Description

Craving a warm, soft, and flavorful flatbread that’s just as good with curry as it is on its own? This Sourdough Naan Flatbread is a must-try! Naturally leavened with sourdough starter and enriched with creamy yogurt and milk, this naan is pillowy on the inside with just the right amount of chew. It’s an ideal recipe whether you’re exploring easy dinner ideas, adding a fresh twist to your breakfast, or looking for healthy snack options. The subtle tang from the starter paired with a buttery finish makes each bite irresistible. Best of all, you can cook it in a skillet—no oven or tandoor required!

Ingredients

2 cups all-purpose flour
1/2 cup sourdough starter (100% hydration)
1/3 cup Greek yogurt
1/3 cup warm milk
1 tsp baking powder
1 tsp sugar
3/4 tsp salt
Butter or ghee, for brushing

Instructions

In a large bowl, mix the sourdough starter, yogurt, milk, sugar, and salt until well combined.
Add flour and baking powder gradually, mixing until a shaggy dough forms.
Knead on a floured surface for 5–7 minutes until smooth and elastic.
Cover and let rise at room temperature for 4–6 hours, or until puffy.
Divide the dough into 6–8 equal portions and shape into balls.
Let the dough balls rest, covered, for 15–20 minutes.
Roll each ball into an oval or circle about 1/4 inch thick.
Heat a dry skillet over medium-high heat until hot.
Cook each naan for 1–2 minutes per side until puffed and golden with dark spots.
Remove and immediately brush with melted butter or ghee.

Prep Time: 15 minutes
Cook Time: 20 minutes