Sourdough Discard Naan Recipe

Introduction

This sourdough discard naan recipe is a delicious way to use up leftover starter while creating soft, fluffy flatbreads. Ready in just 25 minutes, these naans make a perfect side for curries or a tasty snack on their own.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour (can substitute with whole wheat flour for a nuttier taste)
• ½ cup milk (or plant-based milk for dairy-free option)
• ¼ cup plain yogurt (or dairy-free yogurt)
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

1. Step 1: In a large bowl, mix the sourdough discard, yogurt, and milk until smooth and creamy with a slightly thick texture.
2. Step 2: Gradually add the flour, baking powder, and salt to the wet mixture. Stir until a soft, slightly sticky dough forms that pulls away from the bowl’s sides.
3. Step 3: On a floured surface, gently knead the dough for 2-3 minutes until it becomes smooth, elastic, soft, and pliable.
4. Step 4: Cut the dough into 8 equal portions and roll each into a smooth ball. Place them on a floured surface prepared for rolling.
5. Step 5: Using a rolling pin, flatten each ball into an even ¼-inch thick oval to promote puffing during cooking.
6. Step 6: Heat a skillet over medium-high heat until hot and ready, indicated by a gentle sizzle when placing the naan.
7. Step 7: Place one naan in the skillet and cook for 1-2 minutes until bubbles form on top. Flip and cook the other side until golden brown with slight char.
8. Step 8: Remove naan from heat and brush immediately with melted butter for added flavor and shine.

Tips & Variations

• For dairy-free naan, substitute milk and yogurt with plant-based alternatives like almond milk and coconut yogurt.
• Whole wheat flour adds a nuttier flavor but may result in a denser naan; a mix of all-purpose and whole wheat works well.
• Brush with garlic butter or sprinkle with fresh herbs for extra flavor.

Storage

Store cooked naan in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze wrapped naan in a resealable bag for up to 1 month. To reheat, warm in a skillet or oven until soft and heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sourdough starter instead of discard?

It’s best to use sourdough discard as it has a milder flavor and is less active, which prevents over-fermentation. Using regular starter may change the texture and taste.

Can I make this naan vegan?

Yes, simply replace the milk and yogurt with plant-based alternatives such as soy or almond milk and coconut or soy yogurt, and use vegan butter for brushing.

Sourdough Discard Naan Recipe

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★★★★★

4.9 from 96 reviews

This Sourdough Discard Naan recipe is a quick and easy way to transform leftover sourdough starter into soft, fluffy Indian-style flatbreads. Made with simple ingredients like flour, yogurt, and milk, these naans are cooked on the stovetop for a perfect golden char and brushed with melted butter for extra richness. Ideal for serving alongside curries, dips, or enjoying on their own.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup sourdough discard
• ½ cup milk (or plant-based milk for dairy-free option)
• ¼ cup plain yogurt (or dairy-free yogurt)

Dry Ingredients

• 2 cups all-purpose flour (can substitute with whole wheat flour for a nuttier taste)
• 1 teaspoon baking powder
• ½ teaspoon salt

For Finishing

• Melted butter for brushing

Instructions

1. Combine Wet Ingredients: In a large bowl, mix the sourdough discard, yogurt, and milk until smooth and creamy with a slightly thick texture.
2. Add Dry Ingredients: Gradually add the flour, baking powder, and salt to the wet mixture. Stir until a soft, slightly sticky dough forms that pulls away from the bowl’s sides.
3. Knead the Dough: On a floured surface, gently knead the dough for 2-3 minutes until it becomes smooth, elastic, soft, and pliable.
4. Divide and Shape: Cut the dough into 8 equal portions and roll each into a smooth ball. Place them on a floured surface prepared for rolling.
5. Roll Out the Naan: Using a rolling pin, flatten each ball into an even ¼-inch thick oval to promote puffing during cooking.
6. Preheat Skillet: Heat a skillet over medium-high heat until hot and ready, indicated by a gentle sizzle when placing the naan.
7. Cook Naan: Place one naan in the skillet and cook for 1-2 minutes until bubbles form on top. Flip and cook the other side until golden brown with slight char.
8. Finish and Serve: Remove naan from heat and brush immediately with melted butter for added flavor and shine.

Notes

• You can substitute all-purpose flour with whole wheat flour for a nuttier flavor.
• Use plant-based milk and dairy-free yogurt to make the recipe vegan.
• Brush with melted ghee or oil as an alternative to butter if desired.
• Make sure the skillet is hot before cooking to get proper bubbles and char on the naan.
• Serve warm for the best texture and taste alongside curries or dips.

Keywords: sourdough discard naan, naan bread, Indian flatbread, stovetop naan, sourdough recipe, easy naan, homemade naan