If you maintain a sourdough starter, you know the drill: feeding day arrives, and you’re left with a bowl of discard that’s too precious to pour down the drain. Enter this naan—the most delicious way to use that discard. Soft, pillowy, slightly tangy, and absolutely perfect for soaking up curries, wrapping around grilled meats, or just slathering with garlic butter and devouring on the spot.
The beauty of this recipe is that it requires no yeast and no long fermentation—just mix, rest, roll, and cook in a hot skillet. In about an hour, you’ll have a stack of warm, bubbly, irresistible naan that tastes like it came from your favorite Indian restaurant. And yes, you’ll be feeding your starter just to have discard again.
Instructions
Mix the Dough
In a large bowl, combine the sourdough discard, yogurt, warm water, and olive oil. Mix well until smooth. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet and mix with a spatula until a shaggy dough forms.
Knead Briefly
Turn the dough out onto a lightly floured surface. Knead gently for 1-2 minutes, just until the dough comes together and is smooth. Don’t overwork—it should be soft and slightly tacky but not sticky. Add a little more flour if needed.
Rest the Dough
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rest for 30-60 minutes. This rest allows the flour to fully hydrate and the gluten to relax, making rolling easier.
Make the Garlic Butter (Optional)
While the dough rests, combine the melted butter, minced garlic, and chopped cilantro in a small bowl. Set aside.
Divide the Dough
Turn the rested dough onto a lightly floured surface. Divide into 8-10 equal portions (about 80-90g each). Shape each portion into a smooth ball.
Preheat the Skillet
Place a cast iron skillet or heavy-bottomed pan over medium-high heat. Let it get thoroughly hot—a drop of water should sizzle immediately.
Roll the First Naan
On a lightly floured surface, roll one dough ball into an oval or teardrop shape, about ¼ inch thick. Don’t worry about perfection—irregular shapes are part of the charm.
Cook the Naan
Carefully place the rolled naan into the hot dry skillet (no oil). Cook for 1-2 minutes, until large bubbles form on the surface and the bottom is golden brown with darker blistered spots. Flip and cook the other side for 1-2 minutes until cooked through and blistered.
Brush with Garlic Butter
Remove the naan from the skillet and immediately brush with the garlic butter mixture. Sprinkle with flaky sea salt if desired.
Keep Warm
Stack the cooked naan on a plate and cover with a clean kitchen towel to keep warm while you cook the remaining dough.
Serve and Celebrate
Serve warm, with your favorite curries, dips, or just on their own. These naan are best fresh, but can be reheated in a skillet or oven.
Pro-Tips for Perfect Sourdough Naan
- Discard Straight from the Fridge: Cold discard works perfectly—no need to bring to room temperature.
- Don’t Overknead: This is a soft dough that needs minimal handling. Overkneading can make the naan tough.
- Rest Is Essential: Even 30 minutes of rest makes the dough much easier to roll and results in a more tender naan.
- Get the Skillet Hot: A thoroughly preheated skillet is crucial for those beautiful blisters and bubbles. Don’t rush this step.
- No Oil in the Pan: Cooking in a dry skillet creates the characteristic blistered surface. Oil would prevent the browning.
- Work in Batches: Keep cooked naan covered with a towel to stay warm and soft while you finish the rest.
- Garlic Butter While Hot: Brush the butter on immediately after cooking so it soaks into the warm bread.
- Freeze for Later: These naan freeze beautifully. Stack with parchment between, wrap tightly, and reheat in a skillet or oven.
These Sourdough Discard Naan are soft, flaky, and absolutely irresistible—the best way to use your discard.
