This homemade naan bread made with sourdough discard is so soft and fluffy! It’s a great way to use up your leftover dough while creating something tasty for dinner.
You can easily whip this up for a last-minute meal. I love to serve it warm with some butter or dip it in curry. It’s like giving your sourdough a new job! 😄
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! If you don’t have any on hand, you can use a mix of yogurt and all-purpose flour as a substitute, though it won’t have the same tangy flavor.
Flour: All-purpose flour works perfectly here, but if you’re looking for a healthier option, you can try whole wheat flour. Just note that whole wheat may make the naan denser.
Yogurt: I recommend using plain yogurt, but if you’re dairy-free, coconut yogurt or a nut-based yogurt works well too. This adds moisture and flavor.
Butter and Garlic: Brushing with melted butter adds richness. If you want a non-dairy option, use olive oil instead. Garlic is optional but a delightful addition for flavor!
How Do You Achieve the Perfect Texture in Naan?
A key to achieving the perfect naan texture is kneading the dough properly. It should be smooth and elastic, but not sticky. It’s important to let it rest before cooking. This relaxes the gluten, which helps the naan puff up on the skillet.
- Ensure your skillet is hot; preheat it for a few minutes. A good cast-iron pan works best.
- Cook each naan for just 1-2 minutes on each side to get those lovely bubbles and char.
- Don’t skip the resting time! Even 30 minutes can make a difference.
With these tips in mind, you’ll make naan bread that’s soft and delicious every time. Enjoy making it!
How to Make Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour, plus extra for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3 tablespoons plain yogurt (or Greek yogurt)
- 1 tablespoon vegetable oil, plus more for cooking
- 2 tablespoons melted butter
- 1-2 cloves garlic, minced (optional)
- Fresh chopped cilantro or parsley (for garnish)
Time Needed:
This recipe takes about 15 minutes to prepare the dough and about 20 minutes to cook the naan. Don’t forget the resting time for the dough, which is 1-2 hours. All in all, you’ll be enjoying delicious naan bread in about 2 hours and 15 minutes!
Step-by-Step Instructions:
1. Mixing the Dough:
Start by adding the sourdough discard, all-purpose flour, baking powder, baking soda, salt, and sugar to a mixing bowl. Give it a good stir to combine all the dry ingredients.
2. Incorporating Wet Ingredients:
Next, mix in the yogurt and vegetable oil. Use a spatula or your hands to blend everything together until you form a shaggy dough. It might seem a bit messy, but that’s okay!
3. Kneading the Dough:
Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes, or until the dough is smooth and elastic. If it’s too sticky, sprinkle a little more flour as needed to help it come together.
4. Resting Time:
Place the kneaded dough in a clean bowl and cover it with a damp cloth. Let it rest at room temperature for 1-2 hours. This helps the dough relax and rise a little, making it easier to roll out later.
5. Shaping the Naan:
After the dough has rested, divide it into 4 to 6 equal portions and roll each into a ball. On a floured surface, roll each ball into a teardrop or oval shape, about 1/4 inch thick. Take your time with this step to ensure even thickness.
6. Cooking the Naan:
Heat a skillet or cast-iron pan over medium-high heat and lightly oil it. Place one rolled naan on the hot skillet. Cook for about 1-2 minutes until bubbles form, and the underside turns golden with brown spots.
7. Flipping and Finishing:
Carefully flip the naan and cook the other side for another 1-2 minutes. Keep an eye on it to avoid burning. Once cooked, remove it from the skillet.
8. Adding Flavors:
While still warm, brush the naan with melted butter mixed with minced garlic if you like. Finally, sprinkle some fresh chopped cilantro or parsley for a vibrant finish.
9. Serving Time:
Repeat the cooking process with the remaining dough. Serve your warm naan alongside your favorite curry, chutney, or enjoy it as a delicious side for any meal.
Enjoy your soft, flavorful sourdough discard naan bread fresh from the pan!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the naan may turn out a bit denser. If you prefer a lighter texture, consider using a mix of both flours.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough a day ahead. Just cover it well with plastic wrap or a damp cloth and refrigerate it after the initial kneading. When you’re ready to cook, let it come to room temperature before rolling and cooking.
How to Store Leftovers?
Leftover naan can be stored in an airtight container or wrapped in foil at room temperature for 1-2 days. If you want to keep it longer, refrigerate or freeze it. To reheat, warm it on a skillet or in the oven wrapped in foil.
Can I Add Herbs or Spices to the Dough?
Definitely! You can add herbs like chopped cilantro, parsley, or even spices like cumin or coriander to the dough for extra flavor. Just mix them in during the initial mixing stage.
