Quick Beginner Sourdough Naan Flatbread Recipe (Using Discard)

This soft and chewy sourdough naan flatbread is one of my favourite ways to use up discard. It’s fast, forgiving, and makes any meal feel a little more special. Whether you’re dipping it into curry, topping it with herbs and butter, or turning it into a wrap, this recipe is the perfect mix of simple and satisfying.

What Is Sourdough Naan?

Naan is a soft, pillowy flatbread that originates from South and Central Asia, traditionally cooked in a tandoor (clay oven) for its signature charred spots and chewy texture. Known for its slightly tangy flavour and tender crumb, naan is a staple accompaniment to curries, stews, and grilled meats. While classic naan recipes rely on commercial yeast or yogurt for leavening, using sourdough starter brings a deeper flavour and a rustic twist to this beloved flatbread, making it just as satisfying as it is versatile.

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Why You’ll Love This Recipe

• Soft, fluffy and perfectly chewy
• Subtle sourdough tang adds extra flavour
• Cooks easily in a skillet, no tandoor needed
• Great way to use up sourdough discard or active starter
• Pairs well with everything from curries to sandwiches
• Freezer-friendly and simple to reheat
• Made with pantry staples and no special equipment

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Key Ingredients

• Sourdough discard: Adds flavour and acidity.
• Flour: All-purpose or bread flour both work.
• Yogurt & milk: Tenderize and enrich the dough.
• Baking powder: Adds lift since there’s no yeast.
• Salt & sugar: Balance and flavour.
• Butter or ghee: Optional for brushing.

For the Sourdough Naan

Ingredient	Weight (g)	Volume	Baker’s %
AP Flour	300g	2.5 cups	100%
Milk	60g	1/4 cup	20%
Water	60g	1/4 cup	20%
Yogurt	60g	1/4 cup	20%
Olive Oil	15g	1 Tbsp + 1/2 tsp	5%
Sugar	6g	1.5 tsp	2%
Salt	6g	1 tsp	2%
Sourdough Discard	122g	1/2 cup	41%

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Tools You’ll Need

• Mixing bowl
• Rolling pin
• Cast-iron or nonstick skillet
• Bench scraper or dough cutter (optional, you can use a knife to cut the dough)
• Kitchen towel

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How to Make Sourdough Naan (Step-by-Step)

1. Mix the Dough

In a large mixing bowl, add the milk, water, yogurt, olive oil, sugar, salt, and sourdough discard. Stir until well combined.
Add the flour and mix until a shaggy dough forms. Use your hands or a dough scraper to bring it together into a smooth, slightly sticky dough.

2. Bulk Fermentation

Cover the bowl with plastic wrap or a damp towel. Let the dough rest at room temperature for 3–4 hours, or until it has doubled in size.

3. Divide and Rest

Turn the dough out onto a lightly floured surface. Use a bench scraper or knife to divide it into 8 equal pieces (about 78g each).
Shape each portion into a ball and cover them with a kitchen towel. Let rest for 15 minutes.

4. Roll Out

Working with one dough ball at a time, use a rolling pin to roll it into a round about ⅛ inch thick (you can go a little thicker if you prefer chewier naan).

5. Cook the Naan

Preheat a cast iron skillet over medium-high heat for 10–15 minutes until very hot. Place the rolled-out dough into the dry skillet. Cook for 1–2 minutes, or until bubbles appear and the bottom develops golden spots.
Flip and cook the second side for another 1–2 minutes.

6. Finish (Optional)

Brush the hot naan with melted butter or ghee if desired. Serve warm, stacked in a towel-lined basket to keep them soft.

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Pro Tips for Perfect Sourdough Naan

• Resting the dough briefly before rolling makes it more extensible.
• Hot pan = soft naan. If the heat’s too low, they’ll dry out.
• Steam softens the texture — stack and cover while hot.
• Try adding herbs, garlic, or sesame seeds for variation.

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Storage & Reheating

Practical, SEO-rich section (“store sourdough naan,” “freeze flatbread”):

• Store in an airtight container up to 3 days.
• Reheat on a dry skillet or directly over flame for a few seconds.
• Freeze flat with parchment between layers; reheat from frozen.

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FAQ

1. Can I make naan bread without sourdough discard?

Yes, you can! If you don’t have sourdough discard on hand, you can substitute it with a mix of yogurt and a little extra flour to match the hydration and tanginess discard provides.

2. Can I make this naan without butter or ghee?

Definitely. While brushing naan with melted butter or ghee gives it that classic rich finish, you can skip it entirely or use alternatives like olive oil, vegan butter, or even coconut oil. The flavour will vary slightly depending on what you choose, but the bread will still be soft and delicious.

3. Can I make this naan vegan?

Yes! To make this recipe vegan, replace any dairy yogurt with a plant-based yogurt (like coconut or almond yogurt), and use olive oil or vegan butter instead of dairy butter or ghee. Make sure your sourdough starter is also fed with non-dairy ingredients.

4. Do I need a cast-iron skillet to cook naan?

Nope! A cast-iron skillet works beautifully because it retains heat well and gives great charred spots, but any heavy-bottomed nonstick or stainless steel pan will do. Just make sure it’s hot enough before adding the dough.

5. Can I bake naan in the oven instead of on the stovetop?

Yes, but with a caveat. Traditional naan is cooked in a tandoor, which reaches very high temperatures. For oven baking, preheat a baking stone or steel at 500°F (260°C), then bake the naan for 2–3 minutes until puffed and golden. For best results, switch to broil in the last minute to mimic the tandoor’s heat.

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More Recipes You’ll Love

Check out some more delicious blog recipes below, or head to my YouTube Channel for more baking tips and tricks.

• Whole Wheat Pita Bread
• Sourdough Discard Tortillas
• Sourdough Pan Pizza

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