Go Back
–+ servings

Easy Sourdough Discard Naan Recipe

Soft, pillowy sourdough discard naan in just 25 minutes! No yeast required — just your discard, Greek yogurt, and a hot skillet for perfect charred flatbread every time.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pieces
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour plus more for rolling
  • 1/2 cup sourdough discard unfed discard works great
  • 1/4 cup whole milk Greek yogurt full-fat recommended
  • 1/4 cup warm water
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp melted butter for finishing

Method
 

  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in sourdough discard, Greek yogurt, water, and olive oil until a shaggy dough forms.
  2. Switch to your hands and knead for 2-3 minutes until smooth. The dough should be soft and slightly tacky — add a tiny dusting of flour if too sticky.
  3. Divide dough into 8 equal pieces, shape into discs, cover with a towel, and rest 10 minutes.
  4. Heat a cast-iron skillet or griddle over high heat until very hot. Roll each disc to 1/4-inch thick and place in the dry pan.
  5. Cook 1-2 minutes until bubbles form on the surface, then flip and cook another 1-2 minutes until puffed with golden charred spots. Immediately brush with melted butter. Stack and keep warm under foil while finishing the rest.

Tried this recipe?

Let us know how it was!