Discard Sourdough Naan Bread

What you Need


  • 120 g Milk warm
  • 125 g Greek Yogurt
  • 150 g Sourdough Starter or sourdough discard (see notes)
  • 20 g Olive Oil
  • 400 g All Purpose Flour
  • 12 g Baking Powder
  • 10 g Salt

What To Do

  • Add milk, yogurt, olive oil and sourdough starter to a bowl and gently whisk to combine.
  • Then add flour, baking powder and salt to the bowl and pull together into a shaggy (dry) dough. Cover with plastic wrap and allow this dough to rest for around 30 minutes.
  • Once the dough has rested, use your hands to knead the dough in the bowl until it becomes a smoother, more elastic dough. Cover and allow the dough to rest for another 30 minutes.
  • Now scrape the dough out of the bowl onto your kitchen counter and knead vigorously until the dough becomes soft and elastic. You shouldn’t need additional flour (you really want to avoid adding any as it will toughen the dough). The dough will be slightly sticky, but you should be able to handle it without having dough stuck to your fingers.
  • Once the dough has been kneaded, place it in a bowl and cover with plastic wrap. Allow it to rest and ferment until it’s doubled. Placing it somewhere warm is ideal (see notes).
  • Once the dough has fermented, it’s time to shape the naan breads. To do this you need to divide the dough into 12 equal pieces (you can make bigger or smaller naan – just adjust your pieces to suit). I find using a scale means they are all the same and cook uniformly. The naan in my photos have been shaped into 68g dough balls. Allow the dough balls to rest for up to 30 minutes before you roll them out.
  • Now shape each dough ball into either a round or an oval – it’s really up to you! You can use a rolling pin if you like or you could just use your finger tips to shape. I find the easiest way is to shape each piece into a ball and then use your finger tips to flatten the ball out into a rough oval shape. You can then use a rolling pin to stretch the dough further or just stretch it with your hands.
  • Heat a cast iron skillet or fry pan on the stove top. You want it to be searing hot. Do NOT add any oil to the pan.
  • Cook until you see bubbles form on the top and then flip to cook on the other side. This will only take 30 seconds if your skillet is super hot.
  • Take the naan out of the skillet and brush with melted butter.
  • Repeat until all the naan are cooked.