Sourdough Discard Soft Naan (Printable)
Tender Indian flatbread made with sourdough discard and yogurt for extra flavor and pillowy texture.
# Ingredient List:
→ 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 tablespoons (28 g) melted butter or neutral oil
05 - 2 teaspoons (8 g) granulated sugar
06 - 1 teaspoon (6 g) kosher salt
07 - 1/2 teaspoon (2.5 g) baking powder
08 - 1/4 teaspoon (1 g) baking soda
09 - 2–4 tablespoons (30–60 ml) warm water, as needed
→ For Cooking and Finishing
10 - 2 tablespoons (28 g) melted butter, for brushing
11 - Fresh cilantro, minced garlic, or nigella seeds (optional)
# Steps:
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 combined.
02 - Gradually add the all-purpose flour to the wet mixture, stirring with a wooden spoon or your hands until a shaggy dough begins to form.
03 - Add warm water 1 tablespoon at a time, working it in after each addition, until the dough becomes soft and slightly tacky but holds together in a cohesive ball.
04 - Turn the dough onto a lightly floured work surface and knead gently for 2–3 minutes until the surface is smooth and elastic.
05 - Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let 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 and set them on a lightly floured surface.
07 - Using a rolling pin, roll each dough ball into an oval or classic teardrop shape approximately 1/4 inch thick. Keep remaining balls covered while you work to prevent drying.
08 - Heat a cast iron skillet or heavy nonstick pan over medium-high heat until the surface is very hot and a light sprinkle of water sizzles on contact.
09 - Place one rolled naan onto the hot skillet. Cook until large bubbles puff across the surface and the underside turns golden brown with charred spots, about 1–2 minutes. Flip and cook the second side for another 30–60 seconds until fully cooked through.
10 - Immediately brush the hot naan with melted butter. Sprinkle with minced garlic, fresh cilantro, or nigella seeds if desired. Repeat the cooking process with the remaining dough balls and serve warm.
# Expert Advice:
01 -
- The sourdough discard adds a subtle tang that makes store bought naan taste flat by comparison, and it solves the problem of wasted starter.
- You get restaurant quality bread in your own kitchen with no oven required, just a hot skillet and about fifteen minutes of active work.
02 -
- The dough will feel stickier than you expect from a standard bread dough, but resist the urge to keep adding flour because too much flour makes the naan dense and tough instead of soft and pillowy.
- Your skillet must be fully preheated before the first naan goes in, because a pan that is not hot enough will leave you with pale, dry bread rather than the blistered, charred spots that make naan irresistible.
03 -
- Let the shaped naans rest for five minutes on the counter before cooking them, because a short rest relaxes the gluten and helps them puff more dramatically in the hot pan.
- If you want that characteristic large bubble texture, press down gently on the naan with a spatula while it cooks to encourage steam to inflate the bread rather than escaping through small cracks.