🫓 Sourdough Discard Naan (Soft, Tangy & Easy!)
This Discard Naan is a total game changer: soft, pillowy, with just the right tang and a golden crisp on the edges. Your kitchen will smell amazing, and as soon as the first piece comes off the skillet (or grill, or oven!), your family will be flocking to it. It’s the kind of recipe that feels indulgent without being fussy or complicated. 😍
My crew absolutely adores this naan. Whether we serve it alongside curries, soups, and stews, or just slather it with garlic butter and herbs, it disappears in minutes. Kids reach for seconds. Dinner guests ask for the recipe. It’s become one of our go-to “easy but special” side breads at home. 💛
The best part? It’s surprisingly easy to prepare. You don’t need elaborate equipment. With a few pantry staples and minimal hands-on time, the dough comes together quickly and cooks fast. It’s the perfect marriage of flavor + simplicity, and an excellent way to put sourdough discard to delicious use instead of tossing it. ♻️
🌟 Why Use Sourdough Discard?
- ♻️ Zero waste: Turn extra starter into something irresistible.
- 😋 Tangy flavor: Discard adds a gentle sour note (think buttermilk vibes) and depth.
- ⏱️ Quick & easy: No long fermentation needed, perfect for weeknights.
- 🙌 Versatile: Works with dairy or non-dairy, and multiple cooking methods.
🍽️ What It Tastes Like
Expect a soft, tender interior, a whisper of tang from the discard, and toasty char from high-heat cooking. Brush with butter (or garlic butter) and finish with flaky salt, fresh herbs (cilantro or parsley), or nigella seeds. You’ll get little blistered bubbles, golden patches, and that irresistible naan chew. 😋
🔥 Cooking Methods (Choose Your Favorite!)
- Skillet / Cast Iron (most common): Preheat until very hot. Naan puffs, blisters, and develops gorgeous char spots. Flip once bubbles form.
- Oven / Pizza Stone: Ideal for batches. Bake at 500°F / 260°C until bubbly and golden; flip once for even color.
- Outdoor Grill: Adds a subtle smoky flavor. Medium-high heat prevents burning while still blistering nicely.
- Broiler Finish: For extra char, slide cooked naan under the broiler for 1–2 minutes.
✨ Variations & Flavor Twists
- 🧄 Garlic & Herb: Brush with melted butter + minced garlic + parsley/cilantro.
- 🧀 Cheesy Naan: Add mozzarella, cheddar, or feta; fold and seal before rolling.
- 🌶️ Spiced: Sprinkle cumin, za’atar, sumac, or chili flakes into the dough or on top.
- 🥔 Stuffed: Fill with mashed potatoes, sautéed onions, spinach, or ground meat.
- 🌱 Vegan: Use non-dairy yogurt and plant milk; swap butter for olive oil or vegan butter.
- 🌾 Whole Wheat / Multigrain: Swap in up to 30% whole wheat; adjust hydration as needed.
Step-by-Step Process
This sourdough discard naan recipe makes soft, tangy, and flavorful flatbreads. Quick & easy with skillet, grill, or oven methods.
🍴 Serving Ideas
- Classic with chicken tikka masala, butter chicken, dal, or curries.
- Cut into wedges for dipping (hummus, baba ganoush, chutneys, spicy oil).
- Use as a wrap for grilled meats or roasted veggies with sauces.
- Turn into a flatbread pizza: sauce + cheese + toppings, then broil.
- Simple snack: warm naan + garlic butter & herbs. Heaven! 💫
🛠️ Troubleshooting & Tips
- Naan is flat, no bubbles: Pan wasn’t hot enough, or the dough rolled too thin. Preheat your skillet until very hot and roll the dough a little thicker.
- Burnt outside, raw inside: The Heat was too high. Lower the heat slightly and cook each side for less time.
- Dough too sticky: Could be high hydration or humidity. Lightly dust with flour and let the dough rest briefly before rolling.
- Tough or dry naan: Usually from overcooking or leaving uncovered. Cook quickly and stack under a towel or foil to trap steam.
- Bland flavor: Your discard may be too mild. Brush with garlic butter, add herbs or spices, and finish with flaky salt.
Pro tip: After cooking, always stack and cover your naan so it stays soft and tender until serving. 🫓✨
Sourdough Discard Naan
Ingredients
- 200 grams unfed sourdough starter (discard)
- 250 grams all-purpose flour
- 100 grams greek yogurt
- 1 egg
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
Toppings
- melted butter
- cilantro, chives, garlic, seeds (nigella, sesame, etc.) optional
Instructions
- In a mixing bowl, whisk together the yogurt, sourdough discard, egg, olive oil, sugar, salt, and baking powder
- Slowly add the flour until a soft dough forms
- Knead gently for 2–3 minutes, then cover and let rest for 1 hour
- Divide dough into 8 equal pieces and roll each into an oval
- Heat a skillet (medium-high). Cook each naan for about 2 minutes per side, until golden spots appear and the bread puffs
- Brush warm naan with melted butter. Sprinkle with herbs or seeds if desired. Serve immediately
Notes
- Keep naan stacked and covered with a towel after cooking so they stay soft.
- For a garlic version, stir minced garlic into melted butter and brush over hot naan.
- Dough can rest in the fridge for several hours; bring to room temperature before rolling.
Nutrition
You may also like:
Sourdough Discard Flatbread Recipe
❓ FAQ
Can I make sourdough discard naan without yogurt?
Yes. Use the same amount of milk with 1–2 teaspoons of lemon juice or vinegar (let it sit 5 minutes), or use a thick non-dairy yogurt. Add flour 1 Tbsp at a time if the dough is too sticky.
Why isn’t my discard naan puffing with bubbles?
Your pan likely isn’t hot enough, or the dough was rolled too thin. Preheat the skillet until very hot and roll slightly thicker. Don’t press down while cooking.
Can I bake discard naan in the oven instead of a skillet?
Yes. Preheat a pizza stone or sheet pan to 500°F (260°C). Bake 2–4 minutes per side until golden and blistered. For extra char, finish under the broiler 30–60 seconds.
How do I keep naan soft after cooking?
Stack and cover with a clean towel or foil to trap steam. Brush with melted butter or oil to lock in moisture. Rewarm briefly in a hot pan.
Can I make the dough ahead?
Yes. Cover and refrigerate up to 24 hours. Bring to room temp 20–30 minutes before rolling. If sticky after chilling, dust lightly with flour.
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