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    Home » Recipes » Sourdough Rolls and Flatbreads

    Published: Jan 16, 2024 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · 2 Comments

    No Knead Sourdough Discard Naan Bread

    Jump to Recipe Print Recipe

    This Sourdough Discard Naan Bread is super soft and fluffy with a slightly tangy flavor. Made with no added yeast, this easy sourdough discard recipe requires no kneading and is ready in just a few hours.

    Several sourdough discard naan bread on a wooden counter.

    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.

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Table of Contents -
    Why You'll Love This Recipe
    Ingredient Notes
    Variations
    Equipment Notes
    How to Make Sourdough Discard Naan Bread
    Tips For Success
    What to Serve with Sourdough Naan Bread
    How to Store
    Frequently Asked Questions
    Let's Connect!
    More Sourdough Discard Recipes
    📖 Recipe
    Sourdough Discard Naan Bread

    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.

    The ingredients to make sourdough discard naan bread. Each ingredient is labeled with text. They include Greek yogurt, water, all-purpose flour, kosher salt, honey, egg, and sourdough discard.

    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.
    Sourdough discard naan bread brushed with olive oil and sprinkled with kosher salt.

    Equipment Notes

    Here are some notes on any special equipment I used to make this recipe.

    • Cast Iron Skillet- A cast iron skillet is perfect for cooking naan as it holds heat well. If you don't have one, use a stainless steel skillet as an alternative.
    • Food Scale- A food scale is recommended to achieve accurate and consistent results.
    • Rolling Pin- Use a rolling pin to roll out the dough into thin, even circles.
    • Bench Scraper- A bench scraper is useful for dividing and shaping the dough.

    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.

    Sourdough discard, water, honey, egg, and Greek yogurt whisked together in a glass mixing bowl.

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

    Sourdough discard naan dough in a glass mixing bowl.

    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.

    Proofed sourdough naan dough in a glass mixing bowl.

    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.

    A piece of sourdough discard naan bread dough.
    A piece of sourdough naan dough being shaped into a ball.
    Four sourdough naan dough balls on a wooden counter.

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

    A rolled out piece of sourdough naan bread dough.

    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!

    A piece of sourdough naan bread dough cooking and bubbling up in a cast iron skillet.
    A cooked sourdough discard naan bread in a cast iron skillet.

    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 homemade 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.

    A stack of sourdough discard naan bread next to a small bowl of hummus.

    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

    What's the difference between naan bread and pita bread?

    Naan and pita are both flatbreads. However, naan is fluffier, typically made with ingredients like yogurt, milk, and sometimes eggs. Pita is simpler, usually made with just flour, salt, water, and yeast.

    Is naan healthier than bread?

    Homemade sourdough discard naan bread is slightly healthier than store-bought naan bread because it does not contain any added preservatives. The fermentation action of the sourdough culture may also provide some health benefits, like easier digestibility. If you want to make your naan bread more nutritious, try swapping some of the white flour for whole wheat flour.

    Can I use my sourdough discard straight from the refrigerator?

    Yes, absolutely! This recipe isn't fussy when it comes to the type of discard you use. Cold or room temperature, fed or unfed - it all works.

    Can I make naan bread in a stainless steel skillet?

    Naan bread can be made in either a cast iron skillet or a heavy-bottomed stainless steel pan on the stovetop. Do not use a non-stick skillet as the high heat required to make naan bread is not good for the non-stick coating. Alternatively, you can make naan bread in the oven on a pizza stone or in a pizza oven.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

    More Sourdough Discard Recipes

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      Sourdough Discard Pita Bread (No Yeast)
    • A whole wheat sourdough pita stuffed with hummus and veggies.
      Whole Wheat Sourdough Pita Bread
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    📖 Recipe

    Sourdough discard naan bread on a wooden counter.
    Print Pin SaveSaved!
    5 from 1 vote

    Sourdough Discard Naan Bread

    This Sourdough Discard Naan Bread is super soft and fluffy with a slightly tangy flavor. Made with no added yeast, this easy sourdough discard recipe requires no kneading and is ready in just a few hours.
    Course Bread, Side Dish
    Cuisine Indian, Middle Eastern
    Prep Time 3 hours hours
    Cook Time 15 minutes minutes
    Total Time 3 hours hours 15 minutes minutes
    Servings 8 naan bread
    Calories 244kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • 10-inch cast iron skillet or stainless steel skillet
    • Mixing bowl
    • Wooden rolling pin
    • Bench scraper
    • Kitchen scale

    Ingredients

    • ¾ cup + 1 ½ tablespoons (200 grams) warm water 80-90℉
    • ½ cup (100 grams) sourdough starter discard 100% hydration
    • ¼ cup (56 grams) plain Greek yogurt 2% milkfat or higher
    • 2 tablespoons (42 grams) honey
    • 1 large (50 grams) egg
    • 3 ½ cups (420 grams) all-purpose flour
    • 1 tablespoon (10 grams) kosher salt

    Instructions

    • In a large mixing bowl, whisk together the water, sourdough discard, Greek yogurt, honey, and egg until the discard is completely dissolved.
      ¾ cup + 1 ½ tablespoons (200 grams) warm water, ½ cup (100 grams) sourdough starter discard, ¼ cup (56 grams) plain Greek yogurt, 2 tablespoons (42 grams) honey, 1 large (50 grams) egg
    • Add flour and kosher salt to the bowl. Mix thoroughly until a sticky, cohesive dough forms.
      3 ½ cups (420 grams) all-purpose flour, 1 tablespoon (10 grams) kosher salt
    • 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.
    • 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.
    • Roll each dough ball out into a 6-inch wide, ¼-inch thick circle.
    • 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.
    • Transfer the cooked naan to a plate covered with a tea towel to keep warm. Serve and enjoy!

    Notes

    • This recipe was tested using an unfed 100% hydration sourdough starter in a 70°F kitchen. I let my dough rise for approximately 2 hours.
    • Bread flour and all-purpose flour can be used interchangeably.
    • I recommend measuring your ingredients by weight using a food scale.
    • Make sure you let your skillet get nice and hot so that your naan bread gets puffy and bubbly.
    • Make Ahead: You can easily make the dough up to 24 hours in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. Then, bring it to room temperature before rolling it out and cooking.
    • Storage: Store leftover naan bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

    Nutrition

    Serving: 1naan bread | Calories: 244kcal | Carbohydrates: 49g | Protein: 9g | Fat: 1g | Saturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 24mg | Sodium: 512mg | Potassium: 43mg | Fiber: 2g | Sugar: 4.5g | Calcium: 15mg | Iron: 0.3mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

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      Sourdough Hamburger Buns

    Reader Interactions

    Comments

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      Recipe Rating




    1. Melanie Wolczuk says

      March 28, 2024 at 4:52 pm

      5 stars
      These were amazing! Better than I expected. I let the dough sit to proof for two hours on the counter and it did nothing so I put it in the oven on proof setting and it doubled in the next two hours. I could have rolled them out more to make thinner naan as they puffed up so much! This will be be in regular rotation from now on.

      Reply
      • Ashley Petrie, RDN, LDN says

        March 29, 2024 at 8:51 am

        Hi Melanie! I'm so happy to hear that you enjoyed these. They're a staple in my house too, especially with hummus - yum! Thanks so much for sharing 🙂

        Reply

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