Sourdough Discard Naan Bread

Naan Bread with Sourdough Discard! My soft and fluffy sourdough discard naan bread recipe is so easy to make and seasoned with flavorful Arabic Za'atar spices. If you are looking for more recipes to use up sourdough discard, this is the recipe for you!

My Sourdough Discard Naan Bread is:

• Easy to make
• Soft and fluffy
• Uses up sourdough discard
• Gut friendly

I started making home made homemade naan bread about 3 months ago when I was reading the back of a package and realized how much junk was in it! I looked up a recipe for naan bread and thought, this is so easy to make! And, I know exactly what is going into it. And then I made it even better by adding sourdough discard!

Think sourdough is complicated? It doesn’t have to be! My Beginner Friendly Sourdough Guide walks you through a simple, no discard method for creating a sourdough starter and baking your first loaf! Plus, it's packed with gut friendly benefits thanks to natural fermentation.

SOURDOUGH DISCARD NAAN BREAD INGREDIENTS

• ¼ cup warm milk (any type)
• ½ cup sourdough discard (unfed)
• ½ cup lukewarm water
• 2 tablespoons extra virgin olive oil
• 1 ¾ teaspoons instant yeast
• 2 ¾ cups all-purpose flour (or sub white wheat flour)
• 1 ½ teaspoons sea salt

WHAT CAN I DO WITH AN OLD SOURDOUGH DISCARD?

Sourdough discard is excellent in quick breads, pancakes, and muffins where another leavening agent is used, like yeast, baking powder, or baking soda.

Here are some reader favorite sourdough discard recipes:

• Lemon Poppy Seed Bread with Sourdough Discard
• Banana Bread with Sourdough Discard
• Blueberry Muffins with Sourdough Discard
• Banana Muffins with Sourdough Discard

GUT HEALTHY BENEFITS OF SOURDOUGH DISCARD IN NAAN BREAD

Adding sourdough discard to naan bread isn’t just a great way to reduce food waste—it also boosts gut health in several ways! Unlike commercial breads that rely solely on quick-rising yeast, sourdough undergoes a natural fermentation process that enhances digestibility and nutrient absorption.

1. Easier Digestion. Sourdough discard contains beneficial lactic acid bacteria, which help break down gluten and starches, making naan easier on the digestive system. This is especially helpful for those who experience bloating or discomfort with regular bread.
2. Supports a Healthy Gut Microbiome. Fermented foods like sourdough contain prebiotics—fiber compounds that feed the good bacteria in your gut. Eating prebiotic-rich foods can promote better digestion, improve nutrient absorption, and support overall gut health.
3. Lower Phytic Acid for Better Nutrient Absorption. Grains naturally contain phytic acid, which can block the absorption of essential minerals like iron, zinc, and magnesium. The fermentation process in sourdough helps reduce phytic acid, making these nutrients more bioavailable and easier for your body to absorb.
4. Blood Sugar Friendly. Sourdough fermentation slows down the digestion of carbohydrates, leading to a lower glycemic response compared to traditional yeasted bread. This means you won’t experience the same rapid spike and crash in blood sugar levels, making it a better choice for sustained energy.
5. Adds Depth of Flavor without Additives. Many store-bought naan breads contain preservatives or added sugars to enhance taste. Sourdough discard naturally gives naan a slight tangy flavor while keeping the ingredient list clean and wholesome.

TIPS FOR MAKING THE BEST SOURDOUGH NAAN RECIPE

MAKE SURE MILK IS JUST ROOM TEMP. Hot milk will kill the yeast. Cold milk will not activate it.

THE WARMER YOUR KITCHEN, THE FASTER YOUR SOURDOUGH DISCARD NAAN BREAD DOUGH WILL RISE.

KEEP A TOWEL OVER ROLLED BALLS OF DOUGH WHILE YOU PAN FRY SOURDOUGH NAAN. This helps them not dry out while you are cooking the bread.

ROLL THINNER DOUGH FOR A CRUNCHIER SOURDOUGH NAAN BREAD AND THICKER FOR A CHEWIER SOURDOUGH NAAN BREAD.

START ON MEDIUM HEAT AND THEN REDUCE TO LOW HEAT. Since the iron skillet holds heat, I usually reduce the heat to medium-low after the first bread.

HOW TO MAKE SOURDOUGH DISCARD NAAN BREAD

You do not need to feed your sourdough starter for this naan bread recipe! This is a sourdough discard recipe, so simply take your sourdough jar straight from the fridge and pour it into your mixing bowl!

1. Mix wet ingredients: In a large bowl, combine warm milk, sourdough discard, lukewarm water, olive oil, and instant yeast. Stir well. (No need to activate instant yeast separately.)
2. Incorporate dry ingredients: Add flour and salt. Mix until a shaggy dough forms.
3. Knead the dough: Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5-7 minutes.)
4. Bulk fermentation: Cover the dough and let it rise at room temperature for 1 hour until nearly doubled.
5. Divide & shape: Lightly deflate the dough and divide it into 8-10 portions. Roll each into a ball, then flatten into an oval or circle about ¼-inch thick.
6. Cook the naan: Heat a cast-iron skillet or non-stick pan over medium-high heat. Cook each naan for 1-2 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown and slightly charred.
7. Optional: Brush with olive oil or melted butter and sprinkle with garlic, sea salt, or herbs for extra flavor.
8. Serve & enjoy! Best served warm with dips, curries, or as a wrap.

FAQ'S

1. Can I make sourdough discard naan without yeast?

Yes! While this recipe uses a combination of sourdough discard and yeast for a quicker rise, you can make a fully wild-fermented version by letting the dough ferment for 8-12 hours at room temperature or overnight in the fridge. Just note that the rise will be slower and the naan may have a slightly tangier flavor.

2. Do I have to use all-purpose flour, or can I use whole wheat?

You can swap some or all of the all-purpose flour for whole wheat flour. If using 100% whole wheat, the naan will be denser, so you may need to add an extra tablespoon or two of water or yogurt to keep it soft. A 50/50 mix of all-purpose and whole wheat flour works great for a balance of flavor and texture.

3. What does sourdough discard do in naan bread?

Sourdough discard adds depth of flavor, natural acidity, and gut-healthy prebiotics to the naan. It also helps make the naan softer and more digestible by breaking down some of the gluten and phytic acid in the flour.

4. Can I make this recipe dairy-free?

Absolutely! Swap out the Greek yogurt for a dairy-free alternative like coconut yogurt, cashew yogurt, or even a little extra olive oil and water to keep the dough moist. Use any plant-based milk instead of dairy milk.

5. How long can I store sourdough discard naan?

Fresh naan is best enjoyed right after cooking, but you can store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooked naan for up to 3 months and reheat in a pan or oven before serving.

6. Can I ferment the dough overnight for more flavor?

Yes! If you want extra flavor, let the dough ferment in the fridge overnight. This slow fermentation will enhance the tangy sourdough taste and make the naan even more digestible. Just let the dough come to room temperature before shaping and cooking.

More Homemade Bread Recipes you're going to love!

• Sourdough Beet Bagels
• Sourdough Rainbow Bagels
• Sourdough Cinnamon Rolls
• Pink Cinnamon Rolls
• Pumpkin Cinnamon Rolls
• Whole Wheat Ciabatta Bread
• Ciabatta Bread
• Ciabatta Bread Rolls
• The Best Sourdough Focaccia Bread
• Whole Wheat Sourdough Naan Bread
• Sourdough Taco Shells

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