Why This Recipe Works
I always have a jar of sourdough discard in the fridge, and I love finding practical ways to use it. This naan recipe is one of my go-to solutions because it’s incredibly fast and transforms what would be waste into something delicious. It’s the perfect companion for a weeknight curry or a hearty soup, giving you warm, pillowy flatbread with that signature sourdough tang in under 30 minutes.
This recipe is reliable because it relies on simple ingredients and techniques. The sourdough discard adds a lovely, subtle complexity and tenderness, while the baking powder gives it a quick, reliable lift. Cooking it in a hot skillet is the key to achieving those beautiful brown blisters and a soft, chewy texture without any special equipment.
Mastering the Naan Texture
The key to soft, pliable naan is getting the dough consistency just right. You are looking for a soft, slightly sticky dough that just pulls away from the sides of the bowl. If it’s too dry, the naan will be stiff; if it’s too wet, it will be difficult to handle. Don’t be afraid to add a little more water or flour, one tablespoon at a time, to achieve this balance. A brief 10-minute rest after mixing is also crucial. This allows the flour to fully hydrate, relaxing the gluten and making the dough much easier to roll out without it springing back.
Enhancing Flavor with Discard
Using sourdough discard is the secret to giving this naan a flavor that stands out from standard recipes. The discard, which is a mix of flour, water, and mature cultures, contributes a mild, tangy flavor that deepens as it cooks. It adds a layer of complexity you just can’t get from a simple flour-and-water dough. Beyond the great taste, it’s a smart way to reduce kitchen waste. Instead of tossing out your discard, you’re turning it into a fantastic, fresh-baked side that elevates any meal.
Perfecting the Skillet Temperature
Controlling the heat of your skillet is the most critical part of the cooking process. You need the pan to be hot enough to cook the naan quickly, causing it to puff up and create air pockets. Preheat your skillet over medium-high heat until a drop of water sizzles and evaporates instantly. If the pan is too cool, the naan will cook slowly, absorbing too much heat and becoming dense and dry. If it’s too hot, the outside will burn before the inside is cooked through. A properly heated skillet will give you those characteristic golden-brown spots in just 2-3 minutes per side.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6 naan breads
- Difficulty: Easy
Ingredients
- 240g (2 cups) All-purpose flour
- 240g (1 cup) Sourdough discard, fed and active
- 6g (1 teaspoon) Salt
- 4g (1 teaspoon) Baking powder
- 27g (2 tablespoons) Olive oil, plus more for brushing
- 60g (1/4 cup) Warm water, add more if needed
- 15g (1/4 cup) Fresh cilantro, chopped, for garnish
- 6g (2 cloves) Garlic, minced, for optional flavor
Step-By-Step Instructions
- Mix the dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder. Whisking ensures the leavening and salt are evenly distributed, which helps the naan rise uniformly.
- Incorporate the wet ingredients
Add the sourdough discard, olive oil, and warm water to the dry ingredients. Use a spatula or your hands to mix until a sticky dough forms that pulls away from the sides of the bowl. If the dough feels too dry, add more warm water one tablespoon at a time.
- Rest the dough
Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes. This short rest allows the flour to absorb the liquid, making the dough less sticky and easier to handle.
- Heat the skillet
While the dough rests, place a cast-iron skillet or griddle pan over medium-high heat. The skillet needs to be quite hot to create the signature bubbles and golden-brown spots on the naan.
- Divide and shape the dough
Turn the dough out onto a lightly floured surface. Divide it into six equal portions and roll each into a ball. Using your hands or a rolling pin, flatten each ball into a rough oval shape, about 1/4-inch thick.
- Cook the naan
Carefully place one piece of shaped dough onto the hot, dry skillet. Cook for 2-3 minutes, until large bubbles form on the surface and the underside has golden-brown spots. Flip and cook for another 2-3 minutes on the other side.
- Brush with olive oil and garnish
As soon as the naan comes off the skillet, brush it generously with olive oil. If using, sprinkle with minced garlic and chopped fresh cilantro for a classic, aromatic finish.
- Repeat with remaining dough
Transfer the finished naan to a plate and cover it with a towel to keep it warm and soft. Repeat the cooking and garnishing process with the remaining portions of dough.
If you enjoy this dish, try our Baked Chicken & Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Herb Swap: Use finely chopped fresh parsley or mint instead of cilantro for a different, milder herbaceous flavor.
- Seed Topping: Sprinkle a few nigella seeds or sesame seeds onto the dough right before placing it in the skillet for extra texture and aroma.
- Different Fat: For a richer flavor, brush the cooked naan with melted butter or ghee instead of olive oil.
Make-Ahead, Storage & Reheat
Store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days. To reheat and restore its soft texture, warm it for 30-60 seconds in a hot, dry skillet. Avoid using a microwave, as it can make the naan tough and rubbery.
Nutrition
- Serving Size: 1 naan bread
- Per Serving: 210 calories, 5g protein, 7g fat, 34g carbohydrates
- Per 100g: 260 calories, 6g protein, 8g fat, 41g carbohydrates
- Estimates only.
FAQ
Why did my naan turn out tough and dense instead of soft and fluffy?
This usually happens from overworking the dough or adding too much flour. Knead just until it's smooth to keep the gluten relaxed for a tender, pliable result.
What is the best way to add more flavor directly into the naan dough?
Mix a little garlic powder or finely minced fresh garlic into the dough with the dry ingredients. This infuses a savory flavor throughout as it cooks and bakes in.
Can I prepare the naan dough ahead of time and cook it off later?
Yes, you can refrigerate the dough in a covered bowl for up to 24 hours. A slow, cold fermentation actually develops a deeper flavor and improves the texture.
Is it better to freeze the raw dough or the cooked naan for storage?
Freezing the fully cooked naan is more convenient. Stack them with parchment paper in between inside a freezer bag so you can easily pull one out and reheat it.
What is the best method for reheating leftover naan so it isn't tough?
Use a hot, dry skillet for about 30 seconds per side. This direct heat quickly steams the inside and restores its soft, pliable texture without making it rubbery.
I don't have a cast iron skillet. What other pan can I use for this?
Any heavy-bottomed skillet, like stainless steel, will work well. The main goal is to get the pan very hot to achieve the characteristic puffing and browning.
How can I tell if the naan is fully cooked through and not doughy?
The naan will puff up with large bubbles and the underside will have golden-brown to dark brown spots. It should feel light and sound slightly hollow when you tap it.
Can I make a dairy-free or vegan version of this naan recipe?
Yes, substitute the dairy yogurt with a plain, unsweetened plant-based yogurt like coconut or soy. This works well but may result in a slightly different flavor.
Easy Sourdough Discard Naan Bread
Equipment
- 1 Large mixing bowl
- 1 Spatula or hands for mixing
- 1 Clean kitchen towel
- 1 Cast-iron skillet or griddle pan
- 1 Rolling pin (optional)
- 1 Plate
Ingredients
- 240 g (2 cups) All-purpose flour
- 240 g (1 cup) Sourdough discard fed and active
- 6 g (1 teaspoon) Salt
- 4 g (1 teaspoon) Baking powder
- 27 g (2 tablespoons) Olive oil plus more for brushing
- 60 g (1/4 cup) Warm water add more if needed
- 15 g (1/4 cup) Fresh cilantro chopped, for garnish
- 6 g (2 cloves) Garlic minced, for optional flavor
Instructions
- Whisk together the all-purpose flour, salt, and baking powder in a large mixing bowl.
- Add the sourdough discard, olive oil, and warm water to the dry ingredients and mix with a spatula or your hands until a sticky dough forms that pulls away from the sides of the bowl; add more warm water if the dough feels too dry.
- Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes.
- Preheat a cast-iron skillet or griddle pan over medium-high heat until a drop of water sizzles and evaporates instantly.
- Turn the dough out onto a lightly floured surface and divide it into six equal portions; roll each into a ball and flatten into a rough oval about 1/4-inch thick using your hands or a rolling pin.
- Place one piece of dough onto the hot, dry skillet and cook for 2-3 minutes until large bubbles form and the underside has golden-brown spots; flip and cook another 2-3 minutes.
- Brush the cooked naan with olive oil immediately; sprinkle with minced garlic and chopped cilantro if using.
- Transfer naan to a plate and cover with a towel to keep warm; repeat the cooking and garnishing for the remaining dough portions.
