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A macro shot showing the soft, airy interior texture of a torn piece of Sourdough Discard Naan, with butter and cilantro visible. (Sourdough Discard Naan)

Golden Sourdough Discard Naan: The Ultimate Recipe for Fluffy, Buttery Flatbread

This Sourdough Discard Naan recipe transforms your leftover starter into the most incredibly soft, fluffy, and pillowy flatbread. Achieve that perfect golden-brown, bubbly top and a tender, airy texture ideal for tearing and dipping in just a few simple steps.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 naan breads
Course: Appetizer, Side Dish
Cuisine: Indian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sourdough discard (240g), unfed The discard should be at room temperature.
  • 2 1/2 cups all-purpose flour (300g) Plus more for dusting.
  • 1/2 cup plain full-fat yogurt (120g)
  • 1/4 cup warm water (60ml)
  • 1 1/2 tsp baking powder (6g)
  • 1 tsp granulated sugar (4g)
  • 1 tsp fine sea salt (6g)
  • 1 tbsp neutral oil (15ml) Such as canola or vegetable oil, for cooking.
  • 3 tbsp butter (45g), melted
  • 1/4 cup fresh cilantro (10g), chopped

Equipment

  • 1 Large Mixing Bowl
  • 1 Cast Iron Skillet A 10 or 12-inch skillet works best.
  • 1 Rolling Pin
  • 1 Pastry Brush

Method
 

  1. In a large mixing bowl, whisk together the sourdough discard, plain yogurt, warm water, and granulated sugar until smooth.
  2. In a separate bowl, whisk the all-purpose flour, baking powder, and sea salt. Add the dry ingredients to the wet mixture and stir with a spatula until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 3-5 minutes until smooth. Place it back in the bowl, cover with a damp cloth, and let it rest for at least 30 minutes.
  4. Divide the rested dough into 8 equal pieces. On a floured surface, roll each piece into a 1/4-inch (6mm) thick oval.
  5. Heat a cast iron skillet over medium-high heat. Brush lightly with oil. Cook each naan for 1-2 minutes per side, until bubbly and golden-brown with charred spots. Listen for a steady sizzle.
  6. As each naan finishes cooking, immediately brush it with melted butter and sprinkle with chopped cilantro. Stack on a plate and cover with a towel to keep warm.

Notes

Don't Over-Knead: Knead just until the dough is smooth to ensure a tender naan.
The Pan Must Be Hot: A very hot skillet is crucial for getting the naan to puff up properly.
Don't Roll Too Thin: A thickness of about 1/4-inch (6mm) is perfect for a soft, airy interior.
Work with Soft Dough: The dough should be soft and slightly tacky for the best results.