚
    I will post a recipe for focaccia soon, but I don’t have it ready yet, sorry..

  3. Tried this recipe today, first time making naan. Did a vegan version of this with coconut cream instead of yoghurt. Very tasty! Accidentally had a LOT of active starter left over today so made a pizza dough with spelt for tomorrow, too. Thanks for the inspiration Elaine!

  4. Wonderful! That all sounds great, thank you πŸ™πŸ»πŸ™πŸ»πŸ™πŸ»

  5. Ooh, these are so simple and delicious. Very soft and tender. Excellent recipe, thank you 😊

  6. Really good alongside a quick curry last night! Cooked mine on a cast iron griddle, which could probably have fit 2 batches at once. Next time, will do medium-low heat on the burners to let the second side cook a little longer and slower.

  7. Elaine,
    I love the sourdough recipes you provide. Because of you and using your master recipe it has helped me produce full flavoured bread so much easier then other methods. I have preordered your cook book. I am wondering if it is still scheduled to be released in September with everything happening in the world!

  8. Thank you so much, I’m so glad you like everything, and thank you for the preorder πŸ™πŸ»πŸ™πŸ»πŸ™πŸ»
    So far the book is on schedule, I can only hope it’s remains that way 🀞🏻🀞🏻
    Thank you for your kind support x

  9. Thanks for the recipe. Wish I rolled the dough thinner, the two sides are cooked perfectly while the middle is a be moist. I will try again πŸ˜‰

  10. I did try again! With my 3-day-stronger one month old starter! And this time I left it prove at room temperature overnight and rolled it thinner, it’s perfect! I’m going to stick with your recipe πŸ™‚ thanks!!!

  11. I am trying tonight I have added garlic and coriander and we are having it with spicy chickpeas and fish, how much does your dough normally I crease in size during proving?

  12. Thanks so much for this – just made substituting oat ‘yoghurt’ to make them dairy free. Worked brilliantly

  13. Just used your master recipe. Made 4 small pizza-type discs and to my surprise I had pitas but we were just as happy with these to eat alongside our curry. Thanks!

  14. This was lovely my family already asked for repeats! Thanks so much for the recipe x

  15. Made my first batch this evening, super simple to make and tasty! Going to experiment with flavours in the future, should I use raw grated garlic or garlic granules?
    Thanks Elaine ☺️

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