Description
Soft, pillowy, and naturally fermented, sourdough naan flatbread is the ultimate fusion of flavor and versatility. This easy recipe uses your sourdough starter to create chewy, bubbly naan that’s perfect for scooping up curries, serving with soups, or turning into flatbread pizzas. With a golden pan-fried surface and a tangy depth from natural fermentation, it’s a must-try for anyone looking for delicious breakfast ideas, easy dinner solutions, or wholesome snack options. Whether you’re meal-prepping or impressing dinner guests, this easy recipe is one you’ll want on repeat.
Ingredients
- 240g (1 cup) active sourdough starter
- 120g (1/2 cup) plain full-fat yogurt
- 30g (2 tbsp) olive oil or melted ghee
- 300g (2 1/2 cups) all-purpose flour
- 1 tsp fine sea salt
- 15–30g (1–2 tbsp) warm water, as needed
Optional Toppings:
- Melted butter or ghee (for brushing)
- Minced garlic or garlic powder
- Chopped fresh herbs (cilantro, parsley)
- Nigella or sesame seeds
Instructions
- In a large mixing bowl, combine sourdough starter, yogurt, oil, flour, and salt. Mix until a shaggy dough forms.
- Add water slowly, only if the dough feels dry. Knead until smooth and elastic (5–8 minutes).
- Cover and ferment at room temperature for 8–12 hours, or overnight.
- After fermentation, divide dough into 6–8 balls. Rest 20–30 minutes under a towel.
- Roll each ball into a 1/4 inch thick oval or circle.
- Heat a cast iron or heavy skillet until very hot. Cook each naan 1–2 minutes per side until golden and blistered.
- Immediately brush with butter or ghee. Add garlic or herbs if using.
- Serve warm, or cool and store for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes