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This Sourdough Naan Recipe makes a soft, pillowy, and flavorful flatbread that pairs perfectly with soups, curries, or even as a base for pizza or wraps.
The sourdough discard adds a subtle tang and extra chewiness, while the yogurt keeps it tender and rich. Cooked in a hot skillet until puffed and golden, this homemade naan feels just like something you’d get at your favorite restaurant—only fresher!
If you love using your sourdough discard in creative ways, don’t miss my soft and flexible Sourdough Tortillas, classic and cozy Sourdough Irish Soda Bread, and crispy Sourdough Discard Crackers. Each one is an easy way to reduce waste and enjoy the amazing flavor sourdough brings to simple recipes—this naan fits right in as another must-make sourdough baking favorite!
Why You’ll Love This Sourdough Naan Recipe
- Soft and Chewy Texture: The combination of sourdough discard and yogurt creates perfectly tender naan every time.
- Quick and Simple: No long rise or yeast needed—ready in under an hour!
- Versatile and Freezer-Friendly: Enjoy fresh or freeze for later to use with meals all week.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
Here are the some of the simple ingredients that make this homemade sourdough naan amazing:
- All-Purpose Flour: The base of the dough for structure and softness.
- Sourdough Discard: Adds a light tangy flavor and extra chew.
- Greek Yogurt: Plain yogurt keeps the naan soft and tender with a slight richness.
- Olive Oil: Adds fat for flavor, moisture, and golden-brown spots.
- Baking Powder & Salt (combined): Helps with rise and enhances flavor.
How to Make Sourdough Naan
Step 1: In a large bowl whisk together the flour, baking powder, and salt. Add the sourdough discard, yogurt, and olive oil to the dry ingredients (Photo 1) and mix together using a dough whisk or wooden spoon until the mixture comes together. The dough will look on the drier side and fall apart somewhat easily (Photo 2).
Step 2: Scoop the dough out onto a clean surface and begin to knead the dough for 2 to 3 minutes until the dough has completely come together and is one ball of dough (Photo 3). If your dough ball is still crumbly, add a 1/2 teaspoon more of olive oil and continue to knead until you have a cohesive ball of dough.
Step 3: Shape the sourdough naan dough into a disc and, using a bench scraper or knife, cut the disc into 8 equal pieces (Photo 4). Roll each piece into a ball and cover them with a dish towel to rest for 20 minutes.
Step 4: After 10 minutes of the dough resting, heat up your cast iron skillet on medium-low heat. You want the skillet to be heated through.
Step 5: Take each ball of dough and use a rolling pin or your hands to flatten the dough into a circle or oval shape (Photo 5).
Step 6: On one side of the dough lightly brush olive oil so that the entire flattened piece of dough is covered and then gently place it into your cast iron skillet oil side down (Photo 6).
Step 7: While the first side is cooking, brush the side facing up with olive oil.
Step 8: After about 1 minute and once the dough begins to bubble slightly, use a spatula and flip the dough over. Cook for about 1 minute or until you can see that the underside of the dough has golden brown and dark brown marks (Photo 7).
Step 9: Remove from the skillet and place the cooked naan on a cooling rack (Photo 8).
Recipe Tips
- You can use an active starter instead of sourdough discard in this sourdough naan bread recipe.
- There’s no need to oil the skillet since you are already brushing oil on each side of the dough as you cook it.
How to Store
Store naan in an airtight container on the counter for up to two days. Sourdough naan is best eaten the same day.
It can also be frozen for up to 2 months. If freezing, allow it to cool to room temperature and then package it into a freezer-safe airtight container.
More Sourdough Discard Recipes
- Sourdough Discard Crackers
- Sourdough Discard Rolls
- Sourdough Cheddar Biscuits
- Overnight Sourdough Biscuits
- Sourdough Discard Focaccia Pizza
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Naan
Ingredients
- 2 cups all purpose flour, (about 259 grams)
- 1 teaspoon baking powder, (about 4 grams)
- 1 teaspoon fine sea salt, (about 6 grams)
- 1 cup sourdough discard, (about 244 grams)
- 1/2 cup full fat plain Greek yogurt, (about 118 grams)
- 1 tablespoon extra virgin olive oil, + more for cooking
Instructions
- In a large bowl whisk together the flour, baking powder, and salt. Add the sourdough discard, yogurt, and olive oil to the bowl and mix together using a dough whisk or wooden spoon until the mixture comes together. The dough will look on the drier side and fall apart somewhat easily.
- Scoop the dough out onto a clean surface and begin to knead the dough for 2 to 3 minutes until the dough has completely come together and is one ball of dough. If your dough ball is still crumbly add a 1/2 teaspoon more of olive oil and continue to knead until you have a cohesive ball of dough.
- Shape the dough into a disc and using a bench scraper or knife, cut the disc into 8 equal size pieces. Roll each piece into a ball and cover them with a dish towel to rest for 20 minutes.
- After 10 minutes of the dough resting, heat up your cast iron skillet on medium low heat. You want the skillet to be heated through.
- Take each ball of dough and use a rolling pin or your hands flatten the dough into a circle or oval shape.
- On one side of the dough lightly brush olive oil so that the entire flattened piece of dough is covered and then gently place it into your cast iron skillet oil side down.
- While it is cooking, brush the side facing up with olive oil.
- After about 1 minute and once the dough begins to bubble slightly, use a spatula and flip the dough over. Cook for about 1 minute or until you can see that the underside of the dough has golden brown and dark brown marks.
- Remove from the skillet and place the cooked naan on a cooling rack.
Notes
- You can use an active starter instead of sourdough discard in this sourdough naan bread recipe.
- There’s no need to oil the skillet since you are already brushing oil on each side of the dough as you cook it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
