This Sourdough Discard Naan Bread is fluffy and soft, making it the perfect side for your favorite dishes. Plus, it’s a great way to use leftover sourdough starter!
Who doesn’t love warm, pillowy naan? I often enjoy it fresh off the grill, with some butter melting on top. It’s like a warm hug for your taste buds! 🥰
I appreciate how easy this naan is to whip up. Just mix, roll, and cook—it’s a fun way to make a homemade treat without much fuss!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It adds flavor and helps the dough rise. If you don’t have sourdough discard, you can use a bit of yogurt or buttermilk and adjust the flour to get the right consistency.
All-purpose Flour: This is what gives naan its structure. You can swap it for whole wheat flour for a healthier option, but your naan might be denser. For gluten-free naan, consider using a gluten-free all-purpose blend.
Yogurt: Plain yogurt keeps the naan tender and adds moisture. If you’re dairy-free, try using a plant-based yogurt like coconut or almond yogurt, which works well in this recipe.
Olive Oil or Butter: Both will give the naan a delicious richness. You can replace them with vegetable oil or ghee if you prefer a more traditional taste.
How Do You Get the Perfect Naan Texture?
A key part of making naan is ensuring your dough has the right texture, which starts with kneading and resting. Kneading helps develop gluten, making the dough elastic. Aim for about 5 minutes of gentle kneading.
- After kneading, let the dough rest covered. The resting period is crucial. It helps relax the gluten, which makes rolling out the dough much easier.
- When rolling the dough, keep it about 1/4 inch thick for that perfect soft and chewy texture. Thinner naan can crisp up too much.
- When cooking, keep an eye on the heat. Medium-high is best; too low won’t cook the naan properly, and too high might burn it.
Finally, brushing with melted butter after cooking keeps the naan soft and adds great flavor! Enjoy every bite!
Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour (plus extra for dusting)
- 2 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup plain yogurt
- 3 tbsp olive oil or melted butter (plus more for cooking and brushing)
- 1/4 cup warm water (adjust as needed)
- Optional garnish: chopped fresh cilantro or parsley
How Much Time Will You Need?
This yummy Sourdough Discard Naan Bread will take about 15 minutes of prep time and another 15-20 minutes for cooking. Don’t forget the resting time of 20 to 30 minutes, where the dough gets to relax and become easier to work with. All in all, you’ll have delicious naan ready in about 1 hour! Perfect for enjoying with your meals!
Step-by-Step Instructions:
1. Combine Dry Ingredients:
In a large mixing bowl, take your sourdough starter discard, all-purpose flour, baking powder, sugar, and salt. Stir everything together until well mixed. This blends the dry elements nicely!
2. Mix in Wet Ingredients:
Now, add the yogurt, olive oil (or melted butter), and warm water to the bowl. Stir everything together until a soft dough starts to form. If you notice the dough is too sticky, sprinkle in a bit more flour. If it feels too dry, just add a splash more water. It’s all about getting the right texture!
3. Knead the Dough:
Transfer the dough onto a floured surface. Knead it gently for about 5 minutes until it’s smooth and elastic. This is important as kneading develops gluten, giving your naan the perfect chew!
4. Let the Dough Rest:
Put the dough back in the bowl, cover it with a damp cloth or some plastic wrap, and let it rest for 20 to 30 minutes. Letting it rest helps relax the dough, making it easier to roll out.
5. Portion the Dough:
After resting, divide your dough into 6 equal portions. Roll each piece into a ball. This will be the base for your naan!
6. Roll Out the Naan:
Using a lightly floured surface, roll each ball into an oval or round shape, about 1/4 inch thick. Try to keep them as even as possible for uniform cooking!
7. Heat the Pan:
Get your cast iron skillet or non-stick pan nice and hot over medium-high heat. Brush a little oil on the pan to prevent sticking.
8. Cook the Naan:
Place each rolled naan on the hot pan. Cook for about 1-2 minutes, until bubbles start to form and you see golden spots. Then flip it over and cook for another 1-2 minutes on the other side. Keep an eye on the heat to make sure they don’t burn!
9. Add Some Love:
After cooking each naan, brush it lightly with melted butter and sprinkle with fresh cilantro or parsley if you like a pop of color and flavor!
10. Serve and Enjoy:
These naan breads are best served warm. Pair them with your favorite curries, soups, or use them as wraps. Enjoy the delightful fluffiness of your homemade naan!
Bon appétit! 💛
Can I Use Different Types of Flour?
Absolutely! While all-purpose flour gives the best texture, you can substitute with whole wheat flour for a healthier version. Just keep in mind that whole wheat will result in a denser naan. For gluten-free options, look for a gluten-free all-purpose blend, but the texture will vary.
What if My Dough is Too Sticky?
If your dough feels too sticky while mixing, don’t worry! Simply add a little more flour, a tablespoon at a time, until it reaches a soft, workable consistency. Just be cautious not to add too much flour, as it may make the naan tough!
Can I Make Naan Ahead of Time?
Yes, you can prepare the dough in advance! After kneading, cover it tightly and refrigerate. When you’re ready to use it, let it come to room temperature for about 30 minutes before rolling out. Cook as per usual afterward!
How Should I Store Leftover Naan?
To store leftover naan, let it cool completely, then wrap it in aluminum foil or place it in an airtight container. It can be kept in the fridge for up to 3 days. To reheat, simply warm it in a skillet or microwave for a few seconds until heated through.