Step 1

First, bring the sourdough discard to room temperature. Take it out of the fridge at least 1 ½ to 2 hours before making the dough. Let it get bubbly on the countertop before using it.

Step 2

Now, combine salt and flour in the bowl of the stand mixer and whisk to combine nicely.

Step 3

Now add sourdough discard to the water. Mix well and then add oil to it. Whisk well and add to the dry ingredients.

Step 4

Put the bowl on the stand mixer and attach the dough hook attachment. Start kneading in a stand mixer at speed 2 (KitchenAid). Knead for 7-8 minutes until the dough comes together. Now bump up the speed to 6 on KitchenAid. Keep kneading until the dough leaves the sides of the stand mixer bowl and becomes smooth.

Step 5

The dough will not be sticky at all and separate itself from the sides of the bowl.

Step 6

Now remove the sourdough naan dough into a greased bowl. And cover with a cling wrap. (Read recipe notes for kneading with hands)

Step 7

Now keep the dough to proof in a warm corner of your kitchen until it doubles up in volume. This step will take longer than a standard sourdough recipe as we have used sourdough discard. This can take 5-8 hours depending on your ambient temperature and how old is your discard. In winter I like to keep the dough for bulk rising inside my oven with the light switched on.

Step 8

Once the flour has doubled in size and volume, take it out of the bowl and transfer it onto a flour-dusted working surface.

Step 9

This recipe will make about 8 sourdough discard naans, so divide the dough into 8 equal parts. You can use a weighing scale to divide the dough or just eyeball it.

Step 10

Then take one piece and gather all the edges to form a round. Flip and rotate under the hand to form a small round ball with a smooth top.

Step 11

Repeat with the remaining pieces of the dough.

Step 12

Keep them covered to prevent the surface from drying.

Step 13

Dust some flour on the rounds and let them rest covered with a clean kitchen towel for about 30 minutes.

Step 14

In the meanwhile, you can work on the garnishes. I like to add butter and minced garlic in a microwave-safe bowl and microwave it.

Step 15

For rolling a naan, take one dough ball, dust it with flour and start to roll using a rolling pin.

Step 16

Turn and lightly flour again with all-purpose flour and keep rolling till a thin (about 1 cm thick) oval shape is achieved. Set aside and cover.

Step 17

Repeat the process with all the dough balls.

Step 18

Once you have rolled all the naans, cover, them and let them rest for 15 minutes.

Step 19

This resting allows the gluten to relax so that we can roll it thinner right before putting it on a skillet without much resistance from the dough.

Step 20

Now heat a cast iron skillet. Heat it at a high flame such that it is radiating heat. The skillet needs to be hot to cook the naan, but not burn it.

Step 21

Take one of the rolled ovals and roll it again using a rolling pin to thin down the edges.

Step 22

Now lift it in the left hand and apply water on the side facing upward. Use a pastry brush or water spray to apply water.

Step 23

Now with the watered side facing down place the naan on the skillet. Doing this will give us one flat side and the bubbles will appear on the other side. Exactly as an ideal naan should be.

Step 24

Cook at medium heat for half a minute or till the bottom side becomes golden. (Observe naan forming little bubbles in images).

Step 25

Flip and cook the other side for another minute or till evenly cooked.

Step 26

Remove from heat and immediately brush with the melted garlic butter and sprinkle chopped cilantro.

Step 27

Cover the sourdough Discard naan immediately with the kitchen towel to keep them soft for longer.

Step 28

Similarly, cook all the naan bread and brush them with garlic butter.

Step 29

Serve warm alongside your favorite curry.