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Sourdough Discard Naan Recipe

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★★★★★

4.8 from 107 reviews

This Sourdough Discard Naan recipe transforms leftover sourdough starter into soft, pillowy Indian flatbreads perfect for dipping, stuffing, or serving alongside your favorite curries. With simple pantry ingredients and a quick skillet cooking method, this naan is a flavorful, easy way to reduce food waste and elevate your meals.

Ingredients

Scale

Wet Ingredients

  • 1 cup sourdough discard
  • ½ cup milk (or plant-based milk for dairy-free option)
  • ¼ cup plain yogurt (or dairy-free yogurt)

Dry Ingredients

  • 2 cups all-purpose flour (can substitute with whole wheat flour for a nuttier taste)
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  1. Combine Wet Ingredients: In a large bowl, mix the sourdough discard, yogurt, and milk together until the mixture is smooth, creamy, and has a slightly thick texture.
  2. Add Dry Ingredients: Gradually add the flour, baking powder, and salt to the wet mixture. Stir until a soft, slightly sticky dough forms that pulls away from the sides of the bowl.
  3. Knead the Dough: Transfer the dough to a floured surface and gently knead it for 2 to 3 minutes until it becomes smooth, elastic, soft, and pliable.
  4. Divide and Shape: Cut the dough into 8 equal portions and roll each piece into a smooth ball. Place these balls on a floured surface ready for rolling out.
  5. Roll Out the Naan: Using a rolling pin, flatten each dough ball into an even ¼-inch thick oval shape, which helps the naan puff up during cooking.
  6. Preheat Skillet: Heat a skillet over medium-high heat until hot and ready, which you can test by dropping a small bit of water that should sizzle immediately.
  7. Cook Naan: Place one naan in the skillet and cook for 1 to 2 minutes until bubbles form on the top surface. Flip and cook the other side until it develops a golden brown color with slight char marks.
  8. Finish and Serve: Remove the cooked naan from the skillet and immediately brush it with melted butter to add flavor and a glossy finish. Serve warm.

Notes

  • You can use plant-based milk and yogurt to make this recipe dairy-free.
  • Substituting whole wheat flour for all-purpose flour will yield a nuttier flavor and denser texture.
  • Rolling the naan to an even thickness ensures consistent puffing and cooking.
  • Do not overcrowd the skillet—cook one naan at a time for best results.
  • Brush with garlic butter or sprinkle chopped herbs on top for variation.

Keywords: sourdough discard naan, sourdough flatbread, naan bread recipe, Indian bread, skillet naan, homemade naan, sourdough recipe

Find it online: https://spatulaqueen.com/sourdough-discard-naan-recipe/