Sourdough Naan Recipe (2024)

May 29, 2020 · Updated August 14, 2023

4.17 from 24 votes

37 Comments

· by Amanda Gajdosik

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This easy sourdough naan flatbread recipe is made using sourdough starter discard and doesn’t require yeast! Plus, it’s brushed with melted butter and sprinkled with garlic, what more could you want?

If you’re new to sourdough starters or baking with a starter, this is a great recipe to try! (Says the woman who has yet to make an actual loaf of bread with her two-year-old starter…)

Ingredients you'll need:

Sourdough discard (what is removed from the starter before feeding)
Whole Milk
Greek Yogurt (or Sour Cream)
Flour
Salt
Baking Powder
Butter (for serving)
Garlic (for serving)

I still haven’t gotten up the nerve to bake a loaf of sourdough bread, even though I have two simple recipes that are, in theory, “fool proof.” That’s because they’ve never been attempted by me. I’m not good with yeast. I’ve mentioned this before and I’ll mention it again (and again and again). The whole reason I’m attempting this starter situation is because I want to be better with yeast.

To that end – I made this sourdough naan recipe using discard! There isn’t actually any yeast in it – but it does the proofing and the resting and the rising of yeasted dough.

How to make this Sourdough Discard Naan Recipe:

Whisk together the dry ingredients.
Whisk together the wet ingredients.
Combine the dry and the wet ingredients.
Let the naan dough rise a first time in a warm space.

Turn out the dough and knead it gently.
Divide into four equal pieces.
Roll out on a lightly floured surface.
Cook in a hot, DRY skillet to get those characteristic sourdough naan bubbles.
Brush with melted butter, sprinkle with garlic and chopped herbs.

It’s still a miracle to me that I’ve managed to keep my starter alive for over two years. It still happily eats when I remember to feed it (even if that hasn’t happened for six months). It makes delicious chocolate chunk blondies and muffins and, of course, this naan recipe. All without yeast! The wonders of sourdough starter!

Ways to serve naan bread:

As a side to chicken tikka masala (or any other delicious Indian dish!)
Sliced with a side of hummus.
As the crust of personal pizzas!
As the wrap part of a Chicken, Bacon, Ranch Wrap (or any other wrap, actually).

Watch the recipe video!

Print Recipe

4.17 from 24 votes

Sourdough Discard Naan Recipe

This easy sourdough naan flatbread recipe is made using sourdough starter discard and doesn’t require yeast! Plus, it’s brushed with melted butter and sprinkled with garlic, what more could you want?

Prep Time5 minutes mins

Cook Time20 minutes mins

Resting Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Appetizer

Cuisine: Indian

Keyword: Bread Making, naan, sourdough, sourdough starter

Servings: 4

Calories: 241kcal

Author: Amanda Gajdosik

Ingredients

½ cup sourdough starter discard
¼ cup whole milk warmed slightly
2 tablespoon full fat Greek yogurt or sour cream
1 ½ cups all-purpose flour divded
½ tsp. baking powder
Pinch of salt
1 tablespoon melted butter
1 tablespoon minced garlic

Instructions

In a large measuring cup, whisk together the starter, milk, and Greek yogurt.
In a separate bowl, whisk together 1 cup of the flour, baking powder, and salt.
Pour liquid ingredients into dry and whisk until a loose, somewhat sticky dough is formed. If dough seems too sticky, add additional flour, 1 tablespoon at a time. Dough is ready when it is tacky but not sticky. Cover with a clean dish towel and let rest in a warm place for 1 – 2 hours.
Turn dough out onto a lightly floured surface and knead until smooth, about three minutes. Cut into four equal pieces.
Using a lightly floured rolling pin, roll out each piece of dough into a circular/oval shape. Cover again with a dishtowel and let rest for five to ten minutes.
While the naan rests, preheat a large griddle over medium-high heat. One by one, place the shaped naan onto heated surface. Cook for three to four minutes on one side, dough should puff up and form bubbles, kind of like pancakes. Flip over and cook for three to four minutes more. Repeat process with remaining dough.
While naan is still warm, brush with melted butter and sprinkle with additional salt, fresh garlic, chopped parsley or other seasonings, if desired.

Video

Notes

Fed or active sourdough starter can also be used in this recipe, if desired.
Recipe adapted from My Kitchen Addiction

Nutrition

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Reader Interactions

Comments

Leave a rating and review!

Lynn says
July 14, 2023 at 10:04 pm
Hi! I would love to try this but don’t want to use milk. Can I use almond or coconut milk for this recipe?
Reply
- Amanda Gajdosik says
  July 15, 2023 at 6:25 pm
  Hi Lynn,
  I don't know as I've never tested it with a milk substitute. If you're going to use a milk alternative I would suggest coconut milk or coconut cream as it contains fat so you won't lose that part of the recipe!
  Thanks,
  Amanda
  Reply
monique macdonald says
February 12, 2022 at 5:17 pm
What do I do with the leftover 1/2 cup of flour?
Reply
- Amanda Gajdosik says
  April 05, 2022 at 7:33 pm
  Hi Monique, that extra half cup is meant to be used *just in case* - not every sourdough starter is the same - some are runnier than others. In step 3 of the recipe, I explain what to do with that extra 1/2 cup. "Pour liquid ingredients into dry and whisk until a loose, somewhat sticky dough is formed. If dough seems too sticky, add additional flour, 1 tablespoon at a time. Dough is ready when it is tacky but not sticky. Cover with a clean dish towel and let rest in a warm place for 1 – 2 hours." It's all about the feel of the dough. If you don't require the extra flour because of how hydrated your starter is, there's no need to use it. Hope this helped!
  Reply
Wendy Graham says
January 10, 2022 at 7:13 pm

I have only recently re-visited sourdough, having lived through the pervasive but short lived "Friendship Bread" craze during the 80's and receiving starter from my daughter for this past Christmas-the gift that keeps on giving! The difference between using sourdough of 30 plus years ago and now is the benefit of having access to amazing recipes like this one online. This naan is so good, easy to make, and uses discard-no need to throw away or compost that. I am loving it as a personal pizza with pesto or pizza sauce. Thank you, Amanda!
Reply
- Robin Skiff says
  April 25, 2022 at 9:22 pm
  FYI, if you liked the friendship bread, I've found that if you culture your sour-dough starter according to the friendship bread recipe (equal parts milk, sugar & flour), it makes the friendship bread just fine! You don't have to wait for some Amish grandma to start sending it around any more, lol.
  Reply
Seth says
August 30, 2021 at 1:00 am

We've been eating a lot of chicken Tikka masala lately and always serve it with this naan! 10/10!
Reply
Megan Littlejohn says
April 25, 2021 at 6:26 am

I recently bought a starter on a trip to San Fransisco. I have kept it fed and happy and finally am using it this weekend. My first creation was this naan. I had to make a couple substitutions. I only had 2% milk and full fat sour cream so I used that. I used 1/8 tsp salt and i may increase it next time or lightly salt the surface after cooking as the recipe suggests because it could have used a little salt. I added a small dash (maybe 1/2 tsp) avocado oil to make up for missing fat from milk to dough. My starter was quite active and rose beautifully. The slight sour taste was nice and mild. I used 1/4 tsp granulated garlic mixed in with the dry ingredients. I let the dough stay sorta sticky and only floured as much as i needed to keep it manageable. Pressed out and stretched by hand because i don't have a rolling pin at this time.
Cooked in a 10 inch iron skillet. Tried cooking dry and with avocado oil. Cooking dry as instructed is best. So delicious. I'm adding chives to the dough next time. This is going to be a household staple! Ty for the great recipe.
Reply
- Amanda says
  May 01, 2021 at 1:30 pm
  I'm happy to hear it turned out so well Megan! Thanks for making my recipe 🙂
  Reply
Susi says
March 13, 2021 at 12:41 pm
See Also
Pandan Waffle Recipe (Bánh Kẹp Lá Dứa) - Hungry Huy

This was an easy, tasty way to use the discard I always feel guilty about throwing out. It is also a hot bread you can do in a few hours after work to have for dinner. Yummy, Thank you!
Reply
- Amanda says
  March 13, 2021 at 5:10 pm
  Oh I am so happy to hear that! Thanks so much for enjoying <3
  Reply
Jessica says
February 15, 2021 at 5:32 am
Looking forward to trying out this recipe later this week! I do need to say this though, sourdough starter IS yeast! It’s made of wild yeasts from the air. So when you say, “all without yeast!” You’re actually using the most naturally occurring yeasts 🙂
Reply
- Amanda says
  February 16, 2021 at 3:06 pm
  Yes, of course! I should say "without additional yeast." I sure hope you enjoy the recipe!
  Reply
Rita says
December 09, 2020 at 1:56 pm
I hate just throwing out starter, so I found this recipe; definitely a keeper, even my husband raved and he will eat pretty much anything I put in front of him - he doesn't cook at all and appreciates the fact that I love to. Super easy to make and delicious - I planned an Indian meal around the Naan - lentil madras, basmati rice, garnished with cherry tomatoes from my garden (still have a few - hasn't reached freezing weather here yet) and parsley. Yum! BTW...I received my starter from Cultures for Health just a couple of days ago and now I know how starter should really look and smell; it was live and liquid and I had to use it right away - it worked exactly as described.
Reply
- Amanda says
  December 09, 2020 at 10:07 pm
  Oh Rita I am so happy to hear you enjoyed the recipe! And your husband too! And fresh tomatoes in December?! What a dream! Thanks for commenting 🙂
  Reply
Workin Mama says
October 13, 2020 at 6:45 pm
What does the yogurt do in the recipe? Is it just for flavor / texture, or does it play a different role. I only have vanilla yogurt, which may work (but maybe make it too sweet). I also have plain cream cheese.
Reply
- Amanda says
  October 14, 2020 at 7:51 pm
  Hey Workin Mama! The yogurt does a few things - it adds flavor, yes. That tangy, creaminess from a whole-milk yogurt. But! It also adds fat which lends moisture to the dough. Vanilla *may* work, but you're absolutely correct that it will change the entire flavor of the dish. I think you're best using the cream cheese - or even sour cream if you have it!
  Reply
Stacey says
October 12, 2020 at 2:25 am
Can I make the dough the night before and put it in a bowl in the refrigerator? I'd like to make them fresh tomorrow
Reply
- Amanda says
  October 13, 2020 at 4:06 pm
  Hi Stacey! You can absolutely make the dough ahead of time, but just note that you'll want to let them rise twice as long (if not longer), because the starter will be sluggish from the cold! Enjoy!
  Reply
Wendy Tran says
October 07, 2020 at 5:47 pm
Hi! I am looking forward to using this recipe!! I am wondering though does it have to be whole milk or can it be 2%? Thank you 🙂
Reply
- Amanda says
  October 08, 2020 at 8:28 pm
  Hi Wendy! I've never tested the recipe with 2% milk. I imagine it would turn out very similar to the original (there will just be less fat in the recipe), but don't recommend trying it with anything lower fat than 2%. Let me know how it turns out!
  Reply
Gavin says
August 27, 2020 at 9:26 pm
Do you have the measurements in grams?
Reply
- Amanda says
  August 27, 2020 at 9:36 pm
  Hi Gavin! They are: 100g starter, 123g milk, 30.6g yogurt, 192g flour, pinch of salt, 14.2g butter, 8.6g garlic. Hope this helps! If you ever encounter a recipe without gram measurements, a simple google search will help you convert! That's what I've done before. Also, my starter is relatively loose, so you may need to add a pinch or two of extra flour to get the dough to combine. Just FYI. Happy making 🙂
  Reply
Ti says
July 27, 2020 at 5:08 pm
I made this last night 7/26/20. Turned out really good, was fluffy. I would not expect airy in a quick rise, although I let mine rise room temp for 2 hrs then put in the fridge to stop it so I could work outside. I did need to add more milk to get it to be tacky and I am sure it is because of the discard, some could be different than another. I also made a yeasted naan to see the difference. The discard one was much fluffier and tastier.
Reply
- Amanda says
  July 27, 2020 at 5:26 pm
  I am so happy to hear you enjoyed it! I've let mine rise for over an hour too, just too see what happens (and also because I've forgotten about it!) and have always had success. You're absolutely right about moisture differences among starters. Every one is so unique!
  Reply
DLCS Management says
October 31, 2018 at 9:06 pm
My starter has been alive for about 3 weeks now and my first bread wasn’t fluffy or airy, but it was beautiful and tasty. My discard crackers and pancakes were great though, looking forward to trying your naans!
Reply
blainerestaurantreport says
October 25, 2018 at 6:04 am
How do you make the starter?
Reply
- Amanda says
  October 29, 2018 at 2:04 pm
  I was actually gifted it from a friend. But, if I'm not mistaken it can be made with flour and water and the wild yeast/bacteria in the air. I'd imagine there are instructions online!
  Reply
  - blainerestaurantreport says
    October 29, 2018 at 9:30 pm
    I saw this thing on tv one time. Some place was still making bread with a starter that came over from Europe in the 1840s!
  - DLCS Management says
    October 31, 2018 at 9:07 pm
    I’ve got a link to A blog and video of the Zero Waste Chef on my blog, I made my starter based on her tips.
  - Marie says
    August 04, 2020 at 5:39 pm
    I got my starter from King Arthur Flour.....excellent!
  - Bill says
    September 19, 2020 at 6:33 pm
    Can this be frozen? I’ve tried this recipe and will use it often.
  - Amanda says
    September 19, 2020 at 7:03 pm
    Hi Bill, so happy to hear that! Yes, it can be frozen. When it is fully cool, wrap it tightly in plastic wrap and then aluminum foil. I like to throw it in a ziploc bag too, if I know I won't be using it for awhile. Defrost in the fridge overnight and then warm it up on a dry skillet or in the oven!

FAQs

Why is sourdough bread not fattening? ›

Sourdough bread's fiber, potassium, phosphorus, and sodium content all support a heart-healthy diet. The soluble fiber found in sourdough bread binds to dietary cholesterol in the small intestine, helping pass this fat through the system instead of absorbing it.

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Why do you put yogurt in naan bread? ›

Yogurt: Plain Greek yogurt holds the naan dough together and ensures a tender texture. Make sure you get authentic Greek yogurt and not Greek-style yogurt.

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Why is sourdough bread easier on your stomach? ›

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

Keep Reading ›

Is yeast or baking powder better for naan? ›

Other variations do exist which may utilise self raising flour or baking powder/baking soda. However I strongly stand by yeast when it comes to making a good quality naan. It's the best raising agent for flavour development, especially when cold proving is involved.

Explore More ›

Is sourdough bread good for belly fat loss? ›

Not only that, but sourdough bread is higher in fibre than some other types of bread making it stand out when it comes to potential ties with weight loss. High levels of fibre in diets have been linked to weight loss, with fibre-rich foods usually helping you feel and stay full for longer.

Find Out More ›

Can I eat sourdough while trying to lose weight? ›

Conclusion: When it comes to weight loss and gut health, sourdough bread can be a valuable addition to your dietary plan. While not gluten-free, sourdough bread's fermentation process may make it easier to digest for some individuals.

Learn More ›

Why do you sprinkle water on naan bread? ›

you put it on naans to keep them soft.

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Is naan healthier than bread? ›

Naan made from whole grain, sourdough, rye, or other grain alternatives is richer in dietary fiber than those made with enriched flour or refined grains. Fiber helps to maintain bowel health and regulates bowel movements.

View Details ›

Can I use Greek yogurt instead of plain yogurt for naan? ›

You can use a 2% or fat-free Greek yogurt, your bread may just not be as pillowy soft.

Read The Full Story ›

Is it okay to eat sourdough bread every day? ›

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

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How inflammatory is sourdough bread? ›

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

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Is sourdough bread good for bowels? ›

Studies have shown that these types of gut bacteria help with functions such as regulating your stool and providing vitamins and nutrients to your intestine. Similar to pieces of a puzzle, these kinds of bacteria are all needed to maintain a healthy gut — which consuming sourdough bread can help with.

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Do Indian restaurants use yeast in naan? ›

About Naan

In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.

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Can you let naan rise overnight? ›

It was handy to discover that the naan recipe can be made ahead, refrigerated overnight and cooked up the next day – and it's 100% perfect. It's just as fluffy and soft. With the added bonus of even better flavour in the bread because as with many yeast breads, flavour develops with time!

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Why isn't my naan puffing up? ›

You need a high enough heat for the baking powder to start reacting and producing gases, and also for the water content in the dough to transform into steam – both of which contribute to the puffing action and bubble formation. If your heat is too low, the naan bread will dry out before bubbles start forming.

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Why is sourdough bread better for weight loss? ›

A high-fiber diet reduces your body's production of insulin and smoothes out blood sugar levels. Which helps you feel full longer, cuts back on cravings, and makes you less likely to overeat. The fermentation process makes sourdough act like it's got more fiber than any other bread.

Can I gain weight with sourdough bread? ›

Whole grain sourdough bread is a great option for weight loss, since this type of sourdough has little to no sugar and fat, while also having increased protein and fiber.

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What's the best bread for weight loss? ›

The best bread for weight loss is a bread that is the most filling and contains the least unnecessary calories. When shopping, look for options that contain the lowest amount of added sugar and the highest amount of fiber. This combination for the best weight loss bread is usually 100% whole grain bread.

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Is sourdough the lowest calorie bread? ›

If you're watching your calorie intake, sourdough bread can be a smart choice. Compared to some other bread varieties, sourdough generally has a lower calorie count. How many calories in a slice of sourdough bread? A typical slice of sourdough bread contains around 120-140 calories.

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