This Sourdough Discard Naan Bread is a fun twist on classic naan! It uses leftover sourdough starter, making it fluffy and tasty. Perfect for dipping or as a side with your favorite curry!
Making naan is super easy! I love that I can whip it up quickly, and the smell of freshly cooked bread is just heavenly. Just don’t forget to save some for later—it’s hard to resist! 😋
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe, giving naan its unique flavor and texture. If you don’t have sourdough discard, you can try using plain yogurt or buttermilk, but it won’t have the same sour tang.
All-Purpose Flour: I love using all-purpose flour for its balanced texture. If you’re looking to make it gluten-free, you can substitute with a gluten-free flour blend, but ensure it has xanthan gum for elasticity.
Plain Yogurt: Yogurt helps keep the naan moist and tender. If you’re dairy-free, try coconut yogurt or a cashew yogurt, both of which work well!
Olive Oil or Ghee: Use whichever you prefer! Ghee adds buttery flavor, while olive oil keeps it light. For a vegan option, stick with olive oil.
Garlic: Adding minced garlic can give your naan a wonderful flavor boost. You can skip it or use garlic powder if you prefer something simpler.
How Do I Achieve the Perfect Dough Consistency?
The dough consistency is key for great naan! After mixing the wet and dry ingredients, if it feels sticky, don’t be afraid to sprinkle some flour on your hands and the surface to help. Knead for 5-7 minutes until it’s soft and elastic—this makes the naan fluffy.
- Always let the dough rest—this allows flavors to develop and relaxes the gluten, making it easier to roll out.
- When rolling, aim for a thickness of about 1/4 inch; this ensures they cook evenly on the skillet.
Use a hot skillet! This helps the naan puff up and get those beautiful charred spots. If they’re not bubbling, your pan may not be hot enough. Keep experimenting until you find the right balance!
Sourdough Discard Naan Bread
Ingredients You’ll Need:
Base Ingredients:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour, plus more for rolling
- 1/2 cup plain yogurt
- 2 tablespoons olive oil or melted ghee, plus more for brushing
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
Optional Ingredients:
- 2 cloves garlic, minced (for garlic naan)
- Fresh chopped cilantro or parsley for garnish
How Much Time Will You Need?
This Sourdough Discard Naan Bread takes about 15 minutes to prepare, followed by a resting time of 1 hour for the dough. Cooking will take about 10-15 minutes, depending on how many pieces you make. In total, plan for about 1 hour and 30 minutes, but most of this time is just letting the dough rest!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
Start by taking a large mixing bowl, and combine your sourdough discard, yogurt, olive oil (or ghee), and sugar. Use a whisk or a fork to mix everything until it’s well blended and smooth.
2. Preparing the Dry Ingredients:
In a separate bowl, mix together the flour, salt, and baking powder thoroughly. This helps distribute the baking powder evenly throughout the flour!
3. Forming the Dough:
Now it’s time to add the dry ingredients to the wet mixture. Do this gradually, stirring as you go until a soft dough forms. Don’t worry if it’s a little sticky; you can add a touch more flour if needed!
4. Kneading the Dough:
Dust your work surface lightly with flour and turn the dough out. Knead the dough for about 5-7 minutes until it’s smooth and elastic. If it’s really sticky, sprinkle a bit more flour on your hands and the surface as you knead.
5. Letting It Rest:
Shape the kneaded dough into a ball and put it in a lightly oiled bowl. Cover it with a damp cloth or cling film, and let it rest at room temperature for at least 1 hour. This resting time is key for developing flavor!
6. Dividing the Dough:
After the resting period, take the dough and gently deflate it. Divide the dough into 6 equal portions. Roll each piece into a ball and set aside on a floured surface.
7. Preheating the Skillet:
Get your heavy skillet or cast-iron pan ready by preheating it over medium-high heat. You want it nice and hot for cooking the naan!
8. Rolling Out the Naans:
On a floured surface, roll each ball into a teardrop or oval shape that’s about 1/4 inch thick. If you’d like garlic naan, sprinkle some minced garlic on one side and press gently to adhere.
9. Cooking the Naan:
Place the rolled-out naan onto the hot skillet. Cook for 1-2 minutes until you see bubbles and golden spots forming on the bottom. Flip it over and cook for an additional 1-2 minutes. Press down lightly with a spatula to encourage browning on both sides.
10. Finishing and Serving:
Once cooked, remove the naan from the skillet and brush it immediately with olive oil or melted ghee. For extra flavor, you can sprinkle some chopped cilantro or parsley on top if desired.
11. Repeat the Process:
Continue cooking the remaining naan, brushing them as you go.
12. Enjoy!
Serve your freshly made Sourdough Discard Naan warm as an accompaniment to your favorite curry or dip—it’s absolutely delicious! Enjoy every fluffy, slightly tangy bite!
Can I Use Bleached Flour Instead of All-Purpose Flour?
Yes, you can use bleached flour! It will work well, but keep in mind that unbleached flour tends to give a slightly nuttier flavor. Both will yield soft and tasty naan, so choose according to your preference!
How Should I Store Leftover Naan?
To store leftover naan, wrap it in foil or place it in an airtight container. It will stay fresh in the fridge for up to 3 days. You can also freeze naan by placing parchment paper between each piece before sealing them in a freezer bag—just thaw and reheat to enjoy later!
What Can I Substitute for Plain Yogurt?
If you don’t have plain yogurt on hand, you can use sour cream or a non-dairy yogurt as an alternative. Both will keep the naan moist, and the flavor will still be delightful. Just make sure to choose a version without added sugars!
Can I Add Other Herbs or Spices?
Absolutely! Feel free to experiment with fresh herbs like rosemary or thyme, or spices such as cumin or coriander for added flavor. Just remember to adjust the amounts to your taste, especially if you’re adding potent herbs or spices.