Hey y’all! If you’ve got extra starter on the counter, this Sourdough Discard Naan is the soft, chewy, buttery flatbread your weeknight dinners have been begging for. It’s quick, skillet-friendly, and perfect for scooping curries, wrapping sandwiches, or just tearing and dipping. Let’s get cooking!
Yield: 8 naan (6–7 inches) | Prep: 15 minutes | Rest: 45 minutes | Cook: 20 minutes | Total: ~1 hour 20 minutes
Why You’ll Love This Sourdough Discard Naan
- Uses up your sourdough discard for a tangy, aromatic flatbread with minimal waste.
- Soft, chewy texture with beautiful blistered bubbles from a hot skillet.
- Faster than yeasted naan—ready in about an hour with no long rise.
- Flexible dough that’s easy to roll and forgiving for beginners.
- Perfect for curries, wraps, pizzas, and party platters.
Sourdough Discard Naan Ingredients
- 1 cup (240 g) sourdough discard, 100% hydration
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- ½ cup (120 g) plain whole-milk yogurt
- ¼ cup (60 g) warm milk, 100–110°F (38–43°C)
- 2 tablespoons (28 g) neutral oil (avocado or canola), plus more for bowl
- 1 tablespoon (14 g) melted ghee or butter (for finishing; optional)
- 1 teaspoon (4 g) fine sea salt
- 1 teaspoon (4 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) baking soda
- Optional flavor add-ins: 2 cloves garlic, finely grated; 2 tablespoons chopped cilantro; nigella or sesame seeds for topping
How to Make Sourdough Discard Naan: Step-by-Step
1) Mix and Hydrate the Dough (5 minutes)
- In a large bowl, whisk together flour, salt, sugar, baking powder, and baking soda.
- Add sourdough discard, yogurt, warm milk, and oil. Stir with a spatula until a shaggy dough forms.
- Transfer to a lightly floured surface and knead 1–2 minutes just until smooth. Dough should be soft and slightly tacky, not sticky. Adjust with a teaspoon of flour or milk as needed.
2) Rest the Dough (45 minutes)
- Place dough in a lightly oiled bowl, cover, and rest at room temperature for 45 minutes. This relaxes gluten and lets the discard work its flavor magic.
3) Divide and Shape (5 minutes)
- Turn dough out and divide into 8 equal pieces (about 80–85 g each). Roll each into a ball. Cover with a towel to prevent drying.
- On a lightly floured surface, roll one ball into a 6–7 inch oval or tear-drop, about ⅛–¼ inch thick. Keep the rest covered.
4) Heat the Pan (10 minutes)
- Preheat a cast-iron or heavy stainless skillet over medium-high heat for 8–10 minutes until very hot (surface ~475–500°F / 246–260°C). If you have an infrared thermometer, use it; otherwise, water droplets should sizzle and evaporate on contact.
5) Cook the Naan (2–3 minutes per bread)
- Dust off excess flour. Lay rolled dough on the dry hot skillet. Cook 1–2 minutes until the top shows bubbles and the bottom has deep golden spots.
- Flip and cook 30–60 seconds more. Press gently with a spatula to promote even blistering.
- Optional: Brush with melted ghee/butter and sprinkle garlic or herbs immediately after cooking.
- Repeat with remaining dough, adjusting heat to maintain steady browning without scorching.
Broiler Alternative
- Set an inverted cast-iron skillet or pizza steel on the top rack. Preheat oven on High Broil (about 550°F / 288°C) for 10–12 minutes.
- Broil rolled dough 45–75 seconds per side until blistered and lightly charred.
Notes & Helpful Links
- Stickiness fix: If dough sticks when rolling, dust lightly with flour and rest the piece 2–3 minutes to relax gluten, then roll again.
- Flavor boost: For pronounced tang, rest the mixed dough up to 90 minutes total at cool room temp before dividing.
- Learn more about working with sourdough discard from King Arthur Baking: Using sourdough discard.
Variations: Spin Your Sourdough Naan
- Garlic Herb: Mix 2 cloves grated garlic and 2 tablespoons chopped cilantro or parsley into the dough; brush hot naan with garlic butter.
- Cheese-Stuffed: Place 2–3 tablespoons shredded mozzarella or paneer in the center, pinch closed, then roll gently and cook.
- Whole Wheat: Swap 1 cup (120 g) whole wheat flour for 1 cup AP; add 1–2 teaspoons extra milk if needed for softness.
Equipment for Sourdough Discard Naan
- 12-inch cast-iron or heavy stainless skillet (or pizza steel under broiler)
- Rolling pin
- Mixing bowl and spatula
- Infrared thermometer (optional, for pan temperature)
- Pastry brush (for ghee/butter)
Storage & Reheating
- Room Temp: Cool completely, then store in an airtight bag up to 2 days.
- Refrigerator: Up to 4 days; reheat on a hot skillet 30–45 seconds per side or in a 350°F (177°C) oven for 4–6 minutes wrapped in foil.
- Freezer: Up to 2 months. Stack with parchment between pieces, freeze flat, then bag. Reheat from frozen as above.
- Food safety: For general leftover guidance, see USDA’s tips: Leftovers & Food Safety.
Serving Ideas for Sourdough Discard Naan
- Pair with curries, dal, or tikka masala.
- Top like a flatbread pizza with pesto, burrata, and blistered tomatoes.
- Use as a wrap for grilled chicken, crunchy veggies, and a squeeze of lemon.
- Serve warm with hummus, baba ganoush, or raita.
Pro Tips for Flatbread Success
- Heat matters: A truly hot pan creates those signature blisters. Learn why preheating cast iron is crucial at Serious Eats: Cast iron guide.
- Roll evenly: Aim for ⅛–¼ inch thickness; too thin dries out, too thick won’t bubble nicely.
- Steam is your friend: Keep cooked naan covered with a clean towel to trap steam and stay ultra-soft.
FAQ: Sourdough Discard Naan Basics
Can I make Sourdough Discard Naan without yogurt?
Yes—use ½ cup (120 g) buttermilk or ½ cup milk mixed with 2 teaspoons lemon juice. You may need 1–2 teaspoons extra flour to compensate for the thinner liquid.
Why didn’t my naan bubble?
The pan likely wasn’t hot enough, or the dough was rolled too thick. Preheat longer and aim for 475–500°F surface temp; roll to ⅛–¼ inch.
Can I make the dough ahead?
Yes. Mix dough, cover, and refrigerate up to 24 hours. Bring to room temp 30–45 minutes, then divide, roll, and cook.