Sourdough Discard Naan
Transform your sourdough discard into quick and tender naan that pairs perfectly with dips, curries, and more, all in under 30 minutes.
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 Adds tenderness; can use coconut yogurt for dairy-free option.
- 3 tablespoons water Plus a splash if dough seems dry.
- 2 tablespoons olive oil Can use neutral oil.
- 2 tablespoons butter, melted For brushing; clarify or use ghee 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. The dough should be on the wetter side but not overly sticky.
- Divide the dough into 8 equal pieces. Shape each piece into a rough ball, then flatten into discs. Cover and let rest for 10 minutes.
- Heat a skillet or griddle over high heat until very hot. No oil is required on the pan.
Cooking
- On a lightly floured surface, roll each disc into a roughly 1/4-inch thick round.
- Place a round onto the hot skillet. Cook for 1–2 minutes until bubbles form. Flip and cook the other side for 1–2 minutes more.
- Transfer cooked naan to a plate and immediately brush all sides with melted butter. Stack and cover with foil to keep warm.
- Repeat with the remaining dough, brushing each naan with butter.
Notes
Best served warm with dips or curries. Keeps well in the fridge for up to 3 days or can be frozen for up to 2 months.