Sourdough Naan Bread

  • Author: Jessica Penner, RD
  • Yield: 15


  • 2 teaspoons rapid or regular yeast
  • ¼ cup sugar
  • ½ cup warm water
  • 1 cup sourdough starter
  • 1 teaspoon salt
  • 1 egg
  • 3 tablespoons milk
  • 1 cup chickpea flour (see note)
  • 2-3 cups of all purpose flour


  1. In a large bowl (use a stand mixer if you have one), dissolve the yeast and sugar in the water. Allow to sit for 5 minutes.
  2. Add the sourdough starter, salt, egg, milk, and chickpea flour. Stir to combine.
  3. Using the dough hook, slowly add the flour until the dough starts to pull away from the sides of the bowl.
  4. Knead for 6-8 minutes.
  5. Remove from the bowl and grease the bottom. Return the dough to the bowl and turn over so that the dough is coated in oil.
  6. Cover with a teatowel and place in a warm location and allow to rise until doubled in size (about 1 hour).
  7. Punch the dough down. Squeeze off golf ball sized pieces of dough and place on a large plate or cutting board. Cover again with the tea towel and allow to rise ½ an hour.
  8. Heat a griddle or crepe pan over medium low heat. Melt a small amount of butter.
  9. Roll out the dough very thinly.
  10. Transfer to the hot griddle. Cook until bubbles form throughout the whole piece of dough.
  11. Flip and cook until brown spots appear.


  • All-purpose wheat flour can be substituted for the chickpea flour.
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