Sourdough Discard Naan Bread

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If you’re looking for a fast, flavorful way to use up sourdough discard, this sourdough discard naan bread is a total win. Soft, fluffy, and beautifully blistered, this homemade naan comes together in under 30 minutes—no yeast, no long rise, and no special equipment required. Cooked on a hot skillet instead of a tandoor, it delivers restaurant-style results right from your kitchen and pairs perfectly with curries, grilled meats, or even quick flatbread pizzas.

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup sourdough starter discard
• ¼ cup plain Greek yogurt (whole milk preferred)
• 3 tablespoons water
• 2 tablespoons olive oil
• 2 tablespoons butter, melted (for brushing)

Instructions for Sourdough Discard Naan

1. Mix the dry ingredients
   In a large bowl, whisk together flour, baking powder, salt, and baking soda.
2. Add the wet ingredients
   Stir in sourdough discard, Greek yogurt, water, and olive oil until a shaggy dough forms.
3. Knead briefly
   Use your hands to knead the dough for 2–3 minutes until smooth. The dough should be slightly sticky but easy to handle.
4. Divide and rest
   Divide into 8 equal pieces, shape into discs, cover, and rest for 10 minutes.
5. Heat the skillet
   Heat a heavy skillet or griddle over high heat until very hot.
6. Roll and cook
   Roll each disc into a thin oval or round. Cook 1–2 minutes per side until bubbles form and charred spots appear.
7. Butter and steam
   Brush hot naan with melted butter, stack on a plate, and cover with foil to keep soft and warm.

Pro Tips

• Use high heat to create bubbles and light charring.
• Roll naan thin for better puffing.
• Cover cooked naan with foil to trap steam and maintain softness.
• Stretch by hand if the dough sticks to the rolling pin.

Why You’ll Love This Recipe

• Quick, no-yeast flatbread ready in minutes
• Excellent use for sourdough discard
• Soft, pillowy texture with rich flavor
• Budget-friendly homemade alternative to store-bought naan
• Perfect for weeknight dinners or meal prep

Substitutions & Variations

• Yogurt swap: Sour cream or kefir work well
• Dairy-free: Use plant-based yogurt and vegan butter
• Garlic naan: Mix garlic powder or minced garlic into the butter
• Herbed naan: Add chopped parsley or cilantro to the dough

Make-Ahead, Storage & Reheating Guide

• Refrigerator: Store cooked naan in an airtight bag for up to 5 days
• Freezer: Freeze fully cooked naan up to 3 months with parchment between layers
• Reheating: Warm in a skillet, toaster, or wrapped in foil in the oven

Serving Ideas for Sourdough Discard Naan

• Serve with butter chicken, curry, or lentil dal
• Use as a wrap for grilled chicken or roasted vegetables
• Make naan pizza with sauce, cheese, and toppings
• Pair with hummus, tzatziki, or yogurt dips

Nutrition (Per Serving Estimate)

• Calories: ~210
• Carbohydrates: ~28g
• Protein: ~6g
• Fat: ~8g
• Fiber: ~1g

Values are estimates and may vary.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes, active starter works just fine and adds extra flavor.

Why didn’t my naan bubble?

The pan likely wasn’t hot enough. High heat is essential for bubbles and puffing.

Can I freeze the dough instead of cooked naan?

Freezing cooked naan gives better results than freezing raw dough.

Is whole milk yogurt necessary?

Whole milk yogurt gives the softest texture, but nonfat yogurt also works.

How do I keep naan soft for serving later?

Stack and cover with foil to trap steam. This keeps naan warm and tender.

This sourdough discard naan bread proves that fast bread can still be incredibly soft, flavorful, and satisfying. Whether you’re serving it with a hearty curry or using it as a base for quick meals, this recipe turns leftover starter into something truly special.

Sourdough Discard Naan Bread (Quick & No Yeast)

Olivia taling

This Sourdough Discard Naan Bread is soft, fluffy, and beautifully blistered, made without yeast or long rise times. Cooked quickly in a hot skillet, it’s a fast and flavorful way to use sourdough discard and pairs perfectly with curries, grilled meats, or wraps.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Bread

Cuisine India-inspired

Servings 8 naan breads

Calories 190 kcal

Equipment

• large mixing bowl
• Whisk
• Rolling Pin
• heavy skillet or griddle
• foil

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup sourdough starter discard
• 1/4 cup plain Greek yogurt
• 3 tablespoons water
• 2 tablespoons olive oil
• 2 tablespoons butter, melted (for brushing)

Instructions

 

• In a large bowl, whisk together flour, baking powder, salt, and baking soda.
• Stir in sourdough discard, Greek yogurt, water, and olive oil until a shaggy dough forms.
• Knead the dough by hand for 2–3 minutes until smooth. The dough should be slightly sticky but easy to handle.
• Divide dough into 8 equal pieces, shape into discs, cover, and let rest for 10 minutes.
• Heat a heavy skillet or griddle over high heat until very hot.
• Roll each piece into a thin oval or round. Cook for 1–2 minutes per side until bubbles form and charred spots appear.
• Brush hot naan with melted butter, stack on a plate, and cover with foil to keep soft and warm.

Notes

Dough hydration may vary depending on yogurt thickness. Use high heat to create bubbles and light charring. Roll naan thin for better puffing and stack under foil after cooking to trap steam and keep soft. Store in the refrigerator up to 5 days or freeze cooked naan up to 3 months with parchment between layers.

Keyword naan without yeast, quick naan bread, sourdough discard flatbread, sourdough discard naan

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