This sourdough discard naan bread makes for an amazing way to use your extra sourdough starter! It is fast (done within 30 min!), carries amazing flavor, makes for a soft and tender bread texture and it is so easy anyone can make it. Perfect last-minute bread to serve with soups, stews, curries or to make sandwiches or pizza! Make it vegan and dairy-free if desired by using non-dairy yogurt and brushing with vegan butter, so simple!
These sourdough discard naan flatbreads are soft, tender, pillowy and deep in flavor. They are very easy to make, making them a great first recipe if you are just getting started with baking sourdough bread. They are one of our favorite ways to use our sourdough discard, but you can also make them with active and bubbly sourdough starter!
All you have to do is mix the ingredients, let them rest for a few minutes, roll them into flatbreads and cook them in a skillet. They are very straightforward, the BEST quick bread to make from scratch! As a side note, I make them completely vegan by using dairy-free yogurt, but you can use any brand or kind of yogurt that you like, this recipe is so forgiving!
Great to accompany soups, stews and curries, to dip in hummus or tzatziki, but also makes for an amazing sandwich bread, especially gyros-style sandwiches. And whenever I do not have time to wait for regular sourdough pizza crust to ferment, then we even use this fast, same-day sourdough naan recipe to make quick mini pizzas!
Looking for more side bread dishes to use your sourdough discard? Check out these sourdough discard pretzels and these sourdough cornbread muffins!
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❤️ Why you will love this recipe
- Quick and delicious way to use your sourdough discard
- Perfect last-minute bread recipe for when you don't have time to wait for full fermentation
- Versatile ways to serve naan: sandwiches, side bread for soups or curries, as pizza crust and more!
- No yeast recipe using baking powder and baking soda to speed up the rising process
- Amazing soft texture and smooth, delicate tangy flavor
- This naan is vegan and dairy-free!
🗒 Ingredient notes (+ substitutions)
- Flour: I prefer using all-purpose flour for a softer naan bread, but you can also use bread flour, which would give you a chewier naan bread.
- Yogurt: I made these naan vegan by using dairy-free yogurt from Forager Project, but feel free to use any plain yogurt that you have or like! Greek yogurt works great.
- Sourdough discard: you will need 100% hydration sourdough discard, you can use either a fresh and bubbly starter or an unfed discard that's a little older straight from your fridge. The older the discard, the more tangy the naan will be.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
📝 Variations
- Yogurt: make sure the yogurt has no extra flavor, but feel free to use a different kind of yogurt and even swap it for sour cream. We love this vegan sour cream from Forager Project.
- Baking in the oven: if you do not have a skillet, then you can bake them in the oven. Place the naan on a baking sheet and bake in a pre-heated oven at 400ºF for about 1-2 minutes on each side.
🍽 How to make sourdough discard naan bread
Step 1: Combine the flour, baking powder, baking soda and salt in a large mixing bowl or container.
Step 2: Add the sourdough discard, plain yogurt, olive oil and water.
Step 3: Mix until a shaggy dough forms, then let the dough rest covered for 10-15 minutes.
Step 4: Transfer the dough to a lightly floured surface, divide into 8 equal portions (no need to be perfect), and roughly shape them into balls. Cover and let the balls of dough rest for 5-10 minutes.
Step 5: Roll the ball of dough into a ¼ inch flat disc. Avoid rolling it too thin so it has a puffy texture.
Step 6: Pre-heat a cast-iron pan on medium-high heat (do not add oil), then once hot, cook the naan for about 1 min on each side. Flip when the naan is filled with bubbles and the surface is slightly browned with some charred bits. Transfer over a plate and cover with a clean towel while you cook the other naan. Also, I highly recommend brushing melted butter (or vegan butter) over them while they are still warm!
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Helpful tips
- Adjust the consistency of your naan bread dough depending on how thick vs thin your yogurt is, which varies widely by brand. I like to start with about ¼ cup of water, but you can start with a little less and add more as needed.
- If both the yogurt + sourdough discard are cold from the fridge, then use warm water to mix the dough.
- The dough is a little sticky and more wet than other bread recipes. Add a little flour on the counter when shaping and rolling into naan so it does not stick.
- Naan is traditionally cooked over a large tandoor oven, but for making naan at home, cooking the flatbread in a very hot, unoiled dry cast-iron skillet is the best way to mimic the technique! You can also make naan bread over the grill in the summer!
❗️Storage tips
Keep the naan in an airtight container at room temperature for 24-48 hours. For longer storage, then I recommend you freeze them!
❓ FAQs
First, the dough is higher in moisture, helping create a softer texture. Rolling the dough not too thin will also encourage the bread to stay soft and pillowy. But also, as you cook the naan, you can steam them once done. What I like to do is to transfer them to a plate and cover them right away with a towel or foil, which creates steam and helps soften the bread even more. Brushing the naan with melted butter also makes for the most decadent, soft naan!
Yes! This is meant to be a quick naan sourdough discard recipe, but if you have the time, then use an active and bubbly sourdough starter and let the dough ferment for 4-5 hours. This should give the naan a stronger sour flavor, bring more gut-friendly nutrients and the texture should be soft and light!
✅ More sourdough bread recipes to try
I hope you enjoyed this sourdough discard naan bread recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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📖 Recipe
30-Min Sourdough Discard Naan Bread (No Yeast)
Equipment
- Mixing bowl
- Skillet
Ingredients
- 270 g all-purpose flour (270 g = about 2 cups + 2 tbsp)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 150 g sourdough starter (150 = about ¾ cup)
- 125 g plain yogurt 125 = about ½ cup), I used dairy-free plain yogurt from Forager Project
- 55 g water (55g = about ¼ cup)
- 40 g olive oil (40 g = about 3 tbsp)
- 3-4 tablespoon butter optional, to brush the naan once cooked. I used vegan butter.
Instructions
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Then, add the sourdough starter, yogurt, water and olive oil and keep mixing until combined. Feel free to add a little extra water if necessary (depending on the thickness of your yogurt). Knead the dough for a few minutes until smooth. Since this should be a wet-ish dough, I like to knead right into the bowl. Cover and let the dough rest for 10-15 minutes
- Transfer over a lightly floured surface and divide the dough into 8 equal portions. Roughly shape into balls and cover them well so they don't dry. Let the ball of dough rest for about 5-10 minutes.
- While the balls are resting, warm up a cast-iron skillet (without oil) on medium-high heat. Grab one ball at a time and flatten it using your hand and roll using a rolling pin until about ¼ inch thick. Place on the dry hot pan and cook for about 1-2 minutes on each side. Make sure they don't color too much (just lift them once in a while to check) and flip them when they are nicely puffed and filled with bubbles.
- Transfer the hot naan to a plate and brush with a little butter while you cook the other naan. Cover with a towel or foil to steam them while working on the other naan.
Video
Notes
- Adjust the consistency of your naan bread dough depending on how thick vs thin your yogurt is, which varies widely by brand. I like to start with about ¼ cup of water, but you can start with a little less and add more as needed.
- If both the yogurt + sourdough discard are cold from the fridge, then use warm water to mix the dough.
- The dough is a little sticky and more wet than other bread recipes. Add a little flour on the counter when shaping and rolling into naan so it does not stick.
- Naan is traditionally cooked over a large tandoor oven, but for making naan at home, cooking the flatbread in a very hot, unoiled dry cast-iron skillet is the best way to mimic the technique! You can also make naan bread over the grill in the summer!
- Keep the naan in an airtight container at room temperature for 24-48 hours. For longer storage, then I recommend you freeze them!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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