Sourdough Discard Naan

Ingredients

Dough

• 113g (½ cup) sourdough discard, unfed — 100% hydration
• 120g (½ cup) whole milk, warm — Not hot—about 100°F (38°C)
• 75g (⅓ cup) plain full-fat yogurt (not Greek) — Full-fat is non-negotiable for tender naan. Do not use Greek yogurt — it's too thick.
• 15g (1 Tbsp) olive oil
• 10g (2 tsp) granulated sugar
• 300g (2½ cups) all-purpose flour, plus more for dusting
• 6g (1 tsp) baking powder
• 5g (1 tsp) fine sea salt

Garlic Butter Finish

• 56g (¼ cup (½ stick)) unsalted butter, melted
• 2 cloves (2 cloves) garlic, minced or pressed
• 1 Tbsp (1 Tbsp) fresh parsley, finely chopped (optional)
• 2g (½ tsp) flaky sea salt, for sprinkling — For finishing

Total flour: ~357g (including flour in discard)

Pro tip: Full-fat plain yogurt is non-negotiable here. Don't use Greek — it's too thick and makes the dough dry. The fat is what makes the naan soft and tender instead of chewy and tough.

Equipment

• Cast Iron Skillet
• Large Mixing Bowl
• Rolling Pin
• Bench Scraper (optional)
• Digital Scale (optional)

Method

Mix the Dough

A quick mix by hand. No stand mixer needed.

1. Combine Wet Ingredients. In a large bowl, whisk together the sourdough discard, warm milk, yogurt, olive oil, and sugar until smooth.
2. Add Dry Ingredients. Add the flour, baking powder, and salt to the wet ingredients. Stir with a spatula or wooden spoon until a shaggy dough forms.
3. Knead. Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth and slightly tacky. Add flour only 1 tablespoon at a time if it's sticking to your hands.
4. Cover and Rest. Shape into a ball, place back in the bowl, and cover with a damp kitchen towel or plastic wrap.

Tip: Don't add too much flour during kneading. A slightly tacky dough produces softer naan. Dry dough makes tough flatbread.

Rest / Rise

Let the dough relax and rise slightly. Baking powder does most of the lifting, so don't expect a huge rise.

1. Rest. Let the covered dough sit at room temperature for 1-2 hours. In a warm kitchen (75°F+ / 24°C+), 1 hour is usually enough.
2. Check. The dough should be slightly puffy and soft. It won't double like a yeasted dough, and that's normal. You're looking for a relaxed, pillowy texture.

Wait: Rest/Rise Time

Tip: If you want to split this across two days, let the dough rest 30 minutes at room temperature, then refrigerate overnight. Pull it out 30 minutes before you're ready to cook.

Shape

Divide and roll into thin rounds.

1. Divide. Turn the dough onto a lightly floured surface. Use a bench scraper to cut into 8 equal pieces (about 78g each).
2. Shape into Balls. Roll each piece into a smooth ball. Cover with a kitchen towel and let rest for 5-10 minutes. This makes them easier to roll out.
3. Roll Out. Working one at a time, use a rolling pin to roll each ball into a round or oval shape, about ⅛ inch thick. They don't need to be perfect circles. Rustic is the look you want.

Tip: If the dough springs back when you roll it, let it rest a few more minutes. The gluten needs time to relax.

Cook on the Stovetop

Screaming hot pan, quick cook, garlic butter finish.

1. Preheat. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for 2-3 minutes. The pan should be very hot. Do NOT add oil to the pan. Cook the naan in a dry pan.
2. Cook First Side. Place one rolled-out naan in the hot pan. Cook for 1-2 minutes until large bubbles form on the surface and the bottom has golden-brown spots.
3. Flip. Flip the naan and cook the second side for 1-2 minutes until golden brown and puffed.
4. Garlic Butter. Remove from the pan and immediately brush with garlic butter. Sprinkle with flaky salt and parsley if using.
5. Keep Warm. Stack the finished naan on a plate and cover tightly with aluminum foil. The steam will keep them soft.
6. Repeat. Continue with remaining dough pieces, rolling each one out just before it goes in the pan.

Tip: Don't crowd the pan. One naan at a time. And keep that pan dry. No oil, no butter in the pan during cooking. The high heat is what gives you those signature charred spots.

Make the Garlic Butter

Quick garlic butter while the naan cooks.

1. Melt Butter. In a small saucepan or microwave, melt the butter.
2. Add Garlic. Stir in the minced garlic and let it sit in the warm butter for 1-2 minutes. The residual heat will take the raw edge off the garlic.
3. Add Parsley. Stir in the chopped parsley if using.

Tip: For a milder garlic flavor, use roasted garlic cloves instead of raw.

Shape the Naan

Divide and roll into thin rounds or ovals

Traditional Oval/Teardrop (recommended)

Classic naan shape

1. Roll. Roll each ball into an oval shape, about ⅛ inch thick.
2. Stretch. For a teardrop shape, gently stretch one end while rolling.

Round

Simple circle shape

1. Roll. Roll each ball into a circle, about ⅛ inch thick.
2. Rotate. Rotate the dough 90° after each pass with the rolling pin for an even circle.

Cook the Naan

Stovetop cooking over high heat in a dry cast iron skillet.

Oven: .

Bake time: PT4M

Equipment: Cast iron skillet, no oil

1. Cook each naan 1-2 minutes per side in a dry, screaming hot pan.

Cast Iron Skillet (recommended)

Classic stovetop method for charred, puffy naan

Equipment: Cast iron skillet or griddle, no oil

1. Preheat. Heat skillet over medium-high for 2-3 minutes.
2. Cook. Cook each naan 1-2 minutes per side in a dry pan until golden-brown spots and puffy.
3. Butter. Brush with garlic butter immediately after removing.

Gas Flame Finish (optional)

Extra char using a gas stovetop

Equipment: Gas stovetop with open flame, tongs

1. Char. After cooking in the skillet, hold the naan with tongs directly over a gas flame for 5-10 seconds per side for extra char.

Storage

• Room temperature: Best eaten fresh, same day. Store loosely wrapped in foil for up to 1 day.
• Frozen: Up to 2 months. Separate with parchment paper. Reheat from frozen on a hot skillet.

Frequently Asked Questions

Can I use active starter instead of discard?

Yes. The naan may be slightly puffier. Either works since baking powder is the main leavening agent here.

My naan is tough and chewy. What went wrong?

Two likely causes: too much flour (keep the dough slightly tacky), or the pan wasn't hot enough. High heat is what creates the puff and char.

Can I use sour cream instead of yogurt?

Yes, in the same amount. The texture will be very similar. Avoid flavored yogurts or Greek yogurt (too thick).

Can I make the dough ahead?

Yes. After the initial mix and short rest, wrap tightly and refrigerate for up to 24 hours. Pull it out 30 minutes before shaping and cooking.

Can I freeze the cooked naan?

Absolutely. Cool completely, stack with parchment between layers, and freeze in a bag. Reheat directly on a dry hot skillet for 30 seconds per side, or wrapped in a damp paper towel in the microwave for 15-20 seconds.

Nutrition

Per serving (1 naan): 210 calories, 30g carbohydrates, 5g protein, 8g fat, 1g fiber, 340mg sodium. Makes 8 servings.