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Sourdough Discard Naan Recipe

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4.8 from 132 reviews

This fluffy sourdough discard naan recipe is a quick and delicious flatbread perfect for lunch or snacks. Using sourdough discard not only imparts a unique tangy flavor but also helps reduce food waste. Softened with milk and yogurt and leavened with baking powder, these naans come out light, airy, and slightly charred from skillet cooking, making them a delightful accompaniment to any meal.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (can substitute whole wheat for nuttier flavor)
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup sourdough discard
  • ½ cup milk (dairy or plant-based)
  • ¼ cup plain yogurt (dairy or dairy-free)

For Finishing

  • Melted butter, for brushing

Instructions

  1. Combine Wet Ingredients: In a large bowl, mix the sourdough discard, yogurt, and milk until smooth and well-blended, forming a creamy and slightly thick mixture.
  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: On a floured surface, gently knead the dough for 2-3 minutes until it becomes smooth and elastic, aiming for a soft, pliable texture.
  4. Divide the Dough: Cut the dough into 8 equal pieces. Shape each piece into a smooth round ball and place them on a floured surface ready for rolling.
  5. Roll Out Naan: Using a rolling pin, flatten each dough ball into a ¼-inch thick oval, ensuring even thickness to encourage puffing during cooking.
  6. Preheat Skillet: Heat a skillet over medium-high heat until hot. A gentle sizzle should be heard when the naan touches the pan.
  7. Cook Naan: Place one flattened naan in the skillet. Cook for 1-2 minutes until bubbles form on the surface. Flip it over and cook until golden brown and slightly charred on both sides.
  8. Finish and Serve: Remove the naan from the skillet and immediately brush with melted butter for extra flavor and sheen. Serve warm.

Notes

  • You can substitute plain yogurt with dairy-free yogurt and milk with plant-based milk to make this recipe dairy-free.
  • Whole wheat flour can be used instead of all-purpose flour for a nuttier flavor and added nutrition.
  • For extra flavor, add minced garlic or herbs to the dough or melted butter.
  • Cook naan on a cast iron or non-stick skillet for best results with even browning.
  • Serve naan with curries, dips, or use as a wrap for quick lunches.

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