This is my favorite kind of recipe — fast, forgiving, and a really good use for sourdough discard.

No long fermentation. No waiting overnight. Just mix, rest the dough while you clean the kitchen or prep dinner, and cook them in a hot skillet. They come out soft, chewy, a little blistered, and honestly way better than store bought naan.

Perfect with soups, curries, grilled meat, wraps, or just dipped in garlic butter straight out of the pan.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp sugar or honey
• 1/3–1/2 cup warm water

Optional for brushing:

• Melted butter
• Garlic
• Chopped parsley

Instructions

1. Make the dough

In a large bowl, mix:

• sourdough discard
• yogurt
• olive oil
• sugar/honey

Add flour, salt, and baking powder.

Slowly add warm water until a soft dough forms. It should feel soft and slightly tacky but not wet.

Knead for 2–3 minutes until smooth.

2. Let it rest

Cover and let rest for about 20–30 minutes. This helps the dough relax and makes rolling easier.

3. Divide + roll

Cut dough into 6–8 pieces.

Roll each piece into an oval or rough circle about 1/4-inch thick.

4. Cook

Heat a cast iron skillet or heavy pan over medium-high heat.

Cook naan one at a time:

• 1–2 minutes first side until bubbles form
• Flip and cook another 1–2 minutes

You want golden spots and a few darker blisters.

5. Finish

Brush with melted butter, garlic butter, or olive oil while warm.

Best eaten immediately.