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    Home » Sweet & Savory Sourdough

    Published Jan 24, 2020 · Updated Sep 27, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Sourdough Discard Naan Bread

    Jump to Recipe Jump to Video

    With its chewy texture and a nutty, lightly tangy taste, Sourdough Naan Bread is an easy side dish to serve with any cuisine. This flatbread is also a great way to use your sourdough starter discard!

    Eight sourdough naan pieces on a red & white striped towel in a basket. this …

    Why this recipe works

    • Homemade naan is quick to make on the stovetop - no heating the oven required
    • Sourdough discard lends its tangy flavor to this flatbread
    • Naan bread is an easy side dish to serve alongside soups and stews with any cuisine

    I love using my slow cooker for those chilly winter days. The smell of long-simmering food fills the house with anticipation. Indian cuisine lends itself to those fix-and-forget crock-pot dinners with its complex blend of spices and sauces. One such dish is Butter Chicken, something I had only found in Indian restaurants and the freezer section of Trader Joes. Little did I know how easy it was to make!

    My friends over at Slow Cooker Club have a delicious recipe for Slow Cooker Butter Chicken, using ingredients I already have in my pantry.

    But you need to serve naan bread with Indian cuisine. It’s in the rules. And since I maintain sourdough starter, I'm always looking for ways to use the sourdough starter discard. Enter Sourdough Discard Naan Bread!

    Jump to:
    • Why this recipe works
    • What is naan bread?
    • What you need
    • How to make Sourdough Naan
    • Questions asked and answered
    • Pro Tip: Get the skillet temperature right
    • Naan is a versatile side dish
    • Related Recipes
    • Recipe
    • Comments

    What is naan bread?

    Naan is type of flatbread, like a pocketless pita bread, that originated in the Indian subcontinent. Traditionally, homemade naan is cooked in a tandoor, but it can be cooked on a hot pan on the stove. Naan can be seasoned with garlic, herbs, and spices, and can be augmented with whole wheat flour.

    And it’s very easy to make!

    a small scone
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    What you need

    Homemade naan recipes are plentiful on the internet. The method for adapting those recipes to use unfed sourdough starter is the same one that I use for making sourdough pretzels, sourdough bagels, and the like. I just replace some of the flour and water with the sourdough discard.

    This sourdough naan recipe is adapted from a whole wheat naan recipe, where half the all-purpose flour is replaced with white whole wheat flour. This gives the naan a chewier, nuttier texture and flavor, but it also makes it a little more dense.

    The rest of the ingredients are straightforward: greek yogurt, milk, and salt. Since this is a quick bread rather than a yeast bread, baking powder provides the lift (however, there's still a resting period needed).

    Sourdough naan ingredients portioned in glass bowls on a black towel from overhead.
    The ingredients needed for sourdough naan

    How to make Sourdough Naan

    Step 1: Make the naan dough

    In a large bowl, mix together the sourdough starter, milk and yogurt until smooth using a dough whisk or wooden spoon, then add the baking powder, and salt (photo 1).

    Collage of mixing starter, milk, yogurt, baking powder, & salt in a metal bowl.
    Starting the naan dough

    Mix in the flours, then whisk to combine to a shaggy, sticky dough (photo 2). Cover the bowl with a damp cloth and let the dough rise in a warm place for 2 to 3 hours (an oven with the just the light turned on works well).

    Collage of adding flour & mixed naan dough.
    Finishing up the dough

    Step 2: Portion the naan

    Transfer the dough onto a lightly floured surface and knead for a minute or two, until the dough is smooth. Try to add in only enough extra flour so that the dough doesn't stick to your hands. Divide the dough into 8 pieces with a bench scraper or a knife. (photo 3).

    Collage of portioning naan dough into 8 pieces on a pastry mat.
    Portioning the dough

    Shape each piece into a disk, then roll the disk into a flat circle, about ⅛- to ¼-inch thick (photo 4). Don't worry if it's not a perfect circle - naan can be irregular.

    Collage of rolling out naan dough on a pastry mat.
    Creating the flatbread disk

    Step 3: Cook the naan

    Preheat a 10¼-inch cast iron skillet over medium-high heat. Be ready to adjust the heat of your pan so the dough doesn't burn before the inside is cooked or is too slow to brown.

    Brush one side of the naan with water. Place the naan, water-side down, on the hot skillet. Cover the skillet to trap the steam. Sprinkle on the chopped garlic, if using.

    Cook for about a minute, or until the dough starts to bubble and isn't sticking to the skillet. Brush the other side with water before flipping it over. Cook the naan for another minute or so (photo 5).

    Transfer the naan to a cooling rack for later use, or wrap it in a dish towel to keep warm if you're serving it immediately. Repeat with remaining dough disks.

    Collage of cooking naan on a skillet.
    Brown and flip...that's all there is to it.

    Step 4: Garnish & serve

    If desired, brush the naan with the melted butter and sprinkle on some chopped herbs (photo 6). Serve and enjoy!

    Buttering a whole piece of naan with a pastry brush.
    Prepping the naan for service with some melted butter.

    Questions asked and answered

    Here are some questions you might have...

    What is traditional naan made from?

    Like most basic bread recipes, traditional naan is made from flour, water, yeast, and salt. Substituting milk or yogurt for the water tenderizes the dough, leading to a softer flatbread.

    Here baking powder is substituted for the yeast to shorten the rising time. With yeast, the rising time can be up to 8 hours or overnight.

    Can naan be made ahead of time?

    Naan dough can be made up to 3 days in advance. After rising, gently knead the dough, shape into a disk, then tightly wrap in plastic and place in an airtight bag. Refrigerate the dough until you're ready to cook the dough.

    How long does homemade naan last?

    Cooled completely to avoid condensation, naan can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Rewarm on a skillet or in a toaster oven before serving.

    In the freezer, naan will last for up to 2 months. Defrost on the counter before rewarming.

    Eight sourdough naan pieces on a red & white striped towel in a basket from overhead.

    Pro Tip: Get the skillet temperature right

    I find the trickiest part of making a naan flatbread recipe is finding the correct temperature for the pan. It’s a “Goldilocks moment," meaning you have to find the right level for your stove so the pan isn’t too hot or too cool. 

    Be ready to adjust the heat so the dough doesn’t burn before the inside is cooked, or is slow to bubble and brown. The first naan might be like cooking a pancake (that is, it's a tester).

    After you get the temperature right, cooking up the pieces is a piece of…uhm…naan. It’ll go fairly quickly, so have dinner standing by.

    Naan is a versatile side dish

    Eating sourdough discard naan with homemade butter chicken is so satisfying! This is a meal that’s meant to be shared. 

    You don't have to limit serving naan with just Indian food. It's a great accompaniment to any soup or stew, or it can be topped with spreads or fillings and folded, taco-style. Naan can also be served as an appetizer with dips or as a pizza base. Get creative with it!

    Piece of sourdough naan torn in half.

    So set up your soup or stew in the slow cooker in the morning, use your sourdough starter discard to make up some sourdough naan dough in the afternoon, and cook the naan before serving. You're ready for dinner!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    When you maintain a sourdough starter, you have a dilemma. What do you do with your unfed sourdough starter discard? I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and the sourdough starter discard.

    • Three crumpets stacked on a white cake stand surrounded by strawberries.
      Easy Sourdough Discard Crumpets
    • Sourdough Jalapeño Cheddar Bread on cutting board with knife.
      Sourdough Jalapeño Cheddar Cheese Bread
    • Four stacked Sloppy Joes Pasties on a white plate.
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    Good news for sourdough bakers! I've published an e-book that allows you to discover a new method to feed your starter with less flour, making your baking both sustainable and scrumptious. Learn how to have the right amount of starter for your favorite sourdough bread recipe, and explore various bread baking pans to level up your baking game. Plus, dive into a bonus recipe for a naturally-leavened sourdough bread using unfed starter that will fit into your busy schedule for fresh bread any time. Head over to my shop and get your copy today! 

    Cover of How to Maintain Sourdough Starter e-book showing a crock of sourdough starter next to a small glass bowl of sourdough discard.

    And if you sign up to receive my weekly featured recipe email, I'll send you the recipe for Extra-Tangy Sourdough Bread. Enjoy!

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    Recipe

    Eight sourdough naan pieces on a red & white striped towel in a basket.

    Sourdough Discard Naan Bread

    Tammy Spencer
    With its chewy texture and a nutty, lightly tangy taste, Sourdough Naan Bread is an easy side dish to serve with any cuisine. This flatbread is also a great way to use your sourdough starter discard!
    Adapted from My Kitchen Addiction and The Gingered Whisk
    3.60 from 5 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Resting Time 3 hours hrs
    Total Time 3 hours hrs 30 minutes mins
    Course Side Dish
    Cuisine Indian
    Servings 8 pieces
    Calories 161 kcal

    Equipment

    • dough whisk
    • bench scraper or knife
    • 10¼-inch cast iron skillet
    • pastry brush
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 1 cup sourdough starter discard, unfed
    • ½ cup milk, warmed to 100 to 110°F
    • ¼ cup Greek yogurt, plain, or sour cream
    • 1 teaspoon baking powder
    • 1 cup white whole wheat flour, see Recipe Notes
    • 1 cup all-purpose flour, see Recipe Notes
    • ¼ teaspoon kosher salt
    • garlic cloves, chopped (optional)
    • 1 tablespoon unsalted butter, melted (optional)
    • herbs, chopped, like cilantro or parsley, for garnish (optional)

    Instructions
     

    • In a large bowl, mix together the sourdough starter discard, milk and yogurt until smooth using a dough whisk or wooden spoon.
    • Add the baking powder, salt, and the whole wheat and all-purpose flours. Whisk to combine to a shaggy, sticky dough.
    • Cover the bowl with a damp cloth and let the dough rise in a warm place for 2 to 3 hours (an oven with the just the light turned on works well).
    • Transfer the dough onto a lightly floured surface and knead for a minute or two, until the dough is smooth. Try to add in only enough extra flour so that the dough doesn't stick to your hands.
    • Divide the dough into 8 pieces with a bench scraper or a knife. Shape each piece into a disk, then roll the disk into a flat circle, about ⅛- to ¼-inch thick. Don't worry if it's not a perfect circle - naan can be irregular.
    • Preheat a 10¼-inch cast iron skillet over medium-high heat. Be ready to adjust the heat of your pan so the dough doesn't burn before the inside is cooked or is too slow to brown.
    • Brush one side of the naan with water. Place the naan, water-side down, on the hot skillet. Cover the skillet to trap the steam. Sprinkle on the chopped garlic, if using.
    • Cook for about a minute, or until the dough starts to bubble and isn't sticking to the skillet. Brush the other side with water before flipping it over. Cook the naan for another minute or so.
    • Transfer the naan to a cooling rack for later use, or wrap it in a dish towel to keep warm if you're serving it immediately. Repeat with remaining dough disks.
    • If desired, brush the naan with the melted butter and sprinkle on some chopped herbs. Serve and enjoy!
    • Cooled completely to avoid condensation, naan can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Rewarm on a skillet or in a toaster oven before serving.
    • In the freezer, naan will last for up to 2 months. Defrost on the counter before rewarming.

    Notes

    I used half whole wheat flour, half all-purpose flour in the dough. You can leave out the whole wheat and use just all-purpose flour, or vice versa, as you wish. Just know that the more whole wheat flour you use, the more dense the dough will become.
    Heating the pan becomes a “Goldilocks moment,” meaning you have to find the right level for your stove so the pan isn’t too hot or too cool. The first naan might end up like  cooking a pancake (that is, it's a tester).
    Naan dough can be made up to 3 days in advance. After rising, gently knead the dough, shape into a disk, then tightly wrap in plastic and place in an airtight bag. Refrigerate the dough until you're ready to cook the dough.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 pieceCalories: 161 kcalCarbohydrates: 30 gProtein: 6 gFat: 2 gSaturated Fat: 1 gCholesterol: 6 mgSodium: 143 mgPotassium: 62 mgFiber: 2 gSugar: 1 gVitamin A: 69 IUCalcium: 70 mgIron: 1 mg
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      Recipe Rating




    1. Rob Garmey says

      June 18, 2023 at 2:35 pm

      3 stars
      Not my most successful frying pan naan but a fair beginning which I will work on. Main issue was they were difficult to knead and handle as very soft and wet I had to keep adding flour which I suspect eventually made for a rather solid bread. Not sure whether to use less SD or milk to reduce liquid as I would imagine they need to be quite pliable to get a rise. Could just be different flour as UK and US flours probably quite different in character. Suggestions welcome.

      Reply
      • Tammy Spencer says

        June 18, 2023 at 5:19 pm

        Hi Rob, I’m sorry the recipe didn’t work quite as expected. The dough should be sticky, but not wet. The all-purpose flour I use has an 11.7% protein content, and the whole wheat flour is 13%. If your AP flour isn’t quite as high, you might try using bread flour. Otherwise yes, you might try reducing the amount of milk in the dough. I wouldn’t suggest reducing the sourdough discard as it also contains needed flour as well as water. Good luck, and happy baking!

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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