Sourdough Naan: Quick Flatbread from Discard

If you are looking for the single best way to use sourdough discard, this is it. Sourdough naan takes about 20 minutes from bowl to plate, uses ingredients you already have, and produces flatbread that is better than most restaurant versions. I am not exaggerating.

The discard gives the naan a subtle tang that pairs perfectly with the charred spots from the hot skillet. And because naan dough is enriched with yogurt and a touch of oil, the texture stays soft and pliable even as it cools.

Ingredients

• 150g sourdough discard (straight from the fridge is fine)
• 100g all-purpose flour
• 60g plain yogurt (full-fat works best)
• 1 tbsp olive oil or melted butter
• 1 tsp baking powder
• 1/2 tsp salt
• Garlic butter for finishing (optional but highly recommended)

Method

Step 1: Mix the discard, flour, yogurt, oil, baking powder, and salt in a bowl until a soft, slightly sticky dough forms. Knead briefly, just 1 to 2 minutes, until smooth. If the dough feels very sticky, add flour one tablespoon at a time.

Step 2: Divide the dough into 4 equal pieces. Roll each piece into an oval or teardrop shape, about a quarter-inch thick. Do not worry about perfection, rustic is the look you want.

Step 3: Heat a cast iron skillet or heavy pan over high heat until it is screaming hot. Cook each naan for about 2 minutes per side. You will see bubbles form on the surface, that is exactly what you want. Flip when the bottom has dark spots and the edges look set.

Step 4: Brush immediately with garlic butter (minced garlic melted into butter) and sprinkle with a pinch of flaky salt and fresh cilantro if you have it.

This recipe has become my go-to whenever I have discard to use up. It is faster than sourdough pancakes, more satisfying than crackers, and disappears from the table in about 90 seconds flat. Make a double batch. You have been warned.