Zachary Doll Family

From A to Z and everywhere in between

Sourdough Naan

Dish Type
Bread, Side dish
Prep Time
40 minutes + 6-24 fermentation time
Cook Time
35 minutes
8 naan


  • 1 1/2 cups all-purpose flour
  • 1/2 cup sourdough starter
  • 1/2 cup plain greek yogurt
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter
  • Olive oil, for drizzling
  • 2 tablespoon coconut oil, for baking


  1. Combine flour, starter, yogurt, salt, and butter together in bowl.
  2. Add water as necessary to create a moist dough.
  3. Let rest for 5 minutes.
  4. Turn the dough in the bowl by take the far edge of the dough, stretch and fold over the middle. Rotate the bowl 90 degrees. Repeat 3 times.
  5. Let rest for 30 minutes.
  6. Turn the dough again.
  7. Drizzle the sides of the bowl with olive oil.
  8. Cover loosely.
  9. Let rise on countertop in a warm area for at least 6 hours, up to 24 hours.
  10. Turn the dough one last time.
  11. Transfer dough to floured work surface and cut into 8 pieces.
  12. Roll each piece into a ball, and cover with a towel.
  13. Roll each ball into a rough oval shape, ~6 mm or ~1/4 in thick.
  14. Keep covered until cooking.
  15. Preheat thick bottomed skillet on medium-medium-high heat until completely heated.
  16. Add 3/4 teaspoon of coconut oil to pan until melted.
  17. Add an oval and cover with lid immediately.
  18. Cook for 1 minute or until the dough begins to bubble.
  19. Flip and cook for 80 seconds or until the bottom is browned.
  20. Place naan in a towel lined dutch oven to keep warm.
  21. Repeat with rest of the ovals, adding oil before each.

Cooking this can be a smokey process, be sure to turn your vent on high once the naan starts cooking!