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Kate
This sourdough discard naan recipe is a breeze! Who knew it was so easy to make such a versatile classic? Super flavorful with a perfectly cooked exterior and soft texture, sourdough naan bread will be at the top of your sourdough discard recipe list. It is ready the same day and can be used as a base for your flatbreads, dipped in your favorite tzaziki sauce, hummus, or smothered in pizza toppings for a quick weeknight meal. This recipe for Sourdough naan freezes well and can be doubled or even tripled to suit your needs.
Made with simple ingredients, sourdough discard naan can be made vegan and dairy free by swapping traditional yogurt and milk for non-dairy alternatives. Sourdough starter replaces commercial yeast for an airy flatbread recipe. Check out the variations section below for flavor options.
Why Sourdough Discard Naan is the BEST!
- perfectly fluffy flatbread
- can be made same-day and sped up with a warm kitchen spot
- optimal finger food
- fun for little hands to help stretch and roll
- the hint of sour from the yogurt and sourdough discard is perfect
- no yeast (commercial) needed for the sourdough naan
Tips + Tricks
- a properly preheated pan is key to perfectly cooked naan bread
- brush with olive oil after cooking to add an extra layer of moisture
- warm milk will encourage your dough to rise faster, heat it on low in the microwave or over the stove in a double boiler
- place the raw dough in a warm (above room temperature) spot to speed up rising time
- your counter should be lightly floured but be careful not to add too much flour to the dough or it could become dense and tough
Sample Baker’s Schedule (Same Day)
- 8am- mix all dough ingredients, cover and set aside
- 2pm- divide dough, roll out + cook
- 2:30 pm- ENJOY!
Key Ingredients
sourdough discard- Both active an inactive discard work for this recipe. If the discard is active and bubbly, be sure to stir it down before measuring.
warm whole milk- The fat in whole milk helps to make the naan more moist and tender. Less fatty milk will work but may yield slightly different results.
plain yogurt- I prefer to use greek yogurt because it tends to have less liquid. Sour cream is also a great sub.
flour- All purpose flour works great for this recipe, if you experiment with different flour such as whole wheat flour, add only a little at a time, adjusting the moisture content as you go.
baking powder
salt– kosher salt or sea salt are my first choices for this recipe
granulated sugar
Exactly How To Make Sourdough Discard Naan Bread
Step 1. Combine all of the wet ingredients including 1 cup sourdough starter discard, 1/2 cup warm milk and 1/4 cup of plain yogurt in a medium bowl. In another bowl, whisk together 2 cups of flour, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1 teaspoon of baking powder.
Step 2. Add the dry ingredients to the wet ingredients and combine until it comes together.
Step 3. Transfer the dough to your counter and continue to knead it until it is more smooth and uniform. Cover and place in a warm spot for 5-6 hours or until it has doubled in size.
Step 4. Divide the dough into 8 equal pieces and form into loose balls by tucking the edges under (like you would with buns) until they are relatively round.
Step 5. Pour half of the olive oil on your heavy bottomed cast iron skillet or non-stick pan and spread it around. Turn the heat up to medium.
Step 6. While the pan is preheating, lightly flour your work surface and rolling pin. Roll the naan so that it is 1/4 inch thick (about 6-7 inches in diameter). While rolling, continually lift and turn your dough to make sure that it isn’t sticking to the counter and that the dough is as round as possible (it may not be a perfect circle, but thats okay!).
Step 7. Cook the naan for 30-60 seconds or until the dough puffs up, bubbles, and easily releases from the pan. Flip and cook for another 30 seconds. If you find that it is burning, turn the heat down and leave it for less time.
Step 8. Transfer the cooked naan to a cooling rack or a linen lined dish while you continue to cook the other flat breads.
Step 9. Serve warm or cool with tzatziki, hummus, or cover in your favorite topping for a delicious flatbread appetizer.
Recipe Variations
- Cinnamon Roll Naan- Simply warm the sourdough naan up for 20 seconds in the microwave, brush with butter, and sprinkle with a dusting of cinnamon and brown sugar. If you want a more elaborate cinnamon roll flatbread recipe to use up your naan, check out this deconstructed cinnamon roll flatbread recipe.
- Garlic And Parmesan- Add finely chopped garlic cloves to melted butter and brush the naan before placing on your heated pan and cooking. Sprinkle finely shredded parmesan on top of the hot naan and serve.
- Onion Naan– Add 1/4 cup finely minced onion or dehydrated onion to the naan dough and top with fresh chives and other herbs after cooking.
Batch + Storage
This recipe makes eight 6-7 inch sourdough naan rounds. You may choose to divide your dough into 6 portions for larger rounds or 16 portions for bite-sized morsels!
Enjoy your sourdough naan fresh or keep them in an airtight container in the fridge for 3-4 days. Place in a zip top bag and freeze for up to 6 months.
Printable Recipe Card for Sourdough Discard Naan
Sourdough Discard Naan Recipe (Without Yeast)
Yield: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Proofing Time: 6 hours
Total Time: 6 hours 30 minutes
This sourdough discard naan recipe is a breeze! Who knew it was so easy to make such a versatile classic? Super flavorful with a perfectly cooked exterior and soft texture, sourdough naan bread will be at the top of your sourdough discard recipe list.
Ingredients
- 1 cup sourdough starter or discard (unfed and stirred down) (250 grams)
- 1/2 cup warm whole milk (115 grams)
- 1/4 cup plain greek yogurt or sour cream (32 grams)
- 2 cups all purpose flour (250 grams)
- 1/2 teaspoon kosher salt (7 grams)
- 1/2 teaspoon granulated sugar (4 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon olive oil (for cooking)
Instructions
- Combine all of the wet ingredients including 1 cup sourdough starter, 1/2 cup warm milk and 1/4 cup of plain yogurt in a medium bowl. In another bowl, whisk together 2 cups of flour, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1 teaspoon of baking powder.
- Add the dry ingredients to the wet ingredients and combine until it comes together.
- Transfer the dough to your counter and continue to knead it until it is more smooth and uniform. Cover and place in a warm spot for 5-6 hours or until it has doubled in size.
- Divide the dough into 8 equal pieces and form into loose balls by tucking the edges under (like you would with buns) until they are relatively round.
- Pour half of the olive oil on your heavy bottomed cast iron skillet or non-stick pan and spread it around. Turn the heat up to medium.
- While the pan is preheating, lightly flour your work surface and rolling pin. Roll the naan so that it is 1/4 inch thick (about 6-7 inches in diameter). While rolling, continually lift and turn your dough to make sure that it isn't sticking to the counter and the dough is as round as possible (it may not be a perfect circle, but thats okay!).
- Cook the naan for 30-60 seconds or until the dough puffs up, bubbles, and easily releases from the pan. Flip and cook for another 30 seconds. If you find that it is burning, turn the heat down and leave it for less time.
- Transfer the cooked naan to a cooling rack or a linen lined dish while you continue to cook the other flat breads.
- Serve warm or cool with tzatziki, hummus, or cover in your favorite topping for a delicious appetizer.
Notes
- See the variation section within the post for different flavor options including a sweet cinnamon-sugar option.
- ensure that your sourdough discard (sourdough starter) isn’t more than 2-3 days old
- a properly preheated pan is key to perfectly cooked naan bread
- brush with olive oil after cooking to add an extra layer of moisture
- warm milk will encourage your dough to rise faster, heat it on low in the microwave or over the stove in a double boiler
- place the raw dough in a warm spot to speed up risingtime
This recipe makes eight 6-7 inch sourdough naan rounds. You may choose to divide your dough into 6 portions for larger rounds or 16 portions for bite-sized morsels!
Enjoy your sourdough naan fresh or keep them in an airtight container in the fridge for 3-4 days. Place in a zip top bag and freeze for up to 6 months.
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Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 190Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 151mgCarbohydrates: 37gFiber: 2gSugar: 1gProtein: 6g
Sourdough Naan FAQ
What is sourdough discard and why use it in naan bread?
Sourdough discard is the portion of active sourdough starter that is unused. It is usually put aside and used for something else or “discarded” into the compost or trash. Google is filled with tons of sourdough discard ideas. This sourdough naan recipe calls for discard that isn’t active and bubbly. If you choose to use active (recently fed and bubbly) discard, the rising time of your naan will be less and the flavor will likely be less sour. Discard recipes are nice because they require less recipe prep time and less rising time than a traditional sourdough recipe.
What is a tandoori oven?
A tandoori oven is made of clay and heated through coal or wood. Traditionally, raw, rolled naan dough is placed on the inside edge of the oven where it puffs up and cooks.
Do I need to use a cast iron skillet to make naan?
No! A thick-bottomed non-stick pan will also work, the goal is to get your pan to the optimal temperature and keep it there, avoiding rapid heat fluctuations.
Can I use active sourdough discard for these naan bread?
Yes! Your naan will be slightly less sour with active discard but as an added bonus, it will rise faster. Be sure to stir the starter down before measuring out the 1 cup of discard.
More Sourdough Recipes From The Harvest Kitchen
Sourdough Sandwich Loaf | Easy Guide
Simple Bread Machine Sourdough {No Yeast}
Whole Grain Sourdough Bread Recipe (Artisan + Sandwich Loaf)
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