Soft, buttery naan made using sourdough starter discard. This versatile flatbread is perfect alongside curries, torn into soups, used as a sandwich flatbread, or even as a quick pizza crust. The recipe is straightforward and yields tender, pillowy naan with the familiar blistered brown spots you expect from traditional naan.
What is naan? Naan is a soft Indian flatbread traditionally made from flour, water, yeast (or a leavening agent), and yogurt. It pairs especially well with curry but is delicious with many other dishes or simply brushed with butter and herbs.
Traditionally naan is cooked in a tandoor oven that reaches very high temperatures. At home, a cast-iron skillet or flat griddle works exceptionally well to recreate that texture and those signature browned bubbles. When you place the dough on a very hot skillet it puffs, and flipping it develops golden-brown spots on the bubbles.
This recipe uses sourdough starter discard as the leavening element. A sourdough discard is the portion of your starter you remove during feedings; it adds flavor and lift to quick breads and flatbreads without needing active yeast. If you don’t have a starter yet, you can make one following common starter guides; otherwise, this is a great use for extra discard you already have.
Ingredients
The main difference in this naan is the sourdough discard. The recipe requires simple pantry ingredients and is ideal for using up extra starter.
- Sourdough starter discard
- Warm water
- Full-fat yogurt (Greek yogurt can be substituted)
- Sugar
- Salt
- All-purpose flour
- Butter (for brushing)
- Optional: chopped cilantro or parsley
See the recipe card below for exact quantities and nutrition details.
Instructions
1. In a medium bowl, whisk together the sourdough discard, warm water, yogurt, sugar, and salt until well combined.
2. Add 2 1/2 cups of flour and mix with a dough whisk or wooden spoon until a rough dough forms.
3. Use your hands to bring the dough together into a smooth ball. If it’s sticky, add up to an additional 1/2 cup flour, 2 tablespoons at a time. Aim for a soft, slightly tacky dough that can still be handled.
4. Cover the bowl with a clean cloth and let the dough rest for 4–5 hours at room temperature, until it has relaxed and risen slightly (it may not double).
5. Turn the dough onto a lightly floured surface and divide it into 8 equal pieces.
6. With a lightly floured rolling pin, roll each piece into a rough circle about 1/4 inch thick—thick enough you can’t see the counter through it but thin enough to cook quickly.
7. Preheat a cast-iron skillet or flat griddle over medium-low heat until hot. No oil or butter is needed on the pan if it’s well-seasoned.
8. Cook each naan for about 2–3 minutes per side. As the first side cooks, bubbles will form on the surface—this is desirable. Flip and cook until both sides have golden-brown spots and the bread is cooked through.
9. Transfer cooked naan to a cooling rack and brush with melted butter. Optionally sprinkle with freshly chopped cilantro or parsley while still warm.
Substitutions
- Greek yogurt: Swap full-fat regular yogurt for Greek yogurt if that’s what you have. Greek yogurt adds a slightly tangier flavor and still produces excellent texture, though regular yogurt can yield a slightly fluffier crumb.
Storage
- Store cooled naan in a zip-top bag in the refrigerator for 3–4 days. Reheat wrapped in foil at 350°F (175°C) for 10–15 minutes or until warm.
- Freeze cooled naan in a zip-top bag for up to 3 months. Thaw at room temperature and reheat as above.
Top Tip
Naan dough is fairly sticky. Lightly flour your hands, the work surface, and the rolling pin. A bench scraper is useful for lifting dough without tearing delicate pieces.
Food Safety
- Ensure naan is fully cooked before serving; raw flour can be unsafe to eat.
Serving ideas: pair this naan with curries, use it to scoop up stews or soups, include it on a snack or charcuterie board, or top with butter and cinnamon sugar for a simple treat.
Recipe
Sourdough Discard Naan
Soft and buttery naan made with sourdough starter discard. A quick, reliable way to turn discard into delicious flatbreads for many meals.
Ingredients
- 1 cup sourdough starter discard
- 1 cup warm water
- 1/4 cup full-fat yogurt
- 1 tbsp sugar
- 1/2 tsp salt
- 2 1/2 – 3 cups all-purpose flour (start with 2 1/2 cups and add as needed)
- 4 tbsp melted butter (for brushing)
- Optional: freshly chopped cilantro or parsley
Instructions
- Combine discard, warm water, yogurt, sugar, and salt in a medium bowl and mix until smooth.
- Add 2 1/2 cups flour and stir until a rough dough forms. Use a dough whisk or wooden spoon.
- Bring dough together by hand into a smooth ball. If sticky, add remaining flour 2 tablespoons at a time until manageable.
- Cover and let rest 4–5 hours, until slightly risen.
- Divide dough into 8 pieces on a lightly floured surface. Roll each to about 1/4″ thick.
- Heat a cast-iron skillet or griddle over medium-low heat. Cook each naan 2–3 minutes per side, until bubbly and golden brown.
- Brush with melted butter and top with chopped herbs if desired.
Notes
- Avoid overworking the dough to keep the naan soft and tender.
- Use a well-seasoned cast-iron skillet for best results; a nonstick pan will work if needed but may not blister the same way.
- To freeze: cool completely, store in a zip-top bag, and freeze up to 3 months. Reheat wrapped in foil at 350°F until warm.