Sourdough rye naan (flatbread)

I was preparing for an Amtrak trip to NYC and needed a healthier sandwich substrate so took took white wheat sourdough from the refrigerator and added rye flour, salt and olive oil and left it to rise in a ~100°F oven for a couple of hours before cooking it in a cast iron skillet.

Voila! A pretty good first attempt at a sourdough rye flatbread. Using a fresher sourdough and some whole wheat and or spelt flour might improve things.