Sourdough Discard Naan

why make this recipe

Sourdough Discard Naan is a fantastic way to reduce waste in your kitchen while creating something delicious. If you have leftover sourdough starter that you don’t want to toss, this recipe is for you. It’s easy to make, fluffy, and perfect to serve with your favorite dips or alongside main dishes. Plus, you get the bonus of a slightly tangy flavor from the sourdough, elevating the naan beyond traditional recipes.

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:

1. Combine the flour, baking powder, salt, and baking soda in a large bowl.
2. Stir in the sourdough discard, yogurt, water, and olive oil.
3. Switch to mixing with your hands when it becomes too difficult to stir.
4. Knead for 2-3 minutes until well combined, adding more flour or water as needed. This dough should be on the wetter side, but not overly sticky.
5. Divide the dough into 8 pieces and shape them into discs.
6. Cover the discs and let them rest for 10 minutes.
7. Heat a skillet or griddle over high heat.
8. Roll each disc into a roughly 1/4-inch thick round.
9. Add the rolled naan to the hot skillet or griddle.
10. Once bubbles appear on the top (about 1-2 minutes), flip the naan and cook on the other side for another 1-2 minutes, until browned and puffed up.
11. Remove the naan to a plate and brush all sides with melted butter.
12. Cover the naan with foil.
13. Repeat the cooking process for all the naans, brushing each with butter and stacking them on the plate covered with foil.

how to serve Sourdough Discard Naan

Serve Sourdough Discard Naan warm, brushed with melted butter. You can pair it with your favorite dishes such as curries, stews, or dips like hummus or tzatziki. It’s also great on its own as a snack!

how to store Sourdough Discard Naan

If you have leftover naan, let it cool to room temperature. Store it in an airtight container or a zip-top bag in the refrigerator for up to 3 days. You can also freeze the naan by placing layers of parchment paper between each piece, sealing them in a freezer bag, and storing for up to 2 months. To reheat, warm it in a skillet or in the oven.

tips to make Sourdough Discard Naan

• Make sure your sourdough discard is fresh for the best flavor.
• If the dough seems too dry, add a little more water; if too wet, add a bit more flour.
• For extra flavor, you can sprinkle herbs or spices like garlic powder or cilantro into the dough.

variation

You can experiment by adding spices such as cumin, coriander, or chili powder to the dough for a unique twist. For a cheesy version, sprinkle some shredded cheese inside the naan before sealing it.

FAQs

1. Can I use any type of flour?
Yes, you can use whole wheat flour or a gluten-free blend, but the texture and flavor may change slightly.

2. What if I don’t have yogurt?
You can substitute yogurt with buttermilk or even milk, but the naan may be less rich.

3. How can I make it vegan?
For a vegan option, use plant-based yogurt and substitute melted butter with vegan butter or olive oil.

Sourdough Discard Naan

A delicious, fluffy naan made with sourdough discard, perfect for serving with dips or main dishes.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 pieces

Course: Bread, Snack

Cuisine: Fusion, Indian

Calories: 180

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 1.5 cups all-purpose flour Approximately 215 grams.
• 1 teaspoon baking powder Approximately 5 grams.
• 0.75 teaspoon salt Approximately 5 grams.
• 0.25 teaspoon baking soda Approximately 2 grams.
• 0.5 cups sourdough starter discard Ensure it is fresh.
• 0.25 cups whole milk Greek yogurt For a richer flavor.
• 3 tablespoons water Adjust as needed.
• 2 tablespoons olive oil
• 2 tablespoons butter, melted For brushing after cooking.

Method

 

Preparation

1. Combine the flour, baking powder, salt, and baking soda in a large bowl.
2. Stir in the sourdough discard, yogurt, water, and olive oil.
3. Switch to mixing with your hands when it becomes too difficult to stir.
4. Knead for 2-3 minutes until well combined, adding more flour or water as needed.
5. Divide the dough into 8 pieces and shape them into discs.
6. Cover the discs and let them rest for 10 minutes.

Cooking

1. Heat a skillet or griddle over high heat.
2. Roll each disc into a roughly 1/4-inch thick round.
3. Add the rolled naan to the hot skillet or griddle.
4. Cook until bubbles appear on the top (about 1-2 minutes), then flip and cook the other side for another 1-2 minutes.
5. Once browned and puffed up, remove the naan to a plate and brush all sides with melted butter.
6. Cover the naan with foil and repeat the cooking process for all naans.

Notes

Serve warm with your favorite dips or as an accompaniment to main dishes. Store leftover naan in an airtight container or freeze for future use.