Easy Sourdough Discard Naan Recipe (No Yeast)

Let me show you how to use that sourdough discard or even your starter, to make the fluffiest homemade naan with a few basic tools and simple ingredients. 

It is true, you don’t need a tandoor oven to make great naan. At least not for this kind. You just need a hot skillet, a little discard and the patience to roll out the naans as you cook them. I use this dough to make both regular sized naan and mini disc naans that are fun to use for appetizers or snacks. I like to make naan for all sorts of purposes but my all time favorite is to serve them alongside this eggplant and potato curry. The warm naan scoops it up perfectly and makes a complimentary addition to any sort of Indian cuisine you serve.

This sourdough discard naan is very similar to sourdough flatbread with the exception of yogurt added into the naan dough to make a traditional style naan bread that gives it an exceptionally tender texture. For it, I prefer using all-purpose flour over bread flour and find that using room temperature water over cold water from the fridge helps the dough become more pliable to work with. You can use sourdough discard or an active sourdough starter for this recipe and the best part is there is no rise times to worry about here. Just mix, divide, roll and cook. 

Ingredients

Flour- this recipe is written using all-purpose flour. You can use bread flour however, you may need slightly more water then written because I find the bread flour tends to need a tablespoon or so more liquid when mixing up the dough ball.

Sourdough Starter/Discard- you can use sourdough starter discard, or an active sourdough starter for this recipe since we are adding baking powder to help them rise when cooking.

Baking Powder- baking powder works nicely to help fluff up the naan when they hit the hot skillet. Giving them that nice puffy texture we love about naan.

Yogurt- use Greek yogurt or plain yogurt for this. I like to use my homemade yogurt which I strain to give it a Greek yogurt texture.

Water- for best results use room temperature drinking water not tap water for this. The dough is much more pliable when mixed with lukewarm or room temperature water.

Salt- I use sea salt for the recipe but pink Himalayan salt or Kosher salt is a great alternative. If using standard table salt, use about 6g or 7g to ensure the naan is not overly salty. Table salt tends to be slightly saltier. 

Oil- use olive oil or avocado oil to brush onto the skillet.

Butter and Fresh Herbs- completely optional. But to make these even more delicious I like to rub a little butter over the tops when removing them from the hot pan and then sprinkle the tops with a few fresh herbs. 

Tools

Cast Iron Skillet

Rolling Pin

Bench Scraper

Kitchen Scale

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Directions

In a large bowl, mix together the ingredients with a fork. Form a smooth ball with your hands by working the dough together for a few seconds.

Transfer the dough ball onto a lightly floured surface. Use a bench scraper or knife to cut the dough into 6-10 equal pieces. This recipe will make 6 traditional sized naan or 10 small disc sized naans.

Heat a cast iron skillet over medium heat and brush it with olive oil. Roll each naan into a little flour and shape into a ball.

Roll out a naan by dusting a rolling pin with flour, rolling it into a disc. Transfer it into the hot pan.

Allow the naan to cook for about 1 minute or until small bubbles rise and the edges begin to brown slightly. Roll out another naan while you wait. Flip the naan in the skillet and allow it to cook for another minute on the other side.

Transfer the cooked naan to an awaiting plate and add the rolled out next naan to the hot pan. Repeat the process until all the naans are cooked. You may need to brush the skillet with more olive oil between naans to keep the skillet from getting too dry from the flour.

Optional, spread a little butter over each naan after removing it from the pan. Serve warm.

Cooking Notes

• If you find the sticky dough catches on the rolling pin or board, dust it with more flour and scrape off any stuck on dough that is on the board or rolling pin before continuing. I find it will keep getting caught on those pieces if not. 
• Do not add the naan to a lukewarm or warm pan, make sure the pan is hot before adding the naan. 
• For an even more delicious naan, spread each warm naan with a little butter and sprinkle herbs over so that each naan has some when serving the warm stack.
• To keep the naan warm for serving, place the plate in a warm place as you make them. It also helps to put a kitchen towel over the stack to keep the warmth in.

FAQ’S

What is the difference between flat bred and these naan?

Both breads are a type of flatbread and when cooked look quite similar. The main difference here is the addition of yogurt in the dough as naan often incorporates yogurt or milk into the dough whereas flatbread does not. Traditional naan is made in a tandoor oven so these are not completely authentic naan bread as you may find in India however, they are a pretty good substitute. 

Can I use whole wheat flour for these instead of the all-purpose? 

I have not tried using whole wheat flour in this recipe however, if you try it, you may need to adjust the water as anytime I use whole wheat flour, it tends to be a little dryer to work with. I suggest mixing up the recipe and adding small amounts until the desired consistency is achieved.

Can I make a double batch of these?

​Yes, you can double up the recipe for this naan to make two batches at one time.

​Do these freeze well?

Yes, you can make these and store them in the freezer for longer storage times. I allow them to cool completely, then place them in a stack and put them inside a large freezer bag. Push all the air out of the bag and seal it. Label the bag and pop it into the freezer. These naan keep well for up to 2 months. To defrost, remove from the freezer and allow them to come to room temperature before warming and serving.

How To Store

​This sourdough discard naan stores well, if you have any leftover that is. Store them in a large freezer bag at room temperature or in an airtight container. I also like to use my linen bread bag for storing them when I make a double batch to keep them on hand. These keep nicely for a couple of days but will begin to dry out. See above for how to freeze them for a longer storage option.

Other Recipes You May Like…

• Quick Sourdough Cinnamon Rolls (Discard or Starter)
• Homemade Sourdough Bread Bowls
• Crispy Sourdough Grissini (Italian Bread Sticks)

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