Description
This quick sourdough discard naan is a soft, skillet-cooked flatbread that comes together in under 30 minutes. It’s the perfect solution for using up extra discard and skipping long proof times. Great for dipping, wrapping, or snacking straight from the pan.
Ingredients
1 cup sourdough discard (unfed)
1/3 cup plain yogurt (Greek or regular)
1 cup all-purpose flour (plus more for dusting)
1 tsp baking powder
1/2 tsp salt
1 tbsp olive oil or ghee (for brushing)
Optional: minced garlic, chopped cilantro, nigella seeds
Instructions
1. In a medium bowl, mix together sourdough discard and yogurt until combined.
2. Add flour, baking powder, and salt. Stir to form a soft dough.
3. Knead gently in the bowl just until the dough comes together.
4. Cover and let rest for 20–30 minutes at room temperature.
5. Divide dough into 4–6 balls and roll each into a thin oval on a floured surface.
6. Heat a cast iron or non-stick skillet over medium-high heat.
7. Place rolled naan onto dry skillet. Cook for 1–2 minutes until bubbles form.
8. Flip and cook the other side until golden and puffed.
9. Brush warm naan with ghee or olive oil and serve immediately.
Notes
Resting the dough helps prevent shrinkage while rolling.
For cheesy naan, add shredded cheese to the dough or sprinkle on before flipping.
To store, wrap cooled naan in foil and refrigerate for up to 3 days.
Reheat on a hot skillet or directly over a gas flame for charred edges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Flatbread
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 naan
- Calories: 165
- Sugar: 1g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 2mg
Keywords: quick sourdough discard naan, naan with discard, discard flatbread