Sourdough Discard Soft Naan (Printable)
Tender Indian flatbread made with sourdough discard for extra flavor and pillowy texture—perfect with curries.
# What You'll Need:
→ Dough
01 - 1 cup (240 g) sourdough discard, unfed at 100% hydration
02 - 2 1/4 cups (280 g) all-purpose flour
03 - 1/2 cup (125 g) plain yogurt
04 - 2 tbsp (28 g) melted butter or neutral oil
05 - 2 tsp (8 g) granulated sugar
06 - 1 tsp (6 g) kosher salt
07 - 1/2 tsp (2.5 g) baking powder
08 - 1/4 tsp (1 g) baking soda
09 - 2–4 tbsp (30–60 ml) warm water, as needed
→ For Cooking and Finishing
10 - 2 tbsp (28 g) melted butter, for brushing
11 - Fresh cilantro, minced garlic, or nigella seeds (optional)
# How To Make It:
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 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 without sticking excessively.
04 - Turn the dough out onto a lightly floured work surface and knead gently for 2–3 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 1–2 hours. The dough will puff up noticeably, though it may not fully double in size.
06 - Gently punch down the dough and divide it into 8 equal portions. Roll each piece 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 smoking hot, ensuring proper char and puff on the naan.
09 - Place one rolled naan onto the hot skillet. Cook until large bubbles form across the surface and the underside is golden brown with charred spots, about 1–2 minutes. Flip and cook the other side for an additional 30–60 seconds.
10 - Remove the naan from the skillet and immediately brush generously with melted butter. Sprinkle with minced garlic, fresh cilantro, or nigella seeds if desired.
11 - Repeat the cooking process with the remaining dough portions. Serve the naan warm alongside curries, dal, or your favorite accompaniments.
# Expert Tips:
01 -
- The sourdough discard gives the naan a subtle tang that regular flatbreads never achieve, and it feels like you are getting something for nothing.
- These cook in under two minutes each, so once the dough has rested you are eating warm bread almost instantly.
02 -
- Undercooking is the most common mistake, and you want distinct dark spots on each naan because that char is where the flavor lives.
- The dough can rest longer than two hours if needed, and I have even left it in the fridge overnight with great results after letting it come to room temperature.
03 -
- Press the naan gently with a spatula while it cooks to encourage even bubbling and a more uniform rise across the surface.
- Keep a small bowl of melted butter and a pastry brush right next to the stove so you can brush each naan the moment it leaves the pan.