Sourdough Discard Naan Bread (Quick & No Yeast)
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.
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.