This Sourdough Discard Naan Bread is soft and fluffy, making it a fantastic side for your meals. It’s a perfect way to use up that leftover sourdough starter!
Trust me, once you bake these, you’ll want to slather them with butter and enjoy every bite. They’re great for wrapping around your favorite fillings or just dipping into sauces!
Key Ingredients & Substitutions
Sourdough Discard: This recipe shines with unfed sourdough starter. If you don’t have any, you can make a simple dough using plain flour and water, but the flavor won’t be as rich. Using active starter can lead to fluffier naan!
Flour: All-purpose flour is perfect for naan. If you want a healthier option, try using whole wheat flour. You can mix half and half, but the texture may be denser.
Yogurt: Full-fat yogurt adds creaminess. Greek yogurt can be a thicker alternative. If you need dairy-free, use non-dairy yogurt, but check that it’s unsweetened.
Butter or Olive Oil: Both work well, but I personally love using melted butter for brushing. It adds a nice flavor. However, olive oil is a great lighter option, and it gives a nice taste too!
Optional Toppings: Minced garlic and herbs like cilantro or parsley add freshness. I recommend toasting the garlic in a pan before adding it to the butter for more flavor.
How Do I Get My Naan to Puff Up Perfectly?
Puffing up your naan is all about the cooking technique and the dough elasticity. Here’s how to achieve that perfect puff:
- Make sure your skillet is hot enough before placing the naan on it. A great preheat is key for getting those bubbles.
- Roll the dough not too thin—about 1/4 inch works well as it allows room for the steam to create the puff.
- Cover the skillet with a lid for a minute while cooking. This creates steam and prompts the naan to rise!
By keeping an eye and adjusting your cooking times based on how each batch reacts, you’ll master this delightful bread in no time!
Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 2 cups all-purpose flour (plus extra for dusting)
- 1/4 cup plain yogurt (preferably full-fat)
- 1/4 cup warm water
- 2 tablespoons olive oil or melted butter (plus extra for brushing)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- Optional: minced garlic and chopped fresh cilantro or parsley for topping
How Much Time Will You Need?
This recipe will take about 15-20 minutes of active preparation time, plus 1 hour for the dough to rest. After that, cook the naan for about 10-15 minutes. In total, you’ll be looking at around 1 hour and 30 minutes from start to finish before serving warm and delicious naan!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the sourdough discard, yogurt, warm water, and olive oil (or melted butter). Stir everything together until the mixture is nice and smooth.
2. Combining Dry Ingredients:
In a separate bowl, whisk together the flour, sugar, salt, and baking powder. This helps evenly distribute the baking powder for a fluffy naan.
3. Forming the Dough:
Gradually add the dry ingredients to the wet mixture, mixing until a rough dough starts to form. Don’t worry if it looks a bit shaggy; it will come together soon!
4. Kneading the Dough:
Turn the dough out onto a floured surface. Knead it for about 5-7 minutes until it’s smooth and elastic. If it feels sticky, sprinkle in a little extra flour while kneading.
5. Resting the Dough:
Place the kneaded dough back into the bowl and cover it with a clean towel or plastic wrap. Let it rest for around 1 hour at room temperature. This helps the dough relax and develop flavor.
6. Shaping the Naan:
After resting, divide the dough into 6-8 equal pieces. Roll each piece into a ball and then flatten it slightly. You can shape them into teardrop or oval shapes, about 1/4 inch thick, on a lightly floured surface.
7. Cooking the Naan:
Heat a heavy skillet or cast-iron pan over medium-high heat. Once hot, carefully place a rolled naan onto the skillet. Cook for 1-2 minutes, or until bubbles start to form and the bottom shows golden-brown spots. Flip it and cook the other side for another 1-2 minutes until golden.
8. Adding Flavor:
Optional: after cooking, brush the hot naan with melted butter or garlic butter to give it extra flavor. You can also sprinkle fresh herbs on top if you like!
9. Serving:
Repeat the cooking process with the remaining pieces of dough. Serve your warm naan alongside your favorite curries, dips, or any meal you desire. Enjoy the delightful softness!
Now enjoy your lovely, fluffy Sourdough Discard Naan Bread! It’s a great way to make use of your sourdough starter!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will add a nutty flavor and slightly denser texture to the naan. You might want to mix half whole wheat and half all-purpose flour for a balanced taste and texture.
How Do I Store Leftover Naan?
Store any leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and then place them in the freezer for up to a month. To reheat, simply warm them on a skillet or in the oven.
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can use plain yogurt and a bit of baking soda or make a quick dough using flour and water, but you’ll miss out on the sourdough flavor. Using an active sourdough starter will yield better results as well!
Can I Add Herbs or Spices to the Dough?
Absolutely! Feel free to incorporate minced garlic, herbs, or even spices like cumin or coriander into the dough for added flavor. Just mix them in during the kneading process, and enjoy the aromatic twist!