Easy Sourdough Discard Naan (A Little Over One Hour of Rise Time!)
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Want to make sourdough naan, but don’t have time to let it sit and ferment for hours? This is my easy sourdough discard naan recipe that uses active dry yeast and rises in one hour, so now your dinner can be less stressful but still homemade.
Sometimes, you’re low on time and want to make something from scratch, but don’t want to wait hours for your dough to ferment. That was me this week as I was rushing between kids’ activities. So instead of making my sourdough garlic butter naan, I made my sourdough discard naan. This recipe is easy and fast. I think you’re going to love it!
This easy sourdough naan recipe pairs beautifully with butter chicken (what we had for dinner the night I made these!), pastas, soups, stews, as a wrap–truly, the possibilities are endless.
Check out these other sourdough sides:
Step-By-Step Instructions
Combine the warm water, sugar, and yeast. Cover and let sit for 5–10 minutes until foamy.
Add the flour, salt, sourdough discard, Greek yogurt, and olive oil. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
Place the dough in a bowl, cover, and let rise for 1–1½ hours, or until doubled.
Divide the dough into 8 equal portions and shape each portion into a ball.
Cover the dough balls and let them rest for 10–15 minutes.
Preheat a cast-iron skillet over medium-high heat. Combine the melted butter, garlic salt, and chopped parsley or cilantro. Roll each dough ball into a 6–7-inch round or oval.
Cook each naan for 1–2 minutes per side, until bubbly and golden brown.
Brush the warm naan with garlic butter and serve immediately.
Helpful Tips for the BEST Sourdough Discard Naan
- Avoid adding too much flour. The dough should be soft and slightly tacky. Too much flour can produce dry, dense naan.
- Let the dough rise until doubled. Focus on the appearance of the dough rather than the exact time, since warmer kitchens will produce a faster rise.
- Rest the dough balls before rolling. A 10–15 minute rest relaxes the gluten, making the naan easier to roll without shrinking.
- Thoroughly preheat the skillet. A hot cast-iron skillet helps the naan puff quickly and develop golden, lightly charred spots.
- Keep the cooked naan covered. Brush each piece with garlic butter, stack them, and cover with a clean towel to keep them warm and soft.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Digital kitchen scale
- Wooden spoon or dough whisk
- Clean kitchen towel
- Bench scraper or sharp knife
- Rolling pin
- Cast-iron skillet
- Small bowl
- Pastry brush
- Spatula or tongs
Storage
Store leftover sourdough discard naan in an airtight container or resealable bag at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat in a warm skillet, toaster oven, or microwave until soft and warm.
For longer storage, freeze the cooled naan with parchment paper between each piece in a freezer-safe bag for up to 3 months. Thaw at room temperature and reheat before serving.
Easy Sourdough Discard Naan
Ingredients
Sourdough Discard Naan
- 115 grams warm water about ½ cup
- 20 grams granulated sugar 1 tablespoon plus 2 teaspoons
- 7 grams active dry yeast 2¼ teaspoons
- 300 grams bread flour 2½ cups
- 10 grams fine salt about 1¾ teaspoons
- 100 grams sourdough discard or active sourdough starter about ½ cup
- 60 grams full-fat Greek yogurt room temperature (¼ cup)
- 25 grams extra-virgin olive oil 2 tablespoons
Garlic Butter
- 42 grams butter melted (3 tablespoons)
- 3 grams garlic salt ½ teaspoon
- 5 grams finely chopped fresh parsley or cilantro 1–2 tablespoons
Instructions
- Bloom the yeast. Add the warm water, granulated sugar, and active dry yeast to a large mixing bowl. Stir to combine, cover the bowl with a clean kitchen towel, and let the mixture rest for 5–10 minutes, or until the yeast looks foamy.
- Mix the dough. Add the bread flour, salt, sourdough discard, Greek yogurt, and olive oil to the yeast mixture. Mix until the ingredients come together into a shaggy dough.
- Knead the dough. Transfer the dough to a lightly floured work surface. Knead by hand for about 5 minutes, or until the dough is smooth and elastic. Add only a small amount of additional flour as needed to keep the dough from sticking.
- Let the dough rise. Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1–1½ hours, or until noticeably puffy and approximately doubled in size.
- Divide the dough. Turn the dough onto a lightly floured surface and divide it into 8 equal portions. Shape each portion into a smooth ball.
- Rest the dough balls. Cover the dough balls with a clean kitchen towel and let them rest for 10–15 minutes. While they rest, preheat a cast-iron skillet over medium-high heat.
- Make the garlic butter. In a small bowl, combine the melted butter, garlic salt, and finely chopped parsley or cilantro. Set aside.
- Roll out the naan. Working with one dough ball at a time, roll it into a round or oval approximately 6–7 inches in diameter. The naan does not need to be perfectly shaped.
- Cook the naan. Place the rolled dough in the hot, dry cast-iron skillet. Cook for 1–2 minutes, or until bubbles form and the underside develops golden-brown spots. Flip and cook the other side for another 1–2 minutes. Adjust the heat as needed to prevent burning.
- Brush with garlic butter. Remove the naan from the skillet and immediately brush the top with the prepared garlic butter. Repeat with the remaining dough, keeping the cooked naan covered with a clean kitchen towel so it stays warm and soft.
- Serve. Serve the naan immediately while it is warm and tender.
