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    Home » Sourdough

    Sourdough Discard Naan

    Published: Feb 7, 2022 · Modified: Apr 5, 2022 by Kristin @ Dirt & Dough · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Soft and buttery naan made with sourdough starter discard. Make it to accompany any curry recipe or use it as a pizza crust for a quick lunch idea or flatbread for a sandwich. This iconic Indian bread is simple to make and tastes great with a multitude of dishes.

    *Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

    A stack of sourdough naan on a wooden board with cilantro and melted butter. Bowl with fresh cilantro and cast iron butter warmer.
    Sourdough Naan
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • Food Safety
    • Recipe

    What is naan? Naan is a type of flatbread that is very popular in Indian cuisine and is typically made with flour, water, yeast, and yogurt. It goes great with curry and just about any Indian dish.

    Traditionally, naan is cooked in a tandoor oven that can get up to 900 degrees. I sure do not have a tandoor oven sitting around and I'm going to take a guess that you do not either. What we use instead is a cast-iron skillet. It is the best option to get the same look and texture as the traditional Indian naan.

    When the naan is placed on the hot skillet it gets puffy and when flipped and cooked on the other side it creates those iconic golden brown spots on the puffy bubbles.

    Naan is great with so many different things, not just Indian food. We have even enjoyed it by itself with butter and some cinnamon sugar on top. Maybe that's just the Norwegian in me...

    It's super easy to make and I will walk you through every step.

    Ingredients

    Ingredients for naan, discard, flour, herbs, salt, yogurt, butter and water.
    Ingredients

    The biggest difference with this naan recipe is that I use a sourdough starter discard. A sourdough starter is a combination of fermented flour and water that when added to baked goods will act as a leavening agent.

    If you don't have a sourdough starter you can make your very own. If you are not interested in keeping a starter, but still want to make naan, check out this recipe for traditional naan which this recipe was adapted.

    Naan is one of my go-to recipes when I have an extra starter laying around because I always have the additional ingredients in stock. I never have to go shopping for naan ingredients which means we can make them whenever we feel like it.

    The full ingredient list includes:

    • Sourdough Starter Discard
    • Water
    • Full Fat Yogurt (Greek can be substituted)
    • Sugar
    • Salt
    • All Purpose Flour
    • Butter
    • Optional: cilantro or parsley

    See the recipe card for quantities.

    Instructions

    Start out by mixing together the sourdough discard, water, yogurt, sugar, and salt. Mix well with a fork to fully dissolve the sourdough starter until everything is incorporated.

    A glass bowl with sourdough discard, yogurt and water being mixed with a dough whisk.
    Starter and Water

    Next, add 2 and ½ cups of the flour, and with a dough whisk, or wooden spoon, mix in all the flour until it forms a rough ball.

    Using your hands, work the dough until it comes together to form a smooth ball. If the dough is sticky you can add the remaining ½ cup of flour as needed. Add 2 tablespoons at a time. The goal is to have a really soft dough that can still be handled.

    Two hands forming a ball of sourdough naan.
    Dough Ball

    Be careful to not handle it too much though. We want our naan dough to be soft and fluffy and overhandling it can make it tougher.

    Cover with a cloth and set aside for 4-5 hours or until it has slightly risen, but not necessarily doubled in size.

    When ready to make, turn the dough onto a lightly floured surface and divide it into 8 pieces.

    A loaf of dough divided into 8 pieces getting ready to be rolled out. With a bench scraper and rolling pin.
    Loaf of Naan Divided

    Using a rolling pin (also lightly floured) roll out the dough to a rough circle about ¼" thick. It should be thick enough that you cannot see the counter through the dough but not too thick where it takes a long time to cook.

    A piece of sourdough naan being rolled out onto the counter.
    Rolled Out Naan

    Heat a cast-iron skillet or griddle over medium-low heat.

    We do not want to use butter or oil. Just a plain cast iron works great as long as it is seasoned properly the dough shouldn't stick.

    Place the naan on the griddle and cook on each side for about 2-3 minutes or until it starts to turn golden brown and is cooked all the way through. YOu should start to see little bubbles popping up all over. That's what we want to see!

    A piece of naan cooking on a cast iron skillet.
    Bubbles

    When the first side is cooking the side facing up gets bubbly. This is what we want! When it gets flopped that's where those dark spots will be.

    Transfer to a cooling rack and brush on melted butter.

    A stack of freshly cooked sourdough naan with a brush spreading on melted butter.
    Sourdough Naan

    Optional: While cooling, top with freshly chopped herbs. Cilantro or parsley are great options depending on what you will be using it for.

    Substitutions

    • Greek Yogurt: This recipe calls for regular full-fat yogurt, but greek yogurt can be used in its place. It will still turn out great, and an option I do use when I don't have regular yogurt. It also gives it a little tangy flavor which I do like. The regular yogurt just gives it a more fluffy texture.

    Variations

    • Gluten-Free: This naan recipe calls for all-purpose flour and a starter that is also made with all-purpose or bread flour. To make it gluten-free you will need to have a gluten-free starter and use gluten-free flour.

    Equipment

    • Cast Iron Griddle or Pan. I just use my circular cast-iron griddle and it works great. You could also use a larger rectagular version that will hold multiple pieces of naan. When I make huge batches I bring out the blackstone and cook them all at once.
    • Cooling Rack
    • Rolling Pin
    • Glass Bowl: Use a 1.5 quart or larger. The dough will need room to rise and expand.
    • Butter Melter: I finally broke down and added this cast iron butter melter to my collection. It does not disappoint! Unlike my other butter melter, the cast iron keeps it hot even after removing from the stove. I find my stainless steel one cools down really quick, and then the butter solidifies. Not this one.
    Stack of sourdough naan with butter melter and fresh cilantro.
    Sourdough Naan

    Storage

    • Naan is best served warm but will keep in the refrigerator in a ziplock bag for 3-4 days.
    • Reheating Naan: To reheat naan, preheat the oven to 350 degrees. Wrap the naan in tin foil and bake for 10-15 minutes or until warm.
    • Freezing: Naan is great for freezing and thaws out really quickly. Store in a ziplock bag and will last up to 3 months in the freezer. I like to make a double loaf when I have enough stater, so we have lots to throw into the freezer for future meals. Follow reheating instructions when ready to serve.

    Top Tip

    Naan is a very tacky dough. If you haven't worked with sticky dough before it can be a bit frustrating. Be sure to make sure your hands, counter, and rolling pin are lightly floured.

    A bench scraper is great for getting the dough off the counter without causing damage to the freshly rolled out naan. I highly suggest using one.

    Food Safety

    • Make sure the naan is completely cooked through. Raw flour can be harmful if not fully cooked.
    Wood board with sourdough naan, Butter melter and fresh cilantro.
    Naan Flat Bread

    Pair this naan with any curry dish or use it as a dipper in any bowl of soup. Can also be cut up and used on a charcuterie board. Here are a few ideas to pair with this bread:

    • Spinach and Chickpea Curry Rice Bowl
    • Creamy Tomato Soup with Chicken and Veggies
    • Creamy White Chicken Chili in a Crock Pot
    • Sausage Kale and Potato Soup

    Other Sourdough Recipes

    • Sourdough Discard Banana Bread
    • Sourdough Discard Lemon Poppy Seed Muffins
    • Sourdough Starter Breakfast Bites
    • What is Sourdough Discard And How To Store and Use It

    Did you try it? I would love to hear how it went and what you think! Leave me a comment below or tag me on social media @dirt.dough.

    Do you want recipes sent directly to your inbox? What about cooking tips and tricks, sourdough tutorials, and even some gardening inspiration? Sign up for my newsletter today. Don't worry. I don't spam. I just share my love and passion for all things food.

    Recipe

    stack of sourdough naan on a wood board with cilatro and cast iron butter melter.

    Sourdough Discard Naan

    Soft and buttery naan made with sourdough starter discard. Make it to accompany any curry recipe or use it as a pizza crust for a quick lunch idea or flatbread for a sandwich. This iconic Indian bread is simple to make and tastes great with a multitude of dishes.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 35 mins
    Proofing time 4 hrs
    Total Time 4 hrs 40 mins
    Course Side Dish
    Cuisine Indian
    Servings 8 naan flatbreads

    Equipment

    Cast Iron Skillet
    Cooling Rack
    Rolling Pin
    Glass Bowls

    Ingredients
      

    • 1 Cup Sourdough Stater Discard
    • 1 Cup Warm Water
    • ¼ Cup Full Fat Yogurt
    • 1 tablespoon Sugar
    • ½ teaspoon Salt
    • 2 & ½ - 3 Cup All Purpose Flour Start off with 2 & ½ Cup and add more as needed.
    • 4 tablespoons Melted Butter To brush on freshly baked naan

    Optional

    • Freshly Chopped Herbs Cilantro or Parsley

    Instructions
     

    • In a medium size bowl, add the sourdough discard, water, yogurt, sugar, and salt. Mix well with a fork (or dough whisk) to fully dissolve the sourdough starter and everything is mixed together.
    • Next, add 2 and ½ cups of the flour, and with a dough whisk or wooden spoon, mix in all the flour until it forms a rough ball.
    • Using your hands, work the dough until it comes together to form a smooth ball. If the dough is sticky you can add the remaining ½ cup of flour as needed. Add 2 tablespoons at a time. The goal is to have a really soft dough that can still be handled.
    • Cover with a cloth and set aside for 4-5 hours or until it has slightly risen, but not necessarily doubled in size.
    • When ready to make, turn the dough onto a lightly floured surface and divide it into 8 pieces.
    • Using a lightly floured rolling pin, roll out the dough to a rough circle about ¼" thick. It should be thick enough that you cannot see the counter through the dough but not too thick where it takes a long time to cook.
    • Heat a cast-iron skillet or griddle over medium-low heat.
    • Place the naan on the griddle and cook for about 2-3 minutes, or until it starts to turn golden brown.
    • Little bubble should start forming all over. That is exactly what should be happening.
    • Flip and cook the other side for an additional 2-3 minutes, or until it's cooked all the way through.
    • Transfer to a cooling rack and brush on melted butter.
    • Optional: Sprinkle with freshly chopped herbs.

    Notes

    Notes, Tips, and Tricks for Making Naan:
    • Be careful to not handle it too much when making the dough. We want our naan dough to be soft and fluffy, and overhandling it can make it tough and dense.
    • Use a flat cast-iron griddle or skillet. Do not use butter or oil. Just a plain cast iron works great as long as it is seasoned properly the dough shouldn't stick. If you don't have a cast iron, any non-stick pan will work but may not deliver the same results. 
    Substitutions
    • Greek Yogurt: This recipe calls for regular full-fat yogurt, but greek yogurt can be used in its place. It will still turn out great, and an option I do use when I don't have regular yogurt. It also gives it a little tangy flavor which I do like. The regular yogurt just gives it a more fluffy texture.
    Variations
    • Gluten-Free: This naan recipe calls for all-purpose flour and a starter that is also made with all-purpose or bread flour. To make it gluten-free you will need to have a gluten-free starter and use gluten-free flour.
    Storage
    • Naan is best served warm but will keep in the refrigerator in a ziplock bag for 3-4 days.
    • Reheating Naan: To reheat naan, preheat the oven to 350 degrees. Wrap the naan in tin foil and bake for 10-15 minutes or until warm.
    • Freezing: Naan is great for freezing and thaws out really quickly. Store in a ziplock bag and will last up to 3 months in the freezer. I like to make a double loaf when I have enough stater, so we have lots to throw into the freezer for future meals. Follow reheating instructions when ready to serve.
    Tips for Handling Sticky Dough
    Naan is a very tacky dough. If you haven't worked with sticky dough before, it can be a bit frustrating. Be sure to make sure your hands, counter, and rolling pin are lightly floured.
    A bench scraper is great for getting the dough off the counter without causing damage to the freshly rolled out naan. I highly suggest using one.
    Food Safety
    • Make sure the naan is completely cooked through. Raw flour can be harmful if not fully cooked.
    Keyword flatbread, naan, Sourdough discard
    Did you try this recipe?Leave a comment and rating below.
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    Hello and welcome to Dirt & Dough. This is where you will find homemade recipes, homegrown produce, and how to master sourdough bread. I love cooking with real, seasonal, fresh ingredients and am convinced everything is better when it's homemade.

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