Sourdough Discard Naan
Delicious flatbread made from sourdough starter discard, resulting in soft and fluffy naan perfect for any meal.
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.
Notes
Serve warm with soups, stews, or curries. Can be used as wraps filled with veggies and proteins. Store cooled naan in an airtight container for up to 3 days or freeze for up to 2 months.