This naan bread recipe makes use of sourdough discard, great for reducing waste and adding flavor! It’s soft, chewy, and perfect for dipping in your favorite sauces.
If you thought naan was only for restaurants, think again! It’s super easy to whip up at home. I love making it to enjoy with curry while feeling all fancy! 🥳
What I enjoy most is how quickly it comes together. You mix the ingredients, roll it out, and cook it on a hot skillet. Fresh bread without the fuss—what’s not to love?
Key Ingredients & Substitutions
Sourdough Starter Discard: The star of this recipe! Use unfed sourdough discard for a tangy flavor and soft texture. If you don’t have starter, plain yogurt or buttermilk can work as a substitute, though it may change the taste slightly.
All-Purpose Flour: This is the base for the dough, giving naan its structure. You can try whole wheat flour for a nutty flavor, but it might yield a denser bread. For gluten-free options, a gluten-free flour blend can work, but results may vary.
Yogurt: Yogurt adds moisture and tenderness. If you need a dairy-free option, try using non-dairy yogurt, like almond or coconut yogurt, to keep that creamy texture!
Olive Oil or Butter: I enjoy using melted butter for extra richness. If you prefer olive oil or need a dairy-free option, that’s perfectly fine as well!
What’s the Key to Rolling and Cooking Naan Perfectly?
Rolling and cooking naan takes a little finesse! Start with well-floured hands and surface to prevent sticking. Roll each piece into a flat oval or circle about 1/4 inch thick; this thickness helps achieve that delightful chewy texture.
- Heat your skillet on medium-high. A cast iron pan works best for nice browning, but any skillet will do.
- Cook for 2-3 minutes on one side until bubbles form and golden brown spots appear. Then, flip and repeat.
- Don’t rush! Cooking on high heat helps achieve those lovely char marks.
Enjoy fresh naan straight from the skillet! Brushing warm naan with melted butter or garlic adds an extra touch that makes it oh-so-delicious!
Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons plain yogurt (or Greek yogurt)
- 1 tablespoon olive oil or melted butter (plus more for cooking)
- Optional: 1-2 cloves garlic, minced or garlic powder for flavor
- Optional: fresh chopped cilantro or parsley for garnish
How Much Time Will You Need?
This delicious naan bread will take about 15-20 minutes of prep time and about 30 minutes total, including resting time. It’s quick to make and perfect for adding a homemade touch to your meals!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a mixing bowl, combine the sourdough starter discard, all-purpose flour, baking powder, baking soda, and salt. Mix well until combined.
2. Form the Dough:
Add the yogurt and olive oil (or melted butter) to the dry ingredients. Stir until a sticky dough forms. If the dough feels a bit too sticky, just sprinkle in a little more flour to help it come together!
3. Knead and Rest:
Knead the dough lightly in the bowl or on a floured surface for 1-2 minutes until it’s smooth. Then, cover the bowl with a clean kitchen towel and let it rest for about 30 minutes. This helps the dough relax and makes it easier to roll out.
4. Shape the Naan:
After resting, divide the dough into 4-6 equal portions. Roll each piece out into a flat oval or circle about 1/4 inch thick. Don’t worry about perfect shapes; rustic is charming!
5. Cook the Naan:
Heat a skillet or cast iron pan over medium-high heat. Brush it lightly with oil or butter. Once hot, place a piece of rolled dough in the pan and cook for about 2-3 minutes until bubbles start to form and the bottom has beautiful golden-brown spots.
6. Flip and Finish:
Flip the naan and cook for another 2-3 minutes until the other side is also golden and cooked through. If you’d like a little garlic flavor, this is the time to sprinkle some minced garlic or garlic powder on top!
7. Serve and Enjoy:
Once cooked, you can brush the naan again with a little melted butter if you’d like, or leave it plain. Garnish with chopped cilantro or parsley, if desired, and serve warm. Enjoy this delightful sourdough discard naan with your favorite curries, dips, or even as a soft wrap!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will give your naan a nuttier flavor and a bit more fiber. Just keep in mind that it may be denser, so you might need a little extra water or yogurt to achieve the right dough consistency.
How Do I Store Leftover Naan?
Store any leftover naan in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can freeze it for up to a month. Just make sure to separate each naan with parchment paper to prevent sticking!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the dough in advance. After kneading, place it in a covered bowl in the refrigerator for up to 24 hours. When you’re ready to cook, let it come to room temperature before rolling it out.
Can I Add Herbs or Spices to the Dough?
Definitely! Feel free to add dried herbs like oregano or cumin, or spices such as paprika or chili powder to the dough for an extra flavor boost. Just remember to adjust the salt accordingly if you’re adding salty ingredients!
