This Sourdough Discard Naan Bread is a soft and fluffy treat that’s super easy to make! You get to use leftover sourdough starter, so nothing goes to waste.
I love how quickly these cook on a skillet. Plus, they make the perfect side for dipping or wrapping around your favorite fillings. Who says leftovers can’t be delicious? 😊
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! You can use any unfed sourdough starter. If you don’t have it, you can replace it with a simple mixture of yogurt and a bit of water to achieve a similar tangy flavor.
All-Purpose Flour: The recipe calls for all-purpose flour, but you can substitute whole wheat flour for a nuttier flavor. Just be aware that it may alter the texture slightly, making it denser.
Plain Yogurt: Yogurt adds moisture and tanginess. If you need a dairy-free option, go for coconut yogurt or a dairy-free alternative. Adjust the water amount as needed to maintain dough consistency.
Olive Oil or Melted Butter: Both work well, but I lean toward olive oil for a lighter flavor. If you prefer a richer taste, melted butter is a great choice too!
How do I Make the Dough Perfectly Soft?
A key technique for soft naan is to knead the dough properly. Knead it until it’s smooth and elastic, around 5-7 minutes. If the dough is too sticky, sprinkle a bit more flour; just don’t overdo it!
- Use your palms and knuckles during kneading to develop gluten naturally.
- Let it rest for about an hour. This allows the gluten to relax, making it easier to roll out.
- Cook on a hot skillet. A good sear creates lovely charred spots, contributing to that classic naan flavor.
Enjoy making your naan! It’s a fun way to use up your sourdough discard and add a delicious side to your meals. 😊
How to Make Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp baking powder
- 1 tsp sugar
- ½ tsp salt
- 2 tbsp plain yogurt
- 2 tbsp olive oil or melted butter, plus extra for cooking and brushing
- ¼ cup warm water (add more if needed)
- Optional: minced garlic or chopped fresh cilantro for garnish
How Much Time Will You Need?
You’ll need about 15-20 minutes to prepare the dough and about 15 minutes to cook the naan. Plus, don’t forget to let the dough rest for about 1 hour. Overall, you can enjoy fresh naan in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough discard, flour, baking powder, sugar, and salt. This mixture will form the base for your naan. Give it a good stir to mix everything well.
2. Add Wet Ingredients:
Next, add the yogurt and olive oil (or melted butter) to the dry mix. Pour in the warm water gradually, mixing until you have a sticky dough that begins to form. Adjust the water until the dough holds together nicely—add a bit more if it’s too dry.
3. Knead the Dough:
Turn the dough onto a floured surface and gently knead it for about 5-7 minutes. You want it to be smooth and elastic, so if it feels too sticky, sprinkle a little extra flour as you knead.
4. Let It Rest:
Put the kneaded dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest for about 1 hour. This resting period will make the dough easier to roll out.
5. Divide the Dough:
Once rested, divide the dough into 6 equal portions and shape each one into a ball. This is the perfect size for individual naan.
6. Heat the Skillet:
Heat a heavy skillet or cast-iron pan over medium-high heat. You want it well heated before placing the naan in to ensure they cook perfectly!
7. Roll Out the Naan:
Using a rolling pin on a lightly floured surface, roll each ball into an oval or round flatbread about ¼ inch thick. Try to get it as even as possible for uniform cooking.
8. Cook the Naan:
Place the rolled naan onto the skillet. Cook it for about 2-3 minutes until you see bubbles forming and golden dark spots appearing. Then, flip and cook the other side for another 2 minutes. Repeat the process for all the dough portions!
9. Add Finishing Touches:
Once cooked, take the naan off the skillet and brush it with melted butter or olive oil. If you’d like, sprinkle on some minced garlic or chopped fresh cilantro for an extra flavor boost.
10. Serve and Enjoy:
Serve your homemade naan warm alongside your favorite curries, dips, or even use them as wraps for sandwiches. Enjoy the deliciousness and the satisfaction of making it from your sourdough discard!
Happy cooking! Your sourdough discard naan bread will be a hit! 😊
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that the texture may be denser, so you might need to adjust the liquid slightly to achieve the right dough consistency.
How Should I Store Leftover Naan?
Store any leftover naan in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet or microwave, brushing with a little butter or oil to keep it soft.
Can I Freeze Naan for Later Use?
Absolutely! Allow the naan to cool completely, then place parchment paper between each piece and store them in a freezer-safe bag. They’ll last up to 2 months. Thaw in the fridge overnight or reheat straight from the freezer on a skillet!
What Can I Use Instead of Yogurt?
If you don’t have yogurt, you can use sour cream, buttermilk, or even a dairy-free yogurt alternative. Adjust the water content slightly if necessary to maintain the right dough texture.
