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Sourdough Discard Naan Recipe

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4 from 8 reviews

Fluffy and flavorful sourdough discard naan made with simple pantry ingredients, cooked quickly on a stovetop skillet. This recipe uses sourdough starter discard along with yogurt for a tender texture, perfect served warm with melted butter brushed on top.

Ingredients

Dough Ingredients

  • 1 1/2 cups (215 grams) all purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 3/4 teaspoon (5 grams) salt
  • 1/4 teaspoon (2 grams) baking soda
  • 1/2 cup (113 grams) sourdough starter discard
  • 1/4 cup (68 grams) whole milk Greek yogurt
  • 3 tablespoons (45 grams) water
  • 2 tablespoons (26 grams) olive oil

Finishing

  • 2 tablespoons butter, melted

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all purpose flour, baking powder, salt, and baking soda thoroughly.
  2. Incorporate Wet Ingredients: Stir in the sourdough discard, Greek yogurt, water, and olive oil into the dry mixture. When stirring becomes difficult, switch to using your hands to knead the dough until ingredients are well combined and the dough is slightly wet but not sticky, about 2-3 minutes. Adjust with more flour or water as needed.
  3. Divide and Rest Dough: Divide the dough into 8 equal pieces and shape each into a disc. Cover the discs and allow them to rest for 10 minutes.
  4. Preheat Skillet: Heat a skillet or griddle over high heat until hot and ready for cooking the naan.
  5. Roll and Cook Naan: Roll each dough disc into a roughly 1/4-inch thick round. Place the rounds on the hot skillet. Wait 1-2 minutes until bubbles start to form on the surface, then flip and cook the other side for an additional 1-2 minutes until the naan is browned and puffed up.
  6. Brush with Butter: Remove the cooked naan to a plate and brush all sides with melted butter. Cover with foil to keep warm.
  7. Repeat and Serve: Continue cooking remaining naan rounds, brushing each with butter and stacking them covered with foil to retain warmth. Serve warm.

Notes

  • The dough should be on the wetter side to ensure fluffy naan, but not overly sticky.
  • Resting the dough discs helps relax the gluten, making the naan easier to roll out and cook evenly.
  • Use a heavy-bottomed skillet or cast iron pan for best heat retention and even cooking.
  • Brush each naan with melted butter immediately after cooking for extra richness and flavor.
  • Naan can be served with curries, dips, or enjoyed as a snack on its own.

Find it online: https://recipeplenty.com/sourdough-discard-naan-recipe/