Potato Flake Sourdough Naan Bread

Soft, chewy, and full of flavor, this Potato Flake Sourdough Naan Bread is surprisingly simple to make at home. Made with active potato flake sourdough starter, yogurt, and olive oil, the dough ferments throughout the day before being rolled thin and cooked in a hot skillet. Finish each warm naan with homemade garlic butter for an easy side that pairs with everything from curries and soups to grilled meats—or just eat it straight from the skillet!

There is just something about warm, homemade naan. Those bubbly, golden-brown spots, the soft and chewy center, and a generous brushing of garlic butter make it hard to stop at just one.

And, of course, I wanted to figure out how to make it using my potato flake sourdough starter instead of commercial yeast!

This recipe uses a simple dough that can be mixed up earlier in the day and left to ferment for about 8 hours. When you’re ready for dinner, divide, roll, and cook the naan right on the stovetop. No oven required!

Why You’ll Love This Potato Flake Sourdough Naan

There are so many reasons this naan recipe has earned a place in my potato flake sourdough collection!

• Soft and chewy: Yogurt and olive oil help give the naan a tender texture while still allowing those delicious bubbles to form in the skillet.
• Naturally fermented: The dough gets its rise from an active potato flake sourdough starter.
• Cooked on the stovetop: You don’t have to turn on the oven! A hot skillet cooks each naan in just a few minutes.
• Easy to customize: Make 8 larger naan or divide the dough into 16 smaller pieces.
• Garlic butter: Need I say more? Brushing the warm naan with melted butter and minced garlic takes it over the top.

What Is Naan Bread?

Naan is a soft, leavened flatbread traditionally cooked at very high heat in a tandoor oven. While most of us don’t have a tandoor sitting in our kitchens, a very hot pan does a great job of recreating those characteristic bubbles and browned spots at home.

For this version, we’re putting a Little Tennessee Home spin on it by using potato flake sourdough starter to ferment the dough.

The result is a soft, chewy homemade flatbread that’s perfect for tearing, dipping, scooping, or serving alongside your favorite meal.

This post may contain affiliate links, which means I may make a small commission at no extra cost to you. When you make a purchase through my link, you help me to keep Little Tennessee Home up and running! Thank you for your support! See my full disclosure here.

Tools Needed

You don’t need any special equipment to make homemade naan! Just a few basic kitchen tools will make the process easier.

• Large mixing bowl – For mixing the dough and allowing it to ferment.
• Measuring cups and spoons – For measuring your ingredients if you aren’t using weights.
• Kitchen scale – Helpful for weighing ingredients and especially useful for dividing the dough into evenly sized pieces.
• Dough whisk or wooden spoon – For mixing the dough before kneading.
• Rolling pin – To roll each piece of dough to about 3–5 mm thick.
• Cast iron skillet or heavy-bottomed skillet – A skillet that holds heat well will help create those beautiful bubbles and golden-brown spots on the naan.
• Spatula or tongs – For easily flipping the naan as it cooks.
• Pastry brush – For brushing the warm naan with melted garlic butter.
• Clean kitchen towel – Optional, but helpful for covering the cooked naan to keep it warm and soft while you finish cooking the rest of the batch.

Ingredients for Potato Flake Sourdough Naan Bread

You only need a handful of simple ingredients to make this recipe.

Active Potato Flake Sourdough Starter

You’ll need 1/2 cup (119 grams) of active potato flake sourdough starter. For the best results, use starter that has been recently fed with water, sugar and potato flakes and is active.

Warm Water

You’ll need 1/4 cup warm water. The water should be comfortably warm—not hot.

Olive Oil

Use 3 tablespoons (36 grams) olive oil. This adds moisture and helps create a soft, tender dough.

Plain Yogurt

You’ll need 1/4 cup (78 grams) plain yogurt. (You can use greek yogurt or sour cream-thin out with whole milk if needed) Yogurt helps give naan its characteristic soft, slightly chewy texture.

Egg

One large egg adds richness and helps bring the dough together.

Salt

You’ll need 1/2 teaspoon (4 grams) salt.

All-Purpose Flour

Use 3 1/2 cups (433 grams) all-purpose flour. (you can use bread flour but it will result in a chewier bread rather than a soft naan)

Garlic Butter

For brushing the cooked naan, combine:

• 2 tablespoons butter, melted
• 2 teaspoons minced garlic

You can leave the garlic butter off if you prefer plain naan, but around here, I definitely recommend it!

How to Make Potato Flake Sourdough Naan Bread

Mix the Dough

In a large mixing bowl, combine the active potato flake sourdough starter, warm water, olive oil, plain yogurt, egg, salt, and all-purpose flour.

Mix until the ingredients come together and form a soft dough.

Knead the Dough

Turn the dough out onto a lightly floured work surface and knead for approximately 5 minutes, or until the dough becomes smooth and cohesive. You can also knead in the bowl if it is large enough and comfortable for you.

You can add a small amount of flour to your work surface as needed to keep the dough from sticking, but avoid adding excessive flour, which can make the finished naan tougher.

Let the Dough Ferment

Place the dough into a large bowl. Lightly spray or oil the top of the dough to keep it from drying out, then cover the bowl.

Allow the dough to sit in a warm place for approximately 8 hours.

Remember that sourdough doesn’t work according to an exact clock! The temperature of your kitchen, strength of your starter, and other factors can affect fermentation time. Use the 8-hour mark as a guideline rather than an absolute rule.

Divide the Dough

Once the dough has fermented, turn it out onto your work surface.

The entire batch of dough should weigh approximately 754 grams.

For 8 large naan, divide the dough into 8 pieces weighing approximately 94 grams each.

For 16 smaller naan, divide it into 16 pieces weighing approximately 47 grams each.

Using a kitchen scale makes this especially easy and helps all of your naan cook evenly.

Shape into dough balls before rolling to help keep your circular shape. 

Roll Out the Naan

Preheat a skillet over medium heat.

Working with one piece of dough at a time, place it on a lightly floured surface and roll it into a thin circle or oval. Keeping the remaining dough covered to prevent it from drying out. 

Aim for approximately 3–5 mm thick.

Don’t roll the dough paper thin. If it’s too thin, you’ll end up with a crispier flatbread rather than soft, chewy naan. On the other hand, leaving it too thick can keep those beautiful bubbles from forming.

There’s no need to make every piece perfectly round. Homemade naan is supposed to look a little rustic!

Cook in a Hot Skillet

Lightly oil or spray your skillet if needed.

Place one rolled piece of naan into the hot skillet.

Cook for approximately 2–3 minutes, or until the dough begins to bubble and the underside develops golden brown spots.

Flip and cook the second side for another 2–3 minutes, or until cooked through.

Repeat with the remaining pieces of dough.

You’ll want to keep an eye on your skillet as you go. If the naan is browning too quickly before the inside has time to cook, lower the heat slightly.

Brush With Garlic Butter

Combine 2 tablespoons melted butter with 2 teaspoons minced garlic.

As each naan comes out of the skillet, brush the bubbly side generously with the garlic butter.

Serve warm!

Tips for the Best Sourdough Naan

Don’t roll it too thin. About 3–5 mm is a good target. You want the naan thin enough to cook quickly but thick enough to stay soft and develop bubbles.

Get your skillet hot before you start. That initial heat helps create the bubbly surface and browned spots that make naan so good.

Watch the dough rather than only watching the clock. An 8-hour fermentation works well for this recipe, but potato flake sourdough can move faster or slower depending on your starter and the temperature of your home.

Use a kitchen scale when dividing. With approximately 754 grams of dough, you can make 8 large naan at roughly 94 grams each or 16 smaller naan at roughly 47 grams each.

Don’t worry about perfect shapes. Circles, ovals, wonky oblong shapes—they all taste exactly the same once they’re covered in garlic butter!

What to Serve With Potato Flake Sourdough Naan

Obviously, naan is delicious alongside your favorite Indian-inspired dishes, but don’t feel like that’s the only time you can make it.

A great way to serve it is brushed with the garlic butter mixture, but we love homemade flatbreads because they’re incredibly versatile. Use this naan for dipping into soups and stews, serve it alongside grilled chicken or meat, use it to scoop up hummus and dips, or even turn it into an easy flatbread pizza.

You can also serve it alongside a big salad or use it anywhere you’d normally reach for a dinner roll or piece of bread.

The best thing is if you eat one standing over the stove while the rest are cooking…. I won’t tell anyone.

How to Store Homemade Naan

Allow leftover naan to cool completely before storing.

Place the naan in an airtight container or zip-top bag and keep it at room temperature for 1–2 days.

For longer storage, refrigerate it and warm individual pieces in a skillet or microwave before serving.

Can You Freeze Potato Flake Sourdough Naan?

Yes! Naan freezes very well.

Let the cooked naan cool completely, then place it in a freezer bag or container. If you’re stacking several pieces together, you can place pieces of parchment paper between them to make it easier to remove only what you need.

Freeze for up to 3 months.

Allow the naan to thaw and warm it briefly in a skillet before serving.

Frequently Asked Questions

Can I make smaller naan?

Absolutely. This recipe makes approximately 754 grams of dough. Divide it into 8 pieces of approximately 94 grams each for larger naan or 16 pieces of approximately 47 grams each for smaller naan.

Why isn’t my naan bubbling?

First, make sure you haven’t rolled the dough too thick. You also want your skillet thoroughly preheated before adding the dough.

On the other hand, naan rolled extremely thin may cook crisp instead of developing those soft, pillowy bubbles. Aim for that 3–5 mm range.

Do I have to use the garlic butter?

No. You can brush the naan with plain melted butter or leave it plain. But the garlic butter adds so much flavor that it’s definitely my favorite way to serve it.

Can I cook naan in a cast-iron skillet?

Yes! A cast-iron skillet works especially well because it holds and distributes heat so nicely. Just make sure it is preheated before adding your dough.

How do I know when my potato flake sourdough naan dough has fermented long enough?

The dough should look noticeably risen and feel lighter and airier than it did when you first mixed it.

Remember, fermentation time isn’t exact. About 8 hours is a good guideline for this recipe, but a warm kitchen may speed things up while a cooler kitchen may require more time.

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome