Not sure what to do with all your discard from your sourdough starter? This recipe for Sourdough Naan bread is here to save the day! Rich in flavor with a hint of tang from your homegrown miracle, each piece of this savory flatbread is as unique as your own starter.
Why You Will Love This Recipe
Take your home cooking game up a notch and learn how to make sourdough naan bread using sourdough discard - no kneading required!
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Ingredients
This naan bread recipe is super simple, super easy, and one you will want to make extra of. You probably have everything in your pantry if you make, or are learning to make sourdough bread.
I've even included instructions for making a gluten free naan version in the Variations section!
- Sourdough Discard - saved from most recent feeding.
- Milk
- Yogurt
- Flour
- Baking powder - not baking soda!
- Salt
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Sourdough Naan
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Start the Naan Batter
PRO TIP: Mixing this batter dough is fast and easy. You want it soft and wet, but not too sticky. Since flour varies so much by absorbancy, make the additions of flour in 1 tablespoon increments. Mix until the dough ball just stops sticking to your hands.
- In a medium mixing bowl, blend the sourdough discard, milk, and yogurt.
- Measure flour into a large bowl. and whisk in the baking powder and salt. Add the wet mixture.
- Scrape sides down and mix until you have a loose sticky dough.
- Add a little extra flour and form into a dough ball. Cover and let proof for 1-2 hours.
Shape The Naan Dough
- Divide the large, risen dough ball into eight smaller balls. Flatten the dough balls into 8" discs.
- Set your cast iron griddle to medium high heat. Let rest while griddle is heating.
PRO TIP: Use small amounts of extra flour to prevent these sourdough naan discs from sticking to the work surface or your hands. Use in 1 teaspoon increments so you don't get too stiff of a final dough disc.
Griddle Bake the Naan Flatbreads
You won't use any grease or fat when cooking these flat breads. Just lay on the hot cast iron griddle or skillet.
- Place the naan disc on the hot griddle, cook for 3-4 minutes until it puffs up a bit.
- Flip and cook on the other side for 3-4 minutes. Repeat with rest of discs. Serve hot with butter.
Serving Suggestions
Soft cloud-like bread awash in butter or garlic oil, and sprinkled with cilantro – this is the kind of naan that will make you rethink how to use up all your sourdough discard!
Whether served as a side dish to our Instant Pot Tikka Masala, Butter Chicken, for Lamb Kofta Wraps, these flavorful sourdough naan flatbreads are the perfect meal accompaniment.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
Substitute non dairy yogurt and milk to make these sourdough flatbreads dairy free or vegan. Substitute Gluten Free flour and make Gluten Free Naan, directions are below!
Variations
Once you have the hang of making these sourdough discard naan breads, you will want to try these variations.
- Garlic Sourdough Naan - Add a little minced garlic to the batter, and coat with fresh garlic butter after cooking each disc.
- Cilantro Sourdough Naan - Add a few tablespoons of freshly fine chopped cilantro to the batter, then coat with garlic butter and garnish with fresh cilantro.
- Gluten Free Naan - Simply use a gluten free 1:1 ratio flour that performs well in baked goods. Follow the recipe otherwise.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe for Sourdough Naan bread.
Storage
Once completely cool, store these sourdough naan breads in a sealed plastic bag or air tight container. You can leave them at room temperature for 2 days. You can refrigerate for a week, or freeze for 3 months.
Tips for Success
- Wait until your sourdough discard is super bubbly before taking out what you need for your sourdough discard naan.
Frequently Asked Questions
Yes, mix everything except the baking powder. Let sit overnight so the yogurt and start a ferment with the flour and other ingredients. When ready to cook on the griddle, mix in the baking powder.
Unlike pita, naan has yogurt, milk, and sometimes eggs or butter in it, resulting in a softer texture.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Sourdough Naan
Ingredients
- 1 cup sourdough starter discard , take when most bubbly
- ½ cup milk
- ¼ tablespoon yogurt , use live cultured yogurt
- 2 cup flour
- 1 tsb baking powder
- ¾ teaspoon salt
- flour for shaping , you'll need about ½ cup flour to shape into discs
Instructions
- In a medium mixing bowl, blend the sourdough discard, milk, and yogurt.1 cup sourdough starter discard, ½ cup milk, ¼ tablespoon yogurt
- Measure flour into a large bowl. and whisk in the baking powder and salt. Add the wet mixture.2 cup flour, 1 tsb baking powder, ¾ teaspoon salt
- Scrape sides down and mix until you have a loose sticky dough.
- Add a little extra flour and form into a dough ball. Cover and let proof for 1-2 hours.flour for shaping
- Divide the large, risen dough ball into eight smaller balls. Flatten the dough balls into 8" discs.
- Set your cast iron griddle to medium high heat. Let rest while griddle is heating.
- Place the naan disc on the hot griddle, cook for 3-4 minutes until it puffs up a bit.
- Flip and cook on the other side for 3-4 minutes. Repeat with rest of discs. Serve hot with butter.
Notes
- Wait until your sourdough discard is super bubbly before taking out what you need for your sourdough discard naan.
- Mixing this batter dough is fast and easy. You want it soft and wet, but not too sticky. Since flour varies so much by absorbancy, make the additions of flour in 1 tablespoon increments. Mix until the dough ball just stops sticking to your hands.
- For Gluten Free Naan, use 1:1 gluten free flour that performs well for baked goods.
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