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Kitchen · Recipe

Sourdough Naan

Version 2Current

Version 2 · Sep 26, 2026

What changed,
and why.

Added a practical preparation and skillet-cooking method to the preserved family ingredient formula; no documented family outcome was available.

All history

Soft sourdough naan made with unfed starter, milk, plain yogurt, olive oil and Heather’s confirmed addition of sugar. The cooking method has been completed for usability and is not documented as family-tested.

A tender sourdough flatbread for cooking individually in a very hot, dry skillet. Fermentation time will vary with starter activity and room temperature; use the dough’s visible expansion and puffiness as the primary guide.

Ingredients

8 naan

Check off each item as you go.

Method

  1. Mix the dough

    Combine the starter, milk, yogurt, olive oil and sugar. Add the flour and sea salt, then mix until no dry flour remains.

  2. Develop the dough

    Rest the dough for 20 minutes, then knead until cohesive and fairly smooth. The dough should remain soft and slightly tacky; add only a light dusting of flour if it is too sticky to handle.

  3. Ferment

    Cover and leave at room temperature until the dough looks aerated, puffy and noticeably expanded. Depending on the starter and room temperature, this may take about 4–8 hours. Alternatively, refrigerate after fermentation and cook within the next day.

  4. Divide and rest

    Divide the dough into 8 equal pieces and shape them into balls. Cover and rest for 20–30 minutes so the dough relaxes.

  5. Shape

    Heat a heavy skillet over medium-high to high heat. On a lightly floured surface, roll or stretch each ball into a thin oval, roughly 3–5 mm thick.

  6. Cook

    Place one naan in the hot, dry skillet. Cook until bubbles form and the underside develops browned spots, about 1–2 minutes. Turn and cook the second side for about 1 minute, adjusting the heat as needed to prevent scorching.

  7. Keep warm

    Stack the cooked naan under a clean towel while cooking the remaining pieces. Serve warm.

Safety & handling

  • If fermenting for an extended period or delaying cooking, refrigerate the dough rather than relying on a fixed room-temperature time.
  • Cook each naan through; the interior should no longer appear wet or raw.

Insider tips

  • Use the gram measurements for the most consistent results and for convenient sharing with family accustomed to metric recipes.
  • Because the formula uses unfed starter, fermentation may be slower or less predictable than with recently refreshed starter.
  • A thoroughly preheated heavy skillet encourages bubbles and browned spots without drying the naan.
  • Keep finished naan covered with a towel so retained steam helps them stay soft.

Family notes

  • Heather’s recorded formula uses unfed sourdough starter.
  • Heather independently confirmed that the naan contains 2 tablespoons of sugar.
  • The family ingredient list was shared in French as “Naan au levain” for Swiss relatives.
Sources & what was completed

Record provenanceWilliams family historical source + clearly separated usability completion

Completed for usability
  • The source preserved the ingredient formula but did not include method steps.
  • Mixing, fermentation, shaping and skillet-cooking instructions were supplied as an ordinary recipe completion for usability.
  • The completed method and estimated yield are not represented as Williams-family-tested history.

Recorded by Williams family record + completion on Sep 26, 2026.