Sourdough Discard Soft Naan (Print Version)
Tender Indian flatbread made with sourdough discard for extra flavor and pillowy texture.
# What You Need:
→ Dough
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 2 1/4 cups all-purpose flour
03 - 1/2 cup plain yogurt
04 - 2 tablespoons melted butter or neutral oil
05 - 2 teaspoons sugar
06 - 1 teaspoon salt
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon baking soda
09 - 2–4 tablespoons warm water, as needed
→ For Cooking
10 - 2 tablespoons melted butter, for brushing
11 - Fresh cilantro, minced garlic, or nigella seeds (optional)
# How-To Steps:
01 - In a large mixing bowl, whisk together the sourdough discard, yogurt, sugar, melted butter or oil, salt, baking powder, and baking soda until smooth and well combined.
02 - Gradually add the all-purpose flour, stirring with a wooden spoon or your hands until a shaggy, rough dough forms and the flour is mostly absorbed.
03 - Add warm water one tablespoon at a time, working it in after each addition, until the dough becomes soft, pliable, and slightly tacky but holds together in a cohesive ball.
04 - Turn the dough out onto a lightly floured surface and knead gently for 2–3 minutes until the surface is smooth and elastic. Avoid overworking.
05 - Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let rest in a warm spot for 1–2 hours. The dough will puff up noticeably but may not fully double.
06 - Punch down the dough gently and divide into 8 equal pieces. Roll each piece into a smooth ball between your palms.
07 - On a lightly floured surface, roll each dough ball into an oval or classic teardrop shape approximately 1/4 inch thick.
08 - Place a cast iron skillet or nonstick pan over medium-high heat and let it get thoroughly hot until a drop of water sizzles on contact.
09 - Lay one rolled naan onto the hot skillet. Cook until large bubbles puff across the surface and the underside is deeply golden, about 1–2 minutes. Flip and cook the other side for 30–60 seconds until charred spots appear.
10 - Immediately brush the hot naan with melted butter. Sprinkle with minced garlic, fresh cilantro, or nigella seeds if desired. Repeat with remaining dough balls and serve warm.
# Expert Tips:
01 -
- The sourdough discard adds a subtle tang that makes this naan taste like it came from a restaurant with a clay oven and a grandma in the back.
- You probably have every single ingredient in your kitchen right now, which means no special grocery run and no excuses.
02 -
- If the dough tears when you roll it out, it needs to rest longer because the gluten has not had time to relax and become cooperative.
- The pan must be genuinely hot before the first naan goes in, or you will end up with something closer to a sad pancake than bread.
03 -
- Keep a small bowl of melted butter and a pastry brush right next to the stove so you can coat each naan the second it leaves the pan while the surface is still porous and receptive.
- Cover finished naans in a clean kitchen towel as you cook the rest because stacking them keeps everything warm and steamy until serving time.