Baking Great Bread at HomeSoft, Pillowy Stovetop Flatbread
BeginnerSourdough DiscardNaan
by Henry Hunter
The fastest way to turn leftover starter into something your whole family fights over.
Bake Time
3-4 minutes per naan
Yield
8 naan flatbreads
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
Soft stovetop naan using sourdough discard and Greek yogurt. Beginner-friendly, ready in 2 hours with garlic butter finish.
Ingredients
Dough
100% hydration
Not hot—about 100°F (38°C)
Full-fat is non-negotiable for tender naan. Do not use Greek yogurt — it's too thick.
Garlic Butter Finish
Mix
Mix the Dough
A quick mix by hand. No stand mixer needed.
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Combine Wet Ingredients
In a large bowl, whisk together the , warm milk, yogurt, olive oil, and sugar until smooth.
Add Dry Ingredients
Add the flour, baking powder, and salt to the wet ingredients. Stir with a spatula or wooden spoon until a shaggy dough forms.
Knead
Turn the dough out onto a lightly floured surface and for 3-4 minutes until smooth and slightly tacky. Add flour only 1 tablespoon at a time if it's sticking to your hands.
Cover and Rest
Shape into a ball, place back in the bowl, and cover with a damp kitchen towel or plastic wrap.
Pro Tip
Don't add too much flour during kneading. A slightly tacky dough produces softer naan. Dry dough makes tough flatbread.
Rest
Rest / Rise
Let the dough relax and rise slightly. Baking powder does most of the lifting, so don't expect a huge rise.
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Rest
Let the covered dough sit at room temperature for 1-2 hours. In a warm kitchen (75°F+ / 24°C+), 1 hour is usually enough.
Check
The dough should be slightly puffy and soft. It won't double like a yeasted dough, and that's normal. You're looking for a relaxed, pillowy texture.
⏱ Wait Time
1-2 hours
Pro Tip
If you want to split this across two days, let the dough rest 30 minutes at room temperature, then refrigerate overnight. Pull it out 30 minutes before you're ready to cook.
Shape
Shape
Divide and roll into thin rounds.
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Divide
Turn the dough onto a lightly floured surface. Use a to cut into 8 equal pieces (about 78g each).
Shape into Balls
Roll each piece into a smooth ball. Cover with a kitchen towel and let rest for 5-10 minutes. This makes them easier to roll out.
Roll Out
Working one at a time, use a rolling pin to roll each ball into a round or oval shape, about ⅛ inch thick. They don't need to be perfect circles. Rustic is the look you want.
Pro Tip
If the dough springs back when you roll it, let it rest a few more minutes. The gluten needs time to relax.
Cook
Cook on the Stovetop
Screaming hot pan, quick cook, garlic butter finish.
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Preheat
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for 2-3 minutes. The pan should be very hot. Do NOT add oil to the pan. Cook the naan in a dry pan.
Cook First Side
Place one rolled-out naan in the hot pan. Cook for 1-2 minutes until large bubbles form on the surface and the bottom has golden-brown spots.
Flip
Flip the naan and cook the second side for 1-2 minutes until golden brown and puffed.
Garlic Butter
Remove from the pan and immediately brush with garlic butter. Sprinkle with flaky salt and parsley if using.
Keep Warm
Stack the finished naan on a plate and cover tightly with aluminum foil. The steam will keep them soft.
Repeat
Continue with remaining dough pieces, rolling each one out just before it goes in the pan.
Pro Tip
Don't crowd the pan. One naan at a time. And keep that pan dry. No oil, no butter in the pan during cooking. The high heat is what gives you those signature charred spots.
Precise Timers
Use these interactive timers to track your stages.
Cook First Side
Cook Second Side
Garlic Butter
Make the Garlic Butter
Quick garlic butter while the naan cooks.
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Melt Butter
In a small saucepan or microwave, melt the butter.
Add Garlic
Stir in the minced garlic and let it sit in the warm butter for 1-2 minutes. The residual heat will take the raw edge off the garlic.
Add Parsley
Stir in the chopped parsley if using.
Pro Tip
For a milder garlic flavor, use roasted garlic cloves instead of raw.
Shaping
Shape the Naan
Divide and roll into thin rounds or ovals
Traditional Oval/Teardrop
Classic naan shape
RecommendedClick each step to mark complete
Roll
Roll each ball into an oval shape, about ⅛ inch thick.
Stretch
For a teardrop shape, gently stretch one end while rolling.
Round
Simple circle shape
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Roll
Roll each ball into a circle, about ⅛ inch thick.
Rotate
Rotate the dough 90° after each pass with the rolling pin for an even circle.
The Final Step
Cook the Naan
Stovetop cooking over high heat in a dry cast iron skillet.
Baking Methods
Classic stovetop method for charred, puffy naan
Equipment: Cast iron skillet or griddle, no oil
Preheat
Heat skillet over medium-high for 2-3 minutes.
Cook
Cook each naan 1-2 minutes per side in a dry pan until golden-brown spots and puffy.
Butter
Brush with garlic butter immediately after removing.
Nutrition Facts
Per 1 naan • 8 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
Best eaten fresh, same day. Store loosely wrapped in foil for up to 1 day.
Frozen
Up to 2 months. Separate with parchment paper. Reheat from frozen on a hot skillet.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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