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Sourdough Discard Naan Recipe

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4.7 from 87 reviews

This Fluffy Sourdough Discard Naan is a quick and delicious flatbread perfect for lunch or any meal. Using sourdough discard reduces waste while adding a unique tangy flavor. The naan is soft, airy, and lightly charred from skillet cooking, making it a wonderful accompaniment or base for your favorite toppings.

Ingredients

Dough 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. Combine Wet Ingredients: In a large bowl, mix the sourdough discard, yogurt, and milk until smooth and creamy with a slightly thick texture.
  2. 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.
  3. Knead the Dough: On a floured surface, gently knead the dough for 2-3 minutes until it becomes smooth, elastic, soft, and pliable.
  4. 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.
  5. Roll Out the Naan: Using a rolling pin, flatten each ball into an even ¼-inch thick oval to promote puffing during cooking.
  6. Preheat Skillet: Heat a skillet over medium-high heat until hot and ready, indicated by a gentle sizzle when placing the naan.
  7. 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.
  8. Finish and Serve: Remove naan from heat and brush immediately with melted butter for added flavor and shine.

Notes

  • Use whole wheat flour instead of all-purpose flour for a nuttier, healthier option.
  • Plant-based milk and dairy-free yogurt can substitute dairy to make this recipe vegan-friendly.
  • Make sure the skillet is properly preheated to achieve the signature naan puff and char.
  • Brush with garlic butter instead of plain butter for extra flavor.
  • These naan breads are best served fresh but can be wrapped and stored for a day or two.

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