Description
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.
Ingredients
Ingredients (for 8 naan)
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2 ½ cups (300g) all-purpose flour
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¼ cup (60g) whole milk
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¼ cup (60g) water
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¼ cup (60g) plain yogurt
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1 tablespoon + ½ teaspoon (15g) olive oil
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1 ½ teaspoons (6g) sugar
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1 teaspoon (6g) salt
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½ cup (122g) sourdough discard (100% hydration)
Instructions
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Mix the Dough
In a large bowl, combine the milk, water, yogurt, olive oil, sugar, salt, and sourdough discard. Mix well. Add the flour and stir until a shaggy dough forms. Knead until smooth and slightly sticky. -
Bulk Fermentation
Cover the bowl with plastic wrap or a damp towel. Let rest at room temperature for 3–4 hours until doubled in size. -
Divide and Rest
Turn dough onto a floured surface and divide into 8 equal pieces (about 78g each). Shape into balls and cover with a towel. Rest for 15 minutes. -
Roll Out
Roll each ball into a round about ⅛ inch thick. -
Cook the Naan
Heat a cast iron or nonstick skillet over medium-high for 10–15 minutes. Cook each naan for 1–2 minutes per side, until puffed and golden. -
Finish (Optional)
Brush warm naan with melted butter or ghee. Stack and cover with a towel to keep soft.
Notes
For a stronger sourdough flavor, use active starter instead of discard.
Dough can be cold-fermented in the fridge overnight for a deeper flavour.
To make it vegan: use plant-based milk and yogurt; skip butter or use vegan butter for brushing.
Freeze cooked naan flat with parchment between layers. Reheat in a hot pan or oven.
Add fresh garlic, herbs, or seeds before cooking for extra flavour.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread, Flatbread
- Method: Stovetop
- Cuisine: South Asian-inspired Sourdough