This Grilled Sourdough Naan with Ghee is a cozy, carb-filled hug that combines the tang of sourdough discard naan bread with the rich, nutty aroma of clarified butter. It’s informal, fun, and effortless—perfect for quick weeknight dinners or weekend brunches. You’ll be grilling puffy, golden flatbreads smeared with ghee, giving each bite a buttery crispness with a slight sour-sweet bite. Think of it as a homemade naan bread easy to make but special enough to elevate tacos, dips, grilled meats, or even as the base for naan pizza recipes.
Grilled Sourdough Naan with Ghee
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish
Cuisine Indian
Servings 6 medium naan flatbreads
Mixing bowl (large enough to mix wet and dry ingredients) Alternative: Kitchen stand mixer with paddle attachment.
Whisk or fork for beating egg
Rolling Pin (or use your hands/fingers for stretching to embrace natural gluten).
Heavy cast-iron skillet or grill pan (12″) Alternative: Gas or charcoal grill; or non-stick skillet if you don’t have cast iron.
Pastry Brush (optional) to apply ghee.
Clean kitchen towel or plastic wrap to cover dough.
Measuring spoons and cups
Sourdough Discard Naan Bread
- 1 cup active sourdough discard unfed, around 100% hydration
- 1 large egg beaten
- ¼ cup plain yogurt full-fat or Greek
- 2 TBSP melted ghee + 2 TBSP extra for finishing
- 1 tsp fine sea salt
- ½ tsp sugar or honey optional, to aid browning
- 1½ cups all-purpose flour plus more for dusting—you can substitute 1 cup whole wheat for a slightly nuttier flavor
- 1 tsp baking powder
Optional Flavor Boosters
- Finely chopped garlic 1 clove
- 2 TBSP chopped fresh cilantro or parsley
- ½ tsp ground cumin or nigella seeds
- Zest of ½ lemon brightens the naan
Mix Wet Ingredients
In a large bowl, combine the sourdough discards, beaten egg, yogurt, 2 TBSP melted ghee, salt, sugar (if using), and any flavor boosters. Whisk everything until smooth and uniform.
Add Dry Ingredients
Sprinkle in flour and baking powder. Stir with a wooden spoon or spatula until a shaggy dough forms. If the dough feels too sticky, add a tablespoon or two more flour.
Knead the Dough
Lightly flour your workspace. Turn out the dough and knead by hand for 4–5 minutes until it’s slightly elastic and smooth. Alternatively, knead for 3–4 minutes in a stand mixer on low speed.
Rest the Dough
Shape into a ball, place back in the bowl, cover with a towel or plastic wrap, and let rest at room temperature for 15 minutes. This short rest helps relax gluten, making the naan tender and pillowy.
Preheat the Cook Surface
While resting, heat a heavy skillet or grill pan over medium-high heat. It should be hot enough that a drop of water will sizzle and evaporate immediately. If using a gas or charcoal grill, light it now.
Portion and Roll
Divide dough into 6 even balls (approx. 80–90 g each). Loosely flatten and roll each into an oval or teardrop shape, about ⅛″ thick and roughly 6–7″ long. Lightly dust to prevent sticking.
Grill the Naan
Brush one side of the naan with ghee (or omit if using a well-seasoned cast iron/skillet). Lay this side down first onto the hot skillet or grill. Cook for 1½–2 minutes until bubbles appear and underside is golden brown. Immediately brush the uncooked side with ghee, then flip and cook another 1–2 minutes. Repeat with all pieces.
Rest and Finish
Remove from heat and stack loosely, using a clean towel to keep them warm and soft. Optionally brush each with more ghee, garlic, or herbs. Serve fresh.
Pairings
Dips & Spreads
- Tzatziki or raita: cool and creamy for each fried/lathered bite.
- Chickpea tajine or chana masala: soak up spicy gravy.
- Nut butters: mix peanut butter with honey or almond butter with yogurt for sweet-savory contrast.
Proteins & Proteins on the Side
- Grilled chicken tikka, lamb kofta, or paneer tandoori: let naan serve as a flatbread sandwich base.
- Spicy chorizo or merguez sausages: wrap in naan with sautéed peppers and onions for bold flavor.
Salad & Veg Additions
- Crisp cucumber tomato salad lightly dressed with lemon and cumin.
- Warm roasted cauliflower or eggplant shawarma-style.
- Za’atar roasted carrots and diced peppers tucked into naan with yogurt sauce.
Naan Pizza Recipes
Transform leftovers into mini flatbread pizza—spread sauce (tomato or Andaliman pepper paste), top with cheese and veggies, grill or oven-toast until bubbling. Quick sourdough discard recipes like this turn stale naan into something magical.
Beverages
- Sparkling water with lime—refreshing palate cleanser.
- Chilled lassi (sweet or salted)—compliments sourdough tang.
- Belgian ale or pilsner—the yeast character echoes the bread.
FAQs
1. Can I make this with boneless chicken or turkey in a similar grilled flatbread sandwich?
Absolutely! Slice the protein thinly, grill or sauté, then tuck into the naan for a tasty focaccia sandwich–styled lunch. Use the grilled naan as the bread base—it’ll fit right into a focaccia sandwich idea.
2. Should I use sourdough discard or active sourdough starter?
Discard is ideal—it’s thinner and more liquid. Active starter is thicker and could throw off the hydration. If using active, reduce yogurt slightly to balance texture.
3. Why baking powder in naan?
Traditional Indian naan uses yeast, but baking powder acts similarly here, giving small puffiness—perfect for naan flatbread recipes. It streamlines things without needing proofing time.
4. Can I make a healthy version of this?
Sure—swap half the all-purpose flour for whole wheat or spelt, add chia seeds or flax, and brush with olive oil instead of ghee. Still works wonderfully for healthy sourdough discard recipes.
5. How to reheat leftovers?
Wrap in damp paper towels and microwave for 15 seconds, or grill in a pan for 30 sec per side. You’ll get fresh warmth and light crispness as if they were homemade naan bread easy to reheat for naan bread recipes ideas.
