Sourdough Discard Soft Naan (Printable)
Tender Indian flatbread made with sourdough discard for pillowy texture and extra flavor—ideal with curries.
# What You Need:
→ Dough
01 - 1 cup (240 g) sourdough discard, unfed, 100% hydration
02 - 2 1/4 cups (280 g) all-purpose flour
03 - 1/2 cup (125 g) plain yogurt
04 - 2 tbsp (28 g) melted butter or neutral oil
05 - 2 tsp (8 g) granulated sugar
06 - 1 tsp (6 g) kosher salt
07 - 1/2 tsp (2.5 g) baking powder
08 - 1/4 tsp (1 g) baking soda
09 - 2–4 tbsp (30–60 ml) warm water, as needed
→ For Cooking
10 - 2 tbsp (28 g) melted butter, for brushing
11 - Optional: fresh cilantro, minced garlic, or nigella seeds for topping
# How-To:
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 incorporated.
02 - Gradually add the all-purpose flour to the wet mixture, stirring with a wooden spoon or your hands until a shaggy, rough dough comes together.
03 - Add warm water one tablespoon at a time, kneading gently, until the dough is soft and slightly tacky but holds its shape without sticking excessively to your hands.
04 - Transfer the dough to a lightly floured work surface and knead gently for 2 to 3 minutes until the dough is smooth, elastic, and no longer ragged.
05 - Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rest in a warm spot for 1 to 2 hours. The dough will puff up noticeably but may not fully double in size.
06 - Punch down the dough gently and divide it into 8 equal portions. Roll each portion into a smooth ball and cover loosely to prevent drying.
07 - On a lightly floured surface, roll each dough ball into an oval or teardrop shape approximately 1/4 inch thick, dusting with flour as needed to prevent sticking.
08 - Heat a cast iron skillet or nonstick pan over medium-high heat until it is ripping hot and lightly smoking. A hot surface is essential for achieving the characteristic charred bubbles.
09 - Place one rolled naan onto the hot skillet. Cook until large bubbles form across the surface and the underside is golden brown with dark spots, about 1 to 2 minutes. Flip and cook the other side for another 30 to 60 seconds until puffed and cooked through.
10 - Immediately upon removing from the pan, brush the hot naan generously with melted butter. Sprinkle with minced garlic, fresh cilantro, or nigella seeds if desired.
11 - Repeat the cooking process with the remaining dough balls, keeping finished naan wrapped in a clean towel to stay warm. Serve immediately while soft and pillowy.
# Expert Advice:
01 -
- The sourdough discard adds a subtle tang that makes these taste like they came from a tandoor oven, not your kitchen stove.
- They come together with pantry staples and freeze beautifully, so you can always have fresh bread within reach.
02 -
- If the dough is too sticky to handle, resist the urge to dump flour everywhere, a light dusting on your hands works better than a floury counter.
- The pan must be fully hot before the first naan goes in, otherwise you get a pale, rubbery disc instead of a blistered beauty.
03 -
- Cook naan one at a time and resist the urge to crowd the pan, each one needs full contact with the hot surface to puff properly.
- Let your sourdough discard sit at room temperature for an hour before mixing, cold discard straight from the fridge can slow down the rise dramatically.