Easy Sourdough Discard Naan Bread

If you’ve got sourdough starter discard sitting in your fridge, this soft and chewy sourdough discard naan is one of the best things you can make with it! It’s an easy recipe made with simple ingredients and comes together in under 2 hours. Just a hot skillet (cast iron or nonstick), a rolling pin, and your favorite toppings, and you’ve got the ultimate homemade naan ready to scoop, wrap, dip, and devour.

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It’s the kind of recipe that makes you feel like a rockstar in the kitchen (because you are!). This is perfect for sourdough beginners and even busy weeknights. Whether you’re pairing it with curry, grilled veggies, or turning it into flatbread pizza, this naan delivers big flavor without the fuss.

Why You’ll Love This Sourdough Naan Recipe

• A great way to use up sourdough discard: Stop tossing your discard! This recipe turns it into soft, pillowy naan bread with incredible flavor.
• No tandoor oven needed: All you need is a hot skillet or cast-iron pan to get that golden, bubbly crust.
• Quick and easy: Thanks to instant yeast as a leavening agent, there’s no overnight rise. You’ll have warm naan on the table in just a few hours.
• Customizable: Brush with melted butter, top with fresh herbs or garlic, or turn it into a flatbread pizza.
• Beginner-friendly: Whether you’re using a well-fed sourdough starter, older sourdough starter discard, or somewhere in between, this sourdough naan bread recipe is super forgiving.

Key Ingredients For Sourdough Discard Naan (And Why They Matter)

Here’s a quick look at what goes into this easy sourdough discard naan recipe and how each ingredient helps give it that signature soft, chewy texture.

Sourdough Discard: I use 100% hydration sourdough starter discard (equal parts flour and water by weight). You can also use a bubbly, active starter or older discard that’s been hanging out in your fridge for a couple of days, even up to a week or more! The older it is, the tangier your naan will be. Ideally use at room temperature.

All-Purpose Flour: Classic AP flour gives the naan a soft, chewy bite. You can sub in a little bread flour or whole wheat flour if you like, but I recommend starting with all purpose flour for the best texture.

Milk + Yogurt: A combo of milk and plain yogurt gives the naan a rich, tender crumb. Use dairy-free options if needed! You can use greek yogurt as well if that is what you have on hand.

Olive Oil: Just a little olive oil in the dough keeps it soft and helps it stay flexible after cooking. You can also use vegetable oil or melted butter if you prefer.

Instant Yeast: Since sourdough starter discard doesn’t have the same rising power as an active starter, a little instant yeast gives the naan the lift it needs. You’ll get a nice dough rise in about an hour in a warm place.

Sugar + Salt: A touch of sugar feeds the yeast and helps the naan brown. Sea salt balances it all out.

How to Make Sourdough Discard Naan

Here’s how to make soft, bubbly sourdough discard naan right at home. Just mix, rise, roll, and cook. Whether you use a cast iron skillet, frying pan, or even a grill, this dough is super forgiving and fun to work with.

Step 1: Mix the Dough

In the bowl of a stand mixer, stir together the warm milk (about 100ºF), instant yeast, and sugar. Let it sit for about 5 minutes until the yeast starts to bloom and looks a little foamy. Then add the sourdough discard, plain yogurt, olive oil, and salt. Mix everything together until combined.

Add the flour about a cup at a time until the dough starts pulling away from the sides of the bowl. It should feel soft and tacky, like a sticky dough, but not messy. If your dough still feels very wet, add 1 teaspoon of flour at a time. Be sure not to add too much flour as your dough will be dry. We don’t want dry dough!

Continue mixing with the dough hook for about 8-10 minutes until you’ve got a smooth, elastic dough.

Step 2: Let It Rise & Rest

Transfer the dough to a lightly oiled large bowl, cover it with plastic wrap or a kitchen towel, and let it rest in a warm place for about 1 hour, or until it’s doubled in size.

Once the dough has risen, turn it out onto a clean work surface or lightly floured surface and divide it into 8 equal portions. Use a bench scraper if you have one!

Roll each piece into a tight ball and place them on a baking sheet or board. Cover again with a towel and let them rest for 20–30 minutes so they’re easier to shape.

Step 3: Roll It Out

Grab a rolling pin and lightly flour your surface. Take one dough ball at a time and roll it into a small circle (about 6 – 7 inches across). If the dough resists or springs back, let it rest for a few more minutes before trying again. You can also stretch the edges gently by hand for a more rustic shape.

Step 4: Cook the Naan

Heat a cast iron skillet or frying pan over medium-high heat until it’s nice and hot. Lightly oil the drying pan, aarefully place one piece of naan into the skillet and cook for about 30-60 seconds. When bubbles start to form, flip and cook the other side for another 30-60 seconds. It should be puffed and golden in spots. Butter and add toppings as desired.

How to Store Leftover Sourdough Naan

If you’ve got leftover sourdough discard naan (lucky you!), here’s how to keep it fresh:

• Room temperature: Store cooled naan in an airtight container or plastic bag at room temp for up to 2 days. Reheat on a hot skillet or in the oven until soft and warm.
• Freezer-friendly: This naan freezes really well! Let it cool completely, then stack with a piece of parchment paper between each to prevent sticking. Pop them in a freezer bag and freeze for up to 2 months.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!