Sourdough Discard Soft Naan (Printable Format)
Tender Indian flatbread made with sourdough discard for pillowy texture and extra flavor. Ready in under 30 minutes of active time.
# What You Need:
→ Dough
01 - 1 cup unfed sourdough discard (100% hydration)
02 - 2 1/4 cups all-purpose flour
03 - 1/2 cup plain yogurt
04 - 2 tablespoons melted butter or neutral oil
05 - 2 teaspoons sugar
06 - 1 teaspoon salt
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon baking soda
09 - 2–4 tablespoons warm water, as needed
→ For Cooking
10 - 2 tablespoons melted butter (for brushing)
11 - Fresh cilantro, minced garlic, or nigella seeds (optional garnish)
# How-To Steps:
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 incorporated.
02 - Gradually add the all-purpose flour to the wet mixture, stirring until a shaggy, rough 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 together in a cohesive ball.
04 - Transfer the dough to a lightly floured work surface and knead gently for 2 to 3 minutes until the surface is smooth and elastic.
05 - Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let rest in a warm spot for 1 to 2 hours. The dough will puff up noticeably but may not fully double in size.
06 - Gently punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth round 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 the surface is very hot and lightly smoking.
09 - Place one shaped 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 the other side for 30 to 60 seconds until puffed and lightly charred in spots.
10 - Immediately brush the cooked naan with melted butter and sprinkle with minced garlic, fresh cilantro, or nigella seeds if desired.
11 - Repeat the cooking process with the remaining dough balls. Stack the finished naan on a warm plate and serve immediately while soft and pillowy.
# Expert Suggestions:
01 -
- That tangy sourdough depth turns ordinary naan into something your favorite restaurant would charge extra for.
- You finally have a use for discard that does not involve pretending you will make crackers again.
- The dough comes together faster than your starter could ever dream of being ready.
02 -
- If your skillet is not hot enough the naan will cook slowly and turn stiff instead of staying soft and pliable, so give the pan a full minute at temperature before the first one goes in.
- The dough can be made ahead and refrigerated for up to a day, which actually deepens the flavor and makes it even easier to roll out.
03 -
- Roll the naan slightly thinner than you think you should because they puff up dramatically in the pan and a thick one turns into more of a pita pocket.
- Keep a small bowl of melted butter and a brush right next to the stove so you can butter each naan the instant it comes off the heat for maximum absorption.