This Sourdough Discard Naan Bread is soft, fluffy, and a great way to use leftover starter! It’s simple to make and tastes amazing fresh off the skillet.
Let’s face it, there’s something magical about warm naan. I love pairing it with my favorite curry or just slathering it in butter. You’ll find yourself reaching for seconds, trust me!
Key Ingredients & Substitutions
Sourdough Discard: This recipe is a fantastic way to use unfed sourdough discard. It adds flavor and helps the naan rise. If you don’t have any discard, you can substitute with regular plain yogurt, but you won’t get the same sour flavor.
All-Purpose Flour: I prefer using all-purpose flour since it works perfectly for naan. If you’re gluten-free, feel free to try a 1:1 gluten-free flour blend, although the texture may vary a bit.
Plain Yogurt: Yogurt adds a lovely tang and moisture. You can use Greek yogurt, but thin it with a little water or milk. Non-dairy yogurt options can work here too for a vegan version!
Milk: Regular milk is great, but you could use almond or oat milk if you need a non-dairy alternative. Just make sure it’s unsweetened.
Garlic: Adding minced garlic is optional but adds an amazing flavor! If you’re not a garlic fan, just skip it. Fresh herbs like cilantro or parsley can also brighten the naan.
How Do You Get the Perfect Texture in Naan?
The secret to soft, fluffy naan lies in the kneading and resting of the dough. Kneading helps develop gluten, creating that chewy texture.
- Make sure to knead the dough for about 5-7 minutes until it feels smooth and elastic.
- Resting the dough is just as crucial! Allow it to rest for 1-2 hours to relax the gluten and encourage a little rise, even if it’s not dramatic.
- When rolling out, aim for about 1/4 inch thick. Too thin, and they might break; too thick, and they won’t cook properly.
Cooking on a preheated skillet gives you those lovely golden brown spots, so make sure it’s hot enough before placing the naan in. Enjoy your homemade naan!”
How to Make Sourdough Discard Naan Bread
Ingredients You’ll Need:
For the Naan:
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour, plus extra for dusting
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 cup plain yogurt (room temperature)
- 1/4 cup milk (room temperature)
- 2 tbsp vegetable oil or melted butter, plus more for cooking and brushing
- 2 cloves garlic, finely minced (optional)
- Fresh cilantro or parsley, chopped (for garnish)
Time Estimate:
Making this Sourdough Discard Naan Bread will take about 15-20 minutes to prepare and 1-2 hours for the dough to rest. Cooking each naan will take 2-4 minutes, so overall, you can enjoy this delicious bread in under 2.5 hours!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. Make sure everything is combined well; this will help your naan rise nicely.
2. Mix the Wet Ingredients:
Add the sourdough discard, yogurt, milk, and vegetable oil or melted butter to the dry ingredients. Mix everything together with a spoon or your hands until you get a shaggy dough—don’t worry if it looks a bit messy.
3. Knead the Dough:
Transfer the shaggy dough onto a lightly floured surface. Knead it for about 5-7 minutes, adding a bit of extra flour if the dough is sticky. You want to achieve a smooth, elastic dough that feels nice to the touch.
4. Let the Dough Rest:
Place your kneaded dough in a clean bowl and cover it with a damp cloth or plastic wrap. Let it rest at room temperature for 1-2 hours. The dough may rise a little, which is perfectly fine!
5. Shape the Dough:
After resting, divide the dough into 6 equal portions. Roll each portion into a ball to make it easier to work with.
6. Preheat the Skillet:
Put a heavy skillet or cast iron pan on medium-high heat. It should be nice and hot when you’re ready to cook the naan.
7. Roll Out the Naan:
On a floured surface, roll out one dough ball into an oval or round shape, making it about 1/4 inch thick. If you’re making garlic naan, sprinkle the minced garlic on top and gently press it into the dough, so it sticks.
8. Cook the Naan:
Carefully place the rolled dough into your hot skillet. Cook it for about 1-2 minutes, or until you see bubbles forming on the surface and the bottom has golden brown spots.
9. Flip and Finish Cooking:
Flip the naan over and cook for another 1-2 minutes until the other side is nicely browned. If you like, brush it with melted butter or oil right after taking it off the skillet. Sprinkle with chopped cilantro or parsley for a fresh touch!
10. Repeat:
Keep rolling and cooking the remaining dough balls until they’re all done. Enjoy the delicious aroma filling your kitchen!
11. Serve:
Serve your warm naan with curries, dips, or your favorite dish. They’re perfect for wrapping or dipping, and you’ll love how fluffy and flavorful they are!
This recipe uses your leftover sourdough discard to create soft, delicious naan, perfect for any meal. Enjoy your homemade sourdough discard naan bread!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour. Keep in mind that this may result in a denser naan, so you might need to adjust the hydration slightly by adding extra milk or yogurt.
How Do I Store Leftover Naan?
Store leftover naan in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing them!
Can I Freeze Naan Bread?
Absolutely! You can freeze naan by placing the cooled bread in a single layer on a baking sheet. Once frozen, stack them in a freezer bag or container. They’ll keep well for about 2-3 months. Thaw at room temperature or reheat directly from frozen in a skillet.
What Can I Substitute for Yogurt in This Recipe?
If you don’t have yogurt, you can use sour cream, buttermilk, or even a dairy-free yogurt alternative. Just ensure it’s unsweetened to maintain the flavor balance of the naan!
