Sourdough Discard Naan Bread

There’s nothing like warm, pillowy naan fresh from the pan. Whether you’re scooping up creamy curry, making a quick lunch wrap, or just snacking on it with a bit of garlic butter (yes, please), naan bread is a pantry staple in my house. But what if you could make it even better—with sourdough discard?

That’s right—this recipe is for sourdough discard naan bread, a soft, chewy, flavor-packed version of the classic Indian flatbread. It’s a fantastic way to use up that extra sourdough starter sitting in your fridge, and it comes together with just a few simple ingredients. No fancy equipment, no long fermentation, and no baking in a tandoor. Just mix, rest, roll, and pan-fry to golden, bubbly perfection.

In this post, I’ll walk you through everything you need to know to make sourdough naan from scratch, even if you’re brand new to bread baking. You’ll get pro tips, variations, and answers to the most common questions so you feel confident every step of the way.

Why Make Naan with Sourdough Discard?

Let’s face it—if you keep a sourdough starter, you’re always looking for new ways to use the discard. Sourdough naan is one of the best ways to use it because:

• It’s quick – Unlike traditional sourdough bread, this recipe doesn’t need a long fermentation.

• It’s flavorful – The discard adds a subtle tang and depth that makes this naan more complex and delicious.

• It’s versatile – Use it for wraps, pizzas, flatbreads, or alongside your favorite curry.

• It freezes well – Make a double batch and freeze for busy nights!

What is Naan?

Naan is a soft, leavened flatbread that originates from Central and South Asia, particularly India, Pakistan, and Afghanistan. Traditionally, it’s baked in a hot clay oven (tandoor) and served fresh and warm. It often includes yogurt, ghee, or milk for extra softness and flavor.

In this home-cook-friendly version, we’ll replicate that pillowy texture with a cast iron pan or skillet—no tandoor required!

Ingredients for Sourdough Discard Naan

Here’s what you’ll need to make about 8 naan:

• 2 cups (240g) all-purpose flour

• ½ cup (120g) sourdough discard (unfed, from fridge is fine)

• ½ cup (120g) plain yogurt (Greek or regular)

• ¼ cup (60ml) warm water

• 1 tbsp olive oil

• 1 tsp sugar

• ¾ tsp salt

• ½ tsp baking powder

• Optional toppings: garlic butter, chopped cilantro, sesame seeds

Step-by-Step Instructions

Step 1: Make the Dough

In a large mixing bowl, combine:

• Sourdough discard

• Yogurt

• Warm water

• Olive oil

• Sugar

Whisk until smooth. Then add:

• Flour

• Salt

• Baking powder

Use a wooden spoon or dough whisk to stir until a shaggy dough forms. Knead by hand for 5–7 minutes or until smooth and elastic. You can also use a stand mixer with a dough hook.

Tip: If the dough is sticky, add a tablespoon of flour at a time until it becomes manageable—but avoid over-flouring.

Step 2: Rest the Dough

Cover the bowl with a damp towel or plastic wrap. Let the dough rest at room temperature for 1–2 hours. This short rest allows the gluten to relax and the flavors to develop slightly, even without a full sourdough rise.

Optional: For extra flavor and flexibility, place the dough in the fridge overnight and cook the next day. Let it come to room temp before rolling out.

Step 3: Divide and Shape

Once rested, turn the dough out onto a lightly floured surface.

• Divide into 8 equal pieces

• Roll each piece into a ball and cover with a towel

• Let the dough balls rest for 10–15 minutes to make rolling easier

Using a rolling pin, roll each dough ball into an oval or teardrop shape, about ¼-inch thick.

Don’t stress about perfection—rustic is beautiful here!

Step 4: Cook the Naan

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot.

• Place one rolled-out naan onto the dry skillet

• Cook for 1–2 minutes, until bubbles form and the bottom has brown spots

• Flip and cook another 1–2 minutes on the other side

• Brush with melted butter or garlic butter while hot

Pro Tip: Pressing gently on the naan with a spatula while it cooks helps form those beautiful bubbles.

Repeat with remaining dough, keeping cooked naan wrapped in a clean towel to stay warm.

Flavor Variations

The beauty of this recipe is how adaptable it is. Here are some of my favorite ways to flavor naan:

• Garlic Naan: Add minced garlic to melted butter and brush after cooking.

• Herb Naan: Sprinkle with chopped cilantro, parsley, or chives before or after cooking.

• Cheese-Stuffed Naan: Add shredded mozzarella or paneer before folding and rolling.

• Whole Wheat Naan: Substitute up to 50% of the flour with whole wheat for a heartier flavor.

• Spicy Naan: Add chili flakes or chopped jalapeños to the dough.

What to Serve with Sourdough Naan

This naan pairs beautifully with so many dishes! Try it with:

• Curry – Butter chicken, tikka masala, or chana masala

• Soup – Tomato soup, lentil dal, or creamy cauliflower soup

• Wraps – Use as a base for hummus, grilled chicken, or falafel

• Flatbread Pizza – Add toppings and bake for a quick meal

• Breakfast – Top with scrambled eggs, avocado, or even peanut butter and honey!

How to Store and Reheat

Storage:

• Room temperature: Keep in an airtight container for 1–2 days

• Fridge: Store in a zip-top bag for up to 5 days

• Freezer: Stack with parchment between each naan and freeze in a bag for up to 3 months

Reheating:

• Skillet: Warm each naan on a dry pan for 1–2 minutes

• Oven: Wrap in foil and bake at 350°F for 5–10 minutes

• Microwave: Cover with a damp paper towel and microwave for 20–30 seconds (not as crisp, but still good!)

Frequently Asked Questions (FAQs)

Can I make this without yogurt?

Yes! Substitute with sour cream, buttermilk, or even a plant-based yogurt alternative. The key is adding richness and moisture.

What if I don’t have baking powder?

The combination of sourdough discard and yogurt adds some lift, but baking powder really helps the puff. If you skip it, your naan will be flatter and denser.

Can I make this gluten-free?

You can try using a 1:1 gluten-free flour blend, though the texture may be different. You’ll need to reduce the water slightly.

Can I make this in advance?

Yes! You can refrigerate the dough overnight or freeze the cooked naan. Great for meal prep!

Tips for Success

• Use a hot pan – A hot surface is key for getting those characteristic bubbles and browning.

• Don’t overwork the dough – Mix just until smooth, then rest.

• Brush with butter – This locks in moisture and adds flavor.

• Make a double batch – These go fast, and they freeze beautifully!

Final Thoughts

This sourdough discard naan is one of those magical recipes that transforms pantry basics into something deeply satisfying and flavorful. It’s soft, chewy, and golden in all the right places—and best of all, it helps you reduce food waste by putting your sourdough discard to delicious use.

Whether you’re dipping it into rich curry, turning it into a wrap, or just enjoying it warm off the skillet with butter, this naan delivers every single time. Once you try it, I guarantee it’ll earn a permanent spot in your weekly rotation.

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Happy baking and happy eating!