There’s something deeply satisfying about making flatbread from scratch — especially when it’s soft, warm, and made with freshly milled einkorn flour. This einkorn sourdough discard naan is simple, forgiving, and perfect for everyday meals. Whether you serve it with soup or curry, use it as a base for avocado toast or mini pizzas, or make a batch to save and freeze for future meals, this flatbread is sure to become a household staple. 

You can find the dry active yeast version of this recipe here.

Before we begin, take a moment to look through the substitutions and notes sections for ingredient substitutions and tips, as well as instructions for freezing and reheating.

What is Einkorn?

Einkorn is an ancient grain – the oldest form of wheat known to man – and one that has remained unchanged for thousands of years. Unlike modern durum wheat varieties, Einkorn has not been hybridized. It contains a much simpler gluten structure, making it much easier to digest overall.

In my kitchen, I prefer to bake with fresh milled einkorn flour. Milling your grain just before baking preserves more of its natural nutrients and gives baked goods a rich, wholesome flavor. 

I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here. 

Keep in mind that pre-ground whole wheat einkorn flour is compacted because it has been sitting, while fresh milled einkorn flour is loose and aerated. This is important to note as it will change the weight of measured flour. For this reason, I have included the total weight of flour in grams. If you do not have a kitchen scale and plan to use pre-ground whole wheat einkorn flour instead of fresh milled einkorn, I recommend sifting your flour through a mesh strainer to loosen it up before measuring.

Serving Size & Estimated Time

This recipe makes 8 servings and is ready in 20 minutes.

Ingredients

½ cup einkorn sourdough discard (100 g) 

¾ cup warm water (180 g)  

¼ tsp organic cane sugar (1 g)  

1 tsp dry active yeast (4 g)  (optional)

2½ cups fresh‑milled einkorn flour (285 g), plus more for dusting

1 tsp salt (6 g)

Directions

1. Add the warm water, yeast, einkorn sourdough discard, and sugar to a large mixing bowl. Stir lightly for a couple of seconds to incorporate the ingredients, then let bloom for 2-3 minutes. 

2. Add flour 1 cup at a time as you knead with a wooden spoon or clean hands. Add the salt in with the last cup of flour just before you knead it in. This will ensure that the salt is evenly distributed throughout the dough. Knead for the last time. 

3. Scrape the dough away from the sides of the bowl and onto a flat floured surface. I like to use a silicone baking spatula for this part.

4. Flour the top of your dough and then divide into 8 even parts. A bench scraper makes dividing the dough a sinch.

5. Preheat your griddle to 350°F and butter the surface. 

If you’re using a cast iron skillet, set to medium heat and butter the surface. Wait until fully heated before placing flat bread on the surface. 

6. With floured hands, form each of the 8 parts of dough into a ball, then flatten and even out all the way around with your fingers until each one is about 3.5 inches in diameter and a little more than a quarter inch thick. Add more flour to the surface of the naan as you shape it if needed. 

7. Place the naan on the griddle or skillet and cook for 1-2 minutes on each side. 

The Flat bread will rise to be about ½ inch thick, and each one will be about 4 inches in diameter. 

Substitutions

Yeast

You can substitute the yeast entirely with active sourdough starter or even discard that has been sitting for 2-4 days. I’ve used 3 day old einkorn sourdough discard and it puffed up just as much as it usually does with instant yeast, but tasted even better!

Einkorn Sourdough Discard

This recipe calls for 100g of einkorn sourdough discard. My starter is 100% einkorn, and has been from the very beginning. This is only important if you are trying to avoid duram wheat for health reasons or you want your starter to be consistent and predictable by only feeding it with one variety of wheat. 

You can use discard (inactive starter) from any sourdough starter and it should work. My one tip here would be to use discard from your starter that has been fed einkorn in its most recent feed. If that’s not the case, then that’s okay. Just pay attention to the consistency of the dough and add more flour if needed (only 1 tbsp at a time. Einkorn is a very thirsty grain, so you don’t want it to be too dry).

Another thing to note here is that you don’t have to feed your starter fresh milled einkorn flour in order for your sourdough discard or starter to work. It can be all purpose einkorn flour.

Organic Cane Sugar

Instead of cane sugar, you can use ¼ tsp of honey (1.75 g).

You can also substitute organic coconut sugar 1:1 (1 g).

Alternatively, you can omit the sugar altogether, which I do very often. I haven’t noticed a change in texture or rise. In fact, if the dough is left alone for a couple of hours with no sugar added whatsoever, it will still double in size (not necessary for flat bread, but you get the idea).

Notes

Sourdough Discard Hydration

The einkorn sourdough starter I used to make this recipe is made up of 100% all-purpose einkorn flour that has been kept at 75% hydration. This is important to note as your starter may be different from mine. You may need to adjust the amount of fresh milled einkorn flour and water depending on the hydration of your discard.

Fresh-Milled Flour

For the best flavor and nutritional benefits, I highly recommend using freshly milled einkorn flour.

I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here. 

Keep in mind that pre-ground whole wheat einkorn flour is compacted because it has been sitting, while fresh milled einkorn flour is loose and aerated. This is important to note as it will change the weight of measured flour. For this reason, I have included the total weight of flour in grams. If you do not have a kitchen scale and plan to use pre-ground whole wheat einkorn flour instead of fresh milled einkorn, I recommend sifting your flour through a mesh strainer to loosen it up before measuring.

Preheat Thoroughly

Ensure your griddle or skillet is properly preheated before cooking the naan so that they do not stick. 

To be sure that it’s ready, you can do a sizzle test. Simply wet the tips of your fingers with water and flick a few drops onto the hot skillet. If it sizzles, then it is ready to cook. 

Storage Instructions

Counter 

Allow the cooked naan to cool completely before transferring to a bag or airtight container to avoid trapping in moisture.

Store in an airtight container or bread bag on the counter for 3-4 days at room temperature. 

Refrigerator 

Allow the cooked naan to cool completely.

Stack the naan in an airtight container or plastic bag. If using a plastic bag, compress the bag to ensure there is no extra air before twisting or tying it off. 

Store in the refrigerator for up to 2 weeks. 

Freezer

Allow the cooked naan to cool completely before freezing. 

You can freeze the naan at any time before they go stale, but I would recommend freezing them on the day they were made for optimal freshness. 

Stack the naan in an airtight container or plastic bag with a sheet of butcher paper or unbleached parchment paper in between each layer of naan to prevent them from freezing together. If using a plastic bag, compress the bag to ensure there is no extra air before sealing or tying it off. 

Store in the freezer for up to 6 months.

Reheating Instructions 

Skillet or Griddle 

Remove as many naan from the freezer as you intend to use. 

Preheat your griddle to 250°F. If using a cast iron skillet, set the heat to medium-low.

Place the naan on the griddle or skillet as it preheats to allow them to thaw quickly.

Warm for 1-2 minutes on each side. 

Oven 

Remove as many naan from the freezer as you intend to use.

Line a baking sheet with unbleached parchment paper or grease with butter.

Preheat the oven to 250°F, or set to a warming setting. 

Place each frozen naan onto the lined baking pan and allow them to warm in the oven for about 5-10 minutes, or 1-2 minutes per side until warmed through. 

Toaster Oven

Preheat the toaster oven to 300°F.

Place the naan directly on the rack or on a small baking tray.

Heat for 4-6 minutes, flipping once if desired, until warmed through and lightly crisp on the outside.

If this fresh milled einkorn naan found its way to your table, please let me know how you enjoyed it in the comment section below!

With love from my kitchen to yours,

Katherine