This Sourdough Discard Naan Bread is a fun and tasty way to use up that extra sourdough starter. It’s soft, warm, and perfect for scooping up your favorite dishes!
Making naan is like having a mini cooking party! I love how easy it is; just mix the ingredients, roll it out, and cook it in a pan. Plus, the smell while it cooks is simply heavenly!
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe is perfect for using up sourdough discard. If you don’t have any, you can try using a store-bought starter or even commercial yeast (just adjust the quantities a bit).
Flour: All-purpose flour works well, but whole wheat flour can give you a nuttier flavor and added nutrients. You can mix both for a healthier option.
Yogurt: Plain yogurt is great, but if you’re lactose intolerant, consider using dairy-free yogurt, like almond or coconut. They’ll add a nice flavor too!
Olive Oil: While I enjoy olive oil, melted butter or ghee can be used for richer flavor. It’s delightful brushed on the naan after cooking!
Garlic: Adding garlic is optional. I think it enhances the flavor nicely, but feel free to leave it out or even use garlic powder if you prefer.
How Do I Knead the Dough for Naan?
Kneading is important to develop the dough’s structure. You want it smooth and elastic, not sticky. Here’s how to do it:
- Place the dough on a floured surface. Use your palms to push it down and away from you.
- Fold the dough back over itself and turn it slightly. Repeat this motion for about 3-4 minutes.
- If it sticks, sprinkle a little more flour, but avoid using too much as you want to keep it soft!
That’s it! Perfectly kneaded dough will make your naan fluffy and delicious. Enjoy the cooking process!
How to Make Sourdough Discard Naan Bread
Ingredients You’ll Need:
For the Naan Dough:
- ½ cup sourdough starter discard (unfed)
- 1 cup all-purpose flour, plus extra for dusting
- ¼ cup plain yogurt (can substitute with Greek yogurt)
- 1 tablespoon olive oil (plus extra for cooking)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 garlic clove, finely minced (optional)
For the Brushing and Garnish:
- 2 tablespoons melted butter or ghee, for brushing
- 2 tablespoons chopped fresh cilantro or parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 10-15 minutes for cooking, making it a quick and fun way to enjoy homemade naan. Total time needed is about 30-35 minutes, including the resting period for the dough. Perfect for a speedy dinner or snack!
Step-by-Step Instructions:
1. Mix the Ingredients:
Start by getting a mixing bowl. Combine the sourdough discard, all-purpose flour, yogurt, olive oil, baking powder, salt, and minced garlic (if you’re using it). Use a spoon to stir it all together until you form a sticky dough. Don’t worry if it’s a bit messy; that’s perfectly normal!
2. Knead the Dough:
Dust a clean surface with a little flour, and then transfer your dough onto it. Knead the dough gently with your hands for about 3-4 minutes, until it’s smooth and elastic. If your dough feels sticky, sprinkle a tiny bit of flour, but keep it soft. It should feel nice and pliable!
3. Let the Dough Rest:
After kneading, put the dough back in the mixing bowl and cover it with a clean towel or plastic wrap. Let it rest for about 30 minutes at room temperature. This will help it puff up a little, thanks to the baking powder.
4. Shape the Naan:
Once the dough has rested, divide it into 4 equal pieces. Roll each piece into a ball and then use a rolling pin to flatten them into ovals or circles, about ¼-inch thick. Don’t worry if they don’t look perfect; they’ll taste great!
5. Cook the Naan:
Heat a skillet or cast-iron pan on medium-high heat. Brush a little olive oil on the surface. Place one naan in the hot pan and cook for about 1-2 minutes, or until bubbles form on top and the bottom is golden brown with some lovely char spots.
6. Flip and Finish Cooking:
Carefully flip the naan over and cook the other side for another 1-2 minutes until it’s cooked through and nicely browned. Repeat with the remaining naan, brushing the pan with oil as needed.
7. Add the Finishing Touches:
As soon as you remove each naan from the pan, brush it with melted butter or ghee. This makes it even more delicious! Then, sprinkle some chopped fresh cilantro or parsley on top for a lovely touch.
8. Serve and Enjoy:
Serve your warm, soft naan bread with your favorite curries, dips, or use it as a wrap for tasty fillings. Enjoy every bite of this delightful sourdough naan!
This recipe is not only a wonderful way to use sourdough discard but also a flavorful addition to any meal. Happy cooking!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter! Just reduce the amount of flour slightly (about 1-2 tablespoons) since an active starter adds moisture. The flavor will be slightly different, but it will still be delicious!
What Can I Substitute for Yogurt?
If you don’t have yogurt, you can use sour cream or buttermilk as alternatives. For a dairy-free option, try a plant-based yogurt, which will still keep the naan soft and flavorful!
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, wrap it tightly in plastic wrap and freeze. To reheat, just warm it in a skillet or microwave for a few seconds!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to mix in herbs, spices, or even grated cheese to the dough for added flavor. Some popular options include cumin, cilantro, or even shredded mozzarella for a cheesy naan!