This Sourdough Discard Naan Bread is soft, fluffy, and super easy to make! Using leftover sourdough starter means no waste and adds great flavor.
I love how quick it is to whip up; just mix, roll, and cook! Don’t be surprised if you find yourself enjoying them straight off the pan—so good! 🥖
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It’s great for flavor and reduces waste. If you don’t have sourdough discard, you could use plain yogurt mixed with a bit of water for moisture and tang.
Flour: All-purpose flour works best for naan. However, you can substitute with whole wheat flour for a healthier version, though it may change the texture slightly.
Yogurt: I prefer plain yogurt for its creaminess. If you don’t have yogurt on hand, another option is using buttermilk or a non-dairy yogurt for a vegan version.
Oil or Butter: Olive oil gives a delicious flavor, but feel free to use melted butter or ghee for that traditional taste. Coconut oil is another lovely alternative.
How to Knead and Shape Dough Like a Pro?
Kneading helps develop the dough’s gluten, giving structure to your naan. Keep these tips in mind:
- Lightly flour your surface if the dough sticks. Too much flour can create a dry naan.
- Knead for about 5 minutes until the dough becomes smooth and elastic. You want it to bounce back when gently pressed.
- After resting, divide the dough into equal balls to ensure uniform size. This helps them cook evenly.
- When rolling, try to keep the thickness even for consistent cooking results.
Don’t worry if your shapes aren’t perfect; they’ll still taste amazing!
Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour, plus extra for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup plain yogurt (or Greek yogurt)
- 2 tablespoons olive oil or melted butter, plus extra for cooking
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes to rest the dough, followed by about 15 minutes to cook all the naan. In total, you’re looking at around 55 minutes from start to finish. Perfect for a quick yet delicious side dish!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by taking a large bowl and whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. This step combines everything evenly, setting you up for a tasty naan!
2. Create the Dough:
Now, add your sourdough starter discard, yogurt, and olive oil to the dry mixture. Stir it all together until you get a shaggy dough. It might look rough, but that’s okay!
3. Knead the Dough:
Lightly flour your surface and knead the dough for about 5 minutes. You want it to be smooth and elastic. If it sticks too much, sprinkle a little more flour, but try not to overdo it!
4. Resting Time:
Place your kneaded dough in a clean bowl and cover it with a towel or plastic wrap. Let it rest for at least 30 minutes at room temperature. This step is super important to help the dough relax and puff up during cooking.
5. Shape the Naan:
After resting, divide your dough into 6 equal pieces and roll each one into a ball. On a floured surface, roll each ball into an oval or teardrop shape about 1/4-inch thick. Don’t worry about making them perfect!
6. Cook the Naan:
Heat a heavy-bottom skillet or cast-iron pan over medium-high heat until it’s nice and hot. Brush one side of the naan lightly with oil or butter and place it oiled-side down on the pan. Cook for 1-2 minutes until you see bubbles forming and the underside is golden brown.
7. Flip and Finish:
Brush the top side with oil or butter, then carefully flip the naan to cook the other side for another 1-2 minutes until it’s golden and puffed up. Remove it from the pan and keep it warm by wrapping it in a clean kitchen towel.
8. Repeat and Serve:
Repeat the cooking process with the remaining naan dough pieces. Serve your warm, fluffy naan with your favorite curry, chutney, or dip, and enjoy every delicious bite!
This recipe wonderfully utilizes the tangy flavor of sourdough discard. Plus, you get easy, stovetop naan bread with no oven needed! Perfect for adding to your next meal or snack. Enjoy!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter, but you may need to adjust the amount of flour in the recipe since active starter contains more moisture. Start with 1 cup of active starter and reduce the yogurt by about 2 tablespoons, then adjust flour as needed until achieving the right dough consistency.
Can I Make Naan Without Yogurt?
Absolutely! If you don’t have yogurt, you can substitute it with buttermilk or milk mixed with a splash of vinegar. For a dairy-free version, use a non-dairy yogurt or milk alternative with vinegar added to achieve acidity.
How Should I Store Leftover Naan?
Store any leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and place in the freezer. When ready to eat, reheat in a skillet or microwave briefly to restore softness.
Can I Add Herbs or Spices to the Dough?
Definitely! Feel free to mix in herbs like garlic powder, cumin, or herbs de Provence to the dry ingredients for added flavor. Just be mindful not to overdo it; a teaspoon or so should add a nice touch without overwhelming the dough.
