Sourdough Naan
Target 70% hydration · tandoor or cast iron skillet · bake at 500°F
Sourdough naan uses yogurt (20% of flour weight) for tenderness + tang enhancement. Traditionally baked in a tandoor (clay oven) at 900°F but adapted to home skillet or 550°F oven. Charred spots, puffy texture, brushed with butter/ghee after cooking.
- Hydration
- 70%
- Salt
- 1.80%
- Levain
- 15–20%
- Bulk @ 76°F
- 3.00h
- Proof @ 76°F
- 1.00h
- Bake temp
- 500°F
- Bake time
- 3m
- Vessel
- tandoor or cast iron skillet
Flour mix
- bread flour — 100%
Technique
Mix dough with yogurt + water. 3h bulk. Divide into 100g pieces, short 1h proof. Stretch into teardrop shape. Cook on very hot cast-iron skillet (or under hot broiler) 90 sec per side. Brush with melted butter/ghee, optionally sprinkle fresh herbs (cilantro).
Calculator pre-set to Sourdough Naan's target (70%)
Adjust the slider for personal preference within the workable 65–75% range.
- Flour to add
- 450 g
- Water to add
- 300 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 860 g
- Effective hydration
- 70%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.