This Naan bread made with sourdough discard is fluffy and fun! It’s a fantastic way to use leftover sourdough starter, giving it a special tangy flavor.
It’s super easy to make; just mix, roll, and cook! I love serving it warm with butter or dipping it in my favorite curry. Such a tasty way to reduce waste! 🥖✨
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! You want it to be unfed, as it gives the naan its unique tang. If you don’t have sourdough starter, you could use a little baking soda or baking powder instead, but it won’t have that sour flavor.
Flour: All-purpose flour is great here, but whole wheat flour can also be used for a nuttier taste. Just keep in mind that it may alter the texture slightly. If gluten is a concern, try a gluten-free flour blend, but it may need some adjustments in liquid.
Yogurt: Plain yogurt adds creaminess. Greek yogurt works beautifully too and will result in a richer texture. If you’re dairy-free, replace it with coconut yogurt or a plant-based yogurt.
Olive Oil: This adds flavor and helps keep the naan soft. You can substitute melted butter or ghee if you prefer. For a lighter option, use avocado oil instead!
Garlic: Adding minced garlic gives a wonderful flavor. You can skip it if you prefer plain naan, or use garlic powder for a milder taste.
How Do I Get the Perfect Texture for Naan?
The key to a soft and fluffy naan lies in the kneading and resting. Make sure to knead the dough until it’s smooth, about 5-7 minutes. This develops gluten, which helps with elasticity.
- Resting is equally important. Give the dough at least an hour to relax, covered with a damp cloth, so it can ferment and rise slightly, enhancing the flavor.
- Don’t be afraid if your dough feels a little sticky; add flour sparingly to keep the naan light and fluffy.
Finally, when cooking, make sure your skillet is hot enough to create those lovely charred spots while keeping the inside soft. Don’t rush the cooking process to ensure they’re perfect!
How to Make Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour (plus extra for rolling)
- 1/4 cup plain yogurt (or Greek yogurt)
- 2 tbsp olive oil (plus extra for cooking)
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 2-3 tbsp water (adjust as needed)
- 2 cloves garlic, minced (optional, for garlic naan)
- Fresh cilantro or parsley, finely chopped (for garnish)
- Melted butter or ghee (for brushing)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time, plus 1 hour for the dough to rest. After resting, you will spend another 15-20 minutes cooking the naan. Overall, you can have delicious homemade naan ready in about 1 hour and 40 minutes!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough discard, yogurt, sugar, salt, and baking powder. Mix everything well until combined. It’s best to use a spoon or your hands to ensure no lumps remain.
2. Form the Dough:
Gradually add the flour, stirring as you go to form a shaggy dough. Don’t worry if it looks a bit messy at first!
3. Knead the Dough:
Add 2 tablespoons of olive oil and enough water (start with 2 tablespoons) to bring the dough together. Knead in the bowl or on a floured surface for about 5-7 minutes until the dough is smooth and elastic. If your dough is sticky, just sprinkle in a little extra flour as needed.
4. Let it Rest:
Cover your dough with a damp cloth or plastic wrap and let it rest at room temperature for about 1 hour. This resting period helps relax the dough and enhances its flavor.
5. Divide the Dough:
After your dough has rested, divide it into 6-8 equal portions and roll each portion into a ball. Keep them covered while you work to prevent them from drying out.
6. Heat the Skillet:
Preheat a heavy skillet or cast-iron pan over medium-high heat. This is key for getting that nice char on the naan!
7. Roll the Naan:
On a floured surface, take each dough ball and roll it out into a teardrop or oval shape about 1/4 inch thick. For garlic naan, sprinkle the minced garlic on top and gently press it into the dough.
8. Cook the Naan:
Brush the skillet lightly with olive oil. Place one naan on the hot skillet and cook until bubbles form on the surface, which should take about 1-2 minutes.
9. Flip and Finish:
Flip the naan and cook the other side until golden brown spots develop, which will take another 1-2 minutes. You want it to be cooked through but still soft.
10. Add Butter and Garnish:
Once done, remove the naan from the skillet, brush it with melted butter or ghee, and sprinkle with chopped cilantro or parsley for added flavor.
11. Repeat:
Repeat the process with the remaining dough pieces. If possible, keep the cooked naan warm while you finish the rest.
12. Serve and Enjoy:
Serve your delicious naan warm as a side to curries, soups, or enjoy with dips like hummus or tzatziki. Enjoy every bite of your flavorful, tangy, soft Sourdough Discard Naan!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter instead of discard! Just make sure it’s not overly bubbly, as this can make the dough difficult to work with. You might need to adjust the amount of flour and water slightly due to the differing hydration levels.
What If I Don’t Have Yogurt?
No problem! You can replace the yogurt with the same amount of buttermilk, sour cream, or even a plant-based yogurt to keep it dairy-free. Just keep in mind that each substitution may slightly alter the taste and texture of the naan.
Can I Make This Naan Ahead of Time?
Absolutely! You can prepare the dough and let it rest, then shape it into naan and refrigerate it for up to 2 days. When ready to cook, just take it out and let it come to room temperature before rolling and cooking.
How Do I Store Leftover Naan?
Store any leftover naan in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm it in a skillet or wrap it in foil and place it in a preheated oven at 350°F (175°C) for about 10 minutes.
