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Close-up of sourdough discard naan with prominent golden-brown surfaces and dark charred leopard spots.

Sourdough Discard Naan: Soft, Pillowy, and Perfectly Charred

This Sourdough Discard Naan is an easy, no-yeast flatbread featuring charred leopard spots and a glistening butter glaze. Perfect for using up discard while achieving a soft, pillowy texture in under an hour.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Bread, Side Dish
Cuisine: American, Indian-inspired
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (240g) Sourdough Discard Unfed discard
  • 1/2 cup (120ml) Greek Yogurt Full-fat preferred
  • 1/4 cup (60ml) Warm Water 110°F/43°C
  • 2 cups (250g) All-Purpose Flour Plus more for dusting
  • 1 tsp Baking Powder
  • 1 tsp Sea Salt
  • 4 tbsp (56g) Salted Butter Melted
  • 1/4 cup (15g) Fresh Cilantro Finely chopped
  • 1 tsp Black Pepper Cracked

Equipment

  • 1 Cast Iron Skillet Used for pan-searing to get leopard spots.
  • 1 Rolling Pin

Method
 

Prepare the Dough
  1. Whisk sourdough discard, yogurt, and warm water in a large bowl until smooth.
  2. Fold in flour, baking powder, and salt until a shaggy mass forms.
  3. Knead on a floured surface for 3-5 minutes until elastic. Cover and rest for 30 minutes.
Shape and Cook
  1. Divide dough into 8 pieces and roll each to 1/4 inch thickness.
  2. Cook in a hot, dry cast iron skillet for 30-60 seconds per side until charred bubbles appear.
  3. Immediately brush with melted butter and sprinkle with cilantro and cracked black pepper.

Notes

Ensure the skillet is very hot before adding dough to get the leopard spots.
Stack warm naan under a towel to keep them soft and pliable.