Sourdough Discard Naan

December 19, 2024

60 mins.

easy

6

Naan bread is one of the most famous dishes in Indian cuisine and it goes well with a variety of hot and cold sauces. Just spread warm naan with melted butter or garlic butter and serve with curry, hummus, raita sauce or as a wrap base. In this receipt you can also use your sourdough discard.

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Ingredients:

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	1 cup sourdough discard (unfed, room temperature)
	2/3 cup plain yogurt (Greek or regular)
	1/4 cup milk (warm, but not hot)
	2 cup all-purpose flour
	1 tsp baking powder
	1/2 tsp baking soda
	1 tsp sugar
	1/2 tsp salt
	1-2 tbsp olive oil or melted butter (for cooking)

Directions

1.

Step 1

In a bowl, whisk together the sourdough discard, yogurt and milk until smooth.

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2.

Step 2

Next, in a separate bowl, combine the dry ingredients, i.e. flour, baking powder, baking soda, sugar and salt.

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3.

Step 3

Gradually add the dry ingredients to the milk-yogurt mixture, stirring with a spoon or spatula until the mixture forms a sticky dough. Knead lightly in a bowl or on a floured surface for 2–3 minutes, until the dough is smooth and slightly sticky (not too sticky). Avoid over-kneading.

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4.

Step 4

Cover the dough with a cloth and let it rest for 30 minutes.

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5.

Step 5

Divide the dough into six equal portions. Roll each portion into a ball. Flatten the balls and roll them into oval or round shape. Naan breads should be about 1/4 inch thick.

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6.

Step 6

Heat a frying pan or cast iron skillet over medium heat. Lightly grease the pan with olive oil or butter. Place one naan in the hot pan and cook for about 1-2 minutes, until bubbles form on the surface and golden brown spots appear on the bottom. Flip the naan bread in the pan and cook on the other side for another 1-2 minutes. Press gently with a spatula to ensure even cooking. Repeat with the remaining dough balls, greasing the pan as needed.

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