Easy Sourdough Naan (brushed with garlic butter)

My easy sourdough naan recipe is made without yogurt and was inspired by the hot summer weather here in Tennessee. They’ll quickly become your go-to for hot summer days when you don’t feel like turning on the oven. But here’s the best part: my recipe is super easy to whip up and only uses a few ingredients. 

stack of flattened breads brushed with herbs on parchment paper
Source: Plum Branch Home

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Sourdough Naan Recipe Inspiration

I first decided to develop this sourdough naan recipe without yogurt when the temperatures outside began to rise. With summer officially here in Tennessee, I wanted a few new go-to recipes for lunches that don’t heat the house.

These naan not only keep our home cool, but they’re light on the stomach. You’ve got to try them with mozzarella, green bell peppers, and sweet onions on top. Those are my favorite summer naan pizza toppings!

tray of butter herb brushed breads
Source: Plum Branch Home

Why You’ll Love This Recipe for Sourdough Naan

This recipe is loved in our home, and I know you’ll enjoy it just as much. It’s super simple and easy to whip up, and the ingredients are wholesome. There are no seed oils or additives to help protect your health. Avocado oil is my secret ingredient for making wholesome breads that are soft and fluffy. 

Ingredients You’ll Need

Naan

  • all-purpose flour (unbleached is best)
  • sea salt
  • fed sourdough starter (fed 4-12 hours before)
  • milk (dairy or dairy-free)
  • avocado oil for cooking

Garlic Butter Topping

  • melted butter salted
  • garlic powder
  • dried parsley flakes

Kitchen Tools You’ll Need

How to Make Sourdough Naan

In a large bowl, mix together the flour, salt, sourdough starter, and milk until combined. It’ll be shaggy, so you’ll need to bring it together with your hands into a dough ball.

Turn the dough out onto the counter; no flour is needed at first. Knead the dough for 2 minutes. Add a little flour if the dough does get sticky.

Then place it back in the mixing bowl and cover loosely with a towel, lid, or plastic wrap.

Let the dough ferment in a warm place for 6–8 hours until it has doubled. The best spot is to turn your oven on the lowest setting for 30 seconds, then turn it off and stick your dough inside. (Don’t leave the oven on.)

Optional: Once the bulk fermentation is finished, place the dough in the fridge for up to 24 hours if you want more gut health benefits or need more time before baking.

hand using a bench scraper to cut dough into 6 pieces
Source: Plum Branch Home

After the dough has doubled in size, turn it out on the counter (you shouldn’t need flour) and cut the dough into 6 pieces.

hand rolling out dough into a circle
Source: Plum Branch Home

Roll each one out into a circle-like shape (it won’t be perfect) until it’s 1/4” thick. Repeat until all are done. If the dough is sticking, you can use a little flour.

hand pouring oil in a skillet
Source: Plum Branch Home

Heat a stainless steel or cast iron pan over medium heat and add in 1 teaspoon of avocado oil to coat so it doesn’t stick.

bread cooking in a skillet
Source: Plum Branch Home

Once heated and the air above the pan feels warm, place 1 naan in at a time and cook for 2-3 minutes. Then flip and cook another 2-3 minutes until the dough is puffy and has golden brown spots.

hand mixing butter and herbs in a bowl
Source: Plum Branch Home

When finished cooking all the naan, mix melted butter, garlic powder, and parsley flakes in a small bowl.

brushing butter herbs on bread
Source: Plum Branch Home

Brush the tops of the cooked naan with this melted butter mixture, then enjoy!

How to Store Sourdough Naan

Store cooled-down sourdough naan in an airtight container, preferably glass, for 3–4 days in the fridge. You can store them at room temperature for 3 days if they aren’t brushed with garlic butter. 

How to Freeze Sourdough Naan

If you would like to freeze naan bread, you can do it two ways. The first option is to place the cooled-down naan in a freezer-safe container or baggie before brushing them with garlic butter.

The second option is to brush them with garlic butter, place a piece of parchment paper between each one, and then store them in a freezer-safe container or baggie.

Thawing Instructions

Place frozen naan in the fridge overnight to thaw. The next day, they’ll be ready to warm over low-medium heat in a pan or at 350 in the oven. 

How to Eat Sourdough Naan

You can eat these naans in many ways. My favorites are by themselves as a snack, topped with mozzarella cheese and peppers for a quick pizza, and even alongside spicy chicken dishes. 

herb butter breads on a sheet pan
Source: Plum Branch Home

Sourdough Naan Recipe FAQ

Is sourdough Naan healthy?

These sourdough naan are much better for you than any store-bought kind. They’re made from scratch with wholesome ingredients and zero processing. The sourdough also has gut health benefits. 

What is long-fermented sourdough naan?

This recipe can make long-fermented sourdough naan. This happens when you ferment the dough for more than 8 hours.

For this recipe, you let it bulk ferment on the counter for 4-6 hours, but to give it a longer fermentation, you can place it in the fridge for up to 24 hours.

This adds more sourdough flavor, makes the dough easier to digest, and gives you flexibility around your baking schedule. 

More Sourdough Bread Recipes To Try

Full Printable Recipe

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stack of flattened breads on parchment paper

Easy Sourdough Naan (brushed with garlic butter)

Molly LaFontaine
My easy sourdough naan recipe was inspired by the hot summer weather here in Tennessee. They'll quickly become your go-to for hot summer days when you don't feel like turning on the oven. But here's the best part: my recipe is super easy to whip up and only uses a few ingredients. 
Prep Time 10 minutes
Cook Time 15 minutes
Fermentation 6 hours
Total Time 6 hours 25 minutes
Course Bread
Cuisine Sourdough
Servings 6 flatbreads

Ingredients
  

Naan

  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup fed sourdough starter (fed 4-12 hours before)
  • 1/2 cup milk (dairy or dairy-free)
  • 1 tsp Avocado oil (for cooking)

Garlic Butter Topping

  • 2 Tbsp melted butter (salted)
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley flakes

Instructions
 

  • In a large bowl, mix together the flour, salt, sourdough starter, and milk until combined. It’ll be shaggy, so you’ll need to bring it together with your hands into a dough ball.
  • Turn the dough out onto the counter; no flour is needed at first. Knead the dough for 2 minutes. Add a little flour if the dough does get sticky.
  • Then place it back in the mixing bowl and cover loosely with a towel, lid, or plastic wrap.
  • Let the dough ferment in a warm place for 6–8 hours until it has doubled. The best spot is to turn your oven on the lowest setting for 30 seconds, then turn it off and stick your dough inside. (Don’t leave the oven on.)
  • Optional: Once the bulk fermentation is finished, place the dough in the fridge for up to 24 hours if you want more gut health benefits or need more time before baking.
  • After the dough has doubled in size, turn it out on the counter (you shouldn’t need flour) and cut the dough into 6 pieces.
  • Roll each one out into a circle-like shape (it won’t be perfect) until it’s 1/4” thick. Repeat until all are done. If the dough is sticking, you can use a little flour.
  • Heat a stainless steel or cast iron pan over medium heat and add in 1 teaspoon of avocado oil to coat so it doesn’t stick.
  • Once heated and the air above the pan feels warm, place 1 flatbread in at a time and cook for 2-3 minutes. Then flip and cook another 2-3 minutes until the dough is puffy and has golden brown spots.
  • When finished cooking all the naan, mix melted butter, garlic powder, and parsley flakes in a small bowl.
  • Brush the tops of the cooked naan bread with this melted butter mixture, then enjoy!
Keyword plum branch home sourdough naan, sourdough naan, sourdough naan bread, sourdough naan recipe

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