Sourdough Naan


  • 1 cup sourdough discard
  • 1/2 cup warm milk 
  • 1/4 cup plain Greek yogurt 
  • 2 cups all purpose flour 
  • 1 teaspoon baking powder 
  • pinch of kosher salt 
  • 4 tablespoons butter, melted


  1. In a large bowl, whisk together the sourdough starter, milk and yogurt until smooth.
  2. Add the flour, baking powder and salt, the stir until a shaggy, somewhat tacky dough forms.
  3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 3-4 hours, depending on how warm your home is (It’s done proofing when you can gently dent the dough with your knuckle and it springs back).
  4. Dump the dough out on a lightly floured work surface and knead for a minute or two, until smooth.
  5. Preheat a heavy cast iron skillet over medium-high heat.
  6. Divide the dough into 8 pieces and roll each piece into about 1/4″ thickness (Use a small amount of flour on the work surface and rolling pin to help roll the dough out).
  7. One by one, brush one side of the naan with melted butter and place butter-side down in the skillet.
  8. Cook for about a 90 seconds, or until the dough starts to bubble and release from the skillet.
  9. Brush the other side with melted butter, flip, then cook for an additional 60-90 seconds.
  10. Transfer the naan to a plate and cover with a cloth to keep warm.
  11. Repeat with remaining pieces of dough, then enjoy with your favorite curry, dal or other dish.

The original recipe for this delightful naan can be found here.

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