Thank you so much for being here today—it truly means the world to share this space with fellow home bakers and food lovers! If you’re anything like me, you hate wasting that precious sourdough discard. And today, I’ve got the perfect way to use it. This Sourdough Discard Naan is soft, fluffy, slightly chewy, and just lightly tangy from the starter. Best part? No yeast, no oven, and no long wait time!
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What Is Sourdough Discard Naan?
Naan is a classic Indian-style flatbread that’s traditionally made with yeast and yogurt, cooked quickly in a tandoor or on a hot skillet until puffy and golden. This simplified version uses sourdough discard instead of yeast—giving us that same irresistible softness and chew, but with a richer depth of flavor and zero waste!
This recipe leans into the natural acidity of sourdough discard and uses baking powder and baking soda for lift. It’s an easy, stovetop-friendly way to make flatbread any day of the week.
Why You’ll Love This Naan
This naan is a keeper—and here’s why:
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No yeast required – No waiting around for a rise.
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Quick & satisfying – Ready in about 30–40 minutes.
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So versatile – Great with curries, dips, sandwiches, or even as a pizza base.
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Tastes amazing – Slightly tangy, fluffy, soft, and perfectly charred.
What Does It Taste Like?
Think warm, pillowy flatbread with a subtle sourdough tang, a chewy but tender bite, and golden spots from the skillet. Whether brushed with garlic butter or dunked in curry, it’s the kind of bread that disappears fast from the plate.
Benefits of Making Sourdough Discard Naan
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Uses up sourdough discard – Goodbye waste, hello flavor!
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Simple ingredients – Pantry staples, no fancy flour or tools.
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Customizable – Add herbs, garlic, or cheese to take it up a notch.
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Perfect for meal prep – Freezes and reheats beautifully.
Ingredients
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1 cup sourdough discard (unfed)
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1 ½ cups all-purpose flour
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½ cup Greek yogurt or milk (room temp)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tbsp olive oil or melted butter (plus more for brushing)
Optional Add-Ins
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Minced garlic or garlic powder
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Chopped fresh cilantro or parsley
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Nigella seeds or sesame seeds
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Shredded cheese for cheesy naan
Tools You’ll Need
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Large mixing bowl
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Measuring cups and spoons
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Rolling pin
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Skillet or cast iron pan
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Pastry brush (for buttering)
Ingredient Substitutions
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Dairy-free? Use a plant-based yogurt or dairy-free milk.
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No yogurt on hand? Milk will work, though yogurt makes it softer.
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Add-ins? Go bold! Garlic naan, herb naan, even spicy naan—it’s all fair game.
How to Make Sourdough Discard Naan
1. Mix the Dough
In a large bowl, combine the sourdough discard, flour, yogurt or milk, baking powder, baking soda, salt, and olive oil. Stir until a soft dough forms. Add a little more flour if it’s too sticky.
2. Let It Rest
Cover and let the dough rest at room temperature for 20–30 minutes. This allows the gluten to relax and makes rolling much easier.
3. Roll It Out
Divide dough into 6 pieces. Roll each one into a ball, then flatten into a teardrop or oval shape about ¼ inch thick.
4. Cook the Naan
Heat a dry skillet over medium-high heat. Add one naan and cook for 1–2 minutes until bubbles form and the bottom is golden. Flip and cook another 1–2 minutes. Repeat with the rest of the dough.
5. Brush and Serve
Brush each naan with melted butter (garlic butter if you like!). Sprinkle with herbs or seeds while they’re warm.
What to Serve with This Naan
Oh, the possibilities!
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Curries – Butter chicken, dal, or chickpea masala.
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Dips – Hummus, baba ghanoush, or tzatziki.
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Wraps – Fill with grilled veggies or leftover chicken.
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Flatbread pizza – Top with tomato sauce, cheese, and your favorite toppings.
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Breakfast? You bet—add scrambled eggs and avocado!
Tips for Success
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Rest the dough – Don’t skip the 20–30 minute rest. It helps with softness.
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Get the pan hot – A hot pan ensures nice bubbles and golden spots.
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Thin but not too thin – About ¼ inch is ideal for a good puff and chew.
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Keep warm – Stack cooked naan in a clean towel to stay soft until ready to serve.
How to Store & Reheat
To store: Keep in an airtight container for 2–3 days at room temp.
To freeze: Let cool, then stack with parchment and freeze.
To reheat: Warm in a skillet or wrapped in foil in the oven at 350°F for 5–10 minutes.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, but the flavor will be milder and the texture slightly different. Discard is more acidic and gives better tang.
Can I make it dairy-free?
Yes! Use thick dairy-free yogurt or your favorite non-dairy milk. It still works beautifully.
Why didn’t my naan puff?
Most likely, your pan wasn’t hot enough. Make sure it’s well-heated before cooking.
Can I cook naan in the oven?
Traditionally, naan is cooked over high heat. You can try broiling for a charred effect, but stovetop is best for control and flavor.
In Conclusion
This Sourdough Discard Naan is a go-to for me when I want something quick, comforting, and totally crowd-pleasing. It turns your sourdough waste into something deeply satisfying and versatile. Whether you pair it with a rich curry or just enjoy it warm from the skillet with a bit of butter, it’s bound to become a regular in your rotation.
Looking for more smart ways to use your sourdough discard? Don’t miss these cozy kitchen favorites:
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Sourdough Discard English Muffins – A golden treasure from your kitchen waste
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Sourdough Discard Coffee Cake – A sweet, tangy treat with cinnamon streusel
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Sourdough Discard Soft Pretzels – Chewy, golden, and snackable
I’d absolutely love to hear how your naan turns out! Leave a comment, share your tips, or tag me in your naan creations on Pinterest. Let’s keep making magic with our sourdough discard—one delicious recipe at a time.