Sourdough Discard Naan
Soft and buttery naan made with sourdough starter discard. Make it to accompany any curry recipe or use it as a pizza crust for a quick lunch idea or flatbread for a sandwich. This iconic Indian bread is simple to make and tastes great with a multitude of dishes.
Servings: 8 naan flatbreads
Calories: 403kcal
Ingredients
- 1 Cup Sourdough Stater Discard
- 1 Cup Warm Water
- ¼ Cup Full Fat Yogurt
- 1 tablespoon Sugar
- ½ teaspoon Salt
- 2 & ½ - 3 Cup All Purpose Flour Start off with 2 & ½ Cup and add more as needed.
- 4 tablespoons Melted Butter To brush on freshly baked naan
Optional
- Freshly Chopped Herbs Cilantro or Parsley
Instructions
- In a medium size bowl, add the sourdough discard, water, yogurt, sugar, and salt. Mix well with a fork (or dough whisk) to fully dissolve the sourdough starter and everything is mixed together.
- Using your hands, work the dough until it comes together to form a smooth ball. If the dough is sticky you can add the remaining ½ cup of flour as needed. Add 2 tablespoons at a time. The goal is to have a really soft dough that can still be handled.
- Cover with a cloth and set aside for 4-5 hours or until it has slightly risen, but not necessarily doubled in size.
- When ready to make, turn the dough onto a lightly floured surface and divide it into 8 pieces.
- Using a lightly floured rolling pin, roll out the dough to a rough circle about ¼" thick. It should be thick enough that you cannot see the counter through the dough but not too thick where it takes a long time to cook.
- Heat a cast-iron skillet or griddle over medium-low heat.
- Place the naan on the griddle and cook for about 2-3 minutes, or until it starts to turn golden brown.
- Little bubble should start forming all over. That is exactly what should be happening.
- Flip and cook the other side for an additional 2-3 minutes, or until it's cooked all the way through.
- Transfer to a cooling rack and brush on melted butter.
- Optional: Sprinkle with freshly chopped herbs.
Notes
Notes, Tips, and Tricks for Making Naan:
- Be careful to not handle it too much when making the dough. We want our naan dough to be soft and fluffy, and overhandling it can make it tough and dense.
- Use a flat cast-iron griddle or skillet. Do not use butter or oil. Just a plain cast iron works great as long as it is seasoned properly the dough shouldn't stick. If you don't have a cast iron, any non-stick pan will work but may not deliver the same results.
- Greek Yogurt: This recipe calls for regular full-fat yogurt, but greek yogurt can be used in its place. It will still turn out great, and an option I do use when I don't have regular yogurt. It also gives it a little tangy flavor which I do like. The regular yogurt just gives it a more fluffy texture.
- Gluten-Free: This naan recipe calls for all-purpose flour and a starter that is also made with all-purpose or bread flour. To make it gluten-free you will need to have a gluten-free starter and use gluten-free flour.
- Naan is best served warm but will keep in the refrigerator in a ziplock bag for 3-4 days.
- Reheating Naan: To reheat naan, preheat the oven to 350 degrees. Wrap the naan in tin foil and bake for 10-15 minutes or until warm.
- Freezing: Naan is great for freezing and thaws out really quickly. Store in a ziplock bag and will last up to 3 months in the freezer. I like to make a double loaf when I have enough stater, so we have lots to throw into the freezer for future meals. Follow reheating instructions when ready to serve.
- Make sure the naan is completely cooked through. Raw flour can be harmful if not fully cooked.
Nutrition
Calories: 403kcal | Carbohydrates: 73g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 30mg | Potassium: 110mg | Fiber: 3g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 4mg