This Sourdough Discard Naan Bread is soft, fluffy, and super easy to make! Using leftover sourdough starter gives it a unique flavor and makes it extra special.
I love how quick it is to whip up these warm, tasty breads. Plus, they make the perfect wrap for my favorite fillings. Who could resist a warm naan? 😋
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe shines with unfed sourdough discard. If you don’t have any, you can substitute with an equal amount of Greek yogurt or buttermilk, but the flavor will be a bit different.
All-Purpose Flour: Regular all-purpose flour works perfectly here. For a variation, try whole wheat flour for more nutrition, just remember to adjust the water slightly since whole wheat absorbs more moisture.
Yogurt: Plain yogurt adds tenderness. If dairy-free, opt for coconut yogurt or any soy yogurt for a similar effect.
Olive Oil or Butter: Both work for added richness. I suggest using ghee if you want that traditional flavor in naan!
How Do You Get Soft and Fluffy Naan?
To achieve that signature softness in naan, it’s crucial to knead the dough enough to develop the gluten. Here’s how:
- After mixing, knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. This step is key, so don’t rush it!
- Let it rest, covered, for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
- Cook on a really hot skillet. The high heat creates steam, promoting that lovely puffiness.
If you really want to go the extra mile, place a lid on the skillet while cooking to trap steam and encourage puffing!
Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil or melted butter, plus more for cooking
- ¼ cup warm water (add more if needed)
- 2 cloves garlic, finely minced (optional for garlic naan)
- Fresh chopped cilantro or parsley for garnish
- Melted butter or ghee for brushing
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 30-60 minutes of resting time. Cooking will take another 10-15 minutes, making the total time around 50-85 minutes depending on your resting time preference. In no time, you’ll be enjoying warm naan straight from the skillet!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the sourdough discard, flour, baking powder, sugar, and salt. Mix everything together until well combined.
2. Adding Wet Ingredients:
Gradually add in the yogurt, olive oil (or melted butter), and warm water. Stir the mixture until it forms a soft dough. If it feels too sticky, add a bit more flour; if it seems dry, add more warm water until you achieve a soft, pliable dough.
3. Kneading the Dough:
On a lightly floured surface, knead the dough for about 5 minutes until it becomes smooth and elastic. This step helps develop the gluten, giving you a soft naan!
4. Letting the Dough Rest:
Place the kneaded dough in a greased bowl and cover it with a clean towel or plastic wrap. Allow it to rest at room temperature for about 30 minutes to 1 hour. This lets the dough relax and get puffy.
5. Shaping the Naan:
Once the dough has rested, divide it into 6 equal portions and roll each piece into a ball. On a floured surface, roll out each ball into an oval or circle about ¼-inch thick.
6. Cooking the Naan:
Heat a heavy skillet or cast iron pan over medium-high heat until very hot. Place one naan in the hot skillet and cook for about 1-2 minutes. You’ll see bubbles start to form, and the bottom will turn golden. Flip it and cook for another 1-2 minutes on the other side. For garlic naan, brush with melted butter or ghee and sprinkle the minced garlic on top.
7. Keeping the Naan Warm:
After cooking, remove the naan from the pan and keep it warm by wrapping it in a clean towel. Repeat the cooking process with the remaining dough.
8. Garnishing and Serving:
Before serving, garnish the naan with fresh chopped cilantro or parsley. Enjoy your warm, fluffy sourdough discard naan alongside curries, dips, or use them as wraps for your favorite sandwiches!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used, but it will make the naan denser. You may need to add a little more water, as whole wheat flour absorbs more moisture. Adjust as needed for the right consistency!
What Can I Do with Leftover Naan?
Leftover naan can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet for a minute or two or wrap it in foil and heat it in the oven. You can also freeze naan for longer storage—just wrap it tightly to avoid freezer burn!
Can I Make This Recipe Vegan?
Yes! To make this naan vegan, substitute the yogurt with a plant-based yogurt and use olive oil instead of butter. The recipe will still turn out delicious!
How Do I Store Sourdough Starter Discard?
Store sourdough discard in the fridge in a tightly sealed container. It can last for up to two weeks. Just remember to feed your starter regularly if you want to maintain the live cultures for future baking! If you have a lot of discard, consider reducing the amount you keep or using it in more recipes.
