This naan bread is a fun way to use sourdough discard! It’s soft, fluffy, and has a lovely tangy flavor that makes every bite special.
Making naan is super easy and quick. I love to slather it with butter while it’s warm—it just makes everything better! Perfect for dipping or enjoying with your favorite dishes.
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! Use any unfed sourdough discard you have on hand. If you don’t have any, you can make a simple dough using plain yogurt and a little bit of baking soda to mimic the tangy flavor.
Flour: All-purpose flour works perfectly here, but you can substitute half with whole wheat flour for added nutrition and flavor. Just adjust the water slightly if the dough feels too dry.
Yogurt: Plain yogurt adds tanginess and moisture. If you’re dairy-free, coconut yogurt or a vegan yogurt will work just fine. You could also use sour cream in a pinch!
Oil or Butter: Olive oil gives a nice flavor, but melted ghee or butter really enhances that traditional naan taste. For a dairy-free option, just stick with olive oil.
What’s the Best Way to Roll and Cook Naan?
Rolling and cooking naan can feel tricky, but with these tips, you’ll be a pro! Start by dusting your work surface with flour to prevent sticking. Roll each ball of dough into an oval shape that’s about 1/4 inch thick—this is crucial for a nice, fluffy texture.
- Keep the skillet or pan very hot before adding dough. A hot surface helps the naan puff up nicely.
- Cook each side until you see golden brown spots; you want a bit of charring for flavor!
- Don’t forget to brush with melted butter or ghee right after cooking! This gives a delicious finish.
Remember, practice makes perfect. Happy cooking!
How to Make Sourdough Discard Naan Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour, plus extra for dusting
- 1/4 cup plain yogurt
- 1/4 cup warm water
- 2 tablespoons olive oil or melted butter, plus extra for cooking and brushing
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
Optional Toppings:
- minced garlic
- chopped fresh cilantro or parsley
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 1 to 1.5 hours to rest. You’ll spend a few minutes mixing, kneading, rolling, and cooking. It’s an easy and satisfying process! Once it’s all finished, you can enjoy the naan warm and fresh!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the sourdough discard, yogurt, warm water, and olive oil (or melted butter). Stir everything together until you have a smooth mixture. This is your wet base!
2. Preparing the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, sugar, salt, and baking powder. This is your dry mix that will give the naan structure.
3. Combining Wet and Dry:
Gradually add the dry ingredients to the wet mixture. Stir gently until you have a sticky dough. It may feel a bit messy, but that’s okay!
4. Kneading the Dough:
Turn the dough out onto a floured surface. Knead it gently for about 5 minutes, adding a tiny bit more flour if it’s too sticky. You want it to be smooth and elastic.
5. Letting it Rest:
Put the dough into a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for about 1 to 1.5 hours. This resting time helps develop flavor.
6. Forming the Naan:
After resting, divide the dough into 6 to 8 equal portions. Roll each portion into a ball. Dust your work surface with flour and roll each ball into an oval or teardrop shape, about 1/4 inch thick. Don’t worry if they’re not perfect shapes!
7. Cooking the Naan:
Heat a heavy-bottomed skillet or cast iron pan over medium-high heat until it’s very hot. Carefully place one rolled naan onto the dry skillet. Cook for 1-2 minutes, until bubbles form and the bottom develops golden brown spots.
8. Flipping and Finishing:
Flip the naan over and cook the other side for another 1-2 minutes until you see more golden brown spots. For extra fluffiness, you can press the naan down gently with a spatula.
9. Adding Finishing Touches:
Once cooked, remove the naan from the skillet and brush it immediately with melted butter or ghee. If you want, sprinkle it with minced garlic and fresh herbs for added flavor.
10. Repeat and Enjoy:
Repeat the cooking steps for all the remaining portions of dough. Serve the naan warm as a delicious side dish with your favorite curries, dips, or just on its own!
This sourdough discard naan is delightful, fluffy, and full of flavor. Enjoy it fresh and hot—you’ve earned it!
Can I Use Gluten-Free Flour for This Naan?
Yes, you can substitute gluten-free flour, but the texture may change. Look for a 1:1 gluten-free baking flour blend, and you may need to adjust the water slightly to achieve a similar dough consistency.
What Can I Do If My Dough Is Too Sticky?
If your dough is sticky, gradually add more flour during the kneading process, just a tablespoon at a time. It should end up smooth and elastic but still slightly tacky.
How to Store Leftover Naan?
Store leftover naan in an airtight container at room temperature for up to 2 days. You can also place it in the refrigerator for up to a week. To reheat, warm it briefly in a skillet or wrap it in foil and heat in the oven.
Can I Freeze This Naan?
Absolutely! After cooking, let the naan cool completely, then wrap each piece in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator and warm in a skillet or microwave.
