Sourdough Discard Naan Recipe

Introduction

This sourdough discard naan recipe is a fantastic way to use up leftover starter while enjoying soft, flavorful flatbreads. Ready in just 25 minutes, these naans are perfect for pairing with curries, dips, or enjoying on their own.

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. Step 1: In a large bowl, mix the sourdough discard, yogurt, and milk until smooth and creamy with a slightly thick texture.
2. 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.
3. Step 3: On a floured surface, gently knead the dough for 2-3 minutes until it becomes smooth, elastic, soft, and pliable.
4. 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.
5. Step 5: Using a rolling pin, flatten each ball into an even ¼-inch thick oval to promote puffing during cooking.
6. Step 6: Heat a skillet over medium-high heat until hot and ready, indicated by a gentle sizzle when placing the naan.
7. 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.
8. Step 8: Remove naan from heat and brush immediately with melted butter for added flavor and shine.

Tips & Variations

• For a dairy-free version, substitute milk and yogurt with plant-based alternatives such as almond or coconut milk and vegan yogurt.
• Adding minced garlic or chopped fresh herbs to the dough before cooking can enhance the flavor.
• If your dough is too sticky, add flour gradually during kneading to achieve the right consistency without making it tough.

Storage

Store leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat in a hot skillet or oven until warmed through to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this recipe without sourdough discard?

This recipe relies on the sourdough discard for flavor and texture, but you can substitute it with an equal amount of plain yogurt if needed. The naan will still be tasty but less tangy.

How can I make the naan puff up more during cooking?

Rolling the dough evenly and not too thin, along with cooking on a hot skillet, helps create steam inside, which makes the naan puff. Covering the pan briefly while cooking can also encourage puffing.

Sourdough Discard Naan Recipe

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★★★★★

4.8 from 54 reviews

This Sourdough Discard Naan recipe transforms sourdough discard into soft, fluffy, and flavorful Indian-style flatbreads perfect for dipping, wrapping, or enjoying alongside your favorite dishes. Made with simple pantry ingredients like flour, yogurt, and milk, this naan is cooked on the stovetop in a skillet to achieve a golden, slightly charred exterior and tender interior. Ideal for reducing waste and making delicious use of sourdough starter discard.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

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

Finishing

• Melted butter for brushing

Instructions

1. Combine Wet Ingredients: In a large bowl, mix the sourdough discard, plain 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 sides of the bowl.
3. Knead the Dough: Transfer the dough onto a floured surface and gently knead for 2-3 minutes until smooth, elastic, soft, and pliable.
4. Divide and Shape: Cut the dough into 8 equal portions and roll each into a smooth ball. Place the balls on a floured surface, prepared for rolling out.
5. Roll Out the Naan: Using a rolling pin, flatten each dough ball into an even ¼-inch thick oval to encourage puffing during cooking.
6. Preheat Skillet: Heat a skillet over medium-high heat until hot. Test readiness by placing a drop of water on the surface; it should sizzle gently.
7. Cook Naan: Place one rolled naan onto the hot skillet and cook for 1-2 minutes until bubbles form on the top. Flip and cook the other side until golden brown with slight char marks.
8. Finish and Serve: Remove the cooked naan from the skillet and immediately brush with melted butter for added flavor and shine. Repeat with remaining dough portions.

Notes

• You can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
• For a dairy-free version, use plant-based milk and dairy-free yogurt and butter alternatives.
• If you prefer a crispier naan, cook a little longer on each side but be careful not to burn it.
• Serve naan warm with curries, soups, or as a wrap for sandwiches and kebabs.
• Store leftovers wrapped in foil or a container; reheat on a skillet or in the oven for best texture.

Keywords: sourdough discard naan, homemade naan, flatbread, Indian bread, stovetop naan, sourdough recipe, easy naan recipe, waste-reducing recipes