• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gastronotherapy
  • About
  • Recipe Index
  • FAQ
  • Subscribe
  • Accessibility
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • My Favorite Recipes
  • Recipe Index
  • About
  • Subscribe
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • My Favorite Recipes
    • Recipe Index
    • About
    • Subscribe
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Gastronotherapy » Recipes » Bread

    Sourdough Discard Naan

    Modified: May 30, 2023 · Published: Sep 13, 2021 · by MaryAnne · 2 Comments

    Jump to Recipe Print Recipe

    This sourdough discard naan recipe is easy enough for beginners and a great way to use your sourdough discard. Naan is a rustic Indian flatbread that doesn't need to look perfect, and its fluffy and tender texture with a slightly chewy and golden exterior will have you making it regularly.

    five pieces of sourdough naan arranged on a wooden cutting board with parchment paper.

    Want to save this recipe?

    Enter your email below and get it sent straight to your inbox. Plus, I'll send you easy and delicious recipes every week!

    Save Recipe

    Since I've started making more Indian dishes in the last 18 months like chickpea curry, roasted tandoori cauliflower, and green bean curry, I've come to appreciate so many flavorful Indian flatbreads.

    If you are new to sourdough flatbread, you are in luck because sourdough discard naan is one of the easiest to make. It's a thicker, leavened flatbread that is typically made in a tandoori oven. However, it can easily be made on the stovetop.

    By incorporating sourdough discard, it gives naan a more complex flavor, building on the tanginess of the yogurt, and it also makes the dough extra tender. You could even use this recipe to make flatbread pizza!

    Jump to:
    • ⭐️ Why This Naan is the Best
    • 🌾 Ingredient Notes
    • 📝 Flavor Variations
    • 🔪 How To Make Sourdough Naan
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🥖 Related Recipes
    • Sourdough Discard Naan Recipe

    ⭐️ Why This Naan is the Best

    • An easy, rustic flatbread that doesn't need to look perfect
    • Soft, fluffy, and tender texture with a slightly chewy and golden exterior
    • Delicious flavor with added tanginess from sourdough discard
    • Versatile sourdough flatbread recipe that also freezes well
    • A great way to use your sourdough discard, which helps to tenderize our naan
    • Healthy sourdough naan recipe that uses whole-wheat flour and sourdough discard
    • Make ahead instructions provided

    🌾 Ingredient Notes

    naan ingredients arranged in bowls on a table.
    • Sourdough discard - Adds tangy, complex flavor; use it to make other delicious breads, like sourdough focaccia, sourdough cornbread, and sourdough scones.
    • Greek yogurt - Adds creaminess; you can also use sour cream as a substitute.
    • Baking powder - This is our leavener, which will help to create a light and fluffy texture (because we're not using active sourdough starter, we still need to use leavener).
    • Fresh cilantro - Adds aromatic herbyness

    📝 Flavor Variations

    • Garlic: Add 3 roasted, minced garlic cloves to your dough or add them to your melted butter and brush on garlic butter before frying.
    • Cumin: Add 1 teaspoon of cumin seeds to dough or sprinkle each piece with a pinch of ground cumin before frying.
    • Onion: Add ¼ cup minced onion to dough or sprinkle each piece with a pinch of onion powder before frying.
    five pieces of naan garnished with cilantro and stacked on a piece of parchment paper.

    🔪 How To Make Sourdough Naan

    In a large bowl, whisk together sourdough discard, milk, and yogurt until well-combined.

    sourdough discard, milk, and yogurt whisked together in a bowl.

    Add the flours, baking powder, salt, and sugar, and stir to combine. The dough should still be somewhat sticky and tacky but not dry.

    sticky naan dough combined in a bowl with a whisk in the background.

    Cover the bowl with a damp cloth and let the dough rise in a warm place for 2-3 hours. The dough will be ready when you can gently dent it with your finger and it springs back.

    Risen naan dough in a mixing bowl.

    On a lightly floured surface, knead dough until smooth, about 1-2 minutes.

    Kneaded dough on a floured surface.

    Divide the dough into 8 pieces, using a pastry cutter or sharp knife.

    Naan dough cut into eight pieces on a floured surface.

    Using a rolling pin, roll each piece of dough into about ¼" thickness. Add a bit more flour if dough is still too sticky.

    sourdough naan being rolled out on a counter with rolling pin.

    Preheat a cast-iron or stainless steel skillet over medium-high heat.

    Using a pastry brush or spoon, add a small amount of melted butter into the hot skillet. Add one rolled out piece of dough to the skillet and cook for about 1-2 minutes, until the dough starts to bubble up. Brush the top of dough with butter before flipping to cook the other side for an additional minute.

    Sourdough naan being cooked in a large skillet.

    Transfer to a large plate and cover with a cloth to keep warm. If serving sourdough naan later, transfer to a baking sheet and cool completely before storing in refrigerator or freezer. Repeat with remaining pieces of dough.

    Five pieces of sourdough flatbread arranged on a wooden board and garnished with cilantro.

    👩🏼‍🍳 Expert Tips

    • This is a rustic flatbread, so don't be discouraged if it's not perfect after rolling it out.
    • Make sure your skillet is hot. We want a golden, toasted exterior and a soft interior.
    • If your dough is still too wet and sticky when rolling it out, add a bit more flour until the dough can be rolled out easily.
    • How to serve: Serve naan as a bread accompaniment alongside your favorite Indian dish, or pair it with vegetarian chili, roasted squash salad, or baked salmon.
    • If your kitchen is warmer, your dough may rise faster. Similarly, if your kitchen is cool, it may take a bit longer for the dough to rise.
    • To store: Place in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
    • To reheat: Use your pop-up toaster or toaster oven. If you don't have either of these, you can also reheat in a skillet using your stovetop. Make sure your skillet is nice and hot, and toast for about 1 minute on each side.
    • Make ahead: After dividing and shaping the dough, you can store in the refrigerator for up to 2 days. Make sure that you bring them to room temperature before cooking.

    💬 Frequently Asked Questions

    Can you make naan with sourdough discard?

    Yes, but because it is not active starter, it has no leavening properties. We are simply utilizing it in this recipe for its fermented complex flavor.

    What if my dough doesn't rise?

    Don't worry if it doesn't rise. The discard is used to help the dough ferment and give it a more complex flavor. Your naan will still turn out great!

    Can you use the discarded sourdough starter?

    Absolutely! It can be used in recipes simply to add more nuanced flavor. I keep mine in a covered bowl in the refrigerator, and use it anytime I bake something and want to add an element of tanginess, or a more complex flavor, to a recipe.

    Why is my naan not fluffy?

    If your naan turns out too dense, it's most likely due to expired leavener. In this recipe, we use baking powder, so always check the expiration date before using.

    🥖 Related Recipes

    • sourdough cornbread on white plate with pan in background
      Sourdough Cornbread Recipe
    • Golden sourdough focaccia sliced into squares on parchment paper.
      Sourdough Discard Focaccia with Rosemary
    • Fluffy potato biscuits stacked on parchment paper.
      Potato Biscuits with Caramelized Onion and Dill
    • Three homemade ciabatta rolls resting on a cutting board.
      Easy Ciabatta Rolls Recipe

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    five pieces of sourdough naan arranged on a wooden cutting board with parchment paper.

    Sourdough Discard Naan Recipe

    Author: MaryAnne
    This sourdough discard naan recipe is easy enough for beginners and a great way to use your sourdough discard. Naan is a rustic Indian flatbread that doesn't need to look perfect, and its fluffy and tender texture with a slightly chewy and golden exterior will have you making it regularly.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Rise Time 3 hours hrs
    Total Time 3 hours hrs 45 minutes mins
    Course Bread
    Cuisine Indian
    Servings 8 pieces
    Calories 201 kcal

    Ingredients
      

    • 1 cup sourdough starter discard
    • ½ cup warm milk
    • ¼ cup Greek yogurt
    • 1 cup all-purpose flour
    • 1 cup whole wheat flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • ½ teaspoon granulated sugar
    • 4 Tablespoons unsalted butter, melted
    • ½ cup fresh cilantro, chopped (garnish)

    Instructions
     

    • In a large bowl, whisk together sourdough discard, milk, and yogurt until well-combined.
    • Add the flours, baking powder, salt, and sugar, and stir to combine. The dough should still be somewhat sticky and tacky but not dry.
    • Cover the bowl with a damp cloth and let the dough rise in a warm place for 2-3 hours. The dough will be ready when you can gently dent the dough with your finger and it springs back.
    • On a lightly floured surface, knead dough until smooth, about 1-2 minutes.
    • Divide the dough into 8 pieces, using a pastry cutter or sharp knife. Using a rolling pin, roll each piece of dough into about ¼" thickness. Add a bit more flour if dough is still too sticky.
    • Preheat a cast-iron or stainless steel skillet over medium-high heat.
    • Using a pastry brush or spoon, add a small amount of melted butter into the hot skillet. Add one rolled out piece of dough to the skillet and cook for about 1-2 minutes, until the dough starts to bubble up. Brush the top of dough with butter before flipping to cook the other side for an additional minute.
    • Transfer to a large plate and cover with a cloth to keep warm. If serving later, transfer naan to a baking sheet and cool completely before storing in refrigerator or freezer. Repeat with remaining pieces of dough.
    • Garnish with cilantro before serving (if using).

    Notes

    • This is a rustic flatbread, so don't be discouraged if it's not perfect after rolling out.
    • Make sure your skillet is hot. We want a golden, toasted exterior and a soft interior.
    • If your dough is still too wet and sticky when rolling it out, add a bit more flour until the dough can be rolled out easily.
    • If your kitchen is warmer, your dough may rise faster. Similarly, if your kitchen is cool, it may take a bit longer for the dough to rise.
    • To store: Place sourdough naan in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
    • To reheat: Use your pop-up toaster or toaster oven. If you don't have either of these, you can also reheat in a skillet using your stovetop. Make sure your skillet is nice and hot, and toast for about 1 minute on each side.
    • Recipe adapted from The Gingered Whisk.

    Nutrition

    Calories: 201kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 354mgPotassium: 110mgFiber: 2gSugar: 1gVitamin A: 269IUVitamin C: 1mgCalcium: 65mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Vegetarian & Vegan Bread Recipes

    • Balsamic bruschetta arranged on parchment paper with fresh basil.
      Best Bread for Bruschetta (4 Delicious Options)
    • partially frosted pan of cinnamon rolls with cup of coffee.
      How to Reheat Cinnamon Rolls (4 easy methods)
    • sourdough discard scones arranged on a parchment-lined baking sheet.
      Sourdough Discard Scones
    • slice of sourdough cornbread on a plate.
      How to Reheat Cornbread (5 easy methods)

    Reader Interactions

    Comments

    1. Becca

      December 19, 2021 at 12:03 pm

      5 stars
      What a great way to use up my sourdough discard! I made my naan with garlic and cilantro and my husband and I both loved it. We used to always order naan when we went out for Indian food, but we just don't go out for dinner much anymore. This was a special treat!

      Reply
      • Gastronotherapy

        December 20, 2021 at 1:03 pm

        Hey, Becca! I love adding garlic and cilantro to my naan every once in a while, so I'm glad you went for it! p.s. They also freeze well! 😉

        Reply
    5 from 3 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

    More about me →

    Subscribe to my email newsletter to get a FREE e-book of 20 vegetarian recipes, and get new recipes delivered to your inbox every week!

    Summer Recipes

    • Zucchini and corn fritters arranged on parchment paper with a cup of sauce.
      Crispy Zucchini and Corn Fritters
    • Spoonful of roasted cherry tomato sauce being lifted out of a jar.
      Oven Roasted Cherry Tomato Sauce
    • bowl of tuscan bean salad with a spoon, fresh basil, and a napkin.
      Easy Tuscan Bean Salad
    • Sliced tomato tart on a wooden cutting board with a knife.
      French Tomato Tart with Puff Pastry
    • Vegetarian blt with portobello mushrooms.
      The Ultimate Vegetarian BLT (with vegan option)
    • Bowl of healthy baked beans resting on a cutting board with a spoon.
      Healthy Baked Beans (no refined sugar)

    Popular Recipes

    • Chewy and crisp brown butter chocolate chip cookies arranged on parchment paper.
      Brown Butter Chocolate Chip Cookies
    • Gooey caramelized onion grilled cheese on a cutting board.
      French Onion Grilled Cheese (with Caramelized Onion)
    • pan of fluffy cinnamon rolls with cup of coffee on the side.
      Gooey Cinnamon Rolls (Cinnabon Copycat)
    • Balsamic bruschetta arranged on parchment paper with fresh basil.
      Tomato Balsamic Bruschetta
    • Plate of spaghetti pasta with a fork resting on the side.
      Easy Garlic Butter Pasta (20 minutes)
    • cheesy spinach and mushroom quiche in a tart pan with one piece being lifted out
      Cheesy Spinach and Mushroom Quiche
    Banner featuring a list of publications that MaryAnne has been featured in.

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Subscribe for emails and updates

    Contact

    • FAQ

    Copyright © 2025 Foodie Pro Theme

    marketing banner

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.