Want to learn more? Join our newsletter!

5032 Telegraph Avenue, Oakland, CA

Mon-Sat 11am - 6pm

Sun 11am - 5pm

510-922-8434 | EMAIL US

  • Black Instagram Icon
  • Black Facebook Icon

Privacy Policy

Term & Conditions



    150 grams active sourdough starter

    10 grams ghee, melted & cooled, plus more for frying

    100 grams plain, whole milk yogurt

    150 grams all-purpose flour

    1/2 teaspoon fine sea salt

    1/2 teaspoon nigella seeds (optional)

    Combine active (ie, fed within the last 6-8 hours) sourdough starter, (melted & cooled) ghee, yogurt and flour in a medium bowl. Mix and knead until a smooth, slightly wet dough is achieved. Sprinkle salt and nigella seeds (if using) over the surface of the dough and knead a few more times to incorporate. Place dough in bowl and cover with a cloth towel; let rise at room temperature for 8-10 hours. Divide dough into six equal portions. Using lightly floured hands, stretch each piece of dough into a 8-inch round. Warm a skillet over medium-high heat, and add 1/2 tablespoon ghee. Once melted, reduce the heat to medium, and place first naan in the pan. Cook for 2-3 minutes until the surface starts to puff up and turn golden on the underside. Flip and cook for another 2-3 minutes. Continue working in batches, adding more ghee as necessary.

    Recipe Courtesy of Chenoa Bol.