There’s something magical about pulling a warm, pillowy flatbread off the skillet and watching it puff into a cloud of steam. You’d know if it’s a weekly delight at your dinner table. But, today I’ll share with you my version that instantly upgrades this skillet flatbread to a timeless, tangy sour dough naan bread.

As someone who’s obsessed with finding ways to implement waste-to-resource practices in her kitchen and other aspects of life, using sourdough discard to create this recipe has become my go-to lately. 

This recipe is an upgrade of my original, easy 3-ingredients naan bread recipe that you’ll love!

For weeknight dinners, weekend feasts, and everything in between, my family and friends have had a fair share of my renowned Mediterranean naan bread pizza and this sourdough naan bread. Now it’s your turn.

It’s forgiving, requires no fancy equipment, and pairs with literally anything: curries, dips, or even just a swipe of garlic butter. I’ll share my personal favorite after the main recipe, somewhere at the end (last FAQ), so stick around. 

Why You Will Love This Recipe (There’s More Than Taste To It!)

This naan is a gateway to transforming your sourdough discard into something so good, you’ll wonder why you ever let that starter sit lonely in the fridge. Here’s why this recipe is about to become your new best friend:

1- It’s Zero Waste

This recipe uses the sourdough discard straight from the fridge, unfed and unbothered. This makes the recipe both eco-friendly and budget-friendly.

2- It’s Just Your Pantry Away

Flour, milk, yogurt, oil…chances are, you’ve got these staples already. No hunting for obscure ingredients or last-minute grocery runs. (Though you can swap in oat milk or coconut yogurt if needed.)

3- It’s Quick

This recipe doesn’t demand days of attention. If you mix the ingredients in the morning, the dough will rise and be ready to use by night.

Ingredients

No fancy stuff here; just simple staples that, when combined, create something way bigger than the sum of their parts.

Unfed Sourdough Starter

That jar of sourdough discard you’ve been guilt-storing in the fridge? This is its redemption arc. Unfed starter adds a subtle tang and helps the dough rise without yeast.

If your starter’s been neglected for a week, even better, since it’ll give the naan a deeper flavor.

All-Purpose Flour

This will make your base and the whole naan. All-purpose flour keeps things light and chewy, but if you want a heartier vibe, swap in half of it with whole wheat flour. Just know that more whole wheat = denser naan.

Milk

Whole milk adds richness, but I’ve made this with almond milk and coconut milk as well. Here’s a tip I follow religiously: use lukewarm milk to wake up the starter. Cold milk slows things down.

Plain Yogurt

It’s important because it tenderizes the dough. Greek yogurt gives extra thickness, but regular plain yogurt (or even sour cream) works too. If you are vegan, a dollop of coconut yogurt does the trick.

Oil or Butter

Oil keeps the dough soft and pliable. I use olive oil, but melted butter or avocado oil are great substitutes. If you’re feeling indulgent, brush the cooked naan with garlic butter later.

Sea Salt

Don’t skip this. Salt balances the sourdough tang and amps up the flavor. If using table salt, reduce to 1 tsp because it’s saltier by volume.

Step-By-Step Instructions

1- Start by mixing all the wet ingredients and dry ingredients in 2 separate bowls. I found this separation of dry and wet ingredients to be the best trick ever for any type of dough or baking recipe.

Mix with your hands or a spatula until no dry bits remain. 

2- The dough will be stiff; this is normal! Cover with plastic wrap and let it rest at room temperature until doubled in size. The time will vary based on your room temperature. It takes 8 hours for my 68°F/20°C kitchen.

3- Turn the dough onto a clean surface and divide it into 8 equal balls (~78g each). Roll each into a smooth ball, then cover with a kitchen towel to prevent drying.

4- Heat a cast iron skillet over medium-high heat for 10-15 minutes. You don’t need oil but it’s a personal choice. I like to pour ghee over everything, including my naan.

5- Instead of multitasking, work one ball at a time. Roll each into even circles. Lay it on the hot skillet. Cook for 1-2 minutes until bubbles form, flip, and cook for another couple of minutes.

6- For maximum puff, flip it back to the first side and watch it balloon up! Transfer to a plate and repeat with the rest of your dough balls.

Pro Tips For Perfect Naan

Tip # 1 To Avoid Sticky Dough

This dough starts stiff but relaxes as it ferments. If it’s sticking to your hands when shaping, lightly wet your palms or dust them with flour. Too much flour will make a tough naan, so tread lightly.

Tip # 2 About Perfect Roll

Aim for the thickness of your phone’s charging cable. Too thick, and the naan won’t puff; too thin, and it’ll crisp up like a cracker (still edible, but not pillowy). If you’re struggling, let the dough rest for 5 minutes after shaping, it’ll relax and roll easier.

Tip # 3 About Maintaining Skillet Temperature

Medium-high heat is your sweet spot. Too low, and the naan dries out; too high, and it burns before cooking through. Test the heat with a sprinkle of flour. If it browns in 10 seconds, you’re golden. But I know most of your mommies would simply take the direct hand placement test. Stop doing that!

FAQs

When is the perfect time for the first flip?

Wait for bubbles to form on the surface before flipping (about 1-2 minutes). If you peek too early, you’ll tear the dough. And that first flip is oddly satisfying, like flipping a pancake but with more drama.

What if my naan doesn’t puff?

The first one never puffs as much. The trick is to adjust the heat of the skillet and thickness of your dough, both of which I have already discussed. Then nibble on it while cooking the rest. 

Can I make this garlicky?

Melt 2 tbsp butter with 1 minced garlic clove and a pinch of salt. Brush it on the hot naan right after cooking. It’s life-changing, like garlic bread’s softer, fluffier cousin.