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Sourdough Discard Naan Recipe

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3.8 from 8 reviews

This recipe for Sourdough Discard Naan transforms unused sourdough starter into soft, fluffy flatbreads perfect for pairing with curries or enjoying as a snack. Made with simple pantry ingredients and cooked on a stovetop skillet, these naans are brushed with butter for a rich, flavorful finish.

  • Total Time: 25 minutes
  • Yield: 8 naans (serves 4)

Ingredients

Dough Ingredients

  • 1 1/2 cups (215 grams) all purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 3/4 teaspoon (5 grams) salt
  • 1/4 teaspoon (2 grams) baking soda
  • 1/2 cup (113 grams) sourdough starter discard
  • 1/4 cup (68 grams) whole milk Greek yogurt
  • 3 tablespoons (45 grams) water
  • 2 tablespoons (26 grams) olive oil

Finishing

  • 2 tablespoons butter, melted

Instructions

  1. Mix dry ingredients: In a large bowl, combine the all purpose flour, baking powder, salt, and baking soda. Stir well to evenly distribute the leavening and salt.
  2. Add wet ingredients and knead: Stir in the sourdough starter discard, whole milk Greek yogurt, water, and olive oil. When the dough becomes too thick to stir with a spoon, switch to using your hands. Knead the dough for 2 to 3 minutes until it is well combined, adding a little more flour or water as needed. The dough should be moist but not overly sticky.
  3. Divide and rest: Divide the dough into 8 equal pieces and shape each into a disc. Cover the discs and let them rest for 10 minutes to relax the gluten and make rolling easier.
  4. Heat skillet: Preheat a skillet or griddle over high heat until hot. This will give the naan nice browning and puffing.
  5. Roll out naans: On a lightly floured surface, roll each dough disc into a rough 1/4-inch thick round.
  6. Cook naans: Place the rolled-out dough onto the hot skillet. Cook for 1 to 2 minutes until bubbles appear on the top side. Flip and cook the other side for another 1 to 2 minutes until browned and puffed.
  7. Brush with butter and keep warm: Remove the naan from the skillet and immediately brush both sides with melted butter. Stack the cooked naans on a plate and cover loosely with foil to keep warm and soft.
  8. Repeat: Continue cooking the remaining dough rounds, brushing each with butter and stacking them covered together.

Notes

  • The sourdough starter discard adds flavor and tenderness but using fresh starter will also work.
  • Adjust dough hydration by adding more water or flour to get the right consistency; dough should be slightly sticky but manageable.
  • Keep cooked naans covered with foil or a clean kitchen towel to maintain softness and warmth until serving.
  • For a vegan version, substitute yogurt and butter with plant-based alternatives.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian

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