Recipe

Sourdough Discard Naan Bread

Soft, pillowy skillet naan made with sourdough discard, finished with garlicky butter and those signature bubbly blisters.

By Matt Campbell

•

4.8

A stack of soft sourdough discard naan with charred bubbles and blistered edges on a wooden board beside a cast iron skillet, warm kitchen lighting

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If you keep a sourdough starter, you know the routine: feed it, love it, then stare at that jar of discard like, now what. This is one of my favorite answers. Sourdough discard naan is the kind of low-drama bread project that feels a little magical because it puffs, blisters, and goes chewy in all the right places without you babysitting yeast.

We are using discard for flavor and tenderness, not for a big rise. Baking powder plus a quick rest gives you that pillowy bite, and a ripping hot skillet does the rest. Finish with garlic butter and suddenly your weeknight curry situation looks like you tried harder than you did.

A hand brushing melted garlic butter over hot naan fresh from the skillet on a kitchen counter, close-up food photography

Why It Works

Soft and bendy with crisp edges: Yogurt and a bit of oil keep the crumb tender, and the skillet gives you that toasty finish.
That classic naan bubbling: High heat + a hydrated dough creates steam pockets that blister like restaurant naan.
Discard adds tang and depth: You get a subtle sourdough flavor that plays especially well with garlic butter.
No stand mixer required: This dough is friendly. Mix, rest, cook, eat.

Pairs Well With

Storage Tips

Keep It Soft

Room temp (best for 1 day): Cool completely, then store in a zip-top bag or airtight container. Add a paper towel if your kitchen is humid.
Fridge (up to 4 days): Wrap tightly so it does not dry out. Reheat before serving.
Freezer (up to 2 months): Freeze naan in a single layer, then stack with parchment between pieces in a freezer bag.

Reheating

Skillet: Medium heat, 30 to 60 seconds per side. This brings back the bubbles and the chewy edges.
Microwave: Wrap in a damp paper towel, 15 to 25 seconds for softness. Finish in a dry skillet if you want crisp spots.
Oven: Wrap in foil at 350°F for about 8 to 10 minutes.

Common Questions

Can I use unfed discard straight from the fridge?

Yes. Cold discard is totally fine here. If your discard is very thick, you may need a small splash of water when mixing to get a soft, slightly tacky dough.

Does the discard make it rise like yeast naan?

Not reliably. Discard can have some activity, but this recipe is designed to work even when your discard is sleepy. Baking powder provides the main lift.

Why is my naan tough?

Most commonly it is too much flour or overcooking. Aim for a dough that feels soft and a little tacky, and cook each piece just until blistered and cooked through. Also, rest time matters. It relaxes the gluten.

My discard is super sour. Will my naan taste too tangy?

It might. If your discard is older or very sharp, use fresher discard if you can. You can also add an extra teaspoon of honey or sugar, or lean on the garlic butter to balance the tang.

Can I make the dough ahead?

Yes. Mix the dough, cover, and refrigerate up to 24 hours. Let it sit at room temp for 30 to 45 minutes before shaping so it is easy to stretch.

Can I cook naan on a stainless steel skillet?

You can, but cast iron is easier for high heat and blistering. If using stainless, preheat well and lightly oil the pan to prevent sticking.

How do I get bigger bubbles?

Use a very hot pan, do not roll the dough too thin, and cook the first side until you see bubbles really inflate before flipping.

Any dairy-free options?

Yes. Swap the yogurt for an unsweetened dairy-free yogurt (coconut or almond work well). Use oil or vegan butter for the topping. The texture will be slightly different, but still delicious.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy nonstick skillet (10 to 12 inch)
Mixing bowl
Measuring cups and spoons
Dough scraper or sturdy spatula (helpful, not required)
Rolling pin (optional, you can stretch by hand)
Pastry brush for garlic butter

I started making this naan during a phase when my sourdough starter was basically a needy pet with opinions. I wanted the flavor payoff without committing to a full loaf, and naan hit the sweet spot. The first time it blistered in the skillet, I did that extremely mature thing where I stared at it like it was doing a trick. Now it is my go-to when dinner needs a carb that feels special, especially when there is garlic butter involved, which is always.

Sourdough Discard Naan Bread

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 55 minutes

Servings 8 naan

Ingredients

For the Sourdough Discard Naan

1 cup (240 g) sourdough discard (unfed is fine)
1/2 cup (120 g) plain yogurt, unsweetened (Greek or regular)
2 tablespoons olive oil (or neutral oil)
1 tablespoon sugar or honey
1 teaspoon fine salt
1 teaspoon baking powder
2 1/4 cups (270 g) all-purpose flour, plus more for dusting (based on 120 g per cup)
2 to 4 tablespoons water, as needed (discard varies)
Oil or ghee, for the skillet

Garlic Butter (highly recommended)

4 tablespoons (56 g) unsalted butter, melted
2 cloves garlic, finely grated or minced
2 tablespoons chopped cilantro or parsley
Pinch of salt

Variations

Garlic naan: Add 1 extra clove garlic to the butter, plus a pinch of chili flakes.
Cheese naan: 1 to 2 cups shredded low-moisture mozzarella or a mozzarella and cheddar blend.
Herb naan: Add 1 tablespoon chopped herbs (cilantro, chives, parsley) to the dough.

Instructions

Mix the Dough

In a large bowl, whisk together the sourdough discard, yogurt, oil, sugar, and salt until smooth.
Sprinkle in the baking powder and stir very well so it is evenly mixed in (no surprise bitter pockets later).
Add the flour and mix with a spoon or your hands until a shaggy dough forms. If it looks dry or crumbly, add water 1 tablespoon at a time until you have a soft, slightly tacky dough.
Knead in the bowl for 1 to 2 minutes until the dough looks cohesive. It should feel soft, not stiff.

Rest

Cover and let the dough rest for 20 to 30 minutes at room temperature. This relaxes the gluten so you can stretch it without fighting.

Shape

Turn the dough onto a lightly floured surface. Divide into 8 equal pieces.
Roll each piece into a ball. Keep them covered with a towel while you work so they do not dry out.
Roll or stretch each ball into an oval or round about 1/8 to 1/4 inch thick, roughly 6 to 8 inches across. Use as little bench flour as you can, and brush off excess flour before the skillet so it does not burn.

Cook on a Hot Skillet

Heat a cast iron skillet over medium-high heat until very hot. Lightly oil the pan (a thin sheen, not a puddle). If it is smoking heavily, lower the heat slightly. Cast iron does not play around.
Place one naan in the skillet. Cook 60 to 90 seconds on the first side until bubbles form and the bottom has browned spots.
Flip and cook 45 to 75 seconds more until the second side is blistered and the naan is cooked through. Adjust heat as needed so it browns without burning.
Transfer to a plate and cover loosely with a towel to keep warm. Repeat with remaining dough, oiling the skillet lightly as needed.

Garlic Butter Finish

Stir together melted butter, garlic, herbs, and a pinch of salt.
Brush the hot naan generously. Eat immediately or keep warm, covered.

Cheese Naan Option

After rolling a piece of dough, add 2 to 3 tablespoons shredded cheese to the center.
Fold the edges up to seal, pinch closed, then gently roll back out. Cook as directed. Some cheese may try to escape. Let it get crispy. That is the good part.

A cheese stuffed naan cooking in a cast iron skillet with melted cheese slightly oozing at the edge, close-up

Nutrition information is estimated.

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