Sourdough Naan Flatbread

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There’s something wonderfully comforting about warm, freshly cooked flatbread, especially when it’s made from a living, breathing sourdough starter. I’ve always been drawn to recipes that bridge tradition with a touch of tang, and this Sourdough Naan Flatbread has become one of my absolute favorites. It’s the kind of recipe that turns a humble dinner into something special, with its pillowy soft interior, slightly crisped charred spots, and that beautiful depth of flavor only sourdough can give.

This naan is inspired by the traditional Indian version but adapted to make use of that bubbling sourdough starter you might already have sitting on your countertop. No commercial yeast, no fuss — just simple ingredients and the magic of fermentation. Whether you’re scooping up curry, making wraps, or just enjoying it warm with butter, this flatbread brings joy in every bite.

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Why You’ll Love This Sourdough Naan Flatbread

• Naturally leavened: No instant yeast, just the power of wild fermentation.
• Versatile: Great with curries, dips, or as a wrap.
• Make-ahead friendly: The dough improves with a slow rise.
• Cooked on a skillet: No oven or tandoor needed.
• Irresistible flavor: Slightly tangy with that signature sourdough complexity.
• Soft and chewy: Just the right texture for any topping or filling.
• Minimal ingredients: Everything you need is probably already in your pantry.
• Great for batch cooking: Freezes beautifully for future meals.

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What Kind of Flour Should I Use for Sourdough Naan Flatbread?

The beauty of this recipe is its flexibility when it comes to flour. I typically use all-purpose flour for the softest, fluffiest results. It has just the right protein content to give you a nice chew without making the naan tough. If you’re aiming for a slightly more robust flavor and a heartier bite, you can swap in bread flour, which adds a touch more structure.

For those looking to make the naan a bit more wholesome, incorporating a portion of whole wheat flour works well—just keep it around 25–30% of the total flour to avoid compromising tenderness. If you’re gluten-free, it’s a bit trickier, but a high-quality gluten-free all-purpose blend with a binder like xanthan gum can work, though the texture won’t be quite the same.

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Options for Substitutions

Even though the traditional ingredients are simple, this naan recipe can be easily adapted to suit different preferences and dietary needs:

• Greek Yogurt: Can be replaced with plain dairy-free yogurt for a vegan version, or sour cream if you want extra richness.
• Milk: Swap with almond milk, oat milk, or even water for a dairy-free version.
• Butter or Ghee: Olive oil or coconut oil are good alternatives for brushing the cooked naan.
• All-purpose Flour: As mentioned above, you can experiment with bread flour, whole wheat, or a gluten-free blend.
• Sourdough Starter: If your starter is unfed or discard, that’s fine—it still works! Just avoid a completely inactive starter.
• Add-ins: Mix in minced garlic, chopped herbs, or nigella seeds for extra flavor.

This is a forgiving dough, and the key ingredient—your sourdough starter—does most of the work. Adjusting the other components to suit your lifestyle won’t take away from the amazing result.

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Ingredients for This Sourdough Naan Flatbread

Each component in this recipe plays a vital role in building flavor, texture, and that soft yet chewy bite that makes naan irresistible.

• All-Purpose Flour
  This is the foundation of the dough, giving structure and softness. It balances elasticity and tenderness perfectly.
• Sourdough Starter (100% hydration)
  The star of the show—your natural leavening agent. It brings tang, depth of flavor, and gentle rise over time. You can use active or discard starter.
• Greek Yogurt
  Adds moisture and a slight tang. It also helps tenderize the dough, making it supple and easy to stretch.
• Milk
  Provides richness and softness to the final flatbread. Warm milk helps activate the starter more gently.
• Baking Powder
  Gives an extra lift and fluffiness, especially helpful if your starter is on the milder side.
• Salt
  Essential for balancing the tang of the sourdough and enhancing all the other flavors.
• Sugar
  Just a touch to help the dough brown better during cooking and balance the tangy notes.
• Butter or Ghee (for brushing)
  Adds that final indulgent finish. Melted butter or ghee makes each piece glossy and flavorful.

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Step 1: Mix the Dough

In a large mixing bowl, combine your sourdough starter, Greek yogurt, milk, sugar, and salt. Stir to dissolve the ingredients. Gradually add the flour and baking powder, mixing until a shaggy dough forms. Use your hands to bring it together into a soft ball. It may feel slightly sticky—that’s okay.

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Step 2: Knead and Rest

Turn the dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic. Place the dough back in the bowl, cover with a damp towel or plastic wrap, and let it rest at room temperature for 4–6 hours, or until it’s visibly puffy. For even deeper flavor, refrigerate the dough overnight after the initial rise.

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Step 3: Divide and Shape

Once the dough has risen, divide it into 6–8 equal pieces, depending on how large or small you want each naan. Roll each piece into a smooth ball and let them rest for 15–20 minutes, covered, so they relax and are easier to roll out.

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Step 4: Roll Out the Naan

On a floured surface, roll each dough ball into an oval or round shape, about ¼-inch thick. Don’t worry about perfect circles—irregular shapes are part of naan’s rustic charm.

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Step 5: Cook on a Hot Skillet

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot. Place one rolled-out dough piece onto the dry skillet. Cook for 1–2 minutes until bubbles form on the surface and the bottom develops dark spots. Flip and cook another 1–2 minutes. Brush with melted butter or ghee as soon as it comes off the pan.

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Step 6: Repeat and Serve

Continue cooking the remaining dough, keeping finished naan warm in a towel-lined basket. Serve immediately while soft and warm.

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How Long to Cook the Sourdough Naan Flatbread

The actual cooking process is delightfully quick. Once your skillet is properly heated, each naan only takes about 2–4 minutes total—1 to 2 minutes per side. You’re looking for those classic charred bubbles and golden-brown spots, a sign that your pan is hot enough and your dough is just right. If your pan isn’t hot enough, the naan may turn out dry or pale, so always preheat thoroughly before starting.

The fermentation time, however, is where the magic unfolds. The dough should rest at room temperature for about 4–6 hours, until noticeably puffy. You can extend that flavor development by placing it in the refrigerator for up to 24 hours after the first rise.

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Tips for Perfect Sourdough Naan Flatbread

• Use a well-fed starter: It doesn’t need to be at its peak, but it should be active or at least recently fed to ensure some lift.
• Don’t over-flour while rolling: Too much flour can make the naan dry. Light dusting is all you need.
• Let the dough relax: Resting before rolling prevents tearing and makes shaping easier.
• High heat is key: Your skillet should be hot enough that the dough sizzles immediately when placed on it.
• Cook dry, brush after: Don’t oil the skillet—cook the naan dry, then brush with melted butter or ghee for flavor.
• Customize the finish: Add minced garlic, chopped cilantro, or za’atar on top of the naan right after cooking.
• Cover cooked naan: Keep them soft and warm by stacking and wrapping in a clean towel as you go.
• Test the first one: The first naan is often your tester—adjust heat or timing from there.

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Watch Out for These Mistakes While Cooking

Even though this recipe is pretty forgiving, a few common missteps can trip you up:

• Underfermenting the Dough
  If you rush the rise, your naan may end up dense and flat. Be patient and let it puff properly for that soft, airy texture.
• Using Cold Dough
  Cold dough resists rolling and won’t cook evenly. Let it come to room temperature before shaping.
• Skillet Not Hot Enough
  A lukewarm pan results in pale, dry naan. You want that instant sizzle and blistering when the dough hits the pan.
• Overcooking
  Leave naan on the heat too long, and it’ll dry out or get stiff. Once you see golden brown spots and light puffing, flip it.
• Skipping the Rest After Dividing
  Rolling out dough right after dividing it can lead to tearing. A short 15–20 minute rest relaxes the gluten and makes shaping easier.
• Too Much Flour on the Rolling Surface
  Excess flour can burn on the skillet and create a bitter flavor. Use just enough to prevent sticking.
• Neglecting to Cover Cooked Naan
  Leaving naan uncovered lets it dry out fast. Stack and wrap in a clean towel to keep them steamy and soft.
• Brushing Before Cooking
  Brushing with oil or butter before the pan can lead to smoke and uneven browning. Always brush after cooking.

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What to Serve With Sourdough Naan Flatbread?

This flatbread is endlessly versatile. You can dress it up or down depending on the meal. Here are some tasty companions:

1. Butter Chicken

Creamy, spiced tomato-based curry and naan are a match made in heaven.

2. Hummus or Baba Ganoush

Use naan like a Middle Eastern pita for scooping smooth, savory dips.

3. Chickpea Curry (Chana Masala)

A plant-based, protein-packed option with bold spices and a rich sauce.

4. Paneer Tikka or Tandoori Veggies

Grilled, marinated bites pair beautifully with warm naan on the side.

5. Shakshuka

Dip your naan into runny yolks and spiced tomato sauce for a savory brunch.

6. Lentil Dhal

Comfort food at its best—simple, nourishing, and full of flavor.

7. Wrap Fillings

Use it like a tortilla and fill with grilled meats, crunchy slaw, or roasted veggies.

8. Garlic Herb Butter + Cheese Board

Cut naan into wedges and serve as a warm, rustic pairing with soft cheeses, olives, and spreads.

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Storage Instructions

Sourdough naan flatbread stores beautifully, making it a great make-ahead option. Here’s how to keep it fresh:

• Room Temperature: Wrap the naan in foil or a clean kitchen towel and store in an airtight container for up to 2 days. Reheat in a dry skillet or wrap in foil and warm in the oven.
• Refrigerator: For longer storage, place naan in a zip-top bag or airtight container and refrigerate for up to 5 days. It may lose a little softness but can be revived with a warm-up on the skillet.
• Freezer: Lay naan flat in a single layer and freeze. Once solid, stack them with parchment between each and store in a freezer bag. They’ll keep for up to 2 months. Thaw at room temp and reheat in a skillet or oven.
• Reheating Tip: Always reheat naan covered or wrapped to maintain its soft texture—microwave briefly under a damp paper towel, or warm in a skillet with a touch of butter.

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Estimated Nutrition

Please note: These values are approximate and based on a serving size of one medium naan (1/8 of the recipe batch).

• Calories: 180–220 kcal
• Carbohydrates: 30–35g
• Protein: 5–6g
• Fat: 5–8g (depending on butter/ghee used)
• Fiber: 1–2g
• Sugar: 1–2g
• Sodium: 200–250mg
• Cholesterol: 10–15mg (if using dairy)

This naan is satisfying without being too heavy, and you can control the richness with your choice of yogurt and brushing fats.

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Frequently Asked Questions

1. Can I use sourdough discard for this recipe?

Yes, absolutely! Discard works well here, especially if it’s from a recently fed starter. It won’t rise as much, but the flavor will still shine.

2. Can I make the dough ahead of time?

Yes. After the initial 4–6 hour rise, you can refrigerate the dough for up to 24 hours. It’ll develop even deeper flavor as it rests.

3. Why is my naan not puffing up in the skillet?

This usually means the skillet isn’t hot enough. Make sure it’s preheated well and you’re not using too much flour on the surface, which can interfere with the heat contact.

4. How do I make garlic naan with this recipe?

After cooking the naan, brush it with garlic-infused butter or ghee and sprinkle with chopped cilantro or parsley.

5. Can I bake the naan instead of cooking on a skillet?

It’s possible, but skillet-cooked naan gets the best texture and char. If baking, use a pizza stone at a very high temp (475–500°F) for quick cooking.

6. Is this recipe vegan?

Not as written, but you can easily make it vegan by using plant-based yogurt, non-dairy milk, and oil instead of butter or ghee.

7. Can I use whole wheat flour for the entire recipe?

You can, but the naan will be denser. It’s best to do a mix—try replacing 25–30% of the all-purpose flour with whole wheat.

8. Do I need baking powder if I’m using sourdough?

The baking powder gives an extra lift and fluffiness, especially useful if your starter isn’t very strong or bubbly. You can leave it out, but the naan will be flatter.

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Conclusion

This Sourdough Naan Flatbread brings together the best of two worlds: the deep, tangy flavor of sourdough and the soft, pillowy texture of traditional naan. It’s a rewarding way to use your sourdough starter, and once you try it, you’ll find yourself reaching for this recipe again and again. Whether you’re scooping up spicy curries, wrapping grilled veggies, or just slathering on some butter, this flatbread turns everyday meals into something memorable.

The dough is simple, the ingredients are humble, and the results? Always impressive.

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