This Naan Bread is a fun way to use up sourdough discard! It’s soft, fluffy, and has a lovely, chewy texture that’s hard to resist.
I love making this naan for family movie nights. Just add some butter and garlic on top, and you’re in for a treat! It’s so easy that even the kids can help!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It’s perfect for adding flavor without wasting. If you don’t have sourdough discard, you can use plain yogurt or buttermilk as a substitute, though the flavor won’t be the same.
Flour: All-purpose flour works great, but you can experiment with whole wheat flour for a nuttier taste. Just remember that it might affect the texture slightly, so adding a little water may help.
Yogurt: Regular or Greek yogurt both work well in this recipe. For a dairy-free option, try coconut yogurt, but it might give a different taste. I personally love Greek yogurt for its creaminess!
Olive Oil: You can use any cooking oil, but ghee or melted butter will add a lovely flavor. I find that a hint of garlic-infused oil can make these naan really special!
Garlic: Adding minced garlic is optional, but it adds a delicious taste. You can skip it if you prefer a plain naan or use garlic powder as an alternative.
How Do I Achieve the Perfect Naan Texture?
The key to soft naan lies in the dough preparation and cooking method. Here’s how to get it just right:
- Always allow the dough to rest; this helps the gluten relax and results in a softer texture.
- A good knead will help develop the dough. Don’t rush; 3-4 minutes is enough to create smoothness.
- When rolling the dough, try to maintain an even thickness for even cooking.
- Make sure your pan is hot before adding the naan. A hot skillet creates those lovely brown spots!
- When flipping, press down gently with a spatula to encourage puffing, which gives that light, airy feel.
Following these tips will help ensure you make naan that’s perfect every time!
Sourdough Discard Naan Bread
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour, plus extra for rolling
- 1/4 cup plain yogurt (Greek or regular)
- 1 tbsp olive oil, plus more for cooking
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 clove garlic, finely minced (optional, for garlic naan)
- Fresh chopped cilantro or parsley for garnish (optional)
- Butter or ghee, for brushing (optional)
How Much Time Will You Need?
This delicious sourdough naan takes about 10 minutes to prepare and 30 minutes to rest. Cooking will take about 15 minutes. So, overall, you can have fresh naan ready in about 55 minutes!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough discard, flour, yogurt, olive oil, salt, and baking powder. Stir everything together until a sticky dough forms. Don’t worry if it’s a little lumpy; that’s just part of the fun!
2. Knead the Dough:
Turn the dough out onto a floured surface and knead it lightly for about 3-4 minutes until it’s smooth and elastic. If you find the dough is too sticky, sprinkle a little extra flour while kneading. It should be manageable but still soft.
3. Let It Rest:
Place the dough back into the bowl, cover it with a clean kitchen cloth or plastic wrap, and let it rest for 30 minutes at room temperature. This helps the dough relax and become easier to roll out.
4. Shape the Naan:
After it rests, divide the dough into 6 equal portions and roll each into a ball. Using a rolling pin, roll each ball out into an oval or teardrop shape, about 1/4-inch thick on a floured surface. Don’t worry about getting it perfect; a rustic look adds charm!
5. Cook the Naan:
Heat a large skillet or cast iron pan over medium-high heat. Brush a little olive oil on the surface. Place one rolled dough piece into the hot pan. Cook for about 1-2 minutes until you see bubbles forming and the underside has golden brown spots.
6. Flip and Finish Cooking:
Carefully flip the naan and cook the other side for another 1-2 minutes. Press gently with a spatula to help it puff up and cook evenly—this is where the magic happens!
7. Add the Finishing Touches:
Optional: Once cooked, you can brush the naan with melted butter or ghee. If you’re feeling the garlic love, sprinkle some minced garlic and fresh cilantro or parsley on top for extra flavor.
8. Keep Warm and Repeat:
Wrap the cooked naan in a clean kitchen towel to keep it warm. Repeat the cooking process with the remaining dough balls.
9. Serve and Enjoy:
These naan are best served warm alongside your favorite curries, dips, or simply as a snack on their own. Enjoy every bite of your soft, fluffy, tangy sourdough discard naan bread!
Can I Use Active Sourdough Starter Instead of Discard?
Absolutely! If you have an active sourdough starter, you can use it in place of the discard. Just make sure to adjust the flour and liquid in the recipe, as active starter will add more hydration. If your starter is thick, you might want to reduce the yogurt slightly!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be sure to add a little xanthan gum if it’s not already included in the flour blend to help with the texture!
How Do I Store Leftover Naan?
Store any leftover naan in an airtight container or wrap it in plastic wrap to keep it fresh. It will last for up to 3 days in the fridge. For longer storage, you can freeze the naan by wrapping each piece in plastic and placing them in a freezer bag. Just thaw and reheat in a skillet or microwave when you’re ready to enjoy!
Can I Add Extra Flavor to My Naan?
Definitely! You can mix in herbs, spices, or even cheese into the dough for added flavor. Some popular options are minced herbs like rosemary or thyme, or spices like cumin or coriander. Just make sure not to overdo it so the dough still holds together nicely!
