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

Sourdough Discard Naan Bread

By Tammy Spencer
With its chewy texture and a nutty, lightly tangy taste, sourdough discard naan is an easy side dish to serve with any cuisine. This soft sourdough discard flatbread is made unfed starter, without yeast, and can be made in an afternoon to serve with dinner!
3.60 from 5 votes
Prep Time10 minutes
Cook Time20 minutes
Resting Time3 hours
Total Time3 hours 30 minutes
Servings: 8 pieces
Calories: 161kcal

Special Equipment

Ingredients

For the dough

  • 1 cup (227 grams) sourdough starter discard, see Recipe Notes
  • ½ cup (122 grams) milk, warmed to 100 to 110°F
  • ¼ cup (50 grams) Greek yogurt, plain, see Recipe Notes
  • 1 cup (120 grams) all-purpose flour, see Recipe Notes
  • 1 cup (120 grams) white whole wheat flour, see Recipe Notes
  • 1 teaspoon (1 teaspoon) baking powder
  • ¼ teaspoon (¼ teaspoon) kosher salt

For the toppings

  • garlic cloves, chopped (optional)
  • 1 tablespoon (15 grams) unsalted butter, or ghee, melted (optional)
  • herbs, chopped, like cilantro or parsley (optional)

Instructions

  • In a large bowl, mix together 1 cup sourdough starter discard, ½ cup milk and ¼ cup Greek yogurt until smooth using a dough whisk or wooden spoon.
  • Add 1 cup all-purpose flour, 1 cup white whole wheat flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt. 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 cloves, 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 1 tablespoon unsalted butter (melted) and sprinkle on some chopped herbs. Serve and enjoy!
  • Storage instructions: 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.
  • Make-ahead instructions: 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.

Recipe Notes

To make naan without sourdough discard, just substitute a scant 1 cup of flour (114 grams) and ½ cup of warm water (118 grams) for the 1 cup of starter. The difference will be that the naan won't have a subtle sourdough tang.
Use a thick Greek yogurt - if it's too thin, the dough will be too wet. For the best results, use a full fat Greek yogurt (non-fat doesn’t work as well).
You can reduce or leave out the whole wheat and use just all-purpose flour to your preference. 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).

Nutrition

Serving: 1piece | Calories: 161kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 143mg | Potassium: 62mg | Fiber: 2g | Sugar: 1g | Vitamin A: 69IU | Calcium: 70mg | Iron: 1mg