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A close-up shot of freshly cooked, fluffy naan bread made with sourdough discard, showing its soft, bubbly texture.

Sourdough Discard Naan Recipe (Fluffy & Chewy)

This Sourdough Discard Naan Recipe transforms leftover starter into the most delicious, fluffy, and chewy flatbread. It's easy, flavorful, and perfect for pairing with your favorite curries, soups, and dips for a restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 naan breads
Course: Appetizer, Bread, Side Dish
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups All-Purpose Flour plus more for dusting
  • 1 cup Sourdough Discard unfed, straight from the fridge
  • 0.5 cup Plain Yogurt full-fat recommended
  • 0.25 cup Warm Water
  • 1 tsp Granulated Sugar
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 3 tbsp Unsalted Butter melted
  • 2 cloves Garlic minced
  • 2 tbsp Fresh Cilantro chopped

Equipment

  • 1 Large Mixing Bowl
  • 1 Cast Iron Skillet A heavy-bottomed frying pan also works.
  • 1 Rolling Pin

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center and add the sourdough discard, yogurt, and warm water. Mix until a shaggy dough forms.
  2. Turn the dough onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let it rest for at least 30 minutes.
  3. Divide the dough into 8 equal portions. On a floured surface, roll each portion into a thin oval, about 1/4-inch thick.
  4. Heat a dry cast-iron skillet over medium-high heat. Cook each naan for 1-2 minutes per side, until puffed and golden brown spots appear.
  5. While the naan are cooking, mix the melted butter and minced garlic. Brush the hot, cooked naan with the garlic butter and sprinkle with chopped fresh cilantro. Serve warm.

Notes

Tip 1: For extra soft naan, use full-fat yogurt. The fat content contributes to a tender crumb.
Tip 2: Keep cooked naan wrapped in a clean kitchen towel while you cook the remaining dough. This traps the steam and keeps them soft.
Tip 3: Don't have a cast-iron skillet? A non-stick or stainless steel heavy-bottomed pan will also work well.