This Sourdough Discard Naan Bread is a fun way to use up leftover sourdough starter! It’s soft, chewy, and perfect for dipping or wrapping around your favorite fillings.
I love making this naan because it’s super easy and quick! Plus, it feels great to reduce waste while enjoying warm, homemade bread. Perfect with any meal, or just buttered up! 🍞
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Using the discard gives the naan a unique flavor. If you don’t have discard, you can use a mix of yogurt and flour instead, but the taste won’t be quite the same.
All-Purpose Flour: Essential for structure. You could replace it with whole wheat flour for a nuttier flavor, but you might need a bit more water for the dough, as whole wheat absorbs more moisture.
Plain Yogurt: It adds tenderness and flavor. Greek yogurt works great here, but if you need a dairy-free option, try unsweetened almond or coconut yogurt.
Olive Oil: For a lovely flavor and to help with cooking. Avocado oil is a good substitute if you prefer something with a higher smoke point when frying.
Minced Garlic: Totally optional, but it adds a fun kick! If you’re not a garlic fan, feel free to skip it or use garlic powder instead.
How Do I Get My Naan to Have Those Perfect Charred Spots?
Getting those beautiful charred spots on your naan is all about the heat and cooking time. Here’s how to nail it:
- Use a skillet or cast-iron pan heated over medium-high heat. It should be hot enough that water droplets dance on the surface.
- Cook the naan for 2-3 minutes on the first side until you see bubbles forming and the bottom is golden brown.
- Flip and let it cook for another 2-3 minutes on the other side. Keep an eye on it; adjust the heat if it’s browning too quickly.
Practice makes perfect! Each batch gives you a better idea of timing and temperature, so don’t worry if the first few aren’t perfect. They’ll still taste amazing!
How to Make Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour (plus extra for dusting)
- 2 tablespoons plain yogurt
- 1 tablespoon olive oil (plus extra for cooking)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional)
- 1 garlic clove, minced (optional)
- Fresh chopped cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20-30 minutes for the dough to rest, and about 15 minutes to cook the naan. So, in total, you’ll need around 45-55 minutes to enjoy these delicious breads!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine your sourdough starter discard, all-purpose flour, plain yogurt, olive oil, baking powder, salt, and sugar (if using). Use a spoon or your hands to mix everything together until you see a shaggy dough starting to form. Don’t worry about making it perfect at this stage—just get it mixed!
2. Kneading the Dough:
Next, turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes until the dough becomes smooth and elastic. If you notice it’s sticking a bit too much to your hands or the surface, sprinkle just a little more flour. Be careful not to add too much, as we want the dough to stay soft!
3. Resting the Dough:
Once you’re done kneading, place the dough back into the mixing bowl. Cover it with a damp cloth or plastic wrap and let it rest for 20 to 30 minutes. This helps relax the gluten, making it easier to roll out later.
4. Dividing and Shaping:
After the dough has rested, divide it into 6 equal pieces. Roll each piece into a little ball. You can dust the surface with a bit of flour to help you shape them without sticking.
5. Heating the Pan:
While you shape the dough, heat a skillet or cast-iron pan over medium-high heat. Once it’s hot, lightly brush it with olive oil to prevent sticking and add a little flavor!
6. Rolling Out the Naan:
On a clean, floured surface, take one dough ball and roll it out into an oval or round shape about 1/4 inch thick. If you like, sprinkle some minced garlic on top and gently press it into the dough to infuse extra flavor.
7. Cooking the Naan:
Carefully place the rolled dough onto the hot pan. Cook it for about 2-3 minutes. You’re looking for those lovely bubbles to form and the bottom to turn a nice golden brown with some charred spots. It’s all about that texture!
8. Flipping and Finishing:
Once the first side is done, flip the naan and cook the other side for another 2-3 minutes until it’s golden brown too. Repeat this process for all the dough balls until you’ve cooked every piece.
9. Garnishing (if desired):
If you’d like, brush the cooked naan with a little melted butter and sprinkle with fresh chopped cilantro or parsley to make it look extra yummy!
10. Serving:
Enjoy your warm naan bread straight off the heat! It’s perfect as a side for your favorite dishes or for wrapping around fillings like curries, grilled meats, or veggies.
This naan is soft with a delightful tang from the sourdough discard. It’s so simple yet satisfying. Enjoy fresh!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter instead of discard! Just make sure to adjust the flour and water in the recipe slightly since active starter is thicker and contains additional yeast. You might want to reduce the amount of flour by about 1-2 tablespoons initially and monitor the dough’s consistency.
How Should I Store Leftover Naan?
Store any leftover naan in an airtight container or wrap it in plastic wrap, and keep it at room temperature for up to 2 days. For longer storage, place it in the fridge for up to a week or freeze it for up to 3 months. To reheat, warm it in a skillet or toaster oven until soft and heated through.
What Can I Substitute for Yogurt?
If you don’t have yogurt, you can use buttermilk for a similar tangy flavor. For a dairy-free option, try using unsweetened non-dairy yogurt like almond or coconut yogurt. You could also use sour cream if you have it on hand!
How Can I Make This Recipe More Flavorful?
To amp up the flavor, consider adding spices to the dough, such as cumin or coriander. You can also top the naan with fresh herbs like parsley or cilantro before cooking. A sprinkle of sesame seeds on top adds a nice crunch, too!
