No Knead Sourdough Discard Naan Bread

When I first started my sourdough journey a few years ago, I struggled to make a good loaf of sourdough bread. After several unsuccessful and frustrating attempts, I began experimenting with sourdough discard recipes as a way to build my confidence.

This sourdough discard naan bread recipe was one of the first successful sourdough recipes I ever created. 

Being a flatbread, it's ideal for beginners as it doesn't rely on the sourdough starter for a significant rise. Additionally, it's a great way to use up excess sourdough discard and minimize kitchen waste. Plus, you can have this naan ready on the same day!

Today, I’m walking you through how to make the best sourdough discard naan, including which ingredients to use, tips for success, and some of my favorite ways to serve this easy homemade flatbread.

Why You'll Love This Recipe

• Made with Sourdough Discard- A great way to reduce waste, this tangy naan bread recipe is made using sourdough starter discard - no yeast needed!
• Ready the Same Day- Have soft sourdough naan ready for dinner tonight with this easy, same-day recipe.
• Perfect for Beginners- If you’re new to sourdough, making a sourdough flatbread recipe like naan is a great way to start building your confidence.
• No Kneading Required- Simply mix, proof, and roll out beautifully soft sourdough naan bread.
• Versatile- Serve this sourdough naan flatbread as a side dish or use it to make flatbread pizzas, wraps, sandwiches, and more.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- I developed this easy sourdough naan recipe using unfed discard from my 100% hydration, whole wheat flour sourdough starter. You can also use an active sourdough starter in this recipe. Need tips for making and maintaining a starter of your own? Check out my guide on how to make sourdough starter from scratch.
• All-Purpose Flour- All-purpose flour gives the naan bread a pillowy soft, easily tearable texture. If you prefer a slightly chewier naan bread, try using bread flour instead.
• Water- Use warm water around 80-90°F to create a favorable temperature for the sourdough naan dough to rise.
• Greek Yogurt- Opt for plain Greek yogurt with at least 2% milkfat for soft, tender naan bread. Swap Greek yogurt for sour cream if preferred.
• Egg- Helps create a softer, fluffier texture.
• Honey- A small amount of sugar adds flavor, helps with browning, and feeds the yeast.
• Kosher Salt- Enhances the flavor of the naan bread.

🌱 Sustainability Tip: Buy flour from a local grain mill (like Groundup Grain in Massachusetts) or purchase in bulk to minimize packaging waste.

Variations

• Garlic- Brush warm naan bread with a mixture of butter, salt, and minced fresh garlic, roasted garlic, or garlic powder.
• Herbs- Mix fresh chopped cilantro, parsley, or mint with a little olive oil and salt and brush it over warm naan.
• Toasted Cumin- Work some toasted cumin seeds into the dough for a warmly spiced and fragrant bread.
• Honey Butter- Brush the cooked naan with a mixture of melted butter and honey.
• Cinnamon Sugar- Brush the cooked naan with melted butter and sprinkle a mixture of cinnamon and sugar over it for a sweet treat.

How to Make Sourdough Discard Naan Bread

Here is how to make naan bread with sourdough discard.

Step 1: Combine wet ingredients. In a large mixing bowl, whisk together the water, sourdough discard, Greek yogurt, honey, and egg until the discard is completely dissolved.

Step 2: Mix the dough. Add flour and kosher salt to the bowl. Mix thoroughly until a sticky, cohesive dough forms.

Step 3: Proof the dough. Cover the bowl and let the dough rise for about 2 hours at room temperature (70-75°F) or until noticeably puffy and about doubled in size.

Step 4: Divide and shape the dough. After proofing, transfer the dough to a lightly floured surface. Divide it into 8 equal pieces. Form each piece into a ball by gathering the edges of the dough together into the middle and pinching them to seal. Flip the dough ball over seam side down and roll it on the counter to ensure a tight seal and a smooth surface. Cover the dough balls and let them rest for 20 minutes before rolling out.

Step 5: Roll out the dough balls. Roll each dough ball out into a 6-inch wide, ¼-inch thick circle.

Step 6: Cook the naan bread. Preheat a cast iron skillet or stainless steel skillet on the stovetop over medium heat until it’s very hot. Working with one piece at a time, place the rolled-out dough into the dry, preheated skillet. Cook for about 30-60 seconds or until the surface starts to bubble. Flip the naan and cook for an additional 30-60 seconds on the other side.

Step 7: Serve and enjoy. Transfer the cooked naan to a plate covered with a tea towel to keep warm. Serve and enjoy!

Tips For Success

• Measure by weight. I recommend using a food scale to measure ingredients by weight (grams) instead of volume (cups) for the most accurate results.
• Use fresh discard or active starter. For this sourdough discard naan recipe, it's better to use sourdough discard that's less than two weeks old. If yours is much older, opt for active sourdough starter instead.
• Proof the dough in a warm area. Proof the dough between 75-85°F for best results. In a cool kitchen, use the oven with the light on to create a warmer setting.
• Use flour to prevent sticking. Naan dough is supposed to be a little sticky. If the dough is sticking to the counter, your hands, or the rolling pin, dust it lightly with flour.
• Preheat the skillet. Ensure the cast iron skillet is thoroughly preheated before adding the rolled-out dough. A hot skillet helps achieve the characteristic bubbling and puffing of the naan.
• Don't stress if your naan doesn't puff up. Don't worry if your naan doesn't puff up - it'll still be delicious! Increase the heat slightly in your next attempt to create the steam needed for a puffier result.
• Make ahead. Shape and refrigerate naan dough balls on a lined sheet for up to 24 hours or flash-freeze for one hour before transferring to a freezer-safe container for up to 3 months.

What to Serve with Sourdough Naan Bread

From grilled meats and curries to salads and dips, this sourdough discard naan is the perfect accompaniment to a variety of meals and snacks.

When it’s dinner time, serve this sourdough flatbread alongside red lentil curry, potato tikka masala, turmeric black pepper chicken, grilled chicken, or grilled steak tips. Alternatively, turn it into a delicious buffalo chicken flatbread pizza.

For a quick lunch, pair sourdough naan with falafel, Mediterranean black bean salad, ancient grain salad, strawberry goat cheese salad, pumpkin soup, or broccoli asparagus soup.

If you’re in the mood for a tasty snack, dip homemade naan bread in lemon dill hummus, black bean corn feta dip, spinach artichoke dip, or buffalo chicken dip.

🥙 Craving more savory treats? Check out my roundup of savory sourdough discard recipes that are more salty than sweet.

How to Store

To store naan bread, let it cool completely and then place it in an airtight container at room temperature for 2-3 days. Avoid refrigeration as it can make the bread stale. Instead, freeze it in a freezer-safe bag or container for up to 3 months.

Frequently Asked Questions

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