Sourdough Naan

Sourdough Naan - delicious and easy to make flat bread

This month for Sourdough Surprises we did Sourdough Flatbreads! Flatbreads are super delicious, and great for snacks, appetizers or go with a meal. And except for a little rolling pin action, they are also really easy to make! Mix, Roll, and throw on a skillet! Since I have already made tortillas once before, I wanted to try something new this time. And since we have been on a big hummus kick lately, naan seemed like the perfect thing to try!

Sourdough Naan is an easy and delicious flatbread
This recipe turned out to be super easy to make (as long as you remember to give yourself enough time to let it rest) and was sooo delicious! In fact, I don’t want to sound ridiculous, but I think this was better than some I’ve had at restaurants! Even Ladybug couldn’t get enough of it! 

Sourdough Naan

by The Gingered Whisk
Prep Time: 3 hours 30 minutes
Cook Time: 20 minutes
Keywords: skillet sourdough Indian
Ingredients (8 servings)
  • 1 cup sourdough starter
  • 1/2 cup warm milk
  • 1/4 cup non-fat Greek yogurt
  • 1 tsp baking powder
  • 2 cups white whole wheat flour (I used 50% AP flour)
  • pinch of kosher salt
  • 5 TBSP melted butter
In a large bowl mix together the sourdough starter, milk and yogurt until smooth.
Add the baking powder and the flour and stir to combine to a shaggy, somewhat sticky dough.
Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours.
Dump out on a lightly floured counter and knead for a minute or two, until smooth. You shouldn’t need to add much extra flour, if any to make it not stick to your hands.
Preheat a heavy cast iron skillet over medium-high heat.
Divide the dough into 8 pieces and roll each piece into about 1/4″ thickness.
Brush one side with melted butter and place butter-side down on the skillet.
Cook for about a minute, or until the dough starts to bubble and release from the skillet.
Brush the other side with melted butter and flip.
Cook for an additional minute.
Transfer to a plate and cover with a cloth to keep warm.
Repeat with remaining pieces of dough and Enjoy!
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Please stop by and check out all the other amazing Sourdough Flatbreads that were made this month!

(My Kitchen Addition)

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  • Reply
    Robyn Fuoco
    February 20, 2013 at 1:00 PM

    Yum! I love naan (great for pizzas too) and this sounds easy and tasty!

  • Reply
    February 20, 2013 at 3:58 PM

    I've never had sourdough naan, but it sounds delicious!

  • Reply
    February 20, 2013 at 4:05 PM

    Whenever I think of naan I remember my grandmother trying it and LOVING it, which is funny if you knew her, she was not very adventurous and generally didn't like anything "exotic".

  • Reply
    Lynn Huntley
    February 20, 2013 at 4:15 PM

    Hi~ Stopping by to take a peek! I used the same recipe and I was amazed at how easy it is to make flatbread! Looks good:) Lynn H your little helper is a doll:)

  • Reply
    shelley c.
    February 20, 2013 at 5:43 PM

    I love naan, and this looks like a delicious version. I am definitely going to try these!!

  • Reply
    Jessica Kuligowski
    February 20, 2013 at 9:43 PM

    They look loveley 🙂 Nice job!

  • Reply
    February 21, 2013 at 1:00 AM

    Mmmm, lovely! You can't go wrong with hummus and naan. I was originally going to try this recipe but then I changed my mind and made injera… but I think this is one I will have to come back to, it looks so good!

  • Reply
    February 21, 2013 at 3:55 AM

    I'm glad Ladybug liked it. It is great when kids love what we are making!

  • Reply
    February 21, 2013 at 4:14 AM

    I agree that these could rival some restaurants, especially warm from the skillet. Hands down beats the grocery store options!

  • Reply
    February 22, 2013 at 2:48 AM

    I have no doubt that this would be better than what you find in restaurants! They look great. And the dark brown "freckles" are perfect!

  • Reply
    April 1, 2014 at 3:05 AM

    I wanted to try these, but…what hydration is your starter? There's a lot of difference between a 100% and a 68% starter, and adding to that the flour differs between countried.

    Also, I must say I think it's herecy to use a rolling pin on sourdough products. It squeezes all the delicious bubles out, but each to their own. I know I'm vastly outnumbereb, but please try to strech the naan next time instead of rolling them (find a video on stretching pizza dough).



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