clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough discard naan with butter

Sourdough Discard Naan

  • Author: Mikyla
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 6 1x
  • Category: Breads
  • Method: Skillet
  • Cuisine: Indian
  • Diet: Hindu


Perfectly soft sourdough discard naan! This easy recipe goes great with curry and is even made dairy-free for a healthy flatbread option!


  • 1 tablespoon organic cane sugar
  • 2 1/4 teaspoon active dry yeast
  • 1/4 cup unfed sourdough discard
  • 2 tablespoon non-dairy unsweetened yogurt
  • 1 cup oat milk, warm
  • 1 teaspoon salt
  • 1 3/4 cup + 1 tablespoon all-purpose flour 
  • 1 teaspoon garlic powder 


  1. Separate the sourdough discard before feeding your start into a separate bowl.
  2. Combine the warm milk, sugar, and yeast in a large bowl and allow to sit for 5 minutes to activate. 
  3. Add in sourdough starter, and room-temperature yogurt until smooth.
  4. Add the flour, garlic powder, and salt to the liquid mixture and stir to combine to a shaggy, somewhat tacky dough.
  5. Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours. You will know that it is done proofing when you can gently dent the dough with your knuckle and it springs back. If your house is warmer, this could take less time. If your house is colder, it may take more time.
  6. Dump out on a lightly floured counter and knead for a minute or two, until smooth. You shouldn’t need to add much extra flour if any to make it not stick to your hands. It will still be tacky but not overly sticky.
  7. Preheat a heavy cast-iron skillet over medium-high heat.
  8. Divide the dough into 6 pieces and roll each piece into about 1/4″ thickness. Use a small amount of flour on your counter and on your rolling pin to help you roll the dough out. The dough will be tacky to slightly sticky, but you should be able to easily work with it with the addition of a little flour.
  9. Brush one side with melted butter or oil and place butter-side down on the skillet.
  10. Cook for about a minute, or until the dough starts to bubble and release from the skillet.
  11. Brush the other side with melted butter and flip.
  12. Cook for an additional minute to 3 minutes until golden brown in color.
  13. Transfer to a plate and cover with a cloth to keep warm or store in the oven with just the oven light on until ready to serve.
  14. Repeat with remaining pieces of dough, serve, and enjoy!


Store in an air-tight container in the fridge for up to 3 days.

Reheat on a hot skillet for a few minutes on each side.


  • Serving Size: 1 piece of flatbread
  • Calories: 230
  • Fat: 8
  • Saturated Fat: 4
  • Carbohydrates: 35

Keywords: flatbread, naan, sourdough, sourdough discard, indian bread,