Introduction
If you’ve been baking with sourdough, you know the bittersweet struggle of discard—what to do with all that extra starter that doesn’t make it into the main loaf? Instead of tossing it, one of my favorite solutions is turning it into soft, fluffy, Sourdough Discard Naan. This recipe is simple, satisfying, and a clever way to transform leftover starter into something special.
Naan is a beloved Indian flatbread traditionally made in a tandoor oven. It’s known for its pillowy softness, charred spots, and irresistible chew. While many naan recipes require yeast or long fermentation, this version leans on sourdough discard for both flavor and tenderness. The tang from the starter pairs beautifully with a touch of yogurt and milk, creating a dough that cooks up golden, bubbly, and fragrant on a hot skillet.
I especially love brushing mine with garlic butter straight off the pan—it perfumes the kitchen and makes the naan impossible to resist. Whether you’re serving it alongside curries, soups, or stews, or using it as a base for wraps and pizzas, homemade naan is one of those recipes that feels like magic: simple ingredients, big payoff.
If you’ve ever wanted to explore creative uses for your sourdough starter, this recipe is a must-try. It’s right up there with other discard favorites like sourdough pancakes and sourdough crackers. And unlike bread, there’s no long rise—just mix, roll, and cook.
Let’s dive into this easy, foolproof way to make soft, chewy naan at home!
Sourdough Discard Naan Recipe Card
Sourdough Discard Naan Recipe
Ingredients
Method
- Mix Wet Ingredients
- In a large bowl, whisk together sourdough discard, warm milk, and yogurt until smooth.
- Form the Dough
- Stir in 1 cup flour, baking powder, and salt. Add more flour as needed (up to ½ cup) until a soft, slightly sticky dough forms.
- Rest the Dough
- Cover the bowl with a towel and let it rest for 20–30 minutes. This allows the flour to hydrate and the gluten to relax for easier rolling.
- Shape the Naan
- Divide the dough into 6 equal portions. Roll each piece into a ball, then flatten into an oval or circle about ¼-inch thick.
- Cook the Naan
- Heat a skillet or cast-iron pan over medium-high heat.
- Cook each naan for 1–2 minutes per side, until bubbles form and the surface is golden with charred spots.
- Brush with Garlic Butter
- Mix melted butter with minced garlic. Brush over hot naan right after cooking.
- Serve & Enjoy
- Serve warm with curries, stews, or use as a wrap or pizza base.
Notes
- Active Time: ~15 minutes
- Passive Time: ~15 minutes resting
- The dough will be slightly sticky—dust with flour as needed when rolling.
- A cast-iron skillet gives the best char and flavor.
- For plain naan, skip the garlic butter and brush with just melted butter.
Advanced Techniques to Elevate Your Sourdough Discard Naan
Adding Herbs and Spices to the Dough
One of my favorite tricks is mixing herbs like cilantro, parsley, or nigella seeds directly into the dough. Cumin, coriander, or even a pinch of turmeric can also add warmth and depth, making the naan more fragrant and complex.
Using Yogurt for Extra Tenderness
While sour cream works fine, full-fat Greek yogurt gives naan an extra pillowy texture. I’ve also found that adding an extra spoonful of yogurt creates a softer, more restaurant-style bread. It’s a small adjustment that makes a big difference.
Cooking Naan Over Open Flame for Char
If you have a gas stove, you can finish naan by holding it with tongs over an open flame for 10–15 seconds per side. This gives it those classic charred bubbles that mimic a tandoor oven. It’s a restaurant-quality touch right in your own kitchen.
Stuffing Naan with Cheese or Potatoes
Cheese-stuffed naan (paneer, mozzarella, or cheddar) is a total game-changer. Roll out two thin rounds, sandwich the filling, and seal the edges before cooking. You can also fill naan with spiced mashed potatoes for a hearty variation.
Turning Naan into Flatbread Pizza
Once cooked, naan makes an excellent base for personal pizzas. Spread tomato sauce, cheese, and toppings, then bake at 400°F for 8–10 minutes. It’s a fun way to repurpose leftovers and turn naan into a quick meal.
Storage, Shelf Life, and Maintenance Tips
Keeping Naan Fresh on the Counter
Store cooked naan in a sealed bag or airtight container at room temperature for up to 2 days. Reheat in a skillet or microwave with a damp paper towel for softness.
Freezing for Long-Term Storage
Naan freezes beautifully. Stack cooled naan with parchment between layers, wrap in foil, and freeze for up to 2 months. Reheat straight from frozen in a hot skillet.
Reheating for Softness
If naan feels dry after storage, sprinkle lightly with water before reheating in the oven or skillet. The steam brings back that fresh-baked texture.
Making the Dough Ahead of Time
You can mix the dough up to 24 hours in advance. Store covered in the fridge, then let it come to room temperature before rolling and cooking.
Refreshing Garlic Butter Before Serving
If storing naan overnight, whip up a fresh batch of garlic butter when reheating. Brushing it on just before serving makes them taste freshly made.
Dietary Adaptations and Substitutions
Making Vegan Sourdough Discard Naan
Swap milk with unsweetened plant-based milk and use dairy-free yogurt. Brush cooked naan with olive oil or vegan butter instead of dairy butter.
Gluten-Free Adaptation
Substitute a 1:1 gluten-free flour blend. The dough may need an extra spoon of yogurt to hold together, but it still makes delicious flatbread.
Dairy-Free Option Without Compromising Flavor
Use coconut yogurt or soy yogurt and dairy-free milk. The natural tang pairs beautifully with sourdough, and brushing with olive oil keeps it flavorful.
Low-Salt Variation
If you’re watching sodium, reduce or omit the pinch of salt and use unsalted butter for brushing. Adding fresh herbs like cilantro can boost flavor naturally.
Adding Extra Protein
Mix in a few tablespoons of chickpea flour with the all-purpose flour for a boost of protein and a slightly nutty taste. It also gives the naan a bit more bite.
FAQs About Sourdough Discard Naan
Can I Make This Recipe Without Yogurt or Sour Cream?
Yes! If you don’t have yogurt or sour cream, substitute with more milk, but note the naan may be slightly less tender. A splash of lemon juice or vinegar in the milk helps mimic yogurt’s tang.
Do I Need to Let the Dough Rise?
Nope! This recipe skips long fermentation. A short rest of 20–30 minutes is enough to relax the dough and make it easier to roll out.
Can I Use Active Starter Instead of Discard?
Absolutely. Active starter works fine, but since we’re not relying on yeast for rising, it won’t make a big difference in texture—just a touch more sourness.
What’s the Best Skillet for Cooking Naan?
A cast-iron skillet gives the best char and flavor, but any heavy-bottomed pan works. Avoid nonstick if possible, as it doesn’t get hot enough for those classic bubbles.
Can I Make Garlic Naan Without Fresh Garlic?
Yes! If you don’t have fresh garlic, stir ½ teaspoon of garlic powder into the melted butter before brushing. It won’t be as pungent but still tastes delicious.
Conclusion & Final Thoughts
This Sourdough Discard Naan Recipe is proof that leftovers can be transformed into something extraordinary. Instead of tossing extra starter, you can turn it into warm, pillowy flatbreads that elevate any meal. From weeknight curries to weekend cookouts, naan is the kind of bread that makes everything feel more special.
What I love most about this recipe is its versatility. You can keep it simple with plain butter, dress it up with garlic, stuff it with cheese, or even use it as a base for mini pizzas. And since it’s a no-rise dough, it fits into busy schedules without sacrificing flavor.
If you’ve been searching for ways to make the most of your sourdough journey, this naan deserves a spot on your list. It’s quick, forgiving, and always satisfying. For me, it’s become a go-to side whenever I have discard on hand.
So, the next time you feed your starter, don’t throw away that discard—turn it into something delicious. Sourdough Discard Naan might just become your new favorite use for it!
