Sourdough Discard Naan

February 6, 2025

If you’re a sourdough baker, you most likely have a stash of sourdough discard just waiting to be put to good use. Making homemade sourdough discard naan is one of the best ways to transform that discard into something magical. This soft, chewy flatbread pairs perfectly with curries, soups, or even as a base for flatbread pizza. In this blog post, we’ll dive into how to make sourdough discard naan from scratch, sharing tips, tricks, and answers to common questions along the way.

Why Use Sourdough Discard in Naan?

Sourdough discard reduces food waste and adds a subtle tangy flavor to your naan, enhancing its taste. The natural fermentation properties of the discard make the naan dough more elastic and easier to work with, resulting in a beautifully soft and pillowy texture. Plus, incorporating sourdough discard into your cooking is an excellent way to maximize the benefits of fermentation.

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Ingredients for Sourdough Discard Naan

To make approximately 8 medium-sized naans, you’ll need:

1/2 cup sourdough discard: Unfed discard straight from the fridge works perfectly.
1/2 cup warm milk: Helps create a soft dough.
1/4 cup plain Greek yogurt: (you can use sour cream) Adds moisture and enhances the softness.
2 tablespoons olive oil or melted butter: For richness and pliability.
2 cups all-purpose flour: You can use bread flour for extra chewiness.
1 teaspoon baking powder: For added fluffiness, leavening agent
1/2 teaspoon baking soda: Works with the yogurt to create a light texture.
1 teaspoon salt: To enhance flavor.

Optional:

Garlic butter: For brushing on top.
Fresh herbs like cilantro or parsley: For garnish.

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Sourdough naan recipe:

1. Combine Wet Ingredients

In a large bowl, whisk together the sourdough starter discard, warm milk, yogurt, and olive oil. Make sure the mixture is smooth and well combined. This will serve as the base for your dough.

2. Mix the Dry Ingredients

In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a shaggy dough forms.

3. Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 5 minutes. The dough should be soft, smooth, and slightly tacky but not sticky. If it’s too sticky, add a bit more flour, a tablespoon at a time.

4. Rest the Dough

Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let the dough rest at room temperature for 1-2 hours. This rest period allows the dough to relax and develop flavor.

5. Divide and Shape

After resting, using a bench scraper divide the dough into 8 equal portions. Roll each piece into a ball, then flatten it into an oval or circle about 1/4 inch thick. You can use a rolling pin or press it out by hand.

6. Cook the Naan

Heat a cast iron skillet or nonstick pan over medium-high heat. Place a piece of dough on the hot skillet then cook for 1-2 minutes, or until bubbles form and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough.

This image captures the process of making homemade sourdough discard naan. Soft dough balls are neatly arranged on a wooden board, ready to be rolled out and cooked. On the stovetop, a piece of naan is sizzling on a cast-iron pan, developing beautiful bubbles as it cooks. A finished naan with a golden, slightly charred surface rests nearby, showcasing its fluffy texture. This warm, rustic scene highlights the simplicity and satisfaction of making naan from scratch using sourdough discard.

7. Add Finishing Touches

Brush the hot naan with garlic butter and sprinkle with fresh herbs. Serve immediately for the best texture and flavor.

A stack of freshly made sourdough discard naan sits on a folded linen cloth atop a wooden surface. The naan is golden brown with characteristic charred bubbles and a soft, fluffy texture. Garnished with fresh herbs, the flatbreads have a rustic, homemade appearance, with natural variations in shape and browning. Sunlight casts a warm glow, highlighting the naan’s inviting texture.

Tips for Perfect Sourdough Discard Naan

Use Fresh Discard: While older discard can work, fresher discard will impart a better flavor.
Don’t Skip the Rest: Resting the dough is crucial for achieving a soft and elastic texture.
Cook Over Medium-High Heat: Too low, and the naan will become dry; too high, and it may burn.
Make It Vegan: Substitute yogurt with a plant-based alternative and use plant-based milk and butter.

FAQs

Can I Freeze Sourdough Naan?

Yes! Cooked naan freezes beautifully. Let the naans cool completely, then stack them with parchment paper in between to prevent sticking. Store in a zip-top bag and freeze for up to 3 months. Reheat in a skillet or oven when ready to enjoy.

What Can I Serve with Naan?

Naan pairs wonderfully with dishes like butter chicken, lentil dal, and Greek potato salad or as a base for wraps and sandwiches. It’s also excellent with hummus, baba ganoush, or as a side for soups and stews.

Can I Make This Recipe Gluten-Free?

While traditional naan relies on gluten for its elasticity, you can experiment with a gluten-free flour blend and add a binding agent like xanthan gum.

Sourdough discard naan is a simple yet flavorful way to put your sourdough starter to good use. Whether serving it with a hearty curry or enjoying it as a snack, this versatile flatbread will surely become a favorite in your household. Try this recipe today, and let us know how it turns out in the comments below. Don’t forget to share your creations on social media and tag us!

Love sourdough? Try our other sourdough recipes!