Sourdough Discard Naan
This easy sourdough discard naan recipe transforms leftover starter into tender, quick flatbreads that are perfect for dipping or as a side for your favorite curries.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour Use bread flour for a chewier texture.
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
Wet Ingredients
- 1/2 cup sourdough starter discard Unfed or refrigerated discard works fine.
- 1/4 cup whole milk Greek yogurt Use coconut yogurt for dairy-free.
- 3 tablespoons water Plus a splash if dough seems dry.
- 2 tablespoons olive oil Or neutral oil.
For Brushing
- 2 tablespoons butter, melted Clarify for higher smoke point.
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Add the sourdough discard, Greek yogurt, water, and olive oil. Stir with a spoon until it becomes hard to mix.
- Switch to your hands and knead the dough in the bowl for 2–3 minutes until it is slightly wet but not overly sticky.
- Divide the dough into 8 equal pieces and shape each piece into a rough ball, then flatten into discs. Cover and let rest for 10 minutes.
Cooking
- Heat a skillet or griddle over high heat until very hot.
- On a lightly floured surface, roll each disc into a 1/4-inch thick round.
- Place a round onto the hot skillet and cook for 1–2 minutes until you see bubbles on top and brown spots forming on the bottom. Flip and cook the other side for 1–2 minutes more.
- Transfer the cooked naan to a plate, brush with melted butter, and cover with foil to keep warm.
- Repeat with the remaining dough, brushing each naan with butter as you go.
Notes
Best served warm with hummus, tzatziki, or curries. Store cooled naans in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a skillet or bake in the oven wrapped in foil.