Description
This Fluffy Sourdough Discard Naan recipe transforms leftover sourdough discard into a soft, tangy, and airy Indian-style flatbread that you can make in just 30 minutes. With simple ingredients and an easy stovetop cooking method, these naans puff up beautifully and have a delightful texture, perfect for serving alongside curries or as a snack.
Ingredients
Scale
Dough Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour (can substitute whole wheat flour for nuttier flavor)
- 1/2 cup milk (or plant-based milk for dairy-free option)
- 1/4 cup plain yogurt (dairy-free yogurt can be used as substitute)
- 1 tsp baking powder
- 1/2 tsp salt
For Finishing
- Melted butter, for brushing
Instructions
- Mix Wet Ingredients: In a large bowl, combine the sourdough discard, plain yogurt, and milk until the mixture is smooth, creamy, and slightly thick.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour, baking powder, and salt. Stir until a soft, slightly sticky dough forms that begins to pull away from the sides of the bowl.
- Knead Dough: Transfer the dough onto a floured surface and knead gently for 2-3 minutes until smooth and elastic, yielding a soft and pliable texture.
- Divide Dough: Cut the dough into 8 equal portions and roll each into a smooth ball. Place these balls on a floured surface to prepare for rolling.
- Roll Out Naan: Use a rolling pin to flatten each dough ball into an oval approximately 1/4 inch thick, maintaining even thickness to encourage proper puffing during cooking.
- Preheat Skillet: Heat a skillet over medium-high heat until it is hot and ready, which can be identified by a gentle sizzle when water droplets are sprinkled onto it.
- Cook Naan: Place one rolled naan into the hot skillet and cook until bubbles appear on the surface, about 1-2 minutes. Flip the naan and cook the other side until golden brown spots and slight charring appear.
- Finish and Serve: Remove the naan from the skillet and immediately brush with melted butter to add flavor and a glossy finish. Repeat with remaining dough balls.
Notes
- Use sourdough discard to reduce food waste and impart a tangy flavor to the naan.
- Substitute milk and yogurt with plant-based alternatives for a dairy-free naan.
- Whole wheat flour can replace all-purpose flour for a nuttier taste and added fiber.
- Cooking naan on a hot skillet is key to achieving a light puff and slightly charred texture.
- Brush fresh naan with melted butter or ghee for added richness and shine.
- Serve naan warm for the best texture and flavor.
