Sourdough Naan (Sourdough Discard Flatbread) – Milk and Pop

Sourdough Naan is so easy to make it’s foolproof! Made with discard and simple ingredients, you can use dairy or vegan yogurt in the recipe and still get a delicious and super flavorful flatbread.

Still don’t have a sourdough starter? I can teach you how to make one!

Looking for more sourdough discard ideas? These sourdough discard tortillas are my most popular recipe! And these sourdough crackers are perfect for gatherings and holidays!

This recipe makes a small batch of sourdough discard naan. If you’re looking for a bigger batch, just double or triple it. It’s super easy and totally doable.

Ingredients

Sourdough. Use sourdough discard (100% hydration) for this recipe. If wanted, it’s also possible to make it using an active starter. Just make sure you’re using an 100% hydration starter.

  • Note: if you keep your sourdough discard in the fridge, let it get to room temperature (about 1 hour outside the fridge) before using for this recipe.

All-purpose flour. No need for bread flour. If you want to make it whole wheat, I suggest substituting half of the white ap flour for whole wheat flour. I never tried with spelt flour, but for what I know, it’s possible to substitute half of the ap flour for it in this recipe.

Sugar. Regular white sugar is fine. You can substitute for brown sugar or demerara sugar.

Salt. Use fine sea salt.

Greek yogurt. Use unsalted, unflavored Greek yogurt for this recipe. You can substitute for sour cream. Use vegan Greek yogurt (also unsalted and unflavored) for a plant-based version.

olive oil Use extra-virgin olive oil for a tasty result. Avoid substituting it for canola, sunflower or any vegetable oil.

Water. Use room temperature, filtered if possible, water.

Hand pulling dough after 2 hour rest.

How to make it

This is an easy and quick way to make naan using sourdough discard.

There’s no need to knead this dough. You just have to mix it until all the ingredients are incorporated, and the dough is formed.

  • In a medium bowl, mix water, olive oil, Greek yogurt and sourdough discard.
Wet ingredients being mixed.
  • In a large bowl, mix all-purpose flour, sugar and salt. Add the wet mixture, and mix until dough is formed. You can do it by hand, or you can use a stand mixer if preferred.
  • Cover bowl with plastic wrap or a damp warm towel to prevent dough from drying out. Let it rest on a warm spot for 2 hours. Dough won’t rise much, so don’t sweat over it.
Dough covered, resting inside a glass bowl.
  • Divide into 6 pieces. Let them rest for 10 minutes more.
Dough divided into 6 pieces.
  • In a clean and lightly floured surface, roll out each piece into circles that are about 1’4″ thick. It doesn’t need to be a perfect circle.

Note: you can use a rolling pin or any clean bottle for rolling the dough open. You can also do it by hand, stretching the naan instead of rolling it.

Dough rolled open.
  • Preheat pan/skillet that will be used for cooking. Use high heat.
  • In the pan, drizzle a bit of olive oil (I use about 1 teaspoon), and cook for about 1 minute on each side.
Puffing sourdough naan, while cooking.
  • You can brush the top with olive oil before flipping the bread.

Cooking time

Cooking time might vary a bit depending on the pan/skillet you’re using.

I use a not too thick, but not too thin pan for cooking this recipe. For me, 1 minute on high heat is enough and doesn’t burn my naan.

After the naan has risen nicely (when you can see bubbles), check the bottom to be sure it isn’t burning. If it is, and if that happens before a minute has passed, lower a bit the temperature after flipping naan. Then cook the other side for 40 seconds, check the bottom again, and it’s not burning, cook for 20 seconds more.

If the skillet/pan you’re using is too thick, maybe you’ll need more than one minute. You’ll know that if one minute passes and there are no bubbles visible on the top, or the naan is too pale. If that’s the case, add 30 seconds to 1 minute on the first side, and 30 seconds more after flipping.

Making it ahead

You can prepare the dough ahead and store it inside the fridge until ready to cook. So yes, it is possible to make it overnight!

How to do it:

  • Prepare the dough and leave it resting for 1 hour outside the fridge.
  • Before storing into the refrigerator, make sure the dough is completely covered with plastic wrap or similar, to prevent int from drying out.
  • You can store it in the fridge for about 3 days.

I like to leave mine at room temperature for 1 hour before rolling it open and cooking, but you can do it straight out of the fridge and get a good result.

A stack of flatbread.

Tips for success

  • Rolling out is easy: be sure to flour the surface so dough doesn’t stick when opening, and no need to aim for perfect circles. If you don’t have a rolling pin, any clean bottle can be used instead of it.
  • Preheat: start cooking into a preheated pan/skillet for this recipe to work. Dough needs a hot surface as soon as it hits the pan.
  • sticky dough: this dough is not dry, but it shouldn’t be sticky. Watch the video to see how it should look like before the rise, and if your dough is sticking too much, add a bit more of flour. I suggest adding 1-2 tablespoons, mixing/kneading until incorporated, checking and repeating if necessary.

Trying new flavors

Garlic: Use garlic-flavored olive oil for the dough and for cooking.

Garlic and cilantro: Use garlic-flavored olive oil for the dough and for cooking. Add ½ tablespoon of dried cilantro when making the dough.

Parmesan: add ¼ cup of grated parmesan cheese to the dough.

Cooked sourdough naan.

Serving suggestions

My best picks for having this sourdough naan bread along with:

Yield: 6 servings

Sourdough Naan (Sourdough Discard Flatbread)

Sourdough Naan, after cooked, on a wooden board.

Sourdough Naan is so easy to make it’s foolproof! Made with discard and simple ingredients, you can use dairy or vegan yogurt in the recipe and still get a delicious and super flavorful flatbread.

Prep Time
5 minutes

Cook Time
2 minutes

Additional Time
2 hours

Total Time
2 hours 7 minutes

Ingredients

  • ¼ cup sourdough discard (60g)

  • ¼ cup water (60g)

  • 1 tablespoon Greek yogurt (24g)

  • 2 tablespoons olive oil (24g)

  • 1 ¼ cup flour (160g)

  • 1 tablespoon sugar (12g)

  • ½ teaspoon salt (3g)

  • Olive oil for cooking

Instructions

  1. In a medium bowl, mix water, olive oil, Greek yogurt and sourdough discard.
  2. In a large bowl, mix all-purpose flour, sugar and salt. Add the wet mixture, and mix until dough is formed. You can do it by hand, or you can use a stand mixer if preferred.
  3. Cover bowl with plastic wrap or a damp warm towel to prevent dough from drying out. Let it rest on a warm spot for 2 hours. Dough won’t rise much, don’t sweat over it.
  4. Divide into 6 pieces. Let them rest for 10 minutes more.
  5. In a clean and lightly floured surface, roll out each piece into circles that are about 1’4″ thick. It doesn’t need to be a perfect circle.
  6. Preheat pan/skillet that will be used for cooking. Use high heat.
  7. In the pan, drizzle a bit of olive oil (I use about 1 teaspoon), and cook for about 1 minute on each side.
  8. You can brush the top with olive oil before flipping the bread.
  9. Serve while still warm for the best result.

Notes

Storage:

Store leftovers after cooled, in an airtight container or bread keeper, at room temperature. It’s good for up to 3 days.

Vegan version: substitute greek yogurt for vegan greek yogurt.

Make it overnight:

Prepare the dough and leave it resting for 1 hour outside the fridge.

Before storing into the refrigerator, make sure the dough is completely covered with plastic wrap or similar, to prevent int from drying out.

You can store it in the fridge overnight, or for about 3 days.

Leave dough at room temperature for 1 hour before resuming recipe.

Tips:

Rolling pin: you can use a rolling pin or any clean bottle for rolling the dough open. You can also do it by hand, stretching the naan instead of rolling it.

Rolling out is easy: be sure to flour the surface so dough doesn’t stick when opening, and no need to aim for perfect circles. If you don’t have a rolling pin, any clean bottle can be used instead of it.

Preheat: start cooking into a preheated pan/skillet for this recipe to work. Dough needs a hot surface as soon as it hits the pan.

Sticky dough: this dough is not dry, but it shouldn’t be sticky. Watch the video to see how it should look like before the rise, and if your dough is sticking too much, add a bit more of flour. I suggest adding 1-2 tablespoons, mixing/kneading until incorporated, checking and repeating if necessary.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:

Calories: 169Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 206mgCarbohydrates: 23gFiber: 1gSugar: 2gProtein: 3g

Nutrition information is an estimate only and will vary depending on the substitutions made and/or brands used.

Did you make this recipe?

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