Why make this recipe
Sourdough Discard Naan is a fantastic way to use up your sourdough starter discard while enjoying a delicious flatbread. This recipe results in soft and fluffy naan that pairs perfectly with any meal. It’s quick to make and adds a unique flavor you won’t find in store-bought naan. Plus, making naan at home allows you to customize it and enjoy it fresh from the skillet.
How to make Sourdough Discard Naan
Ingredients:
- 1 1/2 cups (215 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 3/4 teaspoon (5 grams) salt
- 1/4 teaspoon (2 grams) baking soda
- 1/2 cup (113 grams) sourdough starter discard
- 1/4 cup (68 grams) whole milk Greek yogurt
- 3 tablespoons (45 grams) water
- 2 tablespoons (26 grams) olive oil
- 2 tablespoons butter, melted
Directions:
- Combine the flour, baking powder, salt, and baking soda in a large bowl.
- Stir in the sourdough discard, yogurt, water, and olive oil.
- Switch to mixing with your hands when it becomes too difficult to stir.
- Knead for 2-3 minutes until well combined, adding more flour or water as needed. The dough should be on the wetter side, but not overly sticky.
- Divide the dough into 8 pieces and shape them into discs.
- Cover the discs and let them rest for 10 minutes.
- Heat a skillet or griddle over high heat.
- Roll each disc into a roughly 1/4-inch thick round.
- Add them to the hot skillet or griddle. Once bubbles have appeared on the top (1-2 minutes), flip and cook on the other side for another 1-2 minutes until browned and puffed up.
- Remove the naan to a plate and brush all sides with melted butter. Cover with foil.
- Repeat until all the naans are cooked, brushing each with butter and stacking them on the covered plate.
How to serve Sourdough Discard Naan
Sourdough Discard Naan can be served warm as a side with soups, stews, or curries. You can also use it as a wrap for sandwiches or fill it with veggies and proteins for a tasty meal. Adding dips like hummus or tzatziki makes it even better.
How to store Sourdough Discard Naan
To store Sourdough Discard Naan, let it cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, wrap each naan in plastic wrap and freeze for up to 2 months. Reheat gently in a skillet or microwave before serving.
Tips to make Sourdough Discard Naan
- Ensure your sourdough starter discard is active for better flavor.
- Adjust the dough consistency by adding small amounts of flour or water as needed.
- Don’t skip the resting period; it helps to make the dough easier to roll out.
- Cook the naan on high heat to achieve the best puff and texture.
Variations
You can add herbs or spices such as garlic, cumin, or cilantro to the dough for added flavor. Cheese can also be stuffed inside before cooking for cheesy naan.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may change the texture and flavor slightly. You may need to adjust the water content.
2. Can I make this naan without sourdough discard?
While the sourdough discard adds unique flavor, you can use all-purpose flour and yogurt without it. Just skip the discard and adjust the recipe accordingly.
3. How can I reheat leftover naan?
You can reheat naan in a skillet over low heat, in the microwave for a few seconds, or in the oven wrapped in foil until warmed through.
Sourdough Discard Naan
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour For a tender naan
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
Wet Ingredients
- 1/2 cup sourdough starter discard Ensure it is active for better flavor
- 1/4 cup whole milk Greek yogurt
- 3 tablespoons water Adjust as needed for dough consistency
- 2 tablespoons olive oil
- 2 tablespoons butter, melted For brushing on cooked naan
Instructions
Preparation
- Combine the flour, baking powder, salt, and baking soda in a large bowl.
- Stir in the sourdough discard, yogurt, water, and olive oil.
- Switch to mixing with your hands when it becomes too difficult to stir.
- Knead for 2-3 minutes until well combined, adding more flour or water as needed. The dough should be on the wetter side, but not overly sticky.
- Divide the dough into 8 pieces and shape them into discs.
- Cover the discs and let them rest for 10 minutes.
Cooking
- Heat a skillet or griddle over high heat.
- Roll each disc into a roughly 1/4-inch thick round.
- Add them to the hot skillet or griddle. Once bubbles have appeared on the top (1-2 minutes), flip and cook on the other side for another 1-2 minutes until browned and puffed up.
- Remove the naan to a plate and brush all sides with melted butter. Cover with foil.
- Repeat until all the naans are cooked, brushing each with butter and stacking them on the covered plate.