Sourdough Discard Soft Naan (Printable Version)
Tender, pillowy Indian flatbread made with sourdough discard for extra flavor and soft texture.
# What You'll Need:
→ Dough
01 - 1 cup (240 g) unfed sourdough discard at 100% hydration
02 - 2 1/4 cups (280 g) all-purpose flour
03 - 1/2 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 - 1/2 teaspoon (2.5 g) baking powder
08 - 1/4 teaspoon (1 g) baking soda
09 - 2 to 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 (optional)
12 - Minced garlic (optional)
13 - Nigella seeds (optional)
# Method:
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 combined.
02 - Gradually add the all-purpose flour to the wet mixture, stirring until a shaggy dough begins to come together.
03 - Add warm water one tablespoon at a time, mixing after each addition, until the dough is soft and slightly tacky but holds its shape.
04 - Turn the dough onto a lightly floured surface and knead gently for 2 to 3 minutes until it becomes 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 to 2 hours until puffed, though it may not fully double in size.
06 - Punch down the dough gently and divide it into 8 equal portions. Roll each portion into a smooth ball.
07 - On a lightly floured surface, roll each dough ball into an oval or teardrop shape approximately 1/4 inch thick.
08 - Heat a cast iron skillet or nonstick pan over medium-high heat until it is very hot and lightly smoking.
09 - Place one rolled naan onto the hot skillet. Cook until large bubbles form across the surface and the underside is golden brown, about 1 to 2 minutes. Flip and cook for another 30 to 60 seconds.
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.
11 - Repeat the cooking process with the remaining dough balls. Serve the naans warm straight from the skillet.
# Chef's Tips:
01 -
- This is the single best way I have found to use up sourdough discard without anyone knowing it is a leftovers recipe.
- The tang from the discard pairs beautifully with the yogurt, giving you a naan that tastes like it came from a tandoor but requires zero special equipment.
02 -
- Every sourdough discard behaves differently depending on how old it is and what flour your starter eats, so trust how the dough feels more than the exact water measurement.
- The pan must be fully preheated before the first naan goes in, because a lukewarm pan will give you a stiff flatbread instead of a puffy one.
03 -
- If your discard is very runny, reduce the added water to zero and add an extra tablespoon of flour instead to avoid a sticky mess.
- Roll the naans slightly thinner than you think they should be, because they puff up dramatically once they hit the heat.