Sourdough - Flatbread
4 / 5 Stars ⭐⭐⭐⭐
Sourdough - Flatbread
4 / 5 Stars ⭐⭐⭐⭐
The Flatbread That Changed My Mind About Naan
Soft, chewy, sourdough-powered magic – no tandoor required.
We’ve all had it: that store-bought naan that turns rubbery in five minutes, or the “healthy” flatbread that tastes more like cardboard than comfort food. This naan isn’t that. This is the kind of bread you tear apart with your hands, still warm from the pan, and mop up your favorite curry or soup with. It’s soft, flexible, just the right amount of tangy — and shockingly simple. No yeast, no long rise, no oven. Just your trusty sourdough starter, a bit of flour, and a hot pan.
🔥 When I Knew This Recipe Was a Keeper
It started as an experiment. I had leftover sourdough starter, a craving for flatbread, and no desire to spend hours in the kitchen. So I threw together what I had: starter, flour, yogurt, a splash of water, and a bit of oil.
The first one puffed up beautifully in the pan. The second had those perfect golden-brown bubbles. By the third, I was already planning what I’d eat with them for the rest of the week.
And the best part? They taste just as good the next day — no reheating needed.
💡 Why This Sourdough Naan Works
Sourdough starter: Adds a natural lift and that subtle, addicting tang.
Yogurt: Makes it tender and gives the dough that soft chew naan is known for.
Oil or butter: A touch of fat keeps things supple and adds richness.
No yeast required: Your starter does all the work — and you skip the grocery run.
🍽️ How I Love Serving It
With spicy chickpeas and a spoon of coconut yogurt
Dipped into soup or stew like a cozy edible spoon
Topped with labneh, za’atar, or scrambled eggs for brunch
As a quick flatbread pizza base (yes, really)
🧊 Prep & Storage
Keep leftovers in a sealed container for up to 3 days
Reheat in a pan or microwave — or eat cold like me
Freeze rolled-out raw dough between parchment for future naan in minutes
💬 Why I Keep Coming Back to This Recipe
Because it makes me feel like a kitchen wizard — with five ingredients.
Because it’s real food, made simply.
Because once you taste it warm from the pan, it’ll ruin all other naan for you (in the best way).
🛒 Ingredients (for 6 naan)
100g active sourdough starter (100% hydration works best)
250g flour (white, or 50/50 with whole wheat)
90–100 ml full-fat yogurt or plant-based alternative
60 ml water or milk (a bit more if using whole wheat)
1 tbsp oil or melted butter
½ tsp salt
(Optional) ½ tsp honey or sugar for a hint of sweetness
👩🍳 Instructions
Mix the dough: Combine all the ingredients in a bowl. Stir until it comes together, then knead by hand for a few minutes until smooth.
Let it rest: Cover and let it rise at room temp for 3–4 hours (or overnight in the fridge). It won’t double, but it should feel puffier and soft.
Divide and shape: Cut the dough into 6 equal pieces. Roll each into a ball, then flatten and roll out into an oval or round — about 0.5 cm thick.
Cook in a hot pan: Heat a dry skillet or non-stick pan over medium-high heat. Cook each naan for 1–2 minutes per side, until bubbly and golden. Optional: brush with melted butter or garlic oil when hot.
🍰 Nutrition (per naan, based on 6 pieces) = Approx. 160 kcal, 5g protein, 25g carbs, 3.5g fat
The Flatbread That Changed My Mind About Naan
Soft, chewy, sourdough-powered magic – no tandoor required.
We’ve all had it: that store-bought naan that turns rubbery in five minutes, or the “healthy” flatbread that tastes more like cardboard than comfort food. This naan isn’t that. This is the kind of bread you tear apart with your hands, still warm from the pan, and mop up your favorite curry or soup with. It’s soft, flexible, just the right amount of tangy — and shockingly simple. No yeast, no long rise, no oven. Just your trusty sourdough starter, a bit of flour, and a hot pan.
🔥 When I Knew This Recipe Was a Keeper
It started as an experiment. I had leftover sourdough starter, a craving for flatbread, and no desire to spend hours in the kitchen. So I threw together what I had: starter, flour, yogurt, a splash of water, and a bit of oil.
The first one puffed up beautifully in the pan. The second had those perfect golden-brown bubbles. By the third, I was already planning what I’d eat with them for the rest of the week.
And the best part? They taste just as good the next day — no reheating needed.
💡 Why This Sourdough Naan Works
Sourdough starter: Adds a natural lift and that subtle, addicting tang.
Yogurt: Makes it tender and gives the dough that soft chew naan is known for.
Oil or butter: A touch of fat keeps things supple and adds richness.
No yeast required: Your starter does all the work — and you skip the grocery run.
🍽️ How I Love Serving It
With spicy chickpeas and a spoon of coconut yogurt
Dipped into soup or stew like a cozy edible spoon
Topped with labneh, za’atar, or scrambled eggs for brunch
As a quick flatbread pizza base (yes, really)
🧊 Prep & Storage
Keep leftovers in a sealed container for up to 3 days
Reheat in a pan or microwave — or eat cold like me
Freeze rolled-out raw dough between parchment for future naan in minutes
💬 Why I Keep Coming Back to This Recipe
Because it makes me feel like a kitchen wizard — with five ingredients.
Because it’s real food, made simply.
Because once you taste it warm from the pan, it’ll ruin all other naan for you (in the best way).
🛒 Ingredients (for 6 naan)
100g active sourdough starter (100% hydration works best)
250g flour (white, or 50/50 with whole wheat)
90–100 ml full-fat yogurt or plant-based alternative
60 ml water or milk (a bit more if using whole wheat)
1 tbsp oil or melted butter
½ tsp salt
(Optional) ½ tsp honey or sugar for a hint of sweetness
👩🍳 Instructions
Mix the dough: Combine all the ingredients in a bowl. Stir until it comes together, then knead by hand for a few minutes until smooth.
Let it rest: Cover and let it rise at room temp for 3–4 hours (or overnight in the fridge). It won’t double, but it should feel puffier and soft.
Divide and shape: Cut the dough into 6 equal pieces. Roll each into a ball, then flatten and roll out into an oval or round — about 0.5 cm thick.
Cook in a hot pan: Heat a dry skillet or non-stick pan over medium-high heat. Cook each naan for 1–2 minutes per side, until bubbly and golden. Optional: brush with melted butter or garlic oil when hot.
🍰 Nutrition (per naan, based on 6 pieces) = Approx. 160 kcal, 5g protein, 25g carbs, 3.5g fat
| Ingredient | Amount |
|---|
SourDough Starter | 100 g |
Flour | 250 g |
Yogurt | 100 ml |
milk | 60 ml |
Salt | 2 g |
Extra Virgin Olive | 1 tbsp |
Dry: 352 gWet: 160 ml
🍞 Sourdough Flatbread (Soft, Chewy & Naturally Leavened)
There’s something about warm flatbread that instantly feels like comfort. That moment when you tear into the soft center, still steaming from the pan, with that tangy sourdough aroma — it’s cozy, rustic, and deeply satisfying. But if you’re like me and try to avoid overly processed options, store-bought naan just doesn’t hit the same.
That’s why I started making this version — a naturally-leavened sourdough flatbread that’s tender, flavorful, and surprisingly simple. No yeast, no shortcuts — just real ingredients, fermented for better digestion and flavor. And yes, it’s still soft enough to wrap around fillings or soak up curries like a dream.
This recipe has become my “everyone asks for it” go-to — I’ll make a batch for weekend meals, to pair with soup or salad, or just to freeze for when I want something warm and homemade with no fuss.
💡 Want to customize it?
Try brushing it with garlic butter, adding chopped herbs to the dough, or topping it with sesame seeds before cooking. You can even swap in a bit of whole wheat flour for a nuttier flavor or use plant-based yogurt to keep it dairy-free.
And here’s the best part: it’s perfect for small batches. Whether you’re making two just for dinner or prepping six to freeze, this recipe scales easily — no waste, no stress.
📝 More About This Sourdough Flatbread
This naturally-leavened naan-style flatbread is a game changer for anyone who wants that soft, chewy, pillowy texture — without relying on commercial yeast or preservatives. With active sourdough starter for fermentation, yogurt for tenderness, and a touch of oil for flexibility, it gives you the classic feel of naan with a wholesome twist.
Whether you’re using it as a wrap, dipping it into hummus, pairing it with curries, or just enjoying it warm with a bit of garlic butter — this flatbread fits into nearly every eating style. And the best part? It’s gut-friendly, easy to digest, and made with ingredients you probably already have on hand.
⚠️ Common Mistakes to Avoid
Inactive starter: Your sourdough starter should be bubbly, active, and recently fed. A weak or old starter will lead to dense, lifeless bread.
Too much flour: The dough should be soft and slightly sticky. Adding too much flour will make the flatbread dry and tough.
Skipping rest time: Let the dough ferment properly (at least 4–6 hours, ideally longer) and rest before rolling — this helps the gluten relax and improves both flavor and texture.
Overcooking: Flatbread should be golden with slight charred spots, but still soft inside. A pan that’s too hot or cooking too long will make them crisp instead of tender.
💡 Extra Tips for Flatbread Magic
Want it even softer? Swap the water for warm milk or add an extra tablespoon of yogurt.
Looking for richness? Brush the flatbreads with melted ghee, butter, or olive oil right after cooking.
Flavor twist: Add crushed garlic, chopped parsley, or cumin seeds into the dough for more depth.
Make-ahead tip: Cook and cool your flatbreads, then freeze them between layers of parchment. Reheat directly from frozen on a dry pan for a fresh-made feel.
🥡 Storage: Store cooked naan in an airtight container at room temp for 2 days, or refrigerate for up to 5. They also freeze beautifully — just warm them up to bring back the softness.
tainer. It keeps for 3–4 days at room temp or up to a week in the fridge. You can also freeze individual slices for grab-and-go convenience.
