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This sourdough flatbread is a no-yeast twist on a classic Indian dish that is super easy to make. Roasted garlic butter adds a flavorful punch and aroma that will have everyone reaching for seconds! If you’re new to sourdough, check out our recipe for How to Make Sourdough Starter!
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I ate a lot of good things growing up (macaroni and cheese, spaghetti, various crockpot concoctions), but naan bread wasn’t one of them. The only bread we ate came out of a bag, and I was content with my small, bagged bread world (I didn’t know any better).
When I was around 19, a friend of a friend offered to cook us an authentic Indian meal. She described all the delicious things she planned to make, then added, “And we’re going to have naan bread.”
My small-town, bagged bread brain heard “We’re going to have non-bread.”
Naturally, I said, “Non-bread?”
She nodded with an excited grin on her face, “Yes, naan bread.“
“If we aren’t going to have bread, that’s fine. You don’t have to call it non-bread,” my confused 19-year-old self said.
Y’all would not believe the laughter that ensued.
I thought she was trying to tell me we weren’t having any bread. A couple of hours later, I had a giant, beautiful piece of naan flatbread in my hands, and my world became infinitely better.
If you’re late to the naan party like I was, don’t worry. Naan bread is a soft, chewy, and slightly puffy flatbread that originated in South Asia and Central Asia, and it’s especially popular in Indian, Pakistani, Afghan, and Persian cultures. It’s traditionally made with yeast, but adapts beautifully to a sourdough rendition for added nutrients and digestibility.
Why make sourdough Flatbread?
Making naan with sourdough starter and allowing it to ferment for several hours makes it easier to digest and helps the body absorb vital nutrients from the flour.
It also adds a deep, tangy flavor you won’t get in traditional yeast naan. Sourdough flatbread is also chewier with a softer crumb.
Why you’ll love this sourdough flatbread recipe
Super easy and forgiving. The beautiful thing about flatbreads is you don’t have to worry about it rising exactly right because it’s supposed to be flat anyway! This recipe is excellent for sourdough beginners or for anyone whose sourdough starter is still in the maturation process.
Delicious and kid-friendly. If you want to add a little excitement to your dinner rotation but have picky eaters at home, naan is a must. To you, it’s an exotic bread perfect for dunking in curries and hummus. To your little ones, it’s a piece of flat bread they can slather with butter. Everyone wins!
Versatile. Sourdough garlic naan is a great addition to soups, curries, hummus, charcuterie boards, sandwiches, and even pizza!
No second rise. If you’re like me and often forget about your bread until 30 minutes before dinner, you don’t have time for a 2-hour second rise. Naan doesn’t require one! All it needs is 30 minutes to rest before rolling out and cooking.
Sourdough Naan ingredients
Flour: I like this one.
Active sourdough starter: for tangy flavor, rise, and digestive benefits.
Full-fat Greek yogurt: for tender texture and pillowy chew. Yogurt also adds moisture to the dough and encourages browning during the cooking process.
Olive oil: Makes the dough soft and pliable and adds rich flavor.
Warm whole milk adds fat and protein to the dough, resulting in authentically soft bread.
Salt enhances the overall flavor of naan. Without it, your bread will be dull and bland!
Roasted garlic butter: Brushing warm, fluffy naan with delicious roasted garlic butter transforms something good into something amazing. If you don’t have time to roast garlic, you can sauté minced garlic in the butter until fragrant. It will still be delicious!
Tools You May Need
How to make sourdough Flatbread
Step 1. In a large mixing bowl or the bowl of a stand mixer, whisk together sourdough starter and milk until well combined. The mixture will be smooth and cloudy.
Step 2: Add the flour, yogurt, olive oil, and salt to the sourdough mixture.
Step 3: If using a stand mixer, use the dough hook set to low and mix the dough for about 5 minutes. If kneading by hand, mix the dough until it forms a shaggy ball. Turn the dough out onto a floured surface and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky to the touch.
Step 4: Bulk ferment. Transfer the dough to a well-greased bowl, cover it with plastic or a damp dishcloth, and place it in a warm location to rise for 3-6 hours (this depends on how active your starter is and how warm the environment is).
Step 5: When the dough has nearly doubled in size, gently punch it down and transfer to a lightly floured surface. Divide the dough into eight equal pieces, roll into uniform balls, and cover with a damp dish towel.
If your dough doesn’t double in size, your starter might not be active enough, or your environment might not be warm enough. Don’t worry! You can still make your naan flatbread with delicious results.
Step 6:Rest. Set the dough aside to rest for 30 minutes (the dough isn’t expected to rise again).
Step 7: Preheat a cast-iron skillet to medium heat. A cast-iron skillet will help your naan brown and puff up, but if you don’t have one, don’t worry! Any skillet can be used to cook naan.
Step 8: On a well-floured cutting board or counter, roll each dough ball to a thickness of slightly less than 1/4 inch.
Step 9: Lightly coat your preheated cast-iron skillet with olive oil. Cook each naan for 1-2 minutes per side. Flip the dough when the top begins to bubble.
Step 10: Place the cooked naan aside to cool and brush with roasted garlic butter (see instructions below). Repeat this process until all of your dough is cooked and buttered.
How to make roasted garlic butter
Step 1: Preheat oven to 400°F.
Step 2: Prepare garlic by removing loose outer papery layers and cutting off the head of the bulb (approximately 1/4 inch) so that the cloves of garlic are exposed but still held together.
Step 3: Place garlic in a small baking dish or wrap in tin foil.
Step 4: Drizzle the garlic with olive oil.
Step 5: Place the garlic in the oven and roast for 40-45 minutes, or until the cloves are tender and easily pierced with a fork. Your garlic might even start to overflow from the papers.
Step 6: Meanwhile, melt the butter.
Step 7: Then, when the garlic has cooled, squeeze the cloves out of the paper and into the butter. Mash the garlic with a fork into the melted butter, then stir until a smooth mixture forms. The garlic won’t dissolve completely into the butter, but should be well incorporated.
Tips for successfully making sourdough Flatbread naan
1. Use an active starter. Make sure your sourdough starter is bubbly and active — ideally fed 4–12 hours before mixing. If using discard, expect a milder rise and adjust by adding a pinch of yeast (about 7 grams) if needed.
2. Allow sufficient time for fermentation. Sourdough naan needs several hours of bulk fermentation (4–6 hours at warm room temperature or overnight in the fridge).
3. Don’t skip the fat! Whole milk yogurt, milk, and olive oil are essential for soft, pillowy naan.
4. Avoid overmixing or overflouring. The dough should be soft, slightly tacky, and elastic, not stiff or dry. If it’s too sticky, lightly oil your hands or add a dusting of flour — but avoid adding too much extra flour.
5. Cook in a hot skillet. Preheat your cast iron skillet or griddle until very hot — this mimics a tandoor. High heat gives you those signature charred bubbles and puffed spots.
How to store sourdough Flatbread
Room Temperature: Wrap the naan in a clean kitchen towel or foil, then place in an airtight container or zip bag. For fresh, soft naan, store for up to 2 days.
Refrigerator: For slightly longer storage, wrap well and refrigerate for up to 4–5 days. (Like all bread, naan dries out a bit faster in the fridge, so reheat it in the oven with a splash of water if needed.)
Freezer: Stack cooled naan in between sheets of parchment paper or paper towels and place inside a plastic bag. Store for 2-3 months in the freezer.
Garlic Sourdough Flatbread
Equipment
- 1 Stand mixer or
- 1 large mixing bowl
- 1 cast iron skillet
Ingredients
For the sourdough naan
- 200 grams sourdough starter, active and bubbly
- 400 grams all-purpose flour
- 180 grams warm milk
- 110 grams full-fat Greek yogurt
- 2 tbs olive oil
- 8 grams salt
For the roasted garlic butter
- 1 bulb fresh garlic
- 1-2 tsp olive oil
- 4 tbs butter
Instructions
For the sourdough naan:
- In a large mixing bowl or the bowl of a stand mixer, whisk together sourdough starter and milk until well combined.
- Add the flour, yogurt, olive oil, and salt to the sourdough mixture.
- If using a stand mixer, use the dough hook set to low and mix the dough for about 5 minutes. If kneading by hand, mix the dough until it forms a shaggy ball. Turn the dough out onto a floured surface and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky.
- Bulk ferment. Transfer the dough to a well-greased bowl, cover it with plastic or a damp dishcloth, and place it in a warm location to rise for 3-6 hours (this depends on how active your starter is and how warm the environment is).
- When the dough has nearly doubled in size, punch it down and transfer to a lightly floured surface. Divide the dough into eight equal pieces, roll into uniform balls, and cover with a damp dish towel.
- Rest. Set the dough aside to rest for 30 minutes (the dough isn't expected to rise again).
- Preheat a cast-iron skillet to medium heat.
- On a well-floured cutting board or counter, roll each dough ball to a thickness of slightly less than 1/4 inch.
- Lightly coat your preheated cast-iron skillet with olive oil. Cook each naan for 1-2 minutes per side. Flip the dough when the top begins to bubble.
- Place the cooked naan aside to cool and brush with roasted garlic butter (instructions below). Repeat this process until all of your dough is cooked and buttered.
For the roasted garlic butter:
- Preheat oven to 400°F.
- Remove the loose outer paper from the garlic bulb.
- Cut 1/4 inch off the top of the bulb so the cloves are exposed but the head is still intact.
- Place the garlic in a small baking container or wrap it in tin foil. Drizzle with olive oil and place in the oven.
- Roast garlic for 40-45 minutes, or until the cloves are tender and easily pierced with a fork.
- Meanwhile, melt butter in a small skillet or saucepan.
- When the garlic has cooled, squeeze the roasted cloves into the pan. Mash the garlic with a fork into the melted butter, then stir until a smooth mixture forms. The garlic won't dissolve completely into the butter, but should be well incorporated.
- Store in an airtight container in the refrigerator for one week.
You’re Going to Love this!
This sourdough flatbread is proof that simple ingredients and a little sourdough magic can create something truly delicious — no yeast, no stress required. Whether you’re scooping up curry, layering it with veggies, or just enjoying it warm with butter, this naan-style flatbread brings that chewy, garlicky comfort without the fuss. It’s a great way to use up extra starter and adds a homemade touch to any meal. Once you try it, you’ll see just how easy flatbread can be — and how often you’ll want to make it again.
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