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Sourdough Discard Naan Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/sourdough-discard-naan-recipe/