Sourdough Discard Naan Recipe

Introduction

Sourdough discard naan is a delicious way to use up leftover starter while enjoying soft, fluffy flatbreads. This recipe yields warm, flavorful naan perfect for dipping or as a side to your favorite dishes.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour (can substitute with whole wheat flour for a nuttier taste)
• ½ cup milk (or plant-based milk for dairy-free option)
• ¼ cup plain yogurt (or dairy-free yogurt)
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

1. Step 1: In a large bowl, mix the sourdough discard, yogurt, and milk until smooth and creamy with a slightly thick texture.
2. Step 2: Gradually add the flour, baking powder, and salt to the wet mixture. Stir until a soft, slightly sticky dough forms that pulls away from the bowl’s sides.
3. Step 3: On a floured surface, gently knead the dough for 2-3 minutes until it becomes smooth, elastic, soft, and pliable.
4. Step 4: Cut the dough into 8 equal portions and roll each into a smooth ball. Place them on a floured surface prepared for rolling.
5. Step 5: Using a rolling pin, flatten each ball into an even ¼-inch thick oval to promote puffing during cooking.
6. Step 6: Heat a skillet over medium-high heat until hot and ready, indicated by a gentle sizzle when placing the naan.
7. Step 7: Place one naan in the skillet and cook for 1-2 minutes until bubbles form on top. Flip and cook the other side until golden brown with slight char.
8. Step 8: Remove naan from heat and brush immediately with melted butter for added flavor and shine.

Tips & Variations

• For extra flavor, add minced garlic or chopped fresh herbs like cilantro into the dough before cooking.
• Use whole wheat flour to make the naan heartier and add a nutty flavor.
• If you prefer vegan, swap the yogurt and milk with plant-based alternatives and brush with olive oil instead of butter.
• Cook the naan in a cast iron skillet for the best heat retention and a nice char.

Storage

Store leftover naan in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 1 month. Reheat by warming briefly in a skillet or oven to restore softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active starter, but keep in mind it may ferment faster and affect the dough’s texture and flavor. Adjust rising times accordingly.

What if I don’t have yogurt on hand?

You can substitute yogurt with sour cream or buttermilk to maintain the tangy flavor and tender texture of the naan.

Sourdough Discard Naan Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Sourdough Discard Naan recipe is a scrumptious and resourceful way to use your sourdough discard, transforming it into soft, fluffy, and slightly tangy Indian flatbreads. Made with simple pantry ingredients like flour, yogurt, and milk, these naans are cooked on the stovetop to achieve a perfect golden char and bubble texture. Ideal as a side for curries, dips, or enjoyed on their own with a brush of melted butter, this recipe offers a quick and flavorful bread solution without needing yeast or long fermentation.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 26 minutes
• Yield: 8 naans 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup sourdough discard
• ½ cup milk (or plant-based milk for dairy-free option)
• ¼ cup plain yogurt (or dairy-free yogurt)

Dry Ingredients

• 2 cups all-purpose flour (can substitute with whole wheat flour for a nuttier taste)
• 1 teaspoon baking powder
• ½ teaspoon salt

For Finishing

• Melted butter for brushing

Instructions

1. Combine Wet Ingredients: In a large bowl, mix the sourdough discard, plain yogurt, and milk together until the mixture becomes smooth, creamy, and slightly thick in texture.
2. Add Dry Ingredients: Gradually incorporate the all-purpose flour, baking powder, and salt into the wet mixture. Stir well until a soft and slightly sticky dough forms that pulls away from the sides of the bowl.
3. Knead the Dough: On a lightly floured surface, gently knead the dough for 2-3 minutes until it becomes smooth, elastic, and pliable, ensuring good texture for rolling.
4. Divide and Shape: Cut the dough into 8 equal portions. Roll each portion into a smooth ball and place them on a floured surface in preparation for rolling out.
5. Roll Out the Naan: Using a rolling pin, flatten each dough ball into an even ¼-inch thick oval shape, which helps the naan to puff up evenly during cooking.
6. Preheat Skillet: Heat a skillet over medium-high heat until it is hot and ready; you’ll know it’s ready when you hear a gentle sizzle upon placing the dough.
7. Cook Naan: Place one rolled naan into the hot skillet and cook for 1-2 minutes until bubbles start to appear on the top surface. Flip the naan and cook the other side until it is golden brown with slight charred spots.
8. Finish and Serve: Remove the cooked naan from the skillet and immediately brush the top with melted butter to add flavor and a lovely shine. Serve warm alongside your favorite dishes.

Notes

• You can substitute all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
• For a dairy-free version, use plant-based milk and yogurt alternatives.
• Ensure the skillet is properly heated before cooking to achieve the characteristic bubbles and charring.
• Brush with melted butter or ghee immediately after cooking for best absorption and flavor.
• Store leftover naan in an airtight container and reheat on a skillet to maintain softness.

Keywords: Sourdough discard naan, Indian flatbread, no yeast naan, quick naan recipe, sourdough recipe, stovetop naan, easy bread recipe, dairy-free naan option