Sourdough Discard Soft Naan (Printable)
Pillowy Indian flatbread made with sourdough discard for extra flavor—perfect for curries and scooping.
# What you need:
→ Dough
01 - 1 cup sourdough discard, unfed (100% hydration)
02 - 2¼ cups all-purpose flour
03 - ½ cup plain yogurt
04 - 2 tablespoons melted butter or neutral oil
05 - 2 teaspoons granulated sugar
06 - 1 teaspoon kosher salt
07 - ½ teaspoon baking powder
08 - ¼ teaspoon baking soda
09 - 2–4 tablespoons warm water, as needed
→ For Cooking
10 - 2 tablespoons melted butter, for brushing
11 - Optional: fresh cilantro, minced garlic, or nigella seeds for topping
# Directions:
01 - In a large mixing bowl, whisk together the sourdough discard, yogurt, sugar, melted butter (or oil), salt, baking powder, and baking soda until smooth and well combined.
02 - Gradually add the all-purpose flour to the wet mixture, stirring with a wooden spoon or your hands until a shaggy, rough dough comes together.
03 - Add warm water one tablespoon at a time, working it in after each addition, until the dough is soft and slightly tacky but holds its shape without sticking excessively to your hands.
04 - Turn the dough out onto a lightly floured surface and knead gently for 2 to 3 minutes until it becomes smooth, elastic, and no longer sticky.
05 - Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and set in a warm spot to rise for 1 to 2 hours. The dough will puff up noticeably though it may not fully double in volume.
06 - Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth, round ball and set them on a lightly floured surface.
07 - Using a rolling pin on a lightly floured surface, roll each dough ball into an oval or classic teardrop shape approximately ¼ inch thick.
08 - Heat a cast iron skillet or heavy nonstick pan over medium-high heat until it is rippling hot, about 2 to 3 minutes.
09 - Lay one rolled naan onto the hot skillet. Cook until large bubbles puff across the surface and the underside turns deeply golden brown, about 1 to 2 minutes. Flip and cook the second side for another 30 to 60 seconds until charred spots appear.
10 - Immediately upon removing each naan from the pan, brush generously with melted butter. Sprinkle with minced garlic, chopped fresh cilantro, or nigella seeds if desired. Repeat with the remaining dough balls and serve warm.
# Expert Tips:
01 -
- That tangy sourdough depth sneaks into every bite and makes store bought naan taste like cardboard by comparison.
- The dough comes together with nothing fancy and the cooking part is over in minutes once your pan is screaming hot.
02 -
- Your pan needs to be genuinely hot before the first naan goes in or you will end up with a dry stiff flatbread instead of a puffy charred one.
- The dough freezes beautifully so you can make a double batch, portion it, and pull out exactly what you need on busy weeknights.
03 -
- Let the shaped dough balls rest for five minutes before rolling and you will spend half the effort fighting the elasticity.
- Keep a small bowl of melted butter and a brush right next to the stove so you can butter each naan the second it leaves the pan for maximum absorption.