discard garlic Naan bread

Making garlic naan bread using sourdough discard is a great way to use up leftover starter and create a delicious, flavorful flatbread. Here’s a recipe for sourdough discard garlic naan bread:

Sourdough Discard Garlic Naan Bread Recipe


  • 1 cup (240g) sourdough discard (unfed)
  • 1/4 cup (60ml) warm water
  • 1/4 cup (60g) plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2-3 cloves garlic, minced
  • 2 tablespoons butter, melted
  • Fresh cilantro or parsley, chopped (optional)


  1. Prepare the Dough:
    • In a large mixing bowl, combine the sourdough discard, warm water, yogurt, olive oil, and sugar. Mix well until combined.
    • In a separate bowl, whisk together the flour, salt, and baking powder.
    • Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
  2. Knead the Dough:
    • Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
    • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for about 2 hours. For a deeper flavor, you can let it rest in the refrigerator for up to 12 hours.
  3. Shape the Naan:
    • After the dough has rested, divide it into 6-8 equal portions. Roll each portion into a ball.
    • On a lightly floured surface, roll out each ball into an oval or round shape, about 1/4-inch thick.
  4. Cook the Naan:
    • Heat a cast iron skillet or non-stick pan over medium-high heat. Once hot, add a small amount of oil or ghee.
    • Place one piece of rolled-out dough into the skillet. Cook for 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook for another 1-2 minutes on the other side.
    • Remove the naan from the skillet and place it on a plate. Brush with melted butter and sprinkle with minced garlic and fresh cilantro or parsley, if using. Repeat with the remaining dough.
  5. Serve:
    • Serve the garlic naan warm. It pairs wonderfully with Indian dishes like curry, tikka masala, or as a delicious wrap for various fillings.


  • Garlic Flavor: For a stronger garlic flavor, you can mix some minced garlic into the melted butter before brushing it on the cooked naan.
  • Resting the Dough: Resting the dough allows the gluten to relax, making it easier to roll out and giving it a better texture.
  • Cooking Method: You can also cook the naan on a grill or bake it in a very hot oven (about 500°F or 260°C) on a baking stone or sheet.

Enjoy your homemade sourdough discard garlic naan bread!

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