Recipe hydration
Sourdough Naan — Hydration Guide
Target 70%. Workable range 65–75%.
Why this hydration for Sourdough Naan?
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.
Flour mix: 100% bread flour.
Technique at 70%
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 70%
- 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.