How to Make Sourdough Discard Naan Bread in a Skillet

Craving warm flatbread but hate wasting sourdough discard? You can make delicious sourdough discard naan bread in a skillet in under an hour. This recipe turns leftover discard into soft, pillowy naan that cooks fast and pairs with curries, salads, or makes a perfect sandwich base.

You’ll learn what to mix, how to shape and cook each naan, and quick fixes if the dough’s too sticky or the bread won’t puff. Follow these easy steps and get ready for pin-worthy results your friends will ask about.

What You’ll Need for Sourdough Discard Naan Bread

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• Ingredients
  • 1 cup active room-temperature sourdough discard
  • 1 cup plain yogurt (Greek or regular)
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1–2 tbsp olive oil or melted butter
• Tools
  • Cast-iron or heavy skillet
  • Rolling pin or your hands
  • Measuring cups and spoon
  • Clean tea towel or plastic wrap

Tip: If your discard is very runny, add an extra 1–2 tbsp of flour. If it’s very stiff, thin it with a tablespoon of water.

Preparing Your Dough and Resting It

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1. In a bowl, whisk 1 cup discard and 1 cup yogurt until smooth.
2. Add 2 cups flour, 1 tsp baking powder, and 1 tsp salt; fold until a shaggy dough forms.
3. Drizzle 1 tbsp olive oil, then knead gently in the bowl for 1–2 minutes until it holds together.
4. Cover and rest 15–30 minutes at room temperature to relax the gluten.

Why rest? This short rest gives the gluten a chance to relax, so you’ll roll or stretch the naan without it snapping back. If you’re short on time, 10 minutes will still work.

Cook Sourdough Discard Naan Bread in a Skillet

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1. Heat a heavy skillet over medium-high until very hot (about 2–3 minutes).
2. Divide dough into 6 equal pieces. On a lightly floured surface, roll or stretch each ball into a 6–8 inch oval or circle.
3. Add to the dry skillet. Cook 1–2 minutes until bubbles form and the underside has golden spots.
4. Flip and cook 30–60 seconds more. Brush with melted butter or ghee and sprinkle with flaky salt, chopped cilantro, or garlic butter.

Warnings and pro tips:

• Hot skillet warning: Use tongs or a spatula to flip; the pan gets very hot.
• If the naan browns too quickly, lower the heat slightly.
• For extra puff, briefly cover the pan with a lid for the final 20 seconds.

Troubleshooting, Variations, and Storage Tips

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• Troubleshooting:
  • Sticky dough? Dust with a little flour and shape gently. Avoid adding too much flour or naan gets dense.
  • Naan not puffing? Make sure the skillet is hot and dough is rolled thin in the center.
  • Burned spots? Reduce heat and cook slightly longer per side.
• Variations:
  • Add 1/4 cup chopped herbs or 1/2 tsp cumin to the dough.
  • Swap yogurt for 1/2 cup yogurt + 1/2 cup milk for a tangier crumb.
• Storage:
  • Keep cooled naan in an airtight bag for 3–4 days in the fridge.
  • Freeze flat with parchment between pieces for up to 2 months. Reheat in a hot skillet or oven.

Sourdough discard naan bread is a quick, waste-free recipe that tastes like you spent hours. It’s perfect for weeknight meals, lunchboxes, or a cozy weekend spread.

Warm your plate, grab a swipe of garlic butter, and enjoy the soft, tangy bread you made from discard.

Pin this guide for your next cozy dinner! Save this for later and share with friends who love sourdough. Which variation will you try first?