Sourdough Discard Naan Recipe
This easy and versatile Sourdough Discard Naan recipe transforms sourdough starter discard into soft, fluffy Indian-style flatbreads. Made with simple ingredients like flour, yogurt, and milk, these naans are cooked on the stovetop for quick, charred perfection. Perfect as a side for curries or as a tasty wrap, this recipe yields 8 flavorful naan breads in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
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
- Combine Wet Ingredients: In a large bowl, mix the sourdough discard, yogurt, and milk until smooth and creamy with a slightly thick texture.
- Add Dry Ingredients: 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.
- Knead the Dough: On a floured surface, gently knead the dough for 2-3 minutes until it becomes smooth, elastic, soft, and pliable.
- Divide and Shape: Cut the dough into 8 equal portions and roll each into a smooth ball. Place them on a floured surface prepared for rolling.
- Roll Out the Naan: Using a rolling pin, flatten each ball into an even ¼-inch thick oval to promote puffing during cooking.
- Preheat Skillet: Heat a skillet over medium-high heat until hot and ready, indicated by a gentle sizzle when placing the naan.
- Cook Naan: 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.
- Finish and Serve: Remove naan from heat and brush immediately with melted butter for added flavor and shine.
Notes
- For a dairy-free version, substitute milk and yogurt with plant-based alternatives.
- Whole wheat flour can be used instead of all-purpose flour for a nuttier flavor and added fiber.
- If you prefer thicker naan, roll out to a slightly thicker ½ inch, but cooking time may increase.
- Brush with garlic butter or sprinkle with herbs like cilantro or nigella seeds for extra flavor variations.
- The dough does not require resting or proofing, making this a quick recipe suitable for using up sourdough discard.
Keywords: sourdough discard naan, sourdough bread recipe, naan bread, Indian flatbread, stovetop naan, discard recipes
Find it online: https://lucabites.com/sourdough-discard-naan-recipe/
