This naan bread is a fun way to use up sourdough discard! It’s soft, tasty, and perfect for dipping or making wraps.
I love how easy it is! Just mix, roll, and cook. Plus, you can impress friends with your baking skills—even if you’re just cleaning out the fridge! 😉
Key Ingredients & Substitutions
Sourdough Starter Discard: This gives the naan a unique flavor. Use unfed starter for the best results. If you don’t have any, you can replace it with plain yogurt or buttermilk, but they won’t have the same sour tang.
All-Purpose Flour: Essential for the structure. If you’re looking for a gluten-free option, almond or coconut flour can work, but the texture will differ. You may need to experiment a bit!
Yogurt: It adds moisture and a slight tang. You can substitute Greek yogurt, or for a dairy-free option, try coconut yogurt. Just keep in mind that this may change the flavor slightly.
Olive Oil/Melted Butter: I love using butter for a richer taste, but olive oil makes it lighter. Feel free to use any neutral oil if you want to avoid strong flavors.
Herbs and Garlic: Adding fresh herbs or garlic can elevate the naan’s flavor. You can skip them or use dried herbs if fresh isn’t available. For garlic lovers, more is always better!
How Can I Ensure My Naan is Soft and Fluffy?
The secret to soft naan starts with proper dough preparation. After mixing, knead the dough until it’s smooth, but don’t overwork it. Once kneaded, let it rest—this step allows the gluten to relax, leading to fluffier naan.
- Cover the dough with a towel to prevent it from drying out while it rests.
- Roll the naan to about 1/4-inch thick; thinner naan can become crispy instead of soft.
- Cook on medium-high heat; too hot can burn the outside while leaving the inside doughy.
- Finally, brushing with melted butter or garlic butter immediately after cooking keeps it soft and adds flavor.
By following these tips, you’ll have delicious naan every time! Enjoy it fresh to maximize softness.
How to Make Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour (plus more for dusting)
- 1/4 cup plain yogurt
- 2 tablespoons olive oil or melted butter, plus extra for cooking
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: 2 tablespoons chopped fresh parsley or cilantro (for garnish)
- Optional: minced garlic or garlic powder for flavor
Time Needed:
This recipe will take about 15-20 minutes for preparation and mixing, plus 30 minutes to 1 hour to let the dough rest. Cooking the naan will take about 10 minutes, so in total, you’re looking at around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine your sourdough discard, plain yogurt, olive oil (or melted butter), and sugar. Stir it all together until it forms a smooth mixture. This will be the base of your naan!
2. Prepare the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder, ensuring that your naan puffs up nicely.
3. Combine Wet and Dry Ingredients:
Gradually add your dry mixture into the wet ingredients, stirring gently until a rough dough forms. Don’t worry if it looks a bit messy—that’s perfectly fine!
4. Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead it for about 5 minutes until it’s smooth and elastic. If it’s sticking to your hands, sprinkle a little more flour to help it along. This step is essential for achieving that soft texture.
5. Let the Dough Rest:
Put the kneaded dough back in the bowl and cover it with a clean kitchen towel. Let it rest for 30 minutes to 1 hour at room temperature. This allows the gluten to relax and makes the dough easier to roll out.
6. Shape the Dough:
After resting, divide the dough into 6 equal portions. Roll each portion into a ball, and then flatten them slightly to prepare for rolling.
7. Roll Out the Naan:
Take each dough ball and roll it out into a round or oval shape about 1/4-inch thick. Dust with flour as needed to prevent sticking. The thinner the naan, the toastier it will become, but don’t go too thin if you want a softer bread.
8. Heat the Skillet:
Put a heavy skillet or cast iron pan on medium-high heat. Once it’s hot, lightly brush it with more olive oil or butter to prevent sticking.
9. Cook the Naan:
Place a rolled-out naan onto the hot skillet. Cook for 1-2 minutes on one side until you see bubbles forming and the bottom has golden brown spots. Flip it over and cook for another 1-2 minutes on the other side. It should have a lovely char!
10. Add Optional Flavor:
If you want to add some extra taste, brush the hot naan with melted butter mixed with minced garlic or sprinkle on some fresh herbs. This gives it a delicious finishing touch!
11. Serve Warm:
Enjoy your warm naan as a side with curries, dips, or use them as wraps. They’re great for scooping up your favorite dishes!
Enjoy your soft, fluffy sourdough discard naan bread perfect for dipping or scooping!
Can I Use Different Types of Flour?
Yes! While all-purpose flour is recommended for its perfect texture, you can experiment with whole wheat flour or gluten-free flour blends. Just keep in mind that these alternatives may change the texture and flavor slightly, so you might need to adjust the amount of liquid and kneading time accordingly.
Can I Make This Naan Without Yogurt?
Absolutely! If you don’t have yogurt, you can substitute it with buttermilk or even a non-dairy alternative like coconut yogurt. Just note that this may alter the flavor a bit, but it will still turn out delicious.
What Should I Do with Leftover Naan?
Store any leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, freeze the naan, separating each piece with parchment paper to prevent sticking. To reheat, warm them in a skillet or microwave until softened and warmed through.
Can I Add Flavors to the Dough?
Definitely! You can mix in spices like cumin, coriander, or garlic powder to the dough for extra flavor. Adding minced garlic or herbs while rolling the naan is a great way to enhance the taste, too!
