14 Fluffy Sourdough Discard Naan Bread to Accompany Curry

You know that perfect curry night: fragrant spices, a saucy bowl, and something soft and tearable to scoop every bite. If you keep sourdough discard in the fridge, you already have a secret weapon. These 14 Fluffy Sourdough Discard Naan Bread to Accompany Curry recipes turn that discard into pillowy, flavorful naan that soaks up sauce and adds tang.

Inside you'll find plain and flavored naans, quick skillet versions, baked options, and special kids' favorites. Each Fluffy Sourdough Discard Naan Bread to Accompany Curry recipe includes exact ingredients, step-by-step instructions, and serving tips. You’ll learn simple kneading, resting times, and how to get blistered edges using a skillet or oven.

Pin the ones you love, mix and match the flavors, and keep sourdough discard from going to waste. Ready to make naan that makes curry even better? Let’s get to the recipes.

1. Fluffy Sourdough Discard Naan Bread to Accompany Curry — Classic Garlic Naan

This classic garlic naan uses sourdough discard for a gentle tang and extra softness. The garlic-butter finish gives a savory aroma that pairs perfectly with rich curries. It’s chewy with blistered spots and a golden, buttered surface.

Home cooks who love a simple, reliable naan will adore this one. Expect warm garlic notes, soft crumb, and a buttery pull-apart texture.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup plain yogurt (room temperature)
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 1 tsp instant yeast
• 2 tbsp melted butter, for brushing (warm)
• 3 cloves garlic, minced
• 2 tbsp chopped fresh cilantro
• 1/4 cup warm water (about 100°F / 38°C), add more if needed

Instructions

1. Prep: Whisk 1 tsp sugar into 1/4 cup warm water. Stir in 1 tsp instant yeast, let sit 5 minutes until foamy. Preheat a heavy skillet to medium-high.
2. In a large bowl, combine sourdough discard, yogurt, olive oil, and the yeast mixture.
3. Add 2 cups flour and 1 tsp salt. Mix until a shaggy dough forms.
4. Turn dough onto a floured surface and knead 4–6 minutes until smooth and slightly elastic. Add flour as needed.
5. Place dough in a lightly oiled bowl, cover, and let rest 45–60 minutes until puffy. Dough should spring back slowly when poked.
6. Divide into 8 equal pieces. Roll each into a ball, then flatten into ovals about 1/4 inch thick.
7. Cook one piece at a time on the hot skillet for 1–2 minutes until bubbles form; flip and cook 1–2 minutes more until golden and spotty.
8. Mix 3 cloves minced garlic into 2 tbsp melted butter. Brush naan immediately after cooking. Sprinkle 2 tbsp chopped cilantro.
9. Keep naan warm wrapped in a clean kitchen towel. Serve within 2 hours for best texture.

How to Serve It

Serve stacked on a warm platter, brushed with extra garlic butter. Garnish with more cilantro and a pinch of flaky sea salt. Pair with butter chicken, dal makhani, or a tangy tomato curry. Store cooled naan in a sealed bag for up to 2 days in the fridge. Reheat in a hot skillet for 30 seconds per side. For make-ahead, freeze flat stacked with parchment between layers.

2. Fluffy Sourdough Discard Naan Bread to Accompany Curry — Buttery Plain Naan (Oven-Baked)

This buttery plain naan highlights the tang of sourdough discard with a soft, tender crumb. Baked versions get even browner edges and a slightly crisp exterior.

It’s perfect when you want hands-off cooking and consistent results for feeding a crowd. Lovers of simple, buttery breads will reach for this every curry night.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 cup warm milk (about 100°F / 38°C)
• 2 tbsp melted butter, plus more for brushing (warm)
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp instant yeast
• 1/4 cup plain yogurt (room temperature)
• 1 large egg (room temperature)
• 1 tsp nigella seeds (optional for topping)

Instructions

1. Prep: Preheat oven to 500°F (260°C) and set a baking stone or inverted sheet on the middle rack. Foam yeast with warm milk and sugar for 5 minutes.
2. Mix sourdough discard, yogurt, and egg in a large bowl.
3. Add the yeast mixture, 2 1/4 cups flour, and 1 tsp salt. Stir to a shaggy dough.
4. Knead on a floured surface 6–8 minutes until smooth and slightly tacky.
5. Place dough in an oiled bowl, cover, and let rest 60 minutes until puffy.
6. Divide into 6 pieces, roll into balls, then roll into 8-inch rounds about 1/4 inch thick.
7. Slide rounds onto the preheated stone. Bake 2–4 minutes, then broil 30–60 seconds to get charred spots. Watch closely.
8. Brush warm naan with melted butter and sprinkle nigella seeds if using.
9. Let cool 5 minutes before stacking to retain softness.

How to Serve It

Stack on a wooden board and brush between layers with butter to keep moist. Pair with spicy lamb curry or chickpea curry. Store cooled naan in an airtight container for 2 days. Reheat in a hot oven at 350°F (175°C) for 5–7 minutes. Freeze for up to 2 months, thaw, then reheat.

3. Fluffy Sourdough Discard Naan Bread to Accompany Curry — Yogurt & Herb Naan

This yogurt & herb naan uses sourdough discard for a tangy baseline and fresh herbs for bright flavor. The yogurt keeps the bread tender and slightly tangy.

It’s great for lighter curries and herb-forward dishes. If you like fresh, green notes with every bite, this one’s for you.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour, plus for dusting
• 1/2 cup plain yogurt (room temperature)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 1/4 cup warm water
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh mint
• 1 tbsp melted butter, for brushing

Instructions

1. Prep: Stir yeast into 1/4 cup warm water with 1 tsp sugar. Let bloom 5 minutes. Heat skillet to medium-high.
2. Mix sourdough discard, yogurt, and olive oil in a mixing bowl.
3. Add the yeast mixture, 2 cups flour, and 1 tsp salt. Mix until combined.
4. Knead 5–7 minutes until soft and elastic. Add flour if dough is sticky.
5. Place dough in a greased bowl, cover, and rest 45–60 minutes until puffy.
6. Punch down and divide into 8 balls. Flatten each to 1/4 inch.
7. Sprinkle cilantro and mint on dough and press lightly so herbs stick.
8. Cook on hot skillet 1–2 minutes per side until puffed and lightly charred.
9. Brush with 1 tbsp melted butter and serve warm.

How to Serve It

Serve with cooling raita and lemon wedges to brighten flavors. Garnish with extra mint leaves before serving. Store wrapped at room temperature for up to 24 hours, then refrigerate. Reheat in a skillet to refresh texture. Great with mild coconut-based curries.

4. Cheesy Sourdough Discard Naan Rolls (Kid-Friendly)

These cheesy naan rolls stuff sourdough discard dough with gooey cheese. They're soft inside and slightly crisp at the edges.

They’re a hit with kids and adults who love melty cheese. They pair well with milder curries and make flavorful finger food.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup warm milk (about 100°F / 38°C)
• 1 tbsp sugar
• 1 tsp instant yeast
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup shredded mozzarella
• 1/4 cup shredded cheddar
• 2 tbsp melted butter, for brushing
• 1 tsp dried oregano

Instructions

1. Prep: Bloom yeast in warm milk with 1 tbsp sugar for 5 minutes. Preheat oven to 425°F (220°C).
2. Combine sourdough discard, olive oil, and the yeast mixture.
3. Add 2 cups flour and 1 tsp salt. Mix into a soft dough.
4. Knead 5–7 minutes until elastic. Oil the bowl, cover, and rest 45–60 minutes.
5. Roll dough into a rectangle about 10×12 inches. Evenly sprinkle 1 cup mozzarella and 1/4 cup cheddar.
6. Roll tightly into a log and cut into 8 pieces. Place seam-side down on a lined baking sheet.
7. Brush with 2 tbsp melted butter, sprinkle 1 tsp dried oregano.
8. Bake 12–15 minutes until golden and cheese melts. Toothpick inserted in center should come out clean where dough is thick.
9. Cool 5 minutes before serving.

How to Serve It

Serve warm on a platter with ketchup, chutney, or a mild curry for dipping. Garnish with chopped parsley or extra cheese. Store in an airtight container for 2 days. Reheat in a 350°F oven for 6–8 minutes. Freeze baked rolls; reheat from frozen for 10–12 minutes.

5. Charred Skillet Sourdough Discard Naan with Sesame Seeds

This skillet naan gets real char and smoky flavor from high heat. Sesame seeds add a toasty crunch on top.

It’s ideal with boldly spiced curries and grilled meats. If you like a little texture contrast in your bread, this one delivers.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1/4 cup plain yogurt (room temperature)
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 1 tsp instant yeast
• 1/4 cup warm water
• 2 tbsp sesame seeds
• 2 tbsp melted butter, for brushing

Instructions

1. Prep: Mix warm water with sugar and yeast. Let foam 5 minutes. Preheat cast-iron skillet to high.
2. Combine discard, yogurt, and olive oil.
3. Add flour and 1 tsp salt, stirring to form dough.
4. Knead 6–8 minutes until elastic. Let rest in an oiled bowl 45 minutes until doubled.
5. Divide into 6 pieces, flatten to 1/4 inch rounds.
6. Sprinkle sesame seeds on one side and press lightly so they adhere.
7. Place seed-side down on hot skillet. Cook 1–2 minutes until charred and bubbly; flip and cook another 1–2 minutes.
8. Brush with melted butter and serve hot.
9. Test doneness by checking for internal springiness and golden blisters.

How to Serve It

Plate with grilled chicken or lamb and a side salad. Sprinkle flaky sea salt after buttering for contrast. Store leftovers wrapped for up to 2 days. Reheat in a hot skillet for 30–60 seconds per side to refresh char. Sesame naan is great for spring and summer cookouts.

6. Whole Wheat Sourdough Discard Naan (Healthier Option)

This whole wheat naan blends sourdough discard with wholesome flour for a nuttier flavor. It’s denser but still soft when rolled thin.

It’s great with vegetable-heavy curries and for folks who prefer whole grains. The texture is slightly chewy with wholesome aroma.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup warm water
• 2 tbsp plain yogurt (room temperature)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 2 tbsp melted ghee or butter for brushing

Instructions

1. Prep: Bloom yeast in 1/2 cup warm water with 1 tsp sugar for 5 minutes. Heat skillet to medium-high.
2. Mix discard, yogurt, and olive oil.
3. Add whole wheat flour, all-purpose flour, and 1 tsp salt. Combine into dough.
4. Knead 6–8 minutes until cohesive. Whole wheat will feel heavier.
5. Place dough in oiled bowl, cover, and rest 60 minutes until slightly puffy.
6. Divide into 8 balls, roll thin to 1/4 inch thickness.
7. Cook on hot skillet 1–2 minutes per side until browned and cooked through.
8. Brush with melted ghee, rest briefly, then serve.
9. Test doneness by touch: cooked whole wheat naan will feel springy, not doughy.

How to Serve It

Serve with spiced lentil curries, roasted vegetable curries, or a hearty chickpea dish. Top with a smear of ghee and a squeeze of lemon. Store in fridge up to 3 days or freeze stacked. Reheat in a skillet with a splash of water covered to steam and soften.

7. Garlic-Chili Sourdough Discard Naan for Spicy Curries

This garlic-chili naan adds heat to the tender sourdough discard base. Chili oil infuses each bite with smoky spice.

It pairs well with rich, peppery curries and those who like bold flavors. Expect a warm, fragrant kick with every tear.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1/2 cup plain yogurt
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 1/4 cup warm water
• 2 tbsp chili oil
• 3 cloves garlic, minced
• 1 tsp red chili flakes

Instructions

1. Prep: Bloom yeast in warm water and sugar for 5 minutes. Heat skillet.
2. Combine discard, yogurt, and olive oil in a bowl.
3. Add flour and 1 tsp salt to form dough.
4. Knead 6–8 minutes until elastic and smooth.
5. Rest dough in an oiled bowl 45–60 minutes until puffy.
6. Divide into 8 pieces, roll into rounds about 1/4 inch thick.
7. Mix 2 tbsp chili oil, 3 cloves minced garlic, and 1 tsp chili flakes. Brush on top before cooking or after, based on heat preference.
8. Cook 1–2 minutes per side on a hot skillet until blistered.
9. Brush with any remaining chili-garlic oil and serve.

How to Serve It

Garnish with chopped scallions or sesame seeds. Great with lamb vindaloo or spicy paneer. Store in an airtight container for 2 days. For make-ahead, freeze cooked naan. Reheat in skillet and brush with a bit more chili oil to revive flavor.

8. Peshawari-Style Sourdough Discard Naan (Sweet & Nutty)

This Peshawari-style naan folds sweet nuts and dried fruit into sourdough discard dough. It’s slightly sweet and fragrant.

It’s a wonderful contrast with savory curries or as a dessert-style accompaniment. Fans of sweet-savory combos will love it.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1/2 cup warm milk
• 2 tbsp plain yogurt
• 2 tbsp ghee or melted butter
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp instant yeast
• 1/4 cup chopped almonds
• 1/4 cup raisins
• 1 tsp powdered sugar for dusting

Instructions

1. Prep: Bloom yeast in warm milk and sugar for 5 minutes. Preheat oven or skillet.
2. Combine discard, yogurt, and ghee.
3. Add flour and 1 tsp salt. Mix to form dough.
4. Knead 6–8 minutes until smooth.
5. Fold in almonds and raisins gently.
6. Rest covered 45–60 minutes until puffy.
7. Divide into 6–8 pieces, roll gently to 1/4 inch thickness.
8. Cook in skillet 2–3 minutes per side or bake at 475°F (246°C) for 3–5 minutes until golden.
9. Dust with 1 tsp powdered sugar, slice, and serve.

How to Serve It

Serve with mild, creamy curries or as a sweet finish. Pair with cardamom tea or a sweet lassi. Store wrapped at room temperature for 1 day. Freeze for longer storage. Reheat briefly in a skillet or oven.

9. Garlic-Parmesan Sourdough Discard Naan (Italian Twist)

This garlic-Parmesan naan blends sourdough discard with Italian cheese for a savory twist. It’s rich, cheesy, and fragrant.

It pairs with tomato-based curries and fusion dishes. You’ll get a crispy edge and a cheesy, umami hit with each bite.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/2 cup plain yogurt
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp instant yeast
• 1 tsp salt
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan
• 2 tbsp melted butter, for brushing

Instructions

1. Prep: Bloom yeast in warm water and sugar for 5 minutes. Preheat skillet.
2. Mix discard, yogurt, and olive oil.
3. Add flour and 1 tsp salt; stir to form dough.
4. Knead 6–8 minutes until smooth. Let rest 45–60 minutes.
5. Divide into 8 pieces, roll to 1/4 inch thickness.
6. Mix minced garlic with melted butter and brush on uncooked side. Sprinkle Parmesan.
7. Cook garlic-Parmesan side down on skillet 1–2 minutes, flip and cook another 1–2 minutes.
8. Check for golden edges and a cooked interior; cheese should be lightly melted and golden.
9. Brush with more butter and serve warm.

How to Serve It

Serve with robust, tomato-forward curries or fusion bowls. Garnish with fresh basil or parsley. Store in airtight container 2 days. Reheat briefly in skillet to refresh crisp edges. Use leftovers for sandwiches.

10. Quick No-Yeast Sourdough Discard Naan (Skillet Quick Fix)

This no-yeast naan uses sourdough discard’s natural lift for a quick, rustic bread. It’s fast and requires no proofing with commercial yeast.

Perfect for last-minute curry nights when you forgot to activate yeast. It’s tender, slightly tangy, and cooks in minutes.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1/2 cup plain yogurt
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp melted butter, for brushing
• 1 tbsp chopped cilantro (optional)
• 1/4 cup warm water (add if dough is too dry)

Instructions

1. Prep: Heat a skillet to medium-high. Mix baking powder and baking soda into flour.
2. In a bowl, combine discard, yogurt, and olive oil.
3. Add the flour mixture and 1 tsp salt. Stir into a soft dough. Add warm water if needed.
4. Let dough rest 10–15 minutes to allow sourdough bubbles to relax.
5. Divide into 6–8 balls, roll thin to 1/4 inch.
6. Cook on hot skillet 1–2 minutes per side until puffed and slightly charred.
7. Brush with melted butter and sprinkle cilantro if using.
8. Check for doneness by ensuring there are no raw flour spots and the interior springs back.
9. Serve immediately warm.

How to Serve It

Serve with quick curries or stews. These are perfect when you need bread in under 30 minutes. Store in sealed bag for 1 day. Reheat in a skillet for 30 seconds per side. Great for weeknight meals.

11. Herb & Yogurt Sourdough Discard Naan with Za’atar

This za’atar naan mixes Middle Eastern spice with sourdough discard dough. The herbaceous, lemony notes of za’atar complement rich curries.

It works especially well with yogurt-based or vegetarian curries. Expect a fragrant, herby crust and soft interior.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1/2 cup plain yogurt
• 2 tbsp olive oil
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup warm water
• 2 tbsp za’atar
• 2 tbsp olive oil for brushing

Instructions

1. Prep: Bloom yeast in warm water and sugar for 5 minutes. Heat skillet.
2. Mix discard, yogurt, and 2 tbsp olive oil.
3. Add flour and 1 tsp salt; stir into dough.
4. Knead 5–7 minutes until elastic. Rest in a covered bowl 45–60 minutes.
5. Divide into 8 balls, roll flat to 1/4 inch thickness.
6. Brush with olive oil and sprinkle za’atar on each piece.
7. Cook on hot skillet 1–2 minutes per side until fragrant and lightly charred.
8. Check doneness by pressing center; it should spring back.
9. Serve immediately with labneh or plain yogurt.

How to Serve It

Serve torn pieces with labneh, pickled vegetables, or hummus. Great with eggplant or chickpea curries. Store wrapped for 2 days. Reheat in a warm oven for best texture. Za’atar naan also makes a flavorful sandwich base.

12. Spiced Onion Sourdough Discard Naan (Savory & Sweet)

This naan is topped with sweet caramelized onions and a hint of spice. Sourdough discard gives the base a subtle tang that contrasts nicely.

It’s excellent with creamy curries and spiced vegetables. The sweetness of onions balances spicy or tangy sauces.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/4 cup plain yogurt
• 2 tbsp olive oil
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 medium onion, thinly sliced and caramelized
• 1 tsp ground cumin
• 2 tbsp melted butter, for brushing

Instructions

1. Prep: Caramelize the onion in 1 tbsp olive oil over low heat for 20–25 minutes until golden. Bloom yeast in warm water with sugar.
2. Mix discard, yogurt, and remaining olive oil.
3. Add flour and 1 tsp salt, then the yeast mixture. Knead until smooth.
4. Rest dough 45–60 minutes until puffy.
5. Divide into 6–8 pieces, roll thin.
6. Sprinkle ground cumin and top with caramelized onions, pressing lightly.
7. Cook in a hot skillet 2–3 minutes per side until edges are golden.
8. Brush with melted butter and serve warm.
9. Check doneness by ensuring onions are caramelized and dough is cooked through.

How to Serve It

Pair with creamy korma or vegetable curries. Garnish with chopped chives or cilantro. Store in airtight container 2 days. Reheat in a skillet or oven. Makes a great accompaniment to autumn or winter meals.

13. Sweet Cinnamon Sourdough Discard Naan (Dessert-Style)

This sweet cinnamon naan is a dessert-style take on sourdough discard flatbread. It’s soft, slightly tangy, and coated in cinnamon sugar.

Serve it as a sweet finish after a spicy curry meal or as a snack with tea. Expect warm spice and a tender crumb.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1/4 cup warm milk
• 1/4 cup plain yogurt
• 2 tbsp melted butter
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp instant yeast
• 2 tsp ground cinnamon
• 3 tbsp brown sugar (for coating)
• 2 tbsp honey, for drizzling

Instructions

1. Prep: Bloom yeast in warm milk and 1 tbsp sugar for 5 minutes. Preheat skillet.
2. Mix discard, yogurt, and melted butter.
3. Add flour and 1 tsp salt, then the yeast mixture. Knead 6–8 minutes.
4. Rest dough 45–60 minutes until puffy.
5. Divide into 6 pieces, roll thin.
6. Cook 1–2 minutes per side on a hot skillet until golden.
7. Combine brown sugar and ground cinnamon; brush warm naan with butter and coat in cinnamon sugar.
8. Drizzle with honey before serving.
9. Ensure centers are cooked; they should spring back lightly.

How to Serve It

Serve with sweet lassi, tea, or fruit compote. Garnish with chopped toasted nuts if desired. Store in an airtight container for 1 day. Reheat briefly to revive just before serving. Great for festive dinners or brunch.

14. Lemon & Sesame Sourdough Discard Naan (Bright & Citrusy)

This lemon & sesame naan brightens sourdough discard dough with zesty lemon and toasty sesame. It’s light, fragrant, and refreshing.

It’s a lovely match for coconut or lighter curries and seafood-based dishes. Expect citrusy notes and a crisp sesame finish.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1/2 cup plain yogurt
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 1/4 cup warm water
• 1 tbsp lemon zest
• 2 tbsp toasted sesame seeds
• 2 tbsp melted butter, for brushing

Instructions

1. Prep: Bloom yeast in warm water and sugar for 5 minutes. Preheat skillet.
2. Combine discard, yogurt, olive oil, and lemon zest.
3. Add flour and 1 tsp salt. Mix into a dough.
4. Knead 6–8 minutes until smooth. Rest covered 45–60 minutes.
5. Divide into 8 pieces, roll thin.
6. Sprinkle toasted sesame seeds on one side and press lightly.
7. Cook on hot skillet 1–2 minutes per side until golden with sesame toasty.
8. Brush with melted butter and a little lemon juice.
9. Check doneness by sight and touch; centers should spring back.

How to Serve It

Serve with coconut curry or fish curry and a squeeze of fresh lemon. Garnish with extra lemon zest or chopped cilantro. Store in a sealed bag up to 2 days. Reheat in a skillet and add a quick brush of butter and lemon to freshen flavor.

Sourdough discard never looked so useful. These 14 Fluffy Sourdough Discard Naan Bread to Accompany Curry recipes give you options for every mood: garlicky and buttery, spicy and cheesy, whole-wheat or sweet. You’ve got skillet tricks, oven methods, and no-yeast shortcuts so you can pick what fits your evening.

Try one tonight, pin the ones you want to save, and share a favorite with friends or family. Which flavor will you make first — classic garlic, cheesy rolls, or sweet cinnamon? Tell someone and plan your next curry night.