Sourdough Naan (Sourdough Discard Flatbread)

Sourdough Naan, after cooked, on a wooden board.

5 from 84 votes

Sourdough Naan (Sourdough Discard Flatbread)

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 Time5

Cook Time2

Additional Time2

Total Time2 7

Course: Sourdough Bread

Cuisine: Indian

Servings: servings

Calories: 145kcal

Author: Tatiana Kamakura

Ingredients

¼ cup sourdough discard
¼ cup water
1 tablespoon Greek yogurt
2 tablespoon olive oil
1 ¼ cup flour
1 tablespoon sugar
½ teaspoon salt
Olive oil for cooking

US Customary - Metric

Instructions

In a medium bowl, mix water, olive oil, Greek yogurt and sourdough discard.
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, don’t sweat over it.
Divide into 6 pieces. Let them rest for 10 minutes more.
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.
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.
You can brush the top with olive oil before flipping the bread.
Serve while still warm for the best result.

Video

Notes

Storing:

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