Soft Sourdough Flatbread

Think about ripping into a soft, warm naan bread fresh off your stove, steam escaping as you bite into its chewy goodness. This tangy sourdough naan combines the depth of fermented flavor with the basic comfort of traditional flatbread. Better yet, it turns your leftover starter into something amazing, showing that everything has value in sourdough cooking.

Throughout my adventures with sourdough, this naan became my trusted standby. After making tons of bread loaves and pizzas, I found out this flatbread actually worked better with my unfed discard, making it the ideal solution when I didn't want to throw away extra starter.

Key Ingredients Breakdown

• All-purpose flour: builds the base, grab unbleached for superior results
• Unfed sourdough starter: brings rich flavor without needing activation
• Yogurt: adds softness and that signature tanginess
• Milk: makes the dough extra soft and flexible
• Olive oil: gives good texture and that wonderful chewiness
• Salt: boosts all flavors while managing fermentation speed

Crafting Delicious Sourdough Naan

Starting Your Day:

Kick off your naan adventure by mixing everything in a big bowl. Don't worry if the dough feels a bit sticky - it'll come together nicely. This dough won't punish you for not being exact.

First Mix:

Combine your ingredients until you can't see dry flour anymore. Your dough might look rough at first, but give it time and it'll transform into something smooth.

First Rise:

Put a damp towel over your bowl and let the dough do its thing. Unlike regular sourdough bread, this recipe can handle different timing - it usually doubles somewhere between 6-8 hours at normal room temp.

Cutting and Forming:

Once doubled, cut your dough into eight same-sized pieces. Take a moment to shape each into a nice ball, which will make rolling them out much easier.

Rolling and Cooking:

Take each ball and flatten it into an oval or circle about ⅛ inch thick. Don't stress about making perfect shapes - homemade looks more genuine. Be gentle but confident, following what the dough tells you.

Cooking Each Piece:

Get your pan nice and hot. Place your flattened dough in and watch the show - small bubbles will pop up first, then bigger ones will follow, creating that amazing naan magic right in front of you.

Pin it

My grandma always told me breadmaking was a craft handed down through families. She never tried sourdough naan, but she taught me to feel what the dough needs. This recipe keeps her wisdom alive while adding a fermented twist.

More Than Just Bread

Make your naan into a full meal by using it for wraps, topping it like pizza, or eating it with curry. Add garlic butter for extra flavor, or pair with hummus for a tasty Mediterranean meal.

Fun Variations

Try mixing in fresh herbs, minced garlic, or black seeds into your dough. Switch to whole wheat flour for a nuttier version, or add a pinch of turmeric for golden color and health benefits.

Storing Your Flatbread

After cooling, put your naan in a sealed container with parchment paper between layers. Warm it up quickly in a hot pan or wrapped in foil in your oven. For keeping longer, freeze with parchment between each piece.

After making sourdough naan for years, I've learned it's about more than following steps - it's about finding your rhythm. There's something calming about rolling out each piece, watching it bubble and change shape. This recipe has become what I turn to when I want something special without spending the whole day cooking.

Pin it

Frequently Asked Questions

→ Can I swap discard for fresh starter?

Totally! But discard is perfect for this and helps use up leftovers.

→ Why's the dough resting so long?

That’s when fermentation builds up better flavor and soft texture.

→ Can I go fully dairy-free?

Absolutely! Just swap yogurt and milk with any plant-based options.

→ My flatbread won’t rise, what happened?

Make sure your pan’s really hot and dough isn’t too thick. Steam causes the puffy goodness.

→ What about freezing it?

You can freeze dough balls or cooked flatbreads for up to 3 months.