Sourdough Naan is simple to make and reliably delicious. This recipe uses sourdough discard and common pantry ingredients. You can use dairy or vegan Greek-style yogurt and still get a flavorful, tender flatbread.
Looking for more sourdough flatbread ideas? Sourdough discard tortillas are a great alternative.
Ingredients
This small batch yields about 6 flatbreads. Double or triple the ingredients for a larger batch.
- Sourdough discard: 100% hydration discard. If refrigerated, bring to room temperature for about 1 hour before using.
- All-purpose flour: Use regular all-purpose flour. For a nuttier flavor, replace up to half the flour with whole wheat. I haven’t tested spelt extensively, but swapping up to half the flour with spelt is likely possible.
- Sugar: Caster or granulated sugar; brown or demerara can be used instead.
- Salt: Fine sea salt.
- Greek yogurt: Unsweetened, unflavored Greek yogurt. Substitute sour cream if desired. For a vegan version use an unsweetened, unflavored vegan Greek-style yogurt.
- Olive oil: Extra-virgin olive oil gives the best flavor. Avoid neutral vegetable oils for a less flavorful result.
- Water: Room temperature, filtered if available.
Making naan with sourdough discard
This is a quick, no-knead method. Mix until the dough forms—there’s no need for extended kneading.
- In a medium bowl combine water, olive oil, Greek yogurt and sourdough discard.
- In a large bowl whisk together flour, sugar and salt. Add the wet mixture and mix until a dough forms. You can mix by hand or use a stand mixer with a dough hook.
- Cover the bowl with plastic wrap or a damp towel and let the dough rest in a warm spot for 2 hours. The dough won’t rise dramatically, which is normal.
- Divide the dough into 6 pieces and let them rest for 10 more minutes.
- On a lightly floured surface, roll or stretch each piece into a roughly 1/4-inch thick round. Perfect circles aren’t necessary.
- Preheat a pan or skillet over high heat until very hot.
- Drizzle about 1 teaspoon of olive oil in the pan and cook each naan about 1 minute per side, until bubbles form and the bread browns in spots. Brush the top with olive oil before flipping if you like.
Cooking time
Time varies with pan thickness and heat. A moderately thin skillet usually cooks naan in about 1 minute per side. Watch for bubbles on the surface and check the underside to avoid burning. If no bubbles appear after 1 minute, add 30–60 seconds to the first side and 30 seconds to the second side as needed. If the pan is too hot and the underside darkens too quickly, reduce the heat slightly.
Making it ahead
You can prepare the dough ahead and refrigerate it, so making this overnight is convenient.
- Prepare the dough and let it rest at room temperature for 1 hour.
- Cover tightly with plastic wrap to prevent drying and refrigerate for up to 3 days.
- Before shaping, allow the dough to sit at room temperature for about 1 hour for easier rolling, or roll and cook straight from the fridge if short on time.
Tips for success
- Rolling: Flour the surface lightly so the dough doesn’t stick. Imperfect shapes are fine. If you don’t have a rolling pin, a clean bottle works well.
- Preheat: The pan must be hot so the dough starts to puff and blister on contact.
- Sticky dough: The dough should be soft, not sticky. If it sticks excessively, add 1–2 tablespoons of flour at a time until it’s manageable.
Trying new flavors
- Garlic: Use garlic-infused olive oil for the dough and for cooking.
- Garlic and cilantro: Add 1/2 tablespoon dried cilantro to the dough and use garlic olive oil.
- Parmesan: Stir 1/4 cup grated Parmesan into the dough for a savory twist.
Serving suggestions
Serve warm. Great pairings include:
- Any curry for dipping.
- Tzatziki or mellow onion chutney.
- Hearty winter soups such as chicken and rice or creamy pumpkin soup.
More sourdough recipes
Parmesan Sourdough Artisan Bread Boule-
Sourdough Discard Pull-Apart Dinner Rolls
-
Same Day Sourdough Sandwich Bread
-
Homemade Sourdough Bagels
📖 Recipe
Sourdough Naan (Sourdough Discard Flatbread)
An easy, foolproof flatbread made with sourdough discard and simple ingredients. Use dairy or vegan yogurt for a great result.
Ingredients
- ¼ cup sourdough discard
- ¼ cup water
- 1 tbsp Greek yogurt (or vegan alternative)
- 2 tbsp olive oil (plus more for cooking)
- 1 ¼ cups all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
Instructions
- In a medium bowl mix water, olive oil, Greek yogurt and sourdough discard.
- In a large bowl whisk together flour, sugar and salt. Add the wet ingredients and mix until a dough forms.
- Cover the bowl with plastic wrap or a damp towel and let rest in a warm spot for 2 hours. The dough won’t rise dramatically—this is normal.
- Divide the dough into 6 pieces and rest for 10 minutes.
- On a lightly floured surface roll or stretch each piece into a roughly 1/4-inch thick round.
- Preheat a skillet over high heat. Drizzle a little olive oil in the pan and cook each naan about 1 minute per side, until puffed and browned in spots. Brush the top with olive oil before flipping if desired.
- Serve warm for best flavor and texture.
Notes
- Storing: Once cooled, store leftovers in an airtight container at room temperature for up to 3 days.
- Vegan version: Substitute Greek yogurt with a vegan Greek-style yogurt.
- Make ahead: After mixing, let the dough rest 1 hour at room temperature, cover well and refrigerate for up to 3 days. Bring to room temperature for 1 hour before shaping, or shape and cook straight from the fridge.
- Sticky dough: The dough should be soft but not sticky. If it is sticky, add 1–2 tablespoons flour at a time until manageable.
- Rolling alternative: Use a clean bottle if you don’t have a rolling pin, or stretch the dough by hand.
- Preheat skillet: A hot pan ensures the naan puffs and blisters correctly.
Nutrition
Per serving: Calories 145; Carbohydrates 22 g; Protein 3 g; Fat 5 g; Fiber 1 g; Sugar 2 g; Sodium 196 mg.
Tried this recipe? Let us know how it turned out.