Name: Sourdough Discard Naan Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 cup sourdough discard; ½ cup milk (or plant-based milk for dairy-free option); ¼ cup plain yogurt (or dairy-free yogurt); 2 cups all-purpose flour (can substitute with whole wheat flour for a nuttier taste); 1 teaspoon baking powder; ½ teaspoon salt; Melted butter for brushing

Jump to Recipe

Introduction

Transform your sourdough discard into delicious, fluffy naan bread with this simple recipe. In just 25 minutes, you can enjoy soft, warm naan perfect for dipping or accompanying any meal.

Two round naan breads stacked slightly off-center on a white marbled surface, each with a golden-brown, bubbly texture and dark charred spots on top. The surface of the naan is sprinkled with finely chopped green herbs, adding a fresh look to the warm, soft bread. The naan’s edges are rounded and puffed, showing a light, airy inside. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, mix the sourdough discard, yogurt, and milk until smooth and creamy with a slightly thick texture.
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.
Step 3: On a floured surface, gently knead the dough for 2-3 minutes until it becomes smooth, elastic, soft, and pliable.

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.
Step 5: Using a rolling pin, flatten each ball into an even ¼-inch thick oval to promote puffing during cooking.
Step 6: Heat a skillet over medium-high heat until hot and ready, indicated by a gentle sizzle when placing the naan.

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.
Step 8: Remove naan from heat and brush immediately with melted butter for added flavor and shine.

Tips & Variations

For a garlic naan variation, brush the cooked naan with garlic butter before serving.

Substitute whole wheat flour for a nuttier flavor and added fiber.
If you prefer vegan naan, use plant-based milk and yogurt, and brush with melted coconut oil instead of butter.
To make it fluffier, allow the dough to rest for 10-15 minutes before rolling out.

Storage

Store leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped naan in a freezer bag for up to 1 month. Reheat by warming in a skillet or oven to restore softness and flavor.

How to Serve

Two pieces of naan bread stacked on top of each other on a wooden board, each naan showing a soft, slightly bubbly texture with golden brown and dark charred spots. The top naan is sprinkled with finely chopped green herbs, adding a fresh look. The edges are slightly thicker and puffier, with a light cream color blending into the toasted brown areas. In the background, there is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter instead of discard?

Yes, you can use active sourdough starter, but reduce the milk slightly since starter contains liquid. Adjust consistency as needed to form a soft dough.

What can I serve with sourdough naan?

Sourdough naan pairs well with curries, grilled meats, dips like hummus or tzatziki, and can also be used as a wrap or sandwich base.