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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.

Ingredients

Scale

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

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