This Sourdough Discard Naan Bread is a fun twist on the classic Indian flatbread! It’s soft, fluffy, and perfect for scooping up all your favorite dishes.
Using sourdough discard means no waste and a hint of tangy flavor, making it more interesting. I love slathering mine with butter and garlic—it’s simply irresistible!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! It adds flavor and reduces waste. If you don’t have any discard, you can use the same amount of all-purpose flour mixed with plain yogurt and a bit of water.
Plain Yogurt: Yogurt gives naan its tenderness. You can substitute it with buttermilk or a dairy-free yogurt if you prefer. Just keep the consistency in mind.
Olive Oil or Butter: I love using melted butter for that rich flavor, but olive oil works great for a lighter option. Feel free to swap it for coconut oil or ghee for additional taste.
All-Purpose Flour: This is essential for structure. If you need a gluten-free option, try a gluten-free all-purpose blend, but the texture may vary.
How Do You Ensure Your Naan Puffs Up Perfectly?
The key to puffy naan lies in a few simple techniques! First, make sure your skillet is hot enough before you place the dough in. A good heat ensures rapid cooking and puffing.
- Roll the dough to about ¼-inch thick—too thin and it won’t puff, too thick will make it doughy.
- When you cook the naan, you should see bubbles form on the surface. Press lightly on them with a spatula to encourage rising.
- Don’t rush! If you flip too soon, it may not puff up. Allow each side to develop color and structure.
Practice makes perfect, so don’t worry if your first few don’t turn out exactly right. Enjoy the process!
Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 2 ½ cups all-purpose flour (plus more for dusting)
- 1/3 cup plain yogurt (room temperature)
- 1 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp olive oil or melted butter (plus extra for cooking)
- ¼ cup warm water (adjust as needed)
- Optional garnish: garlic butter, chopped cilantro
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus 1 hour for the dough to rest. Cooking the naan will take around 10-15 minutes, depending on how many you make at once. Overall, you’re looking at about 1 hour and 30 minutes from start to finish, including resting time for the dough!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough discard, yogurt, sugar, salt, baking powder, and olive oil. Stir everything together until it’s well blended. This is where the magic starts!
2. Form the Dough:
Next, gradually add the flour to your wet mixture. Stir it in until you form a shaggy dough that holds together. Don’t rush; take your time here!
3. Adjust Consistency:
Now, slowly add warm water a little bit at a time. Keep mixing until the dough comes together. It should be soft but not sticky. Depending on your flour, you may find you need all the water, or you might not need quite so much.
4. Knead the Dough:
Sprinkle some flour on a clean surface and turn out your dough. Knead it for about 5-7 minutes until it feels smooth and elastic. This is your workout for the day!
5. Let It Rest:
Place the kneaded dough in a lightly oiled bowl. Cover it with a kitchen towel or some plastic wrap to keep it nice and cozy. Let it rest at room temperature for about 1 hour. This helps develop the flavors!
6. Shape the Dough:
After the resting time, divide the dough into 6 equal portions. Roll each piece into a ball to get them ready for cooking.
7. Heat the Skillet:
Preheat a heavy skillet or cast-iron pan over medium-high heat. Make sure it’s hot enough; this helps with the puffing action!
8. Roll Out the Naan:
On a floured surface, take each dough ball and roll it out into a teardrop or oval shape that’s about ¼ inch thick. Flour your surface as needed to prevent sticking.
9. Cook the Naan:
Lightly brush one side of the rolled naan with oil or melted butter, then place it oil-side down in the hot skillet. Cook it for 1-2 minutes until you see bubbles forming and the bottom has beautiful golden brown spots.
10. Flip and Finish Cooking:
Flip the naan over and cook the other side for another 1-2 minutes. Press down gently with a spatula to encourage it to puff up even more. This is where the magic happens!
11. Add the Finishing Touches:
Once cooked, take your naan off the heat. Brush it with garlic butter or plain melted butter and, if you like, sprinkle some chopped cilantro for a fresh touch.
12. Serve and Enjoy:
Serve the naan warm as a scrumptious side to your favorite curries, dips, or grilled foods. It’s perfect for scooping or tearing! Enjoy your delicious, tender naan bread!
Happy cooking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture and flavor may change slightly. You might need to add a bit more water as whole wheat flour absorbs more moisture. Start with the same amount and adjust as necessary!
What Should I Do if My Dough is Too Sticky?
If your dough feels too sticky, just sprinkle a little more flour while kneading until it reaches a soft, workable consistency. Be careful not to add too much flour at once, as it can make the naan tough.
Can I Store Leftover Naan?
Absolutely! You can store leftover naan in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in a damp paper towel and warm in the microwave or quickly heat them on a skillet to bring back some freshness.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance and let it rise in the fridge for up to 24 hours. Just make sure to let it come to room temperature before rolling it out and cooking. This will also enhance the flavor!