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.
Since I've started making more Indian dishes in the last 18 months like chickpea spinach curry, roasted tandoori cauliflower, and creamy mushroom curry with green beans, 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 vegan flatbread pizza!
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⭐️ 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
- Sourdough discard - Adds tangy, complex flavor; use it to make other recipes, like sourdough discard focaccia with rosemary, fluffy sourdough cornbread, and sourdough discard scones with chocolate chips.
- 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.
🔪 How To Make This Recipe
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 it 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 sourdough naan later, transfer to a baking sheet and cool completely before storing in refrigerator or freezer. Repeat with remaining pieces of dough.
👩🏼🍳 Expert Tips
- 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.
- How to serve: Serve naan as a bread accompaniment alongside main dishes like thick and hearty vegetarian chili, roasted squash salad, and creamy mustard dill sauce with 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
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.
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!
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.
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
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Sourdough Discard Naan Recipe
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.
- Make ahead: After diving 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.
- Recipe adapted from The Gingered Whisk.
Becca
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!
Gastronotherapy
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! 😉