This tasty naan bread uses sourdough discard, making it a smart way to reduce waste! It’s soft, slightly tangy, and perfect for scooping up your favorite dishes.
I love how quickly this naan comes together — mix, roll, and cook in a pan. It’s a fun way to impress friends or just treat yourself! Plus, who doesn’t love fresh bread? 🥖
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It brings a lovely tang. If you don’t have discard, you can make a simple starter by mixing equal parts flour and water, letting it sit for a few days until bubbly.
Yogurt: Full-fat yogurt gives the naan a rich texture. If you’re dairy-free, you can substitute with coconut yogurt or almond yogurt, keeping the flavor intact.
Flour: All-purpose flour works great, but you can experiment with whole wheat flour for a nuttier taste. Just know that you might need a little extra water to adjust for hydration.
Olive Oil or Butter: I often use olive oil for a lighter taste, but for a richer flavor, melted butter is a great choice. You could also use ghee, which pairs well with naan.
How Do I Achieve the Perfect Texture for Naan?
The secret to soft naan is all in the kneading and resting! Knead the dough until it’s smooth but not too dry; it should feel elastic when you stretch it. After kneading, covering the dough helps to hydrate it, which makes rolling easier and leads to that fluffy texture.
- Rest the dough for at least 30 minutes; this relaxes the gluten.
- Dust your work surface with flour, but keep it light to avoid tough naan.
- When rolling, aim for an even thickness, around 1/4 inch.
This helps with even cooking and achieving those lovely golden spots!
How to Make Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour (plus extra for dusting)
- 1/4 cup plain yogurt (full-fat preferred)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil or melted butter (plus extra for cooking and brushing)
- Optional: garlic cloves (minced), chopped cilantro or parsley for garnish
How Much Time Will You Need?
This recipe is quick and easy! You’ll need about 10 minutes to prepare the dough, and after that, around 10-15 minutes to cook the naan on the stovetop. Don’t forget to let the dough rest for 30 minutes. Altogether, you’re looking at about 50 minutes from start to finish!
Step-by-Step Instructions:
1. Mixing the Dough:
In a mixing bowl, combine the sourdough discard, flour, yogurt, baking powder, salt, and 1 tablespoon of olive oil or melted butter. Use a spoon or your hands to mix everything until a rough dough forms. It should be a bit sticky but manageable!
2. Kneading the Dough:
Turn the dough out onto a lightly floured surface. Knead the dough for about 3 to 5 minutes until it feels smooth and slightly elastic. If it’s too sticky, sprinkle a bit more flour as needed.
3. Allowing the Dough to Rest:
Cover the dough with a clean kitchen towel and let it rest for 30 minutes. This resting period helps relax the gluten, making it easier to roll out later.
4. Dividing the Dough:
After the dough has rested, divide it into 4 equal portions. Roll each portion into a small ball. This helps ensure evenly sized naan!
5. Heating the Pan:
Preheat a heavy skillet or cast iron pan over medium-high heat. You want it nice and hot for cooking the naan.
6. Rolling Out the Dough:
Lightly flour your work surface. Take one dough ball and roll it into an oval or round shape, about 1/4-inch thick. Don’t worry if they aren’t perfect; they will still taste delicious!
7. Cooking the Naan:
Place the rolled dough onto the hot pan. Cook for 1-2 minutes, or until bubbles start to form on the surface and the bottom looks golden brown. It should smell amazing!
8. Flipping the Naan:
Carefully flip the naan and cook the other side for another 1-2 minutes. You’re aiming for nice browning all around.
9. Adding Flavors:
If you like, brush the warm naan with melted butter or olive oil right after cooking. You can also sprinkle on some minced garlic and chopped cilantro or parsley for extra flavor!
10. Enjoying Your Naan:
Serve the naan warm alongside your favorite curries, dips, or just enjoy it on its own! It’s also great for making wraps or enjoying with soups.
Enjoy your soft, tangy, and flavorful sourdough discard naan bread!
Can I Use Whole Wheat Flour Instead?
Yes, you can! Whole wheat flour adds a nutty flavor and more fiber. Just note that you may need to add a little extra water to the dough as whole wheat absorbs more liquid than all-purpose flour.
How Do I Store Leftover Naan?
Store any leftover naan in an airtight container or wrap it in plastic wrap, then keep it in the fridge for up to 3 days. You can also freeze naan by placing sheets of parchment paper between each one and storing them in a freezer bag for up to 2 months. To reheat, simply warm in a skillet or microwave.
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to mix in herbs, spices, or even some finely chopped vegetables to the dough for extra flavor. Try adding garlic, onion powder, or dried herbs like oregano for a tasty twist!
What Can I Pair This Naan Bread With?
This naan pairs well with a variety of dishes! It’s fantastic with curries, stews, dips like hummus or tzatziki, or even as a base for wraps. Get creative and enjoy it with your favorite meals!
