Sourdough Discard Soft Naan (Printer-friendly)
Tender, pillowy flatbread made with sourdough discard for extra flavor—perfect for scooping curries.
# What You'll Need:
→ Dough
01 - 1 cup (240 g) sourdough discard, unfed at 100% hydration
02 - 2 1/4 cups (280 g) all-purpose flour
03 - 1/2 cup (125 g) plain yogurt
04 - 2 tablespoons (28 g) melted butter or neutral oil
05 - 2 teaspoons (8 g) granulated sugar
06 - 1 teaspoon (6 g) kosher salt
07 - 1/2 teaspoon (2.5 g) baking powder
08 - 1/4 teaspoon (1 g) baking soda
09 - 2 to 4 tablespoons (30 to 60 ml) warm water, as needed
→ For Cooking and Finishing
10 - 2 tablespoons (28 g) melted butter, for brushing
11 - Optional: fresh cilantro, minced garlic, or nigella seeds for topping
# How To Make It:
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 spatula until a shaggy dough begins to form and no dry pockets of flour remain.
03 - Add warm water one tablespoon at a time, mixing after each addition, until the dough is soft and slightly tacky but holds together in a cohesive ball.
04 - Transfer the dough to a lightly floured work surface and knead gently for 2 to 3 minutes until the surface is smooth and the dough springs back slightly when pressed.
05 - Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rest in a warm spot for 1 to 2 hours. The dough will puff up noticeably, though it may not fully double in size.
06 - Gently deflate the dough and divide it into 8 equal portions. Roll each portion into a smooth ball and keep them loosely covered to prevent drying out.
07 - On a lightly floured surface, roll each dough ball into an oval or teardrop shape approximately 1/4 inch thick, dusting with flour as needed to prevent sticking.
08 - Heat a cast iron skillet or nonstick pan over medium-high heat until the surface is very hot. A light sprinkle of water should sizzle and evaporate immediately on contact.
09 - Place one rolled naan onto the hot skillet. Cook until large bubbles form across the surface and the underside is golden brown with charred spots, about 1 to 2 minutes. Flip and cook the other side for 30 to 60 seconds until puffed and cooked through.
10 - Immediately brush the cooked naan with melted butter. Sprinkle with minced garlic, chopped fresh cilantro, or nigella seeds if desired. Repeat the cooking process with the remaining dough portions and serve warm.
# Expert Hints:
01 -
- The sourdough discard adds a subtle tang that pairs beautifully with curries without any extra effort on your part.
- You probably have every single ingredient in your kitchen right now, especially if you are already maintaining a sourdough starter.
- They cook in under two minutes each, so once the dough has rested you are basically eating fresh bread in no time.
02 -
- If your discard has been sitting in the fridge for over a week, the naan will be noticeably more sour, which some people love and others find surprising on first bite.
- The skillet must be screaming hot before the first naan goes in, otherwise you end up with a pale, rubbery disc instead of a beautifully charred one.
03 -
- Press the naan gently with a spatula while it cooks to encourage even bubbling and larger puffy pockets across the surface.
- Keep a small bowl of melted butter and a pastry brush right next to the stove so you can butter each naan the instant it leaves the pan for maximum absorption.