Sourdough Discard Soft Naan (Printable)
Tender Indian-style flatbread made with sourdough discard for extra flavor and pillowy texture.
# What You'll Need:
→ Dough
01 - 1 cup (240 g) unfed sourdough discard at 100% hydration
02 - 2¼ cups (280 g) all-purpose flour
03 - ½ 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 - ½ teaspoon (2.5 g) baking powder
08 - ¼ teaspoon (1 g) baking soda
09 - 2–4 tablespoons (30–60 ml) warm water, as needed
→ For Cooking and Finishing
10 - 2 tablespoons (28 g) melted butter, for brushing
11 - Fresh cilantro, minced garlic, or nigella seeds (optional)
# How-to Steps:
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 incorporated.
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, kneading gently, 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 2–3 minutes until the surface is smooth and elastic.
05 - Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rest in a warm spot for 1–2 hours. The dough will puff up noticeably, though it may not fully double in size.
06 - Divide the risen dough into 8 equal pieces and roll each into a smooth round ball. Keep the portions covered so they don't dry out.
07 - 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 the surface is very hot and lightly smoking.
09 - Place one rolled naan onto the hot skillet. Cook until large bubbles puff up across the surface and the underside turns golden brown, about 1–2 minutes. Flip and cook the other side for another 30–60 seconds until charred in spots.
10 - Remove the cooked naan from the pan and immediately brush with melted butter. Sprinkle with minced garlic, fresh cilantro, or nigella seeds if desired. Repeat with the remaining dough portions and serve warm.
# Expert Pointers:
01 -
- The sourdough discard adds a subtle tang that tastes like you spent all day on something that takes minutes.
- These freeze beautifully so you can always have warm naan ready even on chaotic weeknights.
- No oven required and your cast iron skillet does all the heavy lifting.
02 -
- Your discard needs to be at room temperature before mixing or the dough will not come together properly and you will end up adding way too much water trying to fix it.
- The pan must be fully preheated or you get pale flatbread instead of puffy naan with those gorgeous charred spots.
- Do not roll the naan too thin or it turns into a cracker rather than the pillowy bread you are dreaming about.
03 -
- If your kitchen is cold, turn your oven on to the lowest setting for 2 minutes then turn it off and let your dough rise inside with the door cracked open for a cozy warm environment.
- A light brushing of oil on the dough balls before resting keeps them from forming a skin and makes rolling out dramatically easier.