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Close-up of a stack of four warm Sourdough Discard Naan flatbreads showing charred blisters and melted butter.

Sourdough Discard Naan: The Softest Garlic Butter Flatbread Recipe

This Sourdough Discard Naan recipe creates pillowy-soft flatbreads with charred blisters and a rich garlic butter finish. Perfect for using up sourdough starter discard in a quick, flavorful way.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 pieces
Course: Bread, Side Dish
Cuisine: Indian-Inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Naan Ingredients
  • 1 cup (240g) Sourdough Discard Unfed starter
  • 2 cups (250g) All-Purpose Flour Plus extra for dusting
  • 1/4 cup (60g) Plain Greek Yogurt Full fat preferred
  • 1/4 cup (60ml) Warm Water Approx 100°F
  • 1 tsp Honey
  • 1 tsp Baking Powder
  • 1 tsp Sea Salt
  • 4 tbsp (56g) Salted Butter Melted
  • 2 cloves Garlic Minced
  • 2 tbsp Fresh Cilantro Finely chopped

Equipment

  • 1 Cast-Iron Skillet Essential for high-heat charring.
  • 1 Rolling Pin

Method
 

Prepare the Dough
  1. Whisk sourdough discard, yogurt, water, and honey in a large bowl. Stir in flour, baking powder, and salt until a shaggy dough forms.
  2. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Let rest in a covered bowl for 30-60 minutes.
Cook the Naan
  1. Divide dough into 8 balls. Roll each into an oval 1/4 inch thick.
  2. Place dough in a hot, dry cast-iron skillet. Cook for 1 minute until bubbles form, then flip and cook for 30-60 seconds until charred blisters appear.
  3. Brush with melted salted butter and sprinkle with minced garlic and cilantro while hot.

Notes

Keep finished naan covered in a towel to maintain softness.
Use a high-heat cast iron skillet for the best charred results.