Sourdough Naan Flatbread Recipe

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Warm, pillowy, and slightly tangy with irresistible charred bubbles—Sourdough Naan Flatbread is a game changer for any home kitchen. It’s the kind of bread that turns even a simple dinner into something you want to savor. This variation on traditional naan uses sourdough starter instead of commercial yeast, giving it a uniquely complex flavor and a tender texture that’s worth every bit of the (very minimal) effort.

This recipe is ideal whether you’re mopping up curry, layering it with toppings, or just enjoying it straight off the skillet with a swipe of butter. It’s naturally fermented, making it easier to digest and rich in flavor. If you’re looking for a creative way to use up sourdough discard or you want a new go-to in your flatbread arsenal, this one delivers in both flavor and functionality.

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Ingredients for this Sourdough Naan Flatbread

• 1 cup (240g) sourdough starter (active or discard)
• 2 ¼ cups (280g) all-purpose flour
• ½ cup (120g) plain yogurt (Greek or regular)
• 2 tbsp olive oil (plus more for greasing)
• 1 tsp sugar
• 1 tsp salt
• ½ tsp baking powder
• Optional: melted butter or ghee and chopped fresh herbs for brushing after cooking

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Step 1: Make the Dough

In a large mixing bowl, combine the sourdough starter, yogurt, olive oil, sugar, salt, and baking powder. Stir in the flour gradually until a shaggy dough forms. Turn it out onto a floured surface and knead for about 5–7 minutes until smooth and elastic. If the dough feels sticky, add a tablespoon of flour at a time until it’s workable but still soft.

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Step 2: Let It Rest

Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rest at room temperature for 2–3 hours. For deeper sourdough flavor, you can refrigerate the dough overnight and bring it back to room temp before shaping.

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Step 3: Divide and Shape

Once rested, divide the dough into 6–8 equal portions. Roll each into a ball, then use a rolling pin to flatten them into oval or round shapes about ¼-inch thick. Dust with a bit of flour if needed to prevent sticking.

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Step 4: Cook the Naan

Heat a cast iron skillet or non-stick pan over medium-high heat until very hot. Lightly grease the pan if desired. Place one rolled-out naan into the skillet and cook for 1–2 minutes until bubbles form and the underside is deeply golden or charred in spots. Flip and cook the other side for another minute. Repeat with remaining dough.

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Step 5: Finish and Serve

Brush the warm naan with melted butter or ghee and sprinkle with chopped herbs, if using. Serve warm with your favorite curry, wrap fillings, or dips.

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Estimated Nutrition (per piece, assuming 8 servings)

• Calories: 180 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 2mg
• Sodium: 250mg
• Fiber: 1g
• Sugar: 1g

(Note: Values may vary depending on the specific ingredients and brands used.)

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Frequently Asked Questions

What if I only have sourdough discard?

No problem! This recipe works well with both active sourdough starter and discard. Discard will give a slightly milder rise and flavor.

Can I make this dairy-free?

Yes. Substitute the yogurt with a non-dairy yogurt alternative like coconut or almond yogurt, and use olive oil instead of butter or ghee.

How do I reheat naan without drying it out?

Sprinkle with a little water and wrap in foil, then reheat in a 350°F oven for 5–10 minutes. Alternatively, warm in a skillet with a lid for softer results.

Why is my dough too sticky or too dry?

Sticky dough can be fixed with a touch more flour; dry dough can be rescued with a splash of yogurt or water. It should be soft, not stiff.

Can I bake instead of skillet-cook?

Yes, although it won’t get the same charred spots. Bake at 450°F (232°C) on a hot pizza stone or sheet for 5–6 minutes.

Do I need to use a cast iron skillet?

Not necessarily, but it helps achieve the best texture and browning. A heavy-bottomed non-stick pan is the next best choice.

How long does the dough need to ferment?

For a mild sourdough flavor, a 2–3 hour rest is fine. For stronger tang, refrigerate the dough for up to 24 hours before cooking.

Can I flavor the naan?

Absolutely! Try mixing minced garlic, herbs, or even shredded cheese into the dough before shaping for a flavorful twist.

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