Homemade Sourdough Naan

You just mix everything together, let it rise overnight, and cook it in your regular cast iron skillet. Stuff with leftover chicken and whatever veggies you’ve got in the fridge for the perfect portable lunch, or just tear off pieces to scoop up your favorite curry or hummus. We always make it with butter chicken.

As with most sourdough recipes, you must have patience! This recipe uses discard, but it will rise! Just give it time.

Ingredients and Tools You’ll Need

Your starter does not need to be fed for this. If you don’t have a cast iron skillet, you can use a heavy-bottomed stainless steel skillet or grill if you don’t have one.

This makes 8 servings, but you can easily double or triple this recipe. You can make adjustments in the recipe card at the bottom of this post.

Equipment

• cast iron skillet
• Baking Sheet
• Parchment paper

Ingredients

• ½ cup sourdough discard
• 2 ½ cups all-purpose flour
• ½ cup milk
• ¼ cup plain yogurt
• 1 tablespoon vegetable oil
• 1 ½ teaspoons salt

Optional Garnish

• Olive oil or melted butter
• parsley
• flaky salt

Instructions

Step One: Make The Dough

Grab a big bowl and dump in your sourdough discard, milk, yogurt, and oil. Just mix it all together until it looks like… well, a wet mess. That’s exactly what we want.

Now add your flour and salt. Here’s where it gets a little annoying – use a wooden spoon and start mixing everything together. It’s gonna look shaggy and weird at first, but keep going. If you’re struggling to get all that flour incorporated (and you probably will), just dump the whole thing onto your counter and knead it in with your hands. Way easier.

Step Two: Long Rise

Once it’s all mixed up, spray a clean bowl with some cooking spray and plop that dough right in there. Cover it with plastic wrap and then… wait. Let it sit on your counter for 8-12 hours until it doubles. I usually just make this before bed and deal with it in the morning.

Step Three: Divide And Shape

When your dough has puffed up nice and big, turn it out onto your counter and cut it into 8 pieces. Don’t stress about making them perfect – we’re not running a bakery here. Let those pieces rest for 30 minutes. (Perfect time to clean up that flour explosion on your counter.)

Now comes the fun part – roll each piece out to about ¼ inch thick. Sprinkle a little flour on your counter so they don’t stick. I just eyeball the thickness, but if you’re a perfectionist, go ahead and measure.

Step Four: Cook

Heat up your cast iron skillet over medium heat. Once it’s hot, cook each naan for about 3-5 minutes per side. You’ll see bubbles forming and some nice brown spots – that’s your cue to flip.

If you want to get fancy (and you should because it makes them taste SO much better), brush the tops with melted butter or olive oil while they’re still warm. Sprinkle on some flaky salt and parsley if you’ve got it.

Serving & Storing

Serve with hummus, Greek yogurt, spinach dip with parmesan, or curry.

Store in an airtight container on the counter for up to 3 days, or in the fridge for 5 days.

Freeze individually wrapped naan in a freezer-safe bag for up to 3 months. Thaw frozen naan at room temperature or warm it in a skillet or oven before serving.

Questions and Troubleshooting

More Sourdough Recipes To Try

Try these recipes that are a little different from your typical bread.

• These sourdough cheddar crackers taste just like Cheez-Its!
• Sourdough pitas are made the same way as the naan, and are great to use for lunches.
• Soft and chewy, and everyone loves them – make sourdough pretzels.
• These no-roll sourdough crackers are the perfect way to make something out of nothing. Plus, you can put any toppings you want on them.

Printable Recipe